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Healthy Butternut Squash Dip Recipe with Pistachios and Gruyere
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Warm Butternut Squash Dip with Gruyere and Pistachios

This butternut squash dip is a fantastic vegetarian, healthy appetizer option for a party (especially Super Bowl Sunday!) or a gluten-free snack for the whole family.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6
Author Phoebe Lapine

Ingredients

  • One 1-pound butternut squash
  • Olive oil
  • Sea salt
  • 1 garlic clove minced
  • 3 tablespoons full-fat plain Greek yogurt
  • 1 cup finely shredded Gruyere
  • ¼ teaspoon cayenne
  • 1 tablespoon finely chopped parsley
  • 1/3 cup pistachios finely chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • 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.
  • When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, yogurt, 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.
  • Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
  • Serve immediately with gluten-free crackers.

Nutrition

Serving: 6g