Chunky Roasted Fall Vegetable Dip Recipe
The flavors of fall – including roasted winter squash and sweet potatoes – are packed into this chunky, creamy dip, perfect for Halloween and Thanksgiving.
  • Makes: 6 servings
  • Prep Time: 2 hours, 10 minutes (includes roasting vegetables)
  • Difficulty Rating: Easy

  • Nutrition Highlights: Butternut squash is brimming with the carotenoid vitamin A, which helps support healthy skin and eyes.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions

  1. Preheat oven to 375 degrees. 
  2. Quarter squash and sweet potato, and place on a lightly greased roasting pan. Roast in oven for 2 hours or until tender.
  3. After baking, allow squash and sweet potato to cool. Remove seeds from squash, and peel from both. Set aside.
  4. In a small skillet, heat 2 tablespoons of the olive oil over medium heat. Saute onion in oil until golden brown; add garlic and stir until fragrant. Remove from heat.
  5. In a large bowl, stir together cream cheese, garlic, onion, salt, vinegar and cayenne. Add squash and sweet potato to cream cheese mixture; mash until just blended and chunky.
  6. Spoon into serving bowl or hollowed out squash. Drizzle remaining olive oil and herbs over the top. Serve with pita chips, bagel chips or crostini.

Nutrition Facts (per serving): Calories – 314, Fat – 22.2g, Dietary Fiber – 4.8g, Protein – 5.5g, Vitamin A – 288%, Vitamin C – 55%, Calcium – 14%, Iron – 14%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

If serving in a squash shell, use an uncooked acorn squash. Be sure to save the uncooked squash pulp for your next batch of dip.

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