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Ultimate Warm Fall Harvest Dip with Roasted Squash and Sage

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A warm, creamy dip that tastes like Thanksgiving in a bowl, featuring roasted butternut squash, nutty browned butter, and crispy sage. Perfect for fall gatherings and holiday parties.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups cubed)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3–4 sprigs fresh thyme (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves, plus more for garnish
  • 3 garlic cloves, minced
  • 8 ounces full-fat cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup sour cream
  • Pinch of nutmeg
  • Toasted baguette slices, crostini, or sturdy crackers for serving
  • Apple slices (optional)
  • Extra crispy sage leaves for topping
  • Drizzle of honey (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, pepper, and fresh thyme sprigs. Spread in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are golden brown and centers are fork-tender. Set aside to cool slightly, then remove thyme sprigs.
  2. While squash roasts, melt butter in a skillet over medium heat. Swirl occasionally for 3-4 minutes until butter foams and turns golden with brown specks and a nutty aroma. Add fresh sage leaves and sizzle for about 30 seconds. Transfer sage to a paper towel to crisp. Pour browned butter into a small bowl, leaving dark specks behind.
  3. Add roasted squash to a food processor. Pulse to break it up, then add browned butter, softened cream cheese, sour cream, minced garlic, nutmeg, and half the Parmesan. Blend until completely smooth. Taste and adjust salt and pepper. If too thick, add a tablespoon of milk or cream and pulse again.
  4. Transfer blended mixture to an oven-safe baking dish (8×8 or small cast iron skillet). Fold in shredded mozzarella and half the crispy sage leaves, crumbled. Smooth the top with a spatula. Sprinkle remaining Parmesan over the surface.
  5. Bake at 375°F (190°C) for 18-22 minutes, until edges are bubbling and top is lightly golden. Let rest for 5 minutes before serving.
  6. Top with remaining crispy sage leaves and a drizzle of honey if desired. Serve warm with toasted baguette slices, crackers, or apple wedges.

Notes

Don’t skip roasting the squash—it concentrates natural sugars and deepens flavor. Watch browned butter carefully as it can burn in seconds. Use room temperature cream cheese to avoid lumps. Double the sage leaves as they’re great for snacking. Can be assembled a day in advance (without topping cheese) and refrigerated; add Parmesan and bake straight from fridge, adding 5-7 minutes to bake time. Leftovers keep in refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: fall dip, harvest dip, roasted squash dip, butternut squash dip, warm dip, appetizer, Thanksgiving dip, sage dip, browned butter dip, creamy dip

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