Slow Cooker Roasted Butternut Squash and Crispy Sage Dip

Name: Slow Cooker Roasted Butternut Squash and Crispy Sage Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3½ lb (1600 g) butternut squash, cut into 2-inch (5 cm) cubes, skin left on, cut into 2-inch (5 cm) cubes, skin left on; ¾ cup (180 ml) vegetable or chicken broth, low-sodium; 1 tsp (6 g) kosher salt; to taste black pepper, freshly ground; ¼ tsp (½ g) nutmeg, freshly grated, freshly grated; 4 oz (115 g) cream cheese, softened, softened to room temperature; ½ cup (50 g) Parmigiano-Reggiano, finely grated, finely grated; 6 tbsp (85 g) unsalted butter, cold; ⅓ cup (8 g) fresh sage leaves, roughly chopped, roughly chopped, divided (half for cooking, half for crispy topping); 12 leaves (3 g) fresh sage leaves, whole, for garnish, whole, for crispy topping; 1 tbsp (15 ml) lemon juice, fresh (optional)

From the MyKitchenBank Kitchen

A silky, warm butternut squash dip infused with brown butter and fresh sage, finished with crispy sage leaves and Parmigiano-Reggiano. The slow cooker gently cooks the squash while you tend to other tasks, then a quick stovetop stage creates aromatic brown butter and crispy sage for topping. Serve warm with toasted bread, crackers, or vegetable crudités.

Prep: 15 min
Cook: 25 min
Wait: 4 hr
Total: 4 hr 40 min
Makes: About 2 cups (475 ml)

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Ingredients

8 servings

3½ lb (1600 g) butternut squash, cut into 2-inch (5 cm) cubes, skin left on, cut into 2-inch (5 cm) cubes, skin left on
¾ cup (180 ml) vegetable or chicken broth, low-sodium
1 tsp (6 g) kosher salt
to taste black pepper, freshly ground
¼ tsp (0.5 g) nutmeg, freshly grated, freshly grated
4 oz (115 g) cream cheese, softened, softened to room temperature
½ cup (50 g) Parmigiano-Reggiano, finely grated, finely grated
6 tbsp (85 g) unsalted butter, cold
⅓ cup (8 g) fresh sage leaves, roughly chopped, roughly chopped, divided (half for cooking, half for crispy topping)
12 leaves (3 g) fresh sage leaves, whole, for garnish, whole, for crispy topping
1 tbsp (15 ml) lemon juice, fresh (optional)

Equipment (6)

Slow cooker (5-quart or larger)
Sharp knife and cutting board
Small saucepan
Blender or immersion blender
Wooden spoon
Serving bowl or small slow cooker for warm serving

Steps

Before you start

Cut the butternut squash into 2-inch (5 cm) cubes; no need to peel.
Gather fresh sage leaves and have them ready.
Set up your slow cooker and lightly oil the insert.

1
Prepare squash and slow cook
- Lightly oil the slow cooker insert.
- Add the cubed butternut squash, vegetable broth, 1 teaspoon salt, and the chopped sage (half the amount).
- Stir gently to combine.
- Cover and cook on LOW for 4 hours, until the squash is very tender and easily pierced with a fork—the flesh will begin to break apart slightly.
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Ready when: Squash is very tender and easily pierced; some pieces should break apart
Tip: Do not add water or extra liquid; the squash releases plenty as it cooks.
2
Blend and season
- Transfer the cooked squash and cooking liquid to a blender (work in batches if needed, or use an immersion blender directly in the slow cooker).
- Add the softened cream cheese, grated Parmigiano-Reggiano, 0.25 teaspoon freshly grated nutmeg, a few grinds of black pepper, and 1 tablespoon fresh lemon juice if using.
- Blend until completely smooth and silky, 2–3 minutes on medium-high speed.
- Taste and adjust salt and pepper as needed.
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Ready when: Dip is completely smooth with no lumps; it flows like thick pudding when you tilt the blender
Tip: If using a blender, blend in two batches to avoid overflow and to achieve a smoother texture faster.
3
Make crispy sage and brown butter
- While the squash blends, melt 6 tablespoons unsalted butter in a small saucepan over medium heat.
- Once melted, watch carefully and stir occasionally.
- The butter will foam as the water evaporates, then the milk solids will begin to brown (about 3–4 minutes total).
- Just as the butter turns golden-brown and smells nutty, add the remaining chopped sage and the whole sage leaves for garnish.
- Remove from heat immediately.
- The residual heat will crisp the sage leaves in 30–45 seconds.
- Set aside.
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Ready when: Butter is golden-brown and smells nutty; sage leaves are beginning to darken at the edges
Tip: Watch the butter constantly—it goes from brown to burnt very quickly. If you see dark specks forming, it's overdone.
4
Combine and serve
- Transfer the blended squash dip to a serving bowl or warm slow cooker set to WARM.
- Pour the brown butter and crispy sage (with all the browned bits) over the top, stirring gently to swirl it in while leaving some on top for visual appeal.
- Serve warm with crusty toasted bread, crackers, or fresh vegetables.
- The dip will hold on WARM in the slow cooker for up to 1 hour.
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Ready when: Dip is warm and the brown butter is distributed throughout
Tip: Don't stir the brown butter in completely if you're serving immediately—the golden drizzle and crispy sage on top are part of the appeal.

Good to know

Tips

For a richer, more indulgent dip, add 2–3 tablespoons of mascarpone or heavy cream when blending instead of (or in addition to) the cream cheese.
If your squash dip seems too thick after blending, whisk in 2–3 tablespoons of warm broth or the cooking liquid until you reach your desired consistency.
Brown butter burns easily; use a light-colored saucepan so you can see the color changing and pull it from heat the moment it smells nutty.
Fresh herbs like crispy sage are key here—dried sage will not give the same textural contrast and aromatic quality. Do not substitute.

Make ahead

The blended squash dip can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently in a saucepan over low heat, stirring often, or in the slow cooker on WARM for 15–20 minutes. Make the brown butter and crispy sage fresh just before serving for best flavor and texture.

Storage & reheating

Room temperature: up to 2 hours in a warm slow cooker. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freeze before adding the brown butter topping). Reheat from frozen on low in a slow cooker for 1–2 hours, or in a saucepan over low heat, stirring often.

Substitutions

cream cheese, softened → Greek yogurt or crème fraîche. Use the same weight; this creates a lighter, slightly tangier dip with a looser texture.
Parmigiano-Reggiano, finely grated → Pecorino Romano. Pecorino is sharper and saltier; start with 0.25 cup (25 g) and add more to taste.
fresh sage leaves, roughly chopped → fresh thyme or rosemary. Use the same quantity; thyme is more delicate and rosemary is more robust—adjust to your preference.
vegetable or chicken broth, low-sodium → chicken broth or water. Water works fine but will create a slightly less flavorful dip; use the same amount.