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.

Ingredients

Scale

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

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the butternut squash.
Prepare the squash: Cut the butternut squash in half lengthwise, then scoop out and discard the seeds.
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.
Roast the squash: Bake in the preheated oven for about 45 minutes or until a fork slips easily into the flesh without resistance.
Scoop out the flesh: Once cool enough to handle, scoop the roasted flesh from the squash into a mixing bowl.
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.
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.
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.
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