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Butternut Squash Dip

Prep Time:

Cook Time:


About the Recipe

Smooth and rich with flavor this autumn-inspired dip will replace hummus as your favorite healthy snack


  • 3 cups butternut squash, cubed

  • 5 cloves garlic

  • 2 tbsp olive oil

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 2-3 tbsp water

  • salt

  • 1/4 tsp smoked paprika


  1. Preheat the oven to 425 degrees.

  2. Peel and de-seed the butternut squash and cut into 2 inch cubes. Place on a baking sheet with the garlic cloves, a sprinkle of salt and 1 tbsp of olive oil

  3. Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized

  4. In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt

  5. Transfer to a bowl and let cool in the fridge. The flavor begins to really develop after a few hours. Serve with crackers, veggies or bread.

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