This roasted butternut squash dip blends caramelized squash with tahini, lemon, garlic, and smoked paprika into a silky, savory spread. Roasting the squash first draws out its sweetness against the nutty tahini. Serve it warm from the food processor or chilled - either way it wins over a crowd.
Roasted Butternut Squash Dip
1 small butternut squash, peeled, seeded and cut into ½ to 1-inch pieces (you will need 2 cups (480 ml))
1 tablespoon (15 ml) olive oil, plus 2 tablespoons for dip
1½ tablespoons tahini
1 tablespoon (15 ml) freshly squeezed lemon juice
1 clove garlic, peeled and crushed
¼ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
- Preheat the oven to 400°F (200°C). Place the butternut squash on a foil-lined sheet pan and drizzle with 1 tablespoon (15 ml) of the olive oil. Roast for 20 minutes, or until the squash is fork-tender, turning over halfway through cooking.
- Combine the roasted squash, the remaining 2 tablespoons (30 ml) olive oil, tahini, lemon juice, garlic, paprika, salt and pepper in a food processor and blend until well combined.
- Serve warm, or refrigerate and serve cold later.
NOTES: Pressed for time? Many grocery stores stock butternut squash that’s already peeled and cut into pieces. Very often in the fall you can find butternut squash puree in some of the higher-end markets. It won’t be roasted (so you won’t have that same caramelized flavor), but it will still work well in this recipe. You could do the same with pumpkin puree. Because these purees might have a bit more water in them, you’d just want to add in your olive oil slowly, keeping an eye on the thickness to get your desired consistency—you may not need all of the olive oil.
VARIATIONS: Pumpkin or sweet potatoes would be fine substitutes for the butternut squash.
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Pro Tips
- Roast the squash until it is properly fork-tender and lightly caramelized at the edges. That browning is what keeps the dip from tasting flat.
- Cut the squash into even 1/2- to 1-inch pieces so everything cooks through in the 20-minute roast, turning the pieces halfway.
- The tahini gives the dip its body. Blend it with the warm squash, lemon juice, and garlic until completely smooth.
- Serve the dip warm straight from the processor or chill it for a cold spread - it is delicious both ways.
- Pumpkin or sweet potatoes make fine substitutes for the butternut squash if that is what you have on hand.
Frequently Asked Questions
Is roasted butternut squash dip paleo?
It is. The squash is blended with tahini, olive oil, lemon, garlic, and smoked paprika - no dairy, beans, or grains.
Can I make this dip ahead of time?
Yes. It keeps for up to 4 days in the fridge and tastes great cold. Warm it gently or let it come to room temperature before serving.
What should I serve with butternut squash dip?
Fresh vegetable crudités or a batch of grain-free crackers are the best dippers for this spread.
Can I use pumpkin or sweet potato instead of butternut squash?
Yes - either one substitutes nicely. Roast it the same way until fork-tender before blending.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Place the butternut squash on a foil-lined sheet pan and drizzle with 1 tablespoon of the olive oil.
- Roast for 20 minutes, or until the squash is fork-tender, turning over halfway through cooking.
- Combine the roasted squash, the remaining 2 tablespoons olive oil, tahini, lemon juice, garlic, paprika, salt and pepper in a food processor and blend until well combined.
- Serve warm, or refrigerate and serve cold later.
