Delicious Living

Butternut Squash Dip

Showcase this Butternut Squash Dip at a fall party or prep it for game day. Raw pepitas add crunch and additional texture to the sweet dip. 

(gluten free, vegetarian)

Butternut Squash Dip

Showcase this Butternut Squash Dip at a fall party or prep it for game day. Raw pepitas add crunch and additional texture to the sweet dip. 

(gluten free, vegetarian)

Recipe Ingredient Details: 
1 large butternut squash (about 4 pounds), halved and seeded (or pumpkin)
1 tablespoon olive oil or avocado oil
teaspoons salt, divided
2 large cloves garlic (minced)
cup tahini
1 cup whole-milk plain yogurt
1 tablespoon apple cider vinegar
1 teaspoon paprika
1 teaspoon allspice
2 tablespoons raw pepitas, for garnish
Recipe Instructions: 
Preheat oven to 400°. Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and ¼ teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil, and bake for 1 hour. Once cooked, remove foil and let squash cool slightly.
Scoop flesh from cooked squash halves into a food processor. Add garlic, tahini, yogurt, vinegar, paprika, allspice and remaining 1 teaspoon salt; blend until creamy. Pause to push sides down if necessary. Scoop dip into a serving bowl, and chill for 1 hour or overnight.
Before serving, garnish dip with a dash of paprika and pepitas. Serve with dippers, such as veggies and crackers.
Recipe Additional Notes: 

PER SERVING (¼ cup dip): 52 cal, 2g fat (1g mono, 1g poly, 0g sat), 1mg chol, 140mg sodium, 10g carb (2g fiber, 2g sugars), 1g protein

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