Whipped Honeynut Squash & Goat Cheese Dip

Hot tip: the Thanksgiving appetizer should never be stressful. Which is exactly why we are serving This honey-nut squash and goat cheese dip. It checks every box — it’s cozy, creamy, seasonal, and so easy.

Ingredients
2 honeynut squash, halved lengthwise and deseeded
Olive oil
Kosher salt and freshly ground black pepper
6 oz goat cheese
1 tablespoon maple syrup
1/8 teaspoon nutmeg
1/8 teaspoon garlic powder
2 tablespoons roasted and salted pumpkin seeds
2 tablespoons pomegranate seeds
Flaky salt
Crostinis for serving

Preheat oven to 400°F.

Brush the cut sides of the squash with about 2 teaspoons olive oil and season with salt and black pepper. Place cut side down on a baking sheet and roast for 25 minutes, until tender. Allow to cool slightly.

Scoop the flesh from the skins and transfer to a food processor. Add goat cheese, maple syrup, nutmeg, garlic powder, and 1/2 teaspoon kosher salt. Blend until smooth.

With the processor running, drizzle in 2 tablespoons olive oil and continue blending until creamy.

Spoon the mixture into a shallow serving bowl. Top with pumpkin seeds, pomegranate seeds, a drizzle of olive oil, and a pinch of flaky salt.