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!
Servings: 24 servings
Ingredients
- 1 baguette thinly sliced
- 8 oz goat cheese
- 2 oz cream cheese
- 5 tbsp olive oil
- 3 tbsp honey
- 2 1/2 cups winter squash such as buttercup, kabocha or butternut squash
- 1 shallot minced
- 1/4 cup chopped walnuts
- 1 tbsp pumpkin seeds
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Add squash to baking sheet and drizzle with one tablespoon olive oil and one tablespoon 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.
- 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.
- 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.
- 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.
- 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.