Butternut Squash Goat Cheese Dip

We have officially entered the fall season, and it's all about the squash! We have tons of beautiful local squash in our produce department, so we decided to make a savory, creamy dip using local butternut squash from Miller Produce! We've also added in local goat cheese from Prairie Fruits Farm, local sage and basil from Green Pantry Nursery, and finish it off with a crusty baguette from Central Illinois Bakehouse. The result is a super satisfying snack or appetizer that you can make all autumn long.

Miller Produce butternut squash
2 1/2 cups
Olive oil
3 tablespoons
1/2 teaspoon
Black pepper
1/2 teaspoon
Garlic powder
1/4 teaspoon
Prairie Fruits Farm fresh chevre
2 containers
Green Pantry Nursery sage, minced
1 tablespoon
Green Pantry Nursery basil, minced
1 tablespoon
Parsley, minced
1 tablespoon
Central Illinois Bakehouse baguette, sliced

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 8 as appetizer

Calories per serving:​​​​​​ 257 - not including bread



  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  2. Peel the squash and cut off the stem. Cut the squash in half lengthwise and scoop out the seeds. Cut into cubes. Place the squash on the baking sheet, and toss with olive oil, salt, pepper, and garlic powder. Bake for 15 minutes, then toss and bake 15 minutes more.
  3. Turn down the oven to 350 degrees.
  4. Add the squash and any oil from the sheet pan to a food processor. Add goat cheese and blend until completely pureed.  
  5. Adjust salt and pepper. Transfer to an oven-proof dish and bake for 20-25 minutes until warmed through.
  6. Add a drizzle and olive oil and fresh herbs. Serve with Central Illinois Bakehouse baguette.