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Butternut Squash Bruschetta Dip
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 
Course: Appetizer
Cuisine: American
Servings: 3 cups dip
Ingredients
  • 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
Instructions
  1. Heat olive oil in large nonstick skillet over medium heat. Add squash and cook 6 minutes, stirring occasionally, until squash is tender-crisp.
  2. Stir in cranberries and prosciutto. Cook 2 minutes or squash is tender.
  3. Remove from heat, let cool; stir in blue cheese and sage.
  4. Serve with New York Style Pita Chips.
Recipe Notes

*Substitute 1 (16-oz.) package frozen diced squash for fresh squash. Reduce first cook time to 3 minutes.