Holiday Air Fryer Crispy Sage and Roasted Butternut Squash Dip
A silky, warm butternut squash dip elevated with nutty brown butter, crispy sage leaves, and a hint of nutmeg. The squash is roasted in the air fryer until caramelized and tender, then blended into a luxurious dip topped with toasted sage, toasted pepitas, and a drizzle of sage-infused brown butter. Perfect for holiday entertaining with crackers, crostini, or roasted vegetables.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- About 2 cups dip (8 servings)
Steps
Before you start
- Preheat your air fryer to 390°F (200°C)
- Cut butternut squash in half lengthwise and scoop out seeds
- Have all ingredients prepped and measured before starting
Roast the squashOven 390°F / 200°C
- Pat the butternut squash halves dry with paper towels.
- Brush the cut sides lightly with 1 tablespoon of olive oil and season generously with salt and pepper.
- Place both halves cut-side down on the air fryer basket.
- Cook at 390°F (200°C) for 25–30 minutes, until the flesh is very tender when pierced with a fork and the edges are lightly caramelized.
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Ready when: Flesh is very tender when pierced; edges are golden and slightly caramelized
Tip: Don't skip the drying step—moisture on the skin prevents browning and caramelization.
Brown the butter with sage
- While the squash cooks, place the 4 tablespoons of cold butter and 8 sage leaves in a small saucepan over medium heat.
- Swirl the pan occasionally (don't stir) as the butter melts, foams, and the milk solids turn deep golden brown and smell nutty—about 5–7 minutes total.
- The sage leaves will become crispy and golden as the butter browns.
- Pour through a fine-mesh strainer into a bowl, reserving the sage leaves on the strainer.
- Set aside.
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Ready when: Butter is deep golden brown and smells nutty; sage leaves are crispy and golden
Tip: Watch carefully after the butter melts—it can burn quickly. The sage leaves crisp up in the foam; don't discard them.
Cool the squash slightly
- Remove the squash from the air fryer and let rest for 5 minutes until cool enough to handle.
Scoop and blend the dip base
- Using a sturdy spoon, scoop all the soft flesh from the squash skin into a bowl (you should have about 2 cups/480 g of cooked squash).
- Add the ricotta cheese, 2 tablespoons of the brown butter (from the saucepan), nutmeg, salt, and pepper.
- Use an immersion blender or transfer to a food processor and blend until completely smooth and creamy.
- Taste and adjust seasoning as needed.
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Ready when: Mixture is completely smooth and creamy with no lumps
Tip: Cold ricotta can make blending slower; use it at room temperature for a silkier result faster.
Fold in the Parmesan
- Gently fold the grated Parmigiano-Reggiano into the squash mixture until evenly distributed.
- Transfer to a shallow 8-inch (20 cm) serving dish, smoothing the top with the back of a spoon.
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Ready when: Parmesan is evenly distributed throughout the dip
Tip: Folding gently instead of stirring vigorously keeps the dip airy and prevents overdeveloping the cheese.
Garnish and serve
- Drizzle the remaining brown butter (about 2 tablespoons) over the top of the dip.
- Arrange the crispy sage leaves and the 4 reserved fresh sage leaves on top.
- If using pepitas, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking occasionally, then scatter over the dip.
- Serve warm with crackers, crostini, or roasted vegetables.
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Ready when: Pepitas are toasted and fragrant; dip is warm and garnish is arranged
Tip: Toast the pepitas fresh just before serving so they stay crispy; toasted too far ahead, they soften.
Good to know
Tips
- Air fryer models vary in size and temperature accuracy. If your air fryer is small, you may need to cut the squash into quarters instead of halves and reduce cooking time by 5 minutes. Check for tenderness at 22 minutes.
- Brown butter is the soul of this dip—the nutty, toasted flavor elevates the sweet squash. Don't rush it or skip it; watch carefully so the butter browns but doesn't burn.
- For a silkier dip, pass the blended squash through a fine-mesh strainer before folding in the Parmesan. This removes any remaining stringy fibers from the squash.
- This dip is best served warm to showcase the sage flavor and brown butter. If serving at a buffet, reheat gently before serving and consider placing the serving dish on a low-heat warming tray to keep it at temperature.
Make ahead
The dip base (before garnish) can be made up to 2 days ahead, covered, and refrigerated. Reheat gently in a microwave (stirring every 30 seconds) or in a small saucepan over low heat. Make the brown butter sage up to 1 day ahead and refrigerate; gently reheat before drizzling.
Storage & reheating
Store covered in the refrigerator for up to 3 days. Reheat in the microwave (30-second bursts, stirring between) until warm, or gently warm in a saucepan over low heat. Do not freeze the finished dip (the texture will break down). The brown butter can be frozen in an ice cube tray for up to 1 month and thawed to reheat.
Substitutions
- whole milk ricotta cheese → Mascarpone or crème fraîche. Use the same amount. Mascarpone will make the dip slightly richer; crème fraîche adds tanginess. Both remain smooth when blended.
- fresh sage leaves → Fresh thyme or rosemary sprigs. Use the same quantity of leaves. Both herbs will crisp and brown beautifully in the brown butter, though the flavor profile shifts slightly toward earthiness rather than warm spice.
- finely grated Parmigiano-Reggiano → Aged Gruyère or Pecorino Romano. Use the same amount. Gruyère adds subtle sweetness; Pecorino is sharper and saltier (reduce additional salt slightly).
- raw pepitas (pumpkin seeds) → Toasted hazelnuts or walnuts, chopped. Use 3 tablespoons (30 g) of finely chopped nuts. They add crunch and richness, though the flavor becomes nuttier rather than herbaceous.
