Tired of the same old dips and appetizers on your holiday table? Me too! I wanted something a little different this holiday season. I came up with this Butternut Squash Bruschetta Dip. A little sweet, a little savory, and oh-so-delicious.
Six simple ingredients that come together in no time at all. If you really want to cut down on the prep time for this recipe (and who doesn’t want a faster prep time?!), purchase peeled and cut butternut squash from the produce section of your supermarket. And if you’re really pressed for time, frozen diced squash will work too.
The squash and cranberries provide a sweet background flavor that’s balanced out with the salty prosciutto, sharp blue cheese and savory sage.
Serve this dip at room temperature with New York Style Crackers to scoop up all of the goodness!
This also makes a fantastic side dish or topping for pork or chicken.
- 2 tablespoons olive oil
- 3 cups diced butternut squash *
- 1/2 cup coarsely chopped dried cranberries
- 2 ounces prosciutto, chopped
- 1/3 cup crumbled blue cheese
- 1 tablespoon chopped fresh sage
Heat olive oil in large nonstick skillet over medium heat. Add squash and cook 6 minutes, stirring occasionally, until squash is tender-crisp.
Stir in cranberries and prosciutto. Cook 2 minutes or squash is tender.
Remove from heat, let cool; stir in blue cheese and sage.
Serve with New York Style Pita Chips.
*Substitute 1 (16-oz.) package frozen diced squash for fresh squash. Reduce first cook time to 3 minutes.