Sunday, March 22, 2015

Creamy Vegan Butternut Squash Dip

There are many ways to enjoy squash.  Whether it is roasted, in soup, fried, or in a delicious dip, it is sure to entice your taste buds.   Butternut squash makes an amazing dip or spread as the texture is naturally creamy and goes well on toast, or other whole-grain breads.  This recipe is spiced with garam masala and other Indian spices, but feel free to make other versions using herbs like rosemary, sage, thyme and tarragon for a more European flavor.  

I discovered this recipe on the weekend.  My brother described it to me over the phone and I just so happened to have a butternut squash on hand.  I eagerly  created this dip and was blown away, not only by the color, but but the creaminess and intensity of flavor.  It's so good that you may even consider eating it with a spoon and skip the dipping all together! 

If you are a fan of squash, and other roasted vegetables, this dip will be like heaven in your mouth.  

  • 1 butternut squash
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tahini 
  • 1/4 cup water
  • 2 teaspoons garam masala 
  • 1 teaspoon turmeric powder 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon freshly grated ginger 
  • 2 teaspoons salt 
  • 2 teaspoons black pepper


  1. Preheat oven to 400 degrees F. 
  2. Cut the squash in half - lengthwise.  Remove the seeds and brush with olive oil. 
  3. Place the squash cut-side down on a baking sheet or roasting pan and cook for 45 minutes to one hour, or until the skin separates from the fruit. 
  4. Allow to cool and then scoop the contents into a blender or food processor with the other ingredients. 
  5. Blend or process for one minute, or until smooth.  Adjust seasonings to your liking.  
  6. Serve with crackers, bread or freshly cut veggies.  

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