Roasted Delicata Squash and Sage Brown Butter Dip
A velvety warm dip made from roasted Delicata squash blended with cream cheese and infused with nutty brown butter and crispy sage. Silky, earthy, and elegant enough for entertaining, yet simple enough for a weeknight snack. Serve with crackers, roasted vegetables, or crusty bread.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 2 cups (480 ml) dip
Steps
Before you start
- Preheat oven to 400°F (200°C)
- Have a food processor or blender ready
- Remove cream cheese from refrigerator 15 minutes before blending so it blends smoothly
Roast squash wedgesOven 400°F / 205°C
- Toss the Delicata wedges with 1 tbsp (15 ml) olive oil, and season with salt and black pepper.
- Spread in a single layer on a large rimmed baking sheet.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until the flesh is very tender and the edges are golden and caramelized.
- The skin should yield easily to a knife.
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Ready when: Flesh is very soft and golden at edges; skin collapses when pierced
Tip: Do not skip caramelizing—this develops the squash's natural sweetness and depth.
Brown the butter and sage
- While the squash roasts, melt the 4 tbsp (57 g) cold butter over medium heat in a shallow 10-inch (25 cm) skillet.
- Add the chopped fresh sage leaves.
- Stir occasionally, watching the butter carefully, for 4–5 minutes until it turns a deep golden-brown and smells nutty and toasted.
- The sage will crisp slightly and the solids will sink to the bottom.
- Do not let it burn.
- Pour the mixture, including the browned solids and crispy sage, into a small bowl and let it cool for 2 minutes.
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Ready when: Butter is deep golden brown and smells nutty; sage leaves are crisp
Tip: Watch the butter constantly once it starts to brown—it can go from perfect to burnt in seconds. Lower the heat if it seems to be browning too fast.
Scoop and cool squash
- When the roasted squash is cool enough to handle (about 2–3 minutes), use a spoon to scoop the soft flesh away from the skin, discarding the skin.
- You should have about 1.5–1.75 cups (350–400 g) of cooked squash.
- Transfer to the bowl of a food processor or blender.
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Ready when: Squash is cool enough to handle but still warm
Tip: Do not discard the browned bits stuck to the roasting pan—they add flavor to the dip.
Blend base ingredients
- Add the room-temperature cream cheese cubes, sour cream, and the cooled browned butter with sage (and all the browned solids) to the food processor.
- Process for 1–2 minutes, scraping down the sides as needed, until completely smooth and creamy.
- The dip should have no lumps and look silky.
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Ready when: Dip is completely smooth, creamy, and pale golden
Tip: If the dip is too thick, add 1 tbsp (15 ml) of water or sour cream at a time and blend again.
Season and finish
- Add the nutmeg, and a pinch each of salt and black pepper (taste first—the squash and brown butter already contribute salt).
- Optional: add a small pinch of cinnamon and 1 tbsp (21 ml) honey for subtle warmth and sweetness.
- Pulse to combine well.
- Taste and adjust seasoning as needed.
- The dip should be warm, silky, and balanced between earthy squash and nutty brown butter.
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Ready when: Dip is well-seasoned with visible flecks of sage throughout
Tip: Taste as you season. Nutmeg can quickly overpower if added carelessly—it should enhance, not dominate.
Transfer to serving dish
- Transfer the warm dip to a serving bowl or shallow dish.
- If desired, drizzle lightly with the remaining 1 tbsp (15 ml) olive oil and top with a few crispy sage leaves for garnish.
- Serve warm with crackers, roasted vegetables, or crusty bread.
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Tip: The dip will be warmest and most velvety served immediately, but it also holds well at room temperature for up to 2 hours.
Good to know
Tips
- Delicata squash skin is edible when roasted until tender; some cooks leave thin strips for visual appeal, but scoop them all away if you prefer a perfectly smooth dip.
- Brown butter is the star here—do not rush it or skip this step. The nuttiness and crispy sage elevate the entire dip from ordinary to restaurant-quality.
- For a make-ahead option, roast the squash and brown the butter up to 1 day in advance, then blend just before serving for the silkiest texture and warmest dip.
- If serving at a party, keep the dip warm in a small slow cooker on the lowest setting, stirring gently every 15–20 minutes. Do not overheat or it will begin to separate.
Make ahead
Roast the squash and make the brown butter 1 day ahead; store separately in the refrigerator. Blend and serve the dip within 2 hours of assembly for the best texture, or reheat gently over a double boiler or in a 300°F (150°C) oven for 10 minutes, stirring occasionally, until warm and smooth again.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently in a 300°F (150°C) oven for 8–10 minutes, stirring occasionally, or in a double boiler over low heat until smooth and warm throughout. If the dip becomes too thick after chilling, whisk in 1–2 tbsp (15–30 ml) warm cream or sour cream before serving.
Substitutions
- Delicata squash → Butternut squash or Acorn squash. Use the same weight; both have similar cook times and sweetness. Butternut will yield a slightly deeper gold color and more robust flavor.
- Fresh sage leaves → Fresh thyme or rosemary (half the amount). Both work beautifully with brown butter. Start with 3 tbsp (4 g) thyme or rosemary leaves and adjust to taste—their flavors are more delicate than sage.
- Cream cheese → Greek yogurt or mascarpone. Greek yogurt will lighten the dip and add tang; use 6 oz (170 g). Mascarpone will add richness but may require 1–2 tbsp (15–30 ml) less sour cream to maintain the right consistency.
- Sour cream → Crème fraîche or heavy cream (reduced by half). Crème fraîche adds a subtle tang and is more stable when reheated. Heavy cream will make the dip richer but less tangy.
