Butternut Squash, Sage, and Cheddar Dip


  • 1 butternut squash, peeled and cubed (4 cups)
  • 1 organic russet potato, peeled and diced (1 ½ cups)
  • 2 cloves garlic
  • ¼ cup lemon juice, plus zest of ½ lemon
  • ½ cup organic soymilk creamer, and more as needed
  • 1 tsp sea salt, plus more to taste
  • ¼ tsp finely ground black pepper
  • Dash ground nutmeg
  • 1 container Follow Your Heart Dairy-Free Cream Cheese
  • 1 tbsp finely chopped fresh sage, plus more for garnish
  • 1 bag Follow Your Heart Dairy-Free Cheddar Shreds


  • 1 organic sliced baguette, toasted


  1. Steam butternut squash, potatoes, and garlic in pot until soft, about 8-10 minutes.
  2. Pre-heat oven to 400°F.
  3. Add squash mixture to food processor with lemon juice and zest, soymilk creamer, salt, pepper, nutmeg, and cream cheese. Blend until smooth.
  4. Fold in sage and most of the cheddar cheese and top with remaining cheese. Bake for about 20-25 minutes, or until edges are bubbling. Stir well. Sprinkle with additional sage.  Serve warm with baguettes.

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