Roasted Butternut Squash Spinach Dip

Roasted Butternut Squash Spinach Dip is a gluten free condiment. This recipe makes 4 servings with 850 calories, 46g of protein, and 63g of fat each. For $4.75 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe from How Sweet Eats has 433 fans. From preparation to the plate, this recipe takes around 1 hour. If you have cream cheese block, mascarpone cheese, mushrooms, and a few other ingredients on hand, you can make it. The Super Bowl will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is super. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Dip, Roasted Butternut Squash Dip, and Roasted Butternut Squash Dip.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the squash cubes on top. Toss with olive oil and maple syrup. Toss with the salt, pepper and nutmeg. Roast for 15 minutes, then toss, roasting for 15 minutes more until fork tender. Remove from the oven and let cool slightly.When the squash is roasting, heat a large skillet (or even a pot!) over medium heat and add the bacon. Cook until it is slightly crispy and some of the fat has rendered, then stir in the onions. Cook, stirring occasionally, for at least 15 minutes so they onions begin to caramelize and the bacon is crispy. Stir in the garlic and mushrooms and cook until the mushrooms soften, about 5 minutes. Add the fresh baby spinach to the skillet and gently toss. Cook until the spinach completely wilts. In a large bowl, mash three quarters of the squash (saving a few cubes for garnish) until it resembles mashed potatoes. Add the softened cream cheese and mascarpone to the bowl and stir and mash until combined. Add the contents of the skillet - the bacon, onions, mushrooms, spinach and garlic, and stir until completely combined. Fold in the grated cheeses. Spoon the mixture into a baking dish and bake for 30 minutes, or until the cheese is bubbly and golden and melty. Serve immediately with chips and crackers!

 

Step by step:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the squash cubes on top. Toss with olive oil and maple syrup. Toss with the salt, pepper and nutmeg. Roast for 15 minutes, then toss, roasting for 15 minutes more until fork tender.

2. Remove from the oven and let cool slightly.When the squash is roasting, heat a large skillet (or even a pot!) over medium heat and add the bacon. Cook until it is slightly crispy and some of the fat has rendered, then stir in the onions. Cook, stirring occasionally, for at least 15 minutes so they onions begin to caramelize and the bacon is crispy. Stir in the garlic and mushrooms and cook until the mushrooms soften, about 5 minutes.

3. Add the fresh baby spinach to the skillet and gently toss. Cook until the spinach completely wilts. In a large bowl, mash three quarters of the squash (saving a few cubes for garnish) until it resembles mashed potatoes.

4. Add the softened cream cheese and mascarpone to the bowl and stir and mash until combined.

5. Add the contents of the skillet - the bacon, onions, mushrooms, spinach and garlic, and stir until completely combined. Fold in the grated cheeses. Spoon the mixture into a baking dish and bake for 30 minutes, or until the cheese is bubbly and golden and melty.

6. Serve immediately with chips and crackers!

Nutrition Information:

covered percent of daily need