Baked Butternut Squash Parmesan Dip with Homemade Whole Wheat Pita Chips

Baked butternut squash parmesan dip with homemade whole wheat pi
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 pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi

Baked Butternut Squash Parmesan Dip with Homemade Whole Wheat Pita Chips

Ingredients:
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

Directions:
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.

Inspired by:
The Kitchn