Warm Butternut Squash Dip with Gruyère and Pistachios Recipe

Introduction

This warm butternut squash dip combines the creamy sweetness of roasted squash with the rich, nutty flavor of Gruyère cheese and the crunch of pistachios. It’s a cozy appetizer perfect for fall gatherings or anytime you want a comforting snack with a touch of elegance.

Ingredients

• 2 pounds butternut squash
• Olive oil, as needed
• Sea salt, to taste
• 1 clove garlic
• 3 tablespoons mayonnaise
• 1 cup Gruyère cheese, divided (3/4 cup + 1/4 cup)
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh parsley
• 1/3 cup pistachios

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Step 3: Rub the cut sides with olive oil and sprinkle with sea salt. Place the squash cut side down on a parchment-lined baking sheet.
4. Step 4: Roast for 45 minutes, or until a fork easily slides into the flesh.
5. Step 5: When cool enough to handle, scoop out the squash flesh into a bowl.
6. Step 6: Add garlic, mayonnaise, 3/4 cup of Gruyère cheese, cayenne pepper, and fresh parsley to the squash. Mix well and adjust seasoning with salt if needed.
7. Step 7: Transfer the mixture to an oven-safe ramekin or casserole dish. Top with the remaining 1/4 cup Gruyère cheese and pistachios.
8. Step 8: Bake for about 10 minutes, until the cheese melts and pistachios are lightly toasted—watch carefully to avoid burning.
9. Step 9: Serve immediately with gluten-free crackers or baguette rounds.

Tips & Variations

• For a smoother texture, blend the squash mixture briefly with a food processor before transferring to the baking dish.
• Swap pistachios for toasted walnuts or pecans if preferred.
• Add a pinch of nutmeg or smoked paprika for extra warmth and complexity.
• Use sour cream instead of mayonnaise for a tangier flavor.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm, then sprinkle fresh pistachios on top before serving to retain crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can prepare the squash mixture and store it in the refrigerator ready to bake. Add pistachios and cheese topping just before baking.

Is this dip suitable for gluten-free diets?

The dip itself is naturally gluten-free. Just be sure to serve it with gluten-free crackers or bread to keep it safe for gluten-sensitive guests.

Warm Butternut Squash Dip with Gruyère and Pistachios Recipe

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★★★★★

4.7 from 136 reviews

• Author: Luna
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Warm Butternut Squash Dip with Gruyère and Pistachios is a cozy, flavorful appetizer perfect for gatherings. Roasted butternut squash is blended with creamy mayonnaise, sharp Gruyère cheese, garlic, and a hint of cayenne pepper, then baked until bubbly and topped with crunchy pistachios. Serve it warm with crackers or baguette slices for a deliciously comforting dip.

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Ingredients

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Squash and Seasoning

• 2 pounds butternut squash
• Olive oil, as needed
• Sea salt, to taste
• 1 clove garlic

Dip Mixture

• 3 tablespoons mayonnaise
• 1 cup Gruyère cheese, divided (3/4 cup shredded + 1/4 cup for topping)
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh parsley, chopped

Toppings

• 1/3 cup pistachios, shelled

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Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the butternut squash.
2. Prepare the squash: Cut the butternut squash in half lengthwise, then scoop out and discard the seeds.
3. Season the squash: Rub the cut sides with olive oil and sprinkle sea salt to taste. Place the halves cut side down on a parchment-lined baking sheet.
4. Roast the squash: Bake in the preheated oven for about 45 minutes or until a fork slips easily into the flesh without resistance.
5. Scoop out the flesh: Once cool enough to handle, scoop the roasted flesh from the squash into a mixing bowl.
6. Mix the dip ingredients: Add the minced garlic, mayonnaise, 3/4 cup shredded Gruyère, cayenne pepper, and chopped fresh parsley to the squash. Stir thoroughly to combine and adjust salt if needed.
7. Assemble for baking: Transfer the mixture into an oven-safe ramekin or small casserole dish. Sprinkle the remaining 1/4 cup Gruyère cheese evenly over the top, then scatter the pistachios on top of the cheese.
8. Bake the dip: Place the dish back in the oven and bake for about 10 minutes, or until the cheese has melted and is bubbling. Keep an eye on the pistachios to prevent burning.
9. Serve warm: Remove from the oven and serve immediately with gluten-free crackers or sliced baguette rounds for dipping.

Notes

• For a smoother dip, you can blend the roasted squash mixture briefly before transferring to the baking dish.
• If you prefer a spicier kick, increase the cayenne pepper slightly or add a pinch of smoked paprika.
• Use shelled pistachios for ease and better texture in the topping.
• The dip pairs well with both gluten-free crackers and crusty bread, making it versatile for different dietary needs.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: butternut squash dip, warm dip, Gruyère cheese dip, pistachio dip, gluten free appetizer, roasted squash dip