Description
Discover two delightful and easy-to-make fall snacks perfect for Thanksgiving 2025: Pumpkin Spice Popcorn and Butternut Squash Dip. The Pumpkin Spice Popcorn offers a light, crunchy, and sweet-savory treat infused with classic pumpkin pie spices, while the Butternut Squash Dip provides a creamy, savory option ideal for dipping veggies or pita, featuring roasted squash, garlic, and cheese.
Ingredients
Scale
Pumpkin Spice Popcorn
- 8 cups popped popcorn
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp pumpkin pie spice
Butternut Squash Dip
- 1 medium butternut squash, peeled and cubed
- 2 garlic cloves
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare Pumpkin Spice Popcorn: In a large bowl, toss the 8 cups of popped popcorn with 2 tablespoons of melted butter to evenly coat the popcorn. Then sprinkle 1 tablespoon of sugar and 1 teaspoon of pumpkin pie spice over the popcorn. Toss the mixture again thoroughly to ensure every piece is coated with the sweet and spicy flavor.
- Roast Butternut Squash and Garlic: Preheat your oven to 400°F (200°C). Peel and cube one medium butternut squash and place it on a baking sheet along with 2 garlic cloves. Roast them in the oven for 25 to 30 minutes until the squash is tender and roasted to perfection.
- Make Butternut Squash Dip: Once the squash and garlic have cooled slightly, combine them in a blender or food processor with 1/4 cup cream cheese, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Blend until the mixture is smooth and creamy, adjusting seasoning if necessary. Serve chilled or at room temperature, perfect for dipping with vegetables or pita.
Notes
- Use freshly popped popcorn for the crispiest texture in the Pumpkin Spice Popcorn.
- You can substitute cream cheese with Greek yogurt in the Butternut Squash Dip for a lighter version.
- Adjust pumpkin pie spice according to your taste preference for more or less spice.
- Roasting the garlic along with the squash sweetens and softens it, adding depth to the dip.
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
- This recipe is perfect for holiday gatherings and makes a festive fall snack station.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Roasting, Tossing, Blending
- Cuisine: American
Nutrition
- Serving Size: For Pumpkin Spice Popcorn: about 2 cups; For Butternut Squash Dip: about 1/4 cup
- Calories: Pumpkin Spice Popcorn: 120 kcal per serving; Butternut Squash Dip: 90 kcal per serving
- Sugar: Pumpkin Spice Popcorn: 4g; Butternut Squash Dip: 2g
- Sodium: Pumpkin Spice Popcorn: 55mg; Butternut Squash Dip: 150mg
- Fat: Pumpkin Spice Popcorn: 6g; Butternut Squash Dip: 7g
- Saturated Fat: Pumpkin Spice Popcorn: 3.5g; Butternut Squash Dip: 4g
- Unsaturated Fat: Pumpkin Spice Popcorn: 2.5g; Butternut Squash Dip: 3g
- Trans Fat: 0g for both
- Carbohydrates: Pumpkin Spice Popcorn: 18g; Butternut Squash Dip: 4g
- Fiber: Pumpkin Spice Popcorn: 2g; Butternut Squash Dip: 1g
- Protein: Pumpkin Spice Popcorn: 2g; Butternut Squash Dip: 3g
- Cholesterol: Pumpkin Spice Popcorn: 10mg; Butternut Squash Dip: 15mg
Keywords: Pumpkin Spice Popcorn, Butternut Squash Dip, Thanksgiving snacks, fall recipes, roasted squash dip, festive snacks
