This dip is so easy to make — it’s decadent, creamy, and a perfect party appetizer! You can roast a butternut squash to make the mashed butternut squash, or you can “cheat” and use frozen butternut squash cubes, which makes the dip into a 10 minute recipe! You could use a bag of pita chips from the grocery if you are in a true rush, or for an extra 15 minutes of effort, you can whip up a batch of your own homemade pita chips.
Baked Butternut Squash Parmesan Dip with Homemade Whole Wheat Pita Chips
For the Dip
2 cups mashed butternut squash (fresh or frozen)
3/4 cup grated parmesan
1/4 cup cream cheese, softened
1/4 cup parmesan, shredded
For the Pita Chips
4 6″ whole wheat pitas
1/4 cup garlic olive oil (regular olive oil will work fine as well)
1/4 tsp salt
Prepare mashed butternut squash (by either roasting a butternut squash, or preparing frozen butternut squash cubes according to directions on the package).
Preheat oven to 350 degrees. Butter a 7×10″ or 8×8″ baking dish.
In a large bowl, mix together the mashed butternut squash and 3/4 cup grated parmesan. Put cream cheese in a bowl and microwave for about 18 seconds. Mix this into mixture, and then pour mixture into the baking dish, using a spoon to make sure it’s roughly even. Top with the remaining 1/4 cup parmesan. Bake for 25 minutes.
While dip is baking, put your pitas in a pile and slice them into 8 pieces each. If it’s a pita pocket, separate the pieces. Place in a large bowl and toss with olive oil. Line a baking sheet with parchment paper and lay the pita triangles out, without overlapping. Top with a pinch of salt (a little will go a long way). When the dip is done, remove from the oven and bake the pita chips for about 10-15 minutes, checking frequently to make sure they don’t burn.