This roasted butternut squash and Parmesan dip is a delicious low carb dish to serve at parties.
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When butternut squash is roasted it has such an amazing flavor! It isn’t one of the super low carb vegetables, so make sure you keep a good eye on portion control with this one. Here I’ve combined it with garlic and Parmesan to make a super soft and gorgeous warm dip for you and your friends and family to enjoy.
Split the butternut squash in half across the middle, and then length-ways. Scoop out the seeds and discard them. Place the squash into a foil-lined baking tray, add butter to the two seed cavities, and season with salt and pepper. Roast in a preheated oven for 30-40 minutes or until soft.
Scoop out the flesh and transfer it to a food processor. You may find that the “bulb” of the squash cooks quicker than the “neck”. I usually remove the bulb first and start scooping the flesh while the neck gets 5-10 minutes more in the oven.
Process the butternut squash with garlic paste until smooth. Add shredded Parmesan, heavy cream, and seasoning. It helps if the squash is still warm because it will slightly melt the cheese!
Spoon the mixture into a bowl and garnish the dip with fresh parsley for some extra color. Provide jicama sticks, cucumber sticks, or celery sticks for dipping, or you could make some homemade tortilla chips! This dip is extra delicious when served warm!
Roasted Butternut Squash and Parmesan Dip - a #lowcarb recipe Click To Tweet