Roasted Butternut Squash Dip
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This Roasted Butternut Squash Dip uses seasonal ingredients plus labneh to create a creamy, luxurious dip that screams fall. One bite and I swear the leaves will be changing color!
Why you’ll Love this recipe:
- Secret Ingredient: Using labneh instead of a traditional yogurt provides a thicker, creamier texture with a more distinct, delicious flavor.
- Sweet & Savory: The burst of sweetness from the pomegranates perfectly balances the savory butternut squash and brown butter sage.
- Perfect For Any Occasion: Whether you need a game day snack or a tasteful appetizer for a dinner party, this Roasted Butternut Squash Dip always fits the bill.
- Fall Favorite: If sweater weather is your favorite then this dip, with it’s seasonal ingredients, is sure to give you all the feels.
FAQs
Labneh is a soft Middle Eastern cheese often made by straining yogurt. It’s similar to Greek yogurt which is strained, but labneh is strained twice. This removes much more liquid than Greek yogurt, making labneh thicker and richer in flavor.
Yes! Labneh is packed with nutrients and is lower in fat and sodium compared to cheese or packaged dips.
Any type of cracker, bread, or veggie would be delicious with this dip! However, I recommend La Panzanella’s Crocotini because just like the dip, they’re simple yet elevated.
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Roasted Butternut Squash Dip
Ingredients
- 1 cup cubed butternut squash 1/2 inch cubes
- 1 tbsp olive oil
- 1 tsp allspice
- 1/4 tsp kosher salt
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 1 container labneh
- 1/4 cup pomegranate arils optional
- your favorite crackers for dipping I used La Panzanella Croccatini
Instructions
- Preheat the oven to 400°F.
- Toss the cubed butternut squash with olive oil, all spice, and salt. Spread the squash evenly on a baking sheet.1 cup cubed butternut squash, 1 tbsp olive oil, 1 tsp allspice, 1/4 tsp kosher salt
- Roast for 12-15 minutes, or until the squash is fork tender and lightly caramelized. Let it cool slightly.
- In a medium pan, melt the butter over medium heat. Once melted, add the sage leaves and cook for 3-4 minutes, stirring occasionally, until the butter turns golden brown and the sage leaves become crispy. Remove the sage and butter from the heat and add a pinch of salt.4 tbsp unsalted butter, 8 fresh sage leaves
- Spread the labneh on the bottom of your serving dish, creating an even layer, then place the roasted butternut squash on top. Drizzle the as much of the brown butter sage sauce over the squash as you like, making sure to include some of the crispy sage leaves. Add the pomegranate arils on top, if using and serve. You can also add a little drizzle of honey if you like.1 container labneh, 1/4 cup pomegranate arils
