How to Make Butternut Squash Dip

Co-authored by Jessica Gibson

Last Updated: March 18, 2020

Are you tired of the usual ranch veggie dip or are just looking for something a little more flavorful? If you are, roast up a batch of butternut squash. You can easily puree and season this for a simple butternut squash dip that's vegan. Or roast the squash and add creamy goat cheese that's baked to create a decadent dip. If you'd rather offer a twist on a classic dip, blend up a butternut squash hummus that uses roasted squash and chickpeas. You're certain to find a great new way to eat butternut squash.

Ingredients

Roasted Butternut Squash Vegan Dip

2 butternut squash, peeled and chopped into large chunks
1 head of garlic, tip cut off
1 tablespoon of oil
3 sage leaves
1 teaspoon of cumin
½ teaspoon of cayenne pepper

Butternut Squash Goat Cheese Dip

2 1/2 cups (350 g) of cubed butternut squash
3 tablespoons of olive oil, plus extra for drizzling
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of garlic powder
1 pinch of ground nutmeg
11 ounces (310 g) of goat cheese, at room temperature
3 tablespoons of freshly chopped herbs (like oregano, basil, cilantro, parsley, or sage)

Butternut Squash Hummus Dip

1 cup (140 g) of cubed butternut squash
4 cloves of whole garlic in the skin
4 cloves of minced garlic
2 tablespoons (30 ml) of lemon juice
1 15-ounce (425 g) can chickpeas, lightly rinsed and drained
1/3 cup (80 g) of tahini
3 to 4 tablespoons (45-60 ml) of olive oil, plus more for roasting garlic
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup (30 g) of fresh parsley, chopped
1/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
1/4 teaspoon of smoked paprika for garnish

Method 1

Method 1 of 3:
Roasted Butternut Squash Vegan Dip

1
Preheat the oven and cut the squash. Turn the oven on to 425 degrees F (218 C). Wash two whole butternut squashes and carefully cut off the ends of the squash. Peel the squashes and set the squashes on the flat ends. Use a large chef's knife to chop the squashes into large chunks.^{[1]
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- Try to keep the chunks the same size. This will ensure that they roast evenly.
2
Drizzle the squash and garlic with oil and roast them. Cut the tip off of one head of garlic and place it on a large baking sheet. Add the chunks of butternut squash and drizzle one tablespoon of olive oil over the squash and garlic. Roast them in the preheated oven for 20 minutes.^{[2]
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- The squash should be tender when you insert a fork or knife into a piece.
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3
Season and transfer the ingredients to a food processor. Scoop the roasted butternut squash into a food processor. Squeeze the roasted garlic cloves out of the skins once the garlic is cool enough to handle. Place the garlic in the processor. You'll need to add these seasonings:^{[3]
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- 3 sage leaves
- 1 teaspoon of cumin
- ½ teaspoon of cayenne pepper
4
Puree and serve the butternut squash dip. Put the lid on the food processor and blend the dip ingredients until they're completely combined and smooth. Scoop the dip into a serving bowl and serve it along with crackers, chips, or vegetables.^{[4]
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- Although you can refrigerate the butternut squash dip, let it come to room temperature before you serve it.
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Method 2

Method 2 of 3:
Butternut Squash Goat Cheese Dip

1
Turn on the oven and prepare the baking sheet. Preheat the oven to 425 degrees F (218 C). Lay a sheet of parchment paper on a baking sheet. You could also use aluminum foil. Ensure that the shiny side of the foil is facing up.^{[5]
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- Consider using a rimmed baking sheet so the pieces of squash don't slide off when you're transferring them to the oven.
2
Season the butternut squash. If you're using a whole butternut squash, wash it and peel it. Cut the squash into large cubes that are about the same size. You should end up with 2 1/2 cups (350 g) of cubed butternut squash. Place the cubes in a mixing bowl and toss them together with:^{[6]
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- 3 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
3
Bake the butternut squash. Transfer the seasoned squash to the prepared baking sheet and spread the pieces so they're evenly distributed on the pan. Bake the butternut squash for 15 minutes. Carefully remove the sheet from the oven and use a spatula to toss the pieces. Return the pan to the oven and let the squash bake for another 15 minutes.^{[7]
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- The squash should be completely tender once it's finished cooking. If you poke it with a knife, the blade should go in easily.
4
Puree the squash, nutmeg, and goat cheese. Transfer the squash and any oil from the pan to a food processor or blender. Add one pinch of ground nutmeg and 11 ounces (310 g) of room temperature goat cheese. Put the lid on the food processor and blend the mixture until it's completely smooth. Taste the dip and add more salt and pepper according to your taste.^{[8]
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- While you can use cold goat cheese in the recipe, it may make the dip lumpy if your food processor can't blend them out.
5
Bake the butternut squash goat cheese dip. Turn the oven down to 350 degrees F (176 C). Scoop the dip into a baking dish and spread it evenly. Bake the butternut squash goat cheese dip for 20 to 25 minutes. Once you take the dip out of the oven, it should be completely hot and creamy. Stir the dip and top it with:^{[9]
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- An extra drizzle of olive oil
- 3 tablespoons of freshly chopped herbs (like oregano, basil, cilantro, parsley, or sage)
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Method 3

Method 3 of 3:
Butternut Squash Hummus Dip

1
Roast the butternut squash and garlic. Preheat the oven to 400 degrees F (204 C). Place 1 cup (140 g) of cubed butternut squash and 4 cloves of whole unpeeled garlic on a baking sheet. Pour 1 tablespoon of olive oil and sprinkle a pinch of salt and pepper over the squash. Use a spoon to toss the squash and garlic evenly. Roast the squash for 15 to 20 minutes.^{[10]
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- Once the squash is tender, remove the pan from the oven and let it cool about 5 minutes or until the squash is easier to handle.
2
Transfer the squash and remaining ingredients to a blender. Scoop the roasted squash into a food processor or blender. Squeeze the roasted garlic out of its skin and add that as well. You should also put the remaining hummus ingredients into the processor. You'll need:^{[11]
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- 4 cloves of minced garlic
- 2 tablespoons (30 ml) of lemon juice
- 1 15-ounce (425 g) can chickpeas, lightly rinsed and drained
- 1/3 cup (80 g) of tahini
- 3 to 4 tablespoons (45-60 ml) of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 cup (30 g) of fresh parsley, chopped
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cumin
3
Puree the dip. Cover the blender or food processor with the lid and blend it until the dip is completely smooth. You may need to stop and scrape down the sides with a rubber spatula. If the dip seems too thick to blend, add a drizzle of olive oil or a few tablespoons of water to thin it out.^{[12]
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- If you'd like a chunkier dip, just pulse the food processor or blender. This will keep some pieces of chickpeas intact.
4
Season and serve the butternut squash hummus dip. Taste a little of the dip and add more spices or seasonings according to your taste. Serve the dip while it's at room temperature. Or if you prefer a cold dip, refrigerate the dip for 3 to 4 hours. This will also make the dip creamier and thicker. Garnish the dip with 1/4 teaspoon of smoked paprika and serve it.^{[13]
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- You can store the leftover squash in an airtight container in the refrigerator for up to five days.
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