Creamy Crockpot Roasted Butternut Squash and Goat Cheese Dip Tips, FAQ & printable recipe

Tips for success

For an added layer of flavor, consider roasting the butternut squash with a touch of maple syrup and cinnamon before pureeing it. This enhances the natural sweetness and creates a more complex flavor profile that pairs beautifully with the tangy goat cheese.

If you are short on time, you can use high-quality store-bought roasted squash puree, just ensure it is plain and not seasoned with other herbs.

When frying the sage leaves for the topping, use a small amount of high-quality unsalted butter. Watch them closely as they can burn in seconds. As soon as they are crisp and the butter begins to smell nutty, remove them from the heat immediately. This brown butter can be drizzled over the dip along with the sage, adding a depth of flavor that elevates the entire dish.

Variations

• Spicy Squash Dip: Add a teaspoon of red pepper flakes or a dash of hot sauce to the base ingredients before cooking for a subtle heat that cuts through the creamy cheese.
• Bacon and Sage Dip: Stir in crispy, crumbled bacon bits along with the sage leaves for a savory, smoky addition that pairs perfectly with the sweetness of the butternut squash.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the cheese and squash may become grainy upon thawing.

Reheat

Reheat gently in the microwave or on the stovetop, stirring frequently until smooth and hot.

If you have leftovers, allow the dip to cool down for no more than two hours before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. When you are ready to serve it again, transfer the dip to a microwave-safe bowl or back into the slow cooker on a low setting, stirring occasionally until it is heated through and smooth once more.

This dip is an excellent make-ahead appetizer. You can combine the base ingredients in the slow cooker insert and refrigerate it overnight.

When you are ready to serve, simply place the insert into the slow cooker base and add 30 minutes to the cooking time to account for the cold starting temperature. Prepare the toppings fresh just before serving to ensure the best texture and visual appeal for your guests.

Serving ideas

The key to serving this dip is the contrast between the hot, creamy base and the cool, crunchy accompaniments. Offer a variety of dippers such as cinnamon-sea-salt pita chips, pretzel crisps, or even thinly sliced Granny Smith apples.

These provide a crisp, refreshing bite that cuts through the richness of the cheese and squash, ensuring every mouthful is balanced and satisfying for your guests.

For a beautiful presentation, serve the dip directly in the slow cooker if it is an attractive ceramic model, or transfer it to a warmed serving bowl.

Placing the bowl on a platter surrounded by your chosen dippers makes it easy for guests to help themselves. Ensure that you have a dedicated serving spoon and keep the dip at a warm, inviting temperature throughout the duration of your event.

Frequently asked questions

Recipe card

Creamy Crockpot Roasted Butternut Squash and Goat Cheese Dip

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 8

Ingredients

• 3 cups roasted butternut squash puree
• 12 oz chèvre
• 8 oz cream cheese
• 1 1/2 cups shredded Fontina cheese
• 1/2 tsp nutmeg
• 1/4 cup crispy brown-butter sage leaves for serving
• 1/4 cup toasted pepitas for serving
• 2 tbsp warm honey for serving

Instructions

1. Place the roasted butternut squash puree, chèvre, cream cheese, shredded Fontina, and nutmeg directly into the ceramic slow cooker insert. Stir everything together thoroughly with a sturdy spatula until evenly distributed across the bottom of the vessel.
2. Cover the slow cooker and set it to the LOW heat setting. Allow the dip to cook for 90 minutes. During this time, the cheeses will melt into the squash, creating a silky and cohesive texture. Check the consistency periodically to ensure the dip is bubbling gently.
3. Once the dip is fully melted and hot, remove the lid. Top the dip with the crispy brown-butter sage leaves, toasted pepitas, and a drizzle of warm honey. Serve the dip directly from the warm ceramic insert with cinnamon-sea-salt pita chips and pretzel crisps for dipping.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

11.5 g

Carbohydrates

14 g

Fat

21 g

Fiber

2.5 g

Sugar

4.5 g

Sodium

420 mg

Automatic estimate from the ingredient list, not laboratory-verified.