Butternut Squash Cheese Dip (Game Day Appetizer)


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- 5 inch cast iron skillet*
- 2 tablespoons olive oil
- 2 tablespoons onion, minced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups grated butternut squash
- 4 ounces goat cheese
- 1/4 pound fontina cheese
- 4 ounces sharp white cheddar cheese
- 2 tablespoons chives, minced
- 1 tablespoon fresh thyme, minced


Peel and clean squash. Then grate using the large hole on a cheese grater. Set squash aside.

Set skillet over medium heat, add oil and swirl to ensure it coats the pan evenly.

Add onion and sauté at a low heat to soften, but do not brown the onion.

Add the garlic after the onion has softened, about 5-7 minutes. Cook for another minute.

Add grated squash, salt and pepper.

Stir and cook mixture until the squash has softened, 6-10 minutes. If the mixture becomes dry and wants to stick, add another tablespoon of oil as needed. The best way to check if the squash is ready is to taste it. If it's soft and edible, it's ready!

Remove from heat and add goat cheese, breaking apart with fingers, diced fontina and cheddar cheese. Also add the chives and thyme. Stir together to combine.

Place in preheated 375-degree oven until the sides are bubbling and the dip is hot in the middle, 15-20 minutes. Different sized baking dishes may need an adjusted baking time.

Remove from oven and sprinkle with more chives. Serve warm with baguette slices, chips, crackers or vegetables.


*If you do not have a cast iron skillet, any oven safe skillet will work. Alternatively, you can sauté onion and garlic, then mix with cheese and put in an oven-safe baking dish.
Meat and cheese appetizers

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