A creamy, whipped butternut squash dip blended with hot honey garlic Boursin, warm fall flavors, and topped with crispy sage, walnuts, and a drizzle of hot honey!
If there's one appetizer that deserves a spot on your Thanksgiving or Girlsgiving spread, it's this Whipped Boursin Butternut Squash Dip! Roasted butternut squash gets blended with creamy Hot Honey Garlic Boursin, a little tangy yogurt, apple cider, and hot honey until it's perfectly smooth and fluffy. It's sweet, savory, a little spicy, and packed with all those cozy fall flavors that make you want to grab another piece of toasted baguette.
The best part is how easy this is to throw together, especially when you're already juggling a million things in the kitchen for Thanksgiving. The squash roasts until tender and caramelized, then everything gets whipped together in the food processor in just a couple of minutes. I love spreading it onto a platter and finishing it with extra hot honey, crunchy walnuts, fresh thyme, and crispy sage leaves fried in butter. Serve it with toasted baguette slices, crackers, or crisp apple slices for the perfect holiday appetizer!
Here are the Ingredients for this Whipped Boursin Butternut Squash Dip:
Produce: Butternut squash, fresh rosemary, fresh thyme, fresh sage, apples (optional for serving)
Dairy: Hot Honey Garlic Boursin, plain yogurt, butter (for frying sage)
Nuts: Walnuts
Pantry: Olive oil, hot honey, apple cider, garlic powder, salt, black pepper, red pepper flakes
For Serving: Baguette, crackers, pita bread, apple slices
More Thanksgiving Side Dishes You’ll Love!
Whipped Boursin Butternut Squash Dip
A creamy, whipped butternut squash dip blended with hot honey garlic Boursin, warm fall flavors, and topped with crispy sage, walnuts, and a drizzle of hot honey!
Ingredients
- 1 small butternut squash, peeled and cubed (about 2 cups roasted)
- 1 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 packages (5.2 oz each) Hot Honey Garlic Boursin
- 2 cups roasted butternut squash
- ¼ cup plain yogurt
- 3 tbsp olive oil
- 1–2 tbsp hot honey, depending on desired sweetness
- 2 tbsp apple cider
- ½ tsp kosher salt, more to taste
- ¼ tsp black pepper
- Pinch of red pepper flakes
- 1–2 tbsp hot honey, for drizzling
- ¼ cup walnuts, roughly chopped
- 6–8 fresh sage leaves
- 1 tbsp salted butter
- Fresh thyme leaves
- Red pepper flakes
- Freshly cracked black pepper
- Toasted baguette slices
- Crackers
- Pita bread
- Sliced Granny Smith apples
Instructions
- Preheat oven to 425°F. Peel, deseed, and cube the butternut squash into roughly 1-inch pieces. Spread onto a baking sheet and toss with 1 tablespoon olive oil, garlic powder, rosemary, thyme, salt, and pepper. Roast for 25–35 minutes, tossing halfway through, until tender and lightly caramelized. Let cool slightly.
- Add 2 cups of roasted butternut squash, Boursin, yogurt, olive oil, hot honey, apple cider, salt, black pepper, and red pepper flakes to a food processor. Blend on high for about 2 minutes, scraping down the sides as needed, until completely smooth, creamy, and fluffy. Taste and adjust seasoning or hot honey as desired.
- In a small skillet over medium heat, melt 1 tablespoon butter. Add fresh sage leaves and fry for about 30–60 seconds, until crispy. Transfer to a paper towel.
- Spread the whipped butternut squash dip onto a shallow serving bowl or platter, creating swoops with the back of a spoon. Drizzle generously with hot honey and top with crushed walnuts, crispy sage leaves, fresh thyme, red pepper flakes, and freshly cracked black pepper. Serve with toasted baguette slices, crackers, pita, or crisp apple slices.
If you love this…
