Warm Winter Squash Dip
Yes, warm squash dip is a thing.
I had no idea about it until I tried it recently at a local restaurant. We were hungry and feeling adventurous, and the squash dip piqued our curiosity. We were blown away by how smooth, falvorful, and decadent is was. We were intriqued by how butternut squash could taste so good.
I normally purchase one teeny-tiny squash during fall and winter because they’re so abundant during this time of the year. However, the rest of the season I just walk by the squash in the grocery store, uninspired by it. Aside from making butternut squash soup or adding a few cubes to a salad, I don’t really cook with it.
But, after tasting sqaush dip at the restaurant and making our own, I am a new fan of the winter gourd. Plus, the dip can be repurposed to create other dishes. Even though you need a bit of super woman strength to cut one open, I will not overlook this nutrient dense vegetable again.
Warm Winter Squash Dip
- food processor or blender
- 2 pounds butternut squash
- 5 clove garlic minced
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/4 tsp cardamom
- 1/4 tsp salt to taste
- 2 tbls olive oil
- 1 tbsp tahini
- 3 tbsp water
- 1 tbsp lemon juice
- 1/2 cup plain greek yogurt Siggis can substitute non dairy
- 3 tbsp cream cheese can substitute non dairy
- 1/4 cup goat cheese can substitute non dairy
- 1/4 cup pumpkin seeds
- 1/4 cup shredded cheese on top optional we used vegan cheese
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and sea salt and place cut side down on a baking sheet lined with parchment. Roast in the oven for 45 minutes, or until fork tender through the thickest part.
- Remove from oven and let cool. This time will vary - I usually do the touch test and see if I can handle it without getting burned.
- Next, scoop the squash out of the skin and place in a large mixing bowl.
- Stir in the minced garlic, cayenne, cardamom, paprika, olive oil, water, tahini, lemon juice, and salt about 1/4-1/2. The salt is a taste preference. Mix well.
- Next add the cream cheese, yogurt, and goat cheese and mix. The dip will be lumpy. Transfer the dip to a food processor or a blender and blend until smooth and creamy. You might have to pause between rounds to scrape down the sides.
- When finished blending transfer the dip to a baking dish and top with toasted pumpkin seeds and cheese and bake for about 15 minutes in a 350 degree oven.
- Serve with chopped carrots or broccoli, or crispy rice crackers. I dont recommend a ritz or wheat cracker because the dip is hot and needs a sturdy cracker that wont get soggy.
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