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Butternut Pumpkin Parm Dip

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Servings: 6-8




For the Butternut Squash, Pumpkin and Parmesan Dip

3 cups butternut squash, cut into 1-inch pieces
1½ tablespoons olive oil
1 teaspoon fresh rosemary, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
¼ teaspoon Daks Pumpkin Spice
4 ounces cream cheese, room temperature
2 ounces (½ cup) shredded Parmesan cheese
½ cup pumpkin puree
2 tablespoons heavy cream
1 large garlic clove, minced
1 tablespoon fresh parsley, roughly chopped


For the Pumpkin Spice Chips

24 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Cooking spray, as needed
½ teaspoon kosher salt
¼ teaspoon Daks Pumpkin Spice



    1. Preheat oven to 375°F.
    2. Make the chips: Cut Crepinis in half and then quarters, to make four triangles from each wrap.
    3. Arrange triangle pieces on a greased baking sheet in a single layer. Spray the top of chips lightly with cooking spray (you will need 3-4 baking sheets, or you can bake Crepini chips in batches). Sprinkle tops with salt and pumpkin spice.
    4. Place in oven and bake until Crepini chips are golden brown, 3-4 minutes.
    5. Remove pan from oven and let cool to room temperature. (Note: the chips will get crispier as they cool).
    6. Increase oven to 425°F. Line a baking sheet with parchment paper and set aside. 
    7. To a medium mixing bowl add butternut squash, olive oil, rosemary, salt, black pepper, red pepper flakes, and Daks Pumpkin Spice. Toss to coat then evenly spread on prepared baking sheet. 
    8. Place in oven and roast until fork tender, 15-20 minutes.
    9. To a high speed blender add cooked squash, cream cheese, Parmesan cheese, pumpkin puree, heavy cream, and garlic. Blend until smooth. Taste, and adjust seasoning as needed.
    10. Transfer dip to a serving dish and finish with fresh parsley. Serve warm with the pumpkin spice chips.