Butternut Squash and Parmesan Dip

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!

Butternut Squash and Parmesan Dip

Course: Appetizer, Dip, Party

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 82 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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Ingredients

• 1 medium butternut squash quartered and seeds removed
• 1 tbs unsalted butter
• salt and black pepper
• 1 tsp garlic paste
• ½ cup shredded Parmesan
• 1 tbs heavy cream

Instructions

1. Preheat the oven to 375F.
2. Place the squash quarters skin-side down on a foil-lined baking tray. Divide the butter between the seed cavities and season with salt and pepper. Roast for 30-40 minutes until soft.
3. Scoop the flesh out of the squash and place it in a food processor. Add the garlic paste and process until smooth.
4. Add the remaining ingredients, process, then test for seasoning. Serve warm or cold.

Recipe Notes

9g net carbs per serving

Nutrition Facts

Butternut Squash and Parmesan Dip

Amount Per Serving

Calories 82 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 104mg5%

Potassium 305mg9%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 9160IU183%

Vitamin C 18.1mg22%

Calcium 115mg12%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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