Warm Butternut Squash Dip with Gruyere and Pistachios

Warm Butternut Squash Dip with Gruyere and Pistachios I have a love/hate relationship with butternut squash. I love eating it. But every time I perch one on my cutting board to peel, I think to myself: today will finally be the day when I call Charlie from the emergency room having just accidentally amputated a finger.

Not having to peel any gourds is just one of the many reasons to love this cheesy, warm butternut squash dip. But it may be the biggest revelation.

Warm Butternut Squash Dip with Gruyere and Pistachios | Easy healthy appetizer recipes Warm Butternut Squash Dip with Gruyere and Pistachios | Easy healthy appetizer recipes After taking on the ambitious task of adding butternut squash to my Thanksgiving stuffing this year (for 40 people), I pretty much thought my hands would never return to their pre-leprosy state. All the peeling left my paws looking as orange and opaque as the outside of a carrot. I considered myself in butternut squash retirement for the season.

That was, until I realized I could just roast the whole damn thing.

Though I’m a longtime butternut squash soup lover, I somehow always took the scenic route (i.e. peeling, cubing, roasting) instead of just doing the cooking equivalent of Waze and taking the far more direct, painless, sensible path. This is very unlike me. In the kitchen, as on the road, I’m a much bigger fan of the easy way than what so and so’s grandmother has been doing for decades. So it’s crazy that I hadn’t adopted this butternut squash halve-and-then-roast short cut until now.

Warm Butternut Squash Dip with Gruyere and Pistachios Warm Butternut Squash Dip with Gruyere and Pistachios | Easy healthy appetizer recipes Once you bake the squash for 45 minutes or so, until fork tender, you simply scoop out the flesh and stir it together with some garlic and herbs. Since it’s the holidayz and this dip is meant to be shared with your slightly more hedonistic friends, I mixed in a little crème fraiche. You can use mayo instead if you’re looking to cut down on the dairy. Similarly, you can omit the cheese. But the nutty gruyere and pistachio topping is well worth the added calories and potential lactose bloat, in my humble opinion.

Warm Butternut Squash Dip with Gruyere and Pistachios | Easy healthy appetizer recipes Wishing you all a merry merry whatever, and hope that this easy butternut squash dip makes an appearance on your coffee table! At least you won’t require Santa to buy you a new pair of mittens to hide your hands afterwards.


Recipes-Logo Warm Butternut Squash Dip with Gruyere and Pistachios

Warm Butternut Squash Dip with Gruyere and Pistachios

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Serving Size: 6

Warm Butternut Squash Dip with Gruyere and Pistachios


  • One 2-pound butternut squash
  • Olive oil
  • Sea salt
  • 1 garlic clove, minced
  • 3 tablespoons mayonnaise or crème fraiche
  • 1 cup Gruyere
  • ¼ teaspoon cayenne
  • 1 tablespoon finely chopped parsley
  • 1/3 cup pistachios, finely chopped


  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.
  3. When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, mayo or crème fraiche, ¾ cup cheese, cayenne and parsley. Taste for seasoning and add more salt as necessary (you’ll probably need ½ teaspoon). Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
  4. Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
  5. Serve immediately with gluten-free crackers or baguette rounds.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


Check out these other great dishes from Food Network’s #FallFest

The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won’t Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table


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13 Responses to Warm Butternut Squash Dip with Gruyere and Pistachios

  1. Pamela M. says:

    I use an even easier way with butternut squash: I put the whole thing (not halved) into my slow cooker! for a few hours to soften it up. Then it is really easy to peel, de-seed and chop.
    If the squash is too big to fit, cut the bulbed end off, or cut it any which ways to get it to fit.
    FYI I do this for spaghetti squash too, and potatoes – just throw into the slow cooker to soften up until I figure out what to do next. This way of cooking may be too slap-dash for you, but it works for me, and I eat a lot of winter squash as a result 🙂

  2. Peeling the squash was always a reason we didn’t use it often. And you’re right; why not roast the whole damn thing and scoop it out?:) Gruyere is fantastic, but we also have a good piece of San Michalis cheese in the fridge, which is complex in flavors, that’ll be perfect for this!:) Can’t wait to try that one Phoebe!
    thank you so much!

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  5. Beth says:

    I try to eat local, and our CSA provided us with freshly frozen (peeled!) butternut squash. It is about one pound. Is there a way to make this recipe work with frozen squash or would the texture/consistency be off?

    • what a dream!! yes – I would roast it at 350/375 until soft. You don’t necessarily want to caramelize it – just want it to be soft and smashable. let me know how it goes!

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