Honeynut Squash Dip

December 19, 2022

Perfect for a party, this honeynut squash dip is simple to pull together but packs a big punch of flavor. The natural sweetness of honeynut squash is balanced by the earthiness of sage and the savory creaminess of goat cheese, amplifying the ideal elements of each flavor. We recommend serving it with sliced baguette, carrot sticks, or cheese, but we won’t tell if you just eat it with a spoon.




2 Local Roots honeynut squash
½ onion
olive oil
3 large sage leaves
¼ tsp salt
8 oz goat cheese
freshly cracked black pepper



  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Slice each honeynut squash in half and halve the onion, removing the peel. Drizzle a baking sheet with olive oil and place the honeynut squash and onion cut side down. 
  3. Place into the oven to bake for 45-60 minutes, until the squash is fork tender. Set aside to cool.
  4. Remove the seeds and peel from the squash. They should come away easily with your hands. If the top layer of the onion has charred, remove that layer as well.
  5. To a food processor, add the roasted squash, roasted onion, sage leaves, goat cheese, ¼ tsp salt, and a few cracks of black pepper. Blend until smooth and creamy.
  6. Serve with carrot sticks, sliced baguette, cheese, or anything that takes your fancy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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