Trevor and I work as a team on our blog. I do the cooking, recipe development, and styling, and Trevor does the photography and videography (oh, and dishes). When I was recipe testing this dip, I originally planned for hazelnuts on top. As I was making it though, Trevor saw me looking for the hazelnuts and told me to use pumpkin seeds instead. This resulted in the salty-sweet-spiced pumpkin and walnut topping that is in the final recipe, and I am so glad. It adds all the right flavors and textures against the light and creamy dip. This is one you will want to have around for your holiday snacking and entertaining.
Whipped Ricotta & Butternut Squash Dip
Prep time
Cook time
Total time
Serves: 6-8
Ingredients
- ¼ cup pumpkin seeds
- ¼ cup finely chopped walnuts
- 1 tablespoon brown sugar
- ⅛ teaspoon allspice
- 8 ounces fresh ricotta (store bought or homemade)
- ⅔ cup heavy cream
- ¾ cup butternut squash puree
- Salt and freshly ground black pepper
- 2 tablespoons pure maple syrup
- 2 sprigs thyme, chopped
- 2 sprigs rosemary, chopped
- Bread, for dipping
Instructions
- In a small sauce pan over medium heat, add pumpkin seeds, walnuts, brown sugar, allspice, and a generous pinch of salt. Cook until sugar is melted and seeds/nuts are toasted and fragrant, about 3-4 minutes. Remove from heat and dump out onto parchment to allow to cool.
- Meanwhile, place ricotta in a medium size mixing bowl and beat for about 1 minute, until a little smoother. Add heavy cream, and beat until mixture is smooth, creamy, and airy, about 3-4 minutes. Gently fold in butternut squash puree. Season with salt and freshly ground black pepper, to taste.
- Transfer ricotta mixture into a shallow serving bowl. Drizzle maple syrup over the top. Top with pumpkin seed and walnut mixture from above and with thyme and rosemary. Serve with bread for dipping.
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