Roasted Butternut Squash Dip with Brie, Honey & Sage – Creamy Holiday Appetizer
This Roasted Butternut Squash Dip with Brie, Honey, and Sage is creamy, savory, and perfectly balanced with sweet and nutty flavors. Roasted squash blended with rich brie cheese, brown butter, and a touch of honey makes this dip a holiday favorite. Topped with crisp sage leaves, toasted pecans, and a hint of Calabrian chili, it’s ideal for entertaining or cozy nights at home. Serve with toasted bread or crackers for a crowd-pleasing appetizer.
This butternut squash dip recipe is simple to make but impressive enough for holiday parties, game days, or any festive gathering.
Recipe Notes / Tips
- For a smoother texture, add water or cream while blending the squash.
- Can be made a day ahead and stored in the refrigerator; reheat gently before serving.
- Swap pecans for pumpkin seeds or walnuts if preferred.
- For extra flavor, roast garlic alongside the squash.
- Perfect for holiday entertaining or cozy fall/winter nights.
Roasted Butternut Squash and Brie Dip
Ingredients
- 1¼ pounds butternut squash, halved lengthwise and seeded
- ¼ cup olive oil plus, 2 tablespoons, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/3 cup butter plus 1 tablespoon, divided
- ½ pound brie cheese, rind removed and cut into 1-inch cubes
- 4 tablespoons honey, divided
- 12 sage leaves
- 1 tablespoon butter
- ½ cup chopped pecans or pumpkin seeds
- 2 teaspoons chopped Calabrian chili peppers, plus more to taste
- freshly cracked black pepper
- toasted bread or crackers, for serving
Instructions
- Preheat the oven to 425°F.
- Place the squash halves on a sheet pan. Drizzle with 2 tablespoons olive oil, rub to coat, and season with 1 teaspoon salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.
- Meanwhile, add butter to a pan; cook over medium heat until brown, bubbly and little bits on the bottom of pan (approximately 5 to 6 minutes). Allow to cool.
- Scoop out the squash and discard the skins. Add the squash to a food processor, along with the brie, cooled brown butter, and 2 tablespoons of honey. Pulse to combine and blending until smooth. Drizzle in a few tablespoons of water to thin out mixture, if needed. Season with salt to taste.
- In the same pan used to brown the butter, add the ¼ cup olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a cooling rack.
- Remove the oil from the pan, add 1 tablespoon butter and melt. Add the pecans or seeds and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey and the chili peppers. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.
- Spoon the dip into a shallow serving bowl or platter. Top with freshly cracked black pepper. Spoon the honey pecan or seed topping over the top and garnish with the fried sage leaves. Serve with toasted bread or crackers alongside for dipping. Enjoy!
