Toasted Walnut, Fig, and Butternut Squash Dip


With seasonal ingredients and beautiful colors, this is the perfect dip for fall gatherings. Do-ahead tip: if you want to make this dip ahead, add the 1 cup chopped pear just before serving.

Toasted Walnut, Fig, and Butternut Squash Dip
Yield: approximately 3 1/2 cups
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  1. 3 1⁄2 cups peeled and coarsely chopped butternut squash
  2. 1⁄2 teaspoon plus 1⁄8 teaspoon salt, divided
  3. 1 cup chopped toasted walnuts
  4. 1 cup chopped fresh pear
  5. 1⁄3 cup chopped dried figs
  6. 3 tablespoons honey
  7. 2 tablespoons fresh lemon juice
  8. 2 teaspoons canola oil
  9. 1⁄4 teaspoon crushed red pepper
  1. In a medium saucepan, place butternut squash and 1⁄2 teaspoon salt with enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, approximately 8 minutes. Drain; let cool completely.
  2. In a medium bowl, combine squash, walnuts, pear, and figs. In a small bowl, whisk together honey,
  3. lemon juice, oil, red pepper, and remaining 1⁄8 teaspoon salt. Drizzle honey mixture over squash mixture, tossing to combine. Cover, and let stand for at least 20 minutes or up to 2 hours. Serve with salted, baked pita chips.
Taste of the South


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