Whipped Goat Cheese and Squash Dip

With creamy whipped goat cheese topped with roasted squash, crispy shallots, toasty walnuts and pumpkin seeds, this whipped goat cheese and squash dip is sure to impress your family and friends!

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This whipped goat cheese and squash dip is my favorite recipe I’ve made this fall and perhaps this entire year! It is so creamy, jam packed with flavor and the perfect appetizer for this fall and winter.

I’ve made this recipe twice already, once for a family gathering and once for a Friendsgiving, and I plan on making it again around Christmas. It’s so perfect for the holidays, but also for New Year’s or any event going on during the Fall and Winter while winter squash is abundant.

Creamy whipped goat cheese acts as the perfect base for this dip. Crispy shallots, toasted walnuts and fresh herbs add so much incredible flavor and depth.

I like to use toasted baguette slices to scoop up this delicious dip, but any type of cracker or pita chip will work as well.

Ingredients

Winter Squash: I used buttercup squash, which has a sweet and creamy orange flesh, but you can also use acorn, butternut or honey squash.
Goat cheese: plain goat cheese acts as the perfect base for his creamy dip.
Cream cheese: the cream cheese is added to the goat cheese to help aid in a super creamy consistency.
Honey: we’ll use honey to roast the squash to bring out its natural sweetness. It’ll also be blended in with the cheeses for a touch of sweetness that will balance out all the savory flavors.
Shallot: The shallots will be sautéed until golden and crispy and add SO much flavor to this dish.
Walnuts: I love the toasty and nutty crunch chopped walnuts add. They also pair nicely with the roasted squash.
Pumpkin seeds: The pumpkin seeds also add a nice flavor and crunch. However, these can be omitted.
Fresh thyme and rosemary: I highly encourage fresh herbs for the best and boldest flavor. The fresh thyme and rosemary really make this recipe.
Baguette: sliced thin and toasted until golden for all the dipping, dunking and scooping.
Salt, pepper and olive oil

Equipment

Food processor
Baking sheet
Small frying pan
Rubber spatula
Measuring cups and spoons
Cutting board and knife

Roast the Squash

Preheat oven to 425°F and line a baking sheet with parchment paper. Add squash to baking sheet and drizzle with one tbsp olive oil and one tbsp of the honey.

Season squash with salt and pepper and give it a good toss so the squash is coated. Roast squash for 15 to 20 minutes, flipping squash halfway through.

Ensure the squash is fork tender but not mushy. Times with vary depending on the type of squash you use.

Whip the Goat Cheese

While the squash is cooking, make the goat cheese dip. In a food processor, combine goat cheese, cream cheese and two tablespoons of honey. Blend on low speed and drizzle in about two tablespoons of olive oil.

Remove lid and scrape down sides. Taste and add a pinch of salt and more honey, if needed.  Replace lid and blend for another 5-10 seconds.

The whipped goat cheese should be completely smooth, creamy, have a hint of sweetness from the honey.

Cook the Topping

Heat two tablespoons of olive oil in a small sauté pan over medium heat. Add shallots and cook until they start to caramelize, about 6-7 minutes. Stir frequently to avoid burning.

Add chopped walnuts and pumpkin seeds to the pan and cook an additional 5 minutes, or until you can smell a nutty aroma from the walnuts.

Add fresh thyme and rosemary and season with salt and pepper. Cook for one more minute, or until herbs are fragrant.

Remove pan from heat and allow mixture to cool for 5 minutes.

Toast the Baguette

Thinly slice baguette at a bias into 1/4 inch slices. Drizzle or spray slices with olive oil and toast one of two ways:

Oven: preheat oven to 425°F and place baguette slices on a baking sheet. Bake for 15-20 minutes, or until golden brown.

Air Fryer: place baguette slices in air fryer basket. Air fry at 375°F for 5-8 minutes, or until golden brown.

Assemble

In a large shallow bowl, add whipped goat cheese and spread into an even layer.

Top with half the shallot and walnut mixture. Top with squash and then add the remaining shallot walnut mixture.

Season with pepper and add a drizzle of olive oil and honey, if desired. Garnish with fresh rosemary sprigs.

Serve dip at room temperature with toasted baguette slices.

Tips

• Cut squash into very small pieces, about 1/4 inch cubes. Remember, you want it to be able to fit on a piece of baguette with the other components of this dip.
• You want to the squash to be very soft, but firm enough to still hold its shape once roasted.
• Everyone has different sweetness preferences. Taste goat cheese dip and add more honey if you prefer it to be sweeter.
• Constantly stir shallots so they don’t burn on one side.
• Add fresh herbs to the shallot walnut mixture last so they don’t burn.
• For ultimate freshness, purchase baguette the day you plan on serving the dip and toast right before serving.

FAQ

Does this dip need to be refrigerated?

You can leave this dip out at room temperature for 2-3 hours, then it should be refrigerated. The whipped goat cheese will harden in the fridge, so be sure to remove the dip from fridge at least 30 minutes before serving.

Can I make this ahead of time?

Yes, you can make this recipe up to one day in advance. I recommend whipping the goat cheese, roasting the squash and cooking the shallot/walnut/pumpkin seed mixture and storing each component in separate containers in the refrigerator.

Up to 2 hours before serving, you can assemble the dip. Allow the whipped goat cheese to come to room temperature before assembling.

How long does this dip last?

For the freshest flavor, this dip is best enjoyed within 3 days of making. However, it will last for up to 2 weeks when stored in an air tight container in the refrigerator.

Recipe Variations

Squash: feel free to use butternut squash, acorn squash or honeynut squash in this recipe in place of the buttercup squash. You may need to adjust cooking times for different types of squash.
Goat cheese: you can use feta instead of goat cheese. This will, of course, change the flavors and add more saltiness. If you use feta, I recommend omitting the salt from this recipe.
Honey: you can use an equal amount of maple syrup in place of honey to roast the squash and to sweetened the whipped goat cheese.
Walnuts: pecans can be used in place of walnuts.
Fresh herbs: while fresh is recommended, you can use dried thyme and rosemary if you are in a pinch. Use 1/2 teaspoon of each.
Baguette: If you don’t have a baguette, no worries, you can use any type of crackers or pita chips for dipping.

More Appetizer Recipes

• Goat Cheese, Bacon and Fig Crostini
• Roasted Red Pepper Whipped Feta Dip
• Whipped Feta Roasted Grape Crostini
• Antipasto Wreath
• Caramelized Onion and Everything Bagel Biscuits

As always, if you make this recipe, please let me know by commenting and rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!