Skip to content

Butternut Squash Bruschetta Dip

Butternut Squash Bruschetta Dip

Butternut Squash Bruschetta Dip

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 3 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 28 Servings

A festive and vibrant dip for all to enjoy.


  • 2 tbsp. olive oil
  • 1 16-oz. package frozen diced squash
  • ½ c. coarsely chopped dried cranberries
  • 2 oz. chopped prosciutto
  • c. crumbled blue cheese
  • 1 tbsp. chopped fresh sage
  • Sea Salt Pita Chips


  1. Heat olive oil in large nonstick skillet over medium heat.
  2. Add squash and cook 6 minutes, stirring occasionally, until squash is tender-crisp. Stir in cranberries and prosciutto. Reduce cook time to 3 minutes if you're using frozen squash.
  3. Cook 2 minutes or until squash is tender. Remove from heat, let cool; stir in blue cheese and sage.
  4. Serve with New York Style pita chips.