Warm Butternut Squash Ricotta Dip with Spiced Sage Butter

Wow, that title is a mouthful.

But! All the descriptors are necessary. They are all what make this dip recipe so spectacular.

I love this time of year, just like so many other people. It not only is it a festive and generally more joyful time of the year (for the most part), but it also inspires me so much in the kitchen.

I actually have more ideas this year than I have time to share them all with you guys. I have some already saved for next year.

This butternut ricotta dip is at the top of the must-share list. Not only would it work beautifully for a holiday party, but it is also the perfect addition to a holiday brunch spread or even alongside a big cheeseboard.

This dip has some of my favorite things going on.

Roasted butternut squash, whipped and fluffy ricotta cheese, buttery parmesan cheese, crispy fried sage leaves, and a spiced sage brown butter for drizzling over the top. Yup. That sage butter is a repeat offender in my house (which you probably know by now) – if it ain’t broke!

It’s kind of like my ideal pasta filling but in dip form!

It actually tastes like the best parts of this ravioli but in a much, much easier preparation. You put roasted squash, ricotta, and parmesan in a food processor and run the machine until the mixture is smooth and impossibly creamy and fluffy. Couldn’t be easier! Plus, it’s an excuse to eat crackers, which are my weakness. Any other cracker freaks out there? They’re my fave. I always have a selection in my pantry of at least…five different kinds. I love crackers.

This dip is perfect for entertaining. First, people just get EXCITED when you tell them butternut squash is involved. Second, it’s a gorgeous presentation (hello, pomegranate arils, my favorite festive garnish). And third, it is easily prepared ahead and heated up just when you want to serve. Perfect party food!

The only problem is how sad you will be when it’s gone. Like how I’m feeling right now as I type these words. I would give anything for a warm, cheesy scoop of this on some crackers.

And maybe a super dirty gin martini.

But that’s a story for another time!

Warm Butternut Squash Ricotta Dip with Spiced Sage Butter

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• Author: Molly
• Total Time: 35 minutes
• Yield: 8-10 servings 1x

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Description

This Warm Butternut Squash Ricotta Dip with Spiced Sage Butter tastes like all the best parts of ravioli filling but in dip form. Butternut squash is roasted until tender and then mixed with whipped ricotta cheese and topped off with a spiced sage brown butter. A holiday appetizer that is sure to impress!

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Ingredients

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For the Dip:

• 3 cups peeled and cubed butternut squash
• 3 garlic cloves, peeled and left whole
• 1 tablespoon olive oil
• Salt and pepper
• 1 (15-oz) container whole milk ricotta
• 3 tablespoons heavy cream
• ½ cup grated parmesan cheese
• Pomegranate arils, for serving
• Crackers, for serving

For the Spiced Sage Butter:

• ½ stick unsalted butter
• ½ cup fresh sage leaves
• Pinch of smoked paprika
• Pinch of cumin
• Pinch of cinnamon
• Salt and pepper

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Instructions

For the Dip:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Spread the squash and garlic cloves out in an even layer on the baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine everything.
3. Roast for 20 minutes, or until the squash is very tender and caramelized in spots. Reduce the oven temperature to 375°F when the squash is done.
4. While the squash is roasting, place the ricotta and heavy cream in a food processor. Process by pulsing the machine several times until the ricotta is whipped into a smooth and fluffy mixture.
5. Add in the parmesan cheese and pulse again.
6. Add the roasted squash and run the machine until the mixture is smooth, creamy, and fluffy.
7. Transfer the mixture to an 8 x 8-inch baking dish and place in the oven for 10 minutes or until warmed through.
8. Top the dip with the spiced sage butter just before serving and garnish with pomegranate arils and the crispy sage leaves from the butter.
9. Serve warm with crackers or other desired dippers on the side.

For the Spiced Sage Butter:

1. Place the butter in a light colored skillet or saucepan and melt over medium heat.
2. Once the butter is melted, reduce the heat to low and continue to cook, swirling the pan almost constantly, until the butter starts to turn golden brown.
3. Add the sage, spices, and some salt and pepper. Continue to swirl the pan until the sage leaves are crisped and the butter is a deep golden brown.
4. Remove from the heat and drizzle over the dip.

Notes

You can make and assemble this dip completely ahead of time and then bake it right before serving. You can also make the browned butter ahead and then gently reheat just before serving. I recommend keeping the dip covered in the refrigerator if you are making it ahead. Allow it to return to room temperature before baking.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: appetizers