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Warm Winter Squash Dip

Prep Time1 hr
Cook Time15 mins
Course: Appetizer, Side Dish, Snack
Servings: 12


  • 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.