Butternut, Goat Cheese, and Walnut Spread

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Thanksgiving is literally a week away, people.

I’ve been trying to invision new holiday recipes, but I feel like so many have already been done. This recipe is something I found a picture of online, but with no recipe attached, so I decided to make it up myself. The brilliant part of this dish is that you can really make it however you want. It’s like a fancy hummus… you can add or delete ingredients and still come out with something tasty!

SOOOO… on another note, I FINALLY finished Fringe and now I am FINALLY starting Season 3 of Walking Dead. Oh man, my nerves have been on edge for the past few days. Do any of you watch either of these shows? I know I’m super behind the times, but in my house we live of off Netflix with no actual tv programming. It’s been great, but I’m never caught up, so sorry if I’m always like 5 steps behind. Whatever.

You want a recipe now? Here you have it!


  • 1 butternut squash, cut in half with the seeds and pulp removed
  • 1 T extra virgin olive oil
  • salt and pepper
  • 1 tsp dried sage or thyme
  • 1 tsp – 1 T honey (depending on how sweet you want it)
  • 1/4 cup (more or less) goat cheese

Preheat the oven to 360 degrees.

Place the halved squash on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper.

Bake for 45 minutes – 1 hour, or until the squash is easily penetrable with a fork.

Let the squash cool for a little bit and then remove the flesh and place in a blender or food processor.
Add the sage (or thyme), honey, goat cheese, and a little extra salt and pepper.
Blend until smooth.

Take note, again, that this can really be adapted to your personal taste. You can add walmuts to the actual mixture, more or less goat cheese and honey, and even some orange zest.

Go crazy!

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