Dips with Squash and bioeko sesame grissini

By Francesca D'orazio

Preparation time
10 min
Cooking time
20 min


1/4 onion, medium size

600 g butternut squash 

2 teaspoon fresh thyme leaves

70 g gorgonzola cheese (or any blue cheese) 

20 g butter 

2 tablespoons extra virgin olive oil





This soup with butternut squash is really delicate and perfectly combines with bioeko classic bruschetta


1. Chop finely the onion
2. Cut the butternut squash into chunks.
3. Cook onion in a saucepan with olive oil, over small heat, stirring continuously.

Add butternut squash, a pinch of salt, and 100 ml water.

Cover with lid and cook for about 20 minutes, until tender, adding water if necessary.

4. Salt and pepper to taste.

5. Blend adding butter, thyme and gorgonzola cheese.

Tips: You can replace gorgonzola cheese with taleggio cheese or fresh goat cheese.

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