Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a small baking sheet with a silicone baking mat or parchment paper.
- Spread the squash cubes on the baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping once halfway through, until fork-tender and lightly browned at the edges.
- Transfer the warm squash to a blender or food processor with the garlic paste, softened cream cheese and Parmesan. Blend until smooth, scraping down the sides as needed.
- Taste and add more salt and pepper if needed. If the dip is too thick, blend in heavy cream 1 tablespoon at a time until it reaches a scoopable consistency.
- Spoon the dip into a serving bowl, garnish with fresh parsley, and serve warm or at room temperature with low carb dippers.
Nutrition
Notes
Roasting the squash gives this dip the best flavor; steamed squash works but tastes milder. One serving is about ¼ cup (one sixth of the dip). Refrigerate leftovers for up to 4 days; the finished dip doesn't freeze well, but roasted squash cubes can be frozen for up to 3 months.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
