Butternut Squash Dip

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roasted butternut squash dip

When you eat in season, life feels more balanced. There are so many distractions in our 24/7 always-on connected economy that spending time in the kitchen developing new recipes and listening to some favourite tunes is my version of zen. This roasted butternut squash dip is perfect for enjoying while getting cozy with friends this fall. It makes a great appetizer with crudités and crackers or can easily be paired with your lunch or dinner veggie bowls. I can’t wait for you to try it!

Roasted Butternut Squash Dip
Serves 4
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  1. 1 butternut squash, halved
  2. 1 cup navy beans
  3. 3 tbsp tahini
  4. 2 tbsp olive oil and more for drizzling
  5. 2 garlic cloves
  6. 1 tsp lemon juice
  7. 1/4 tsp turmeric
  8. 1/4 tsp chipotle powder (omit if you don't like spicy)
  9. Sea salt and black pepper
  1. Cut butternut squash in half and scoop out seeds. Drizzle with a little bit of olive oil and roast cut side down at 400 degrees Fahrenheit for 45 minutes or until tender.
  2. When the butternut squash has cooled, scoop out flesh and transfer to your food processor. Add remaining ingredients and process until smooth. Enjoy!
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Recipe Name
Roasted Butternut Squash Dip
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Average Rating
5 Based on 1 Review(s)

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