Butternut Squash Rotel Dip with Sage Crumble
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Skillet
- 1 Blender or Food Processor
- 1 Oven-safe serving dish
Ingredients
- 1 medium Butternut squash peeled and cubed
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 can Rotel tomatoes 10 oz
- 1 cup Cheddar cheese shredded
- 1/2 cup Cream cheese softened
- 1/4 cup Milk
- 2 tablespoons Fresh sage chopped
- 1/4 cup Panko breadcrumbs
- 2 tablespoons Butter melted
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
- Roast the squash in the oven for 25 minutes until tender.
- In a medium saucepan, combine Rotel tomatoes, cheddar cheese, cream cheese, and milk over medium heat.
- Stir continuously until the cheese is melted and the mixture is smooth.
- In a skillet, melt butter and add panko breadcrumbs and chopped sage, stirring until golden brown.
- Place roasted squash into a blender and puree until smooth.
- Mix the pureed squash with the cheese mixture in a large mixing bowl.
- Pour the mixture into an oven-safe serving dish.
- Sprinkle the sage crumble evenly on top of the dip.
- Bake in the oven for an additional 10 minutes until the top is bubbly and golden.
- Allow the dip to rest for 10 minutes before serving.
Notes
For best results, consider using a ripe butternut squash as it will provide a sweeter and more flavorful base for your dip. You can adjust the spice level by choosing mild or hot Rotel tomatoes based on your preference. Additionally, the crumble can be made in advance and stored in an airtight container to save time on the day you plan to serve the dish.
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