Roasted Butternut Squash and Sage Dip

Butternut Squash DipI just made this dip for a dinner party we’re going to and I had to write it down before it was forgotten.   Back in May of 2008 I posted a recipe for butternut squash dip that I had found online which was pretty good, but I knew I could do better.  The addition of the fresh sage is critical.  The added goat cheese gives it a nice tang without overpowering the butternut squash and the anchovy fillets give it a depth of flavor without anyone ever guessing there’s little fishies in there.  Give this a try, you will wow your guests, I promise.


1 Two (2) pound Butternut Squash, peeled, seeded and cubed into 1 inch cubes

4 Tbs. Olive Oil

2 Tbs. chopped fresh sage

1/4 tsp. garlic powder

1/4 tsp. fresh ground pepper

1 tsp. sea salt

1 medium onion, roughly chopped

1 clove of garlic chopped

2 Anchovy fillets

1/4 cup crumbled goat cheese


Preheat Oven to 350 degrees

Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.  Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.  Remove from oven and allow to cool to touch.

While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.  Remove from heat and allow to cool a bit.

Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.  Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.