Whipped Butternut Squash Dip (vegan)
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Whipped Butternut Squash Dip is a deliciously simple vegan appetiser If you are looking for a break from the usual houmous option then this gorgeous dip is legume free, dairy-free, nut-free and sesame-free so ideal for dietary restrictions and a cinch to make.
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We are so often stuck with the same type of dip at every holiday party but this gorgeously easy butternut squash dip recipe is a great way to ring in the changes with seasonal ingredients and create a bit of excitement over the appetiser table.
It is sophisticated enough that you can serve it for a crowd but also can withstand sitting on a table for a good length of time (whereas houmous can go a little crusty and guacamole turns brown). This perfectly healthy dip though is quite happy chilling on a table for an hour or two without being worse for wear. It's a great vegan option too so will get you on the good side of your vegan pals but is so good that your carnivore buddies will be scooping it up like there’s no tomorrow.
The butternut squash and red pepper are roasted together with peppery olive oil then whipped in a blender or food processor. It has a creamy texture due to a little splash of almond milk. The added flavouring is kept simple because of the richness of the roasted vegetables with toasty warming cumin. I’m really loving cumin at the moment and like to add the whole roasted seeds in, some crushed, but mostly whole as I love the crunch.
Whether you’re hosting a little get together or you just want an easy veggie snack to dip into for mid-week munchies then I urge you to try this easy vegan dip.
Why You’ll Love This Butternut Squash Dip
Colourful bold flavours. Butternut Squash is a really rich flavour anyway, then paired with sweet red bell pepper and smoky cumin it’s a total delight!
Easy to make. You just need to roast the vegetables then stick in the blender. No problem.
Allergy friendly. This is the dip for those that are gluten-free, dairy-free, egg-free and legume free. I’ve just almond milk to add a little creaminess but you can easily swap for oat milk and then it’s nut-free too!
Ingredients Needed
Butternut squash. You can swap for pumpkin or another kind of sweet squash if you like.
Red bell peppers. These just add a little sweetness.
Olive oil & extra virgin olive oil. You need the regular olive oil to roast the veggies in and the evoo to drizzle over the top of the dip for finishing flavour.
Cumin seeds. Adds a lovely smokiness.
Almond milk. You only need 2 tablespoons and you can swap for oat milk.
Salt and pepper. You can add seasoning to taste.
How To Make Butternut Squash Dip
For full recipe instructions go to the recipe card at the end of this post.
Preheat the oven: Set your oven to 190°C / 170°C fan-assisted / gas mark 5 / 375°F.
Prepare the vegetables: Peel and de-seed the butternut squash, cutting it into ½-inch cubes. Remove the seeds and stalks from the red peppers, then chop them into 1-inch pieces.
Roast the vegetables: Toss the butternut squash and red peppers with olive oil and a pinch of salt in a large roasting tray. Roast for about 1 hour 15 minutes, stirring occasionally, then leave to cool.
Blend the dip: In a food processor, combine the roasted vegetables, any leftover olive oil, and almond milk. Blend until smooth.
Add the spices: Toast cumin seeds in a dry pan for 30 seconds, crush them lightly, and pulse into the dip to combine.
Serve: Transfer the dip to a serving bowl, chill until needed, and finish with a drizzle of extra virgin olive oil and a sprinkle of cumin seeds, if desired.
FAQs
Yes, you can roast the squash up to 2 days ahead. Store it in an airtight container in the fridge and blend it when ready.
Yes, any plant-based milk or even regular milk can be used. Oat milk is an easy choice and even coconut milk which will add a creamier texture and slightly sweet flavour.
You can add a pinch of chilli flakes, chipotle powder or cayenne pepper to the roasted vegetables or mix it into the dip during blending.
Yes, but the texture might change slightly. Freeze in an airtight container for up to 3 months and thaw in the fridge before serving.
Serve it with pita bread, crisps, crackers, veggie sticks, or you can eat it as a spread on toast. It also pairs well with a delicious sourdough bread.
Yes you can make this dip up to 3 days ahead and store in the refrigerator until needed. It is nice to bring it up to room temperature before serving for the best flavour.
Flavour Variations
Sweet Potatoes. Switch out the butternut squash for sweet potatoes (the method is exactly the same).
Cheese Topping. A lovely serving suggestion is to top the dip with some crumbled tangy goat cheese or feta.
Creamy Dip. Stir in a couple of tablespoons of sour cream if you want this dip to be really creamy.
Roasted Garlic. Toss in some whole garlic cloves with their skin on into the roasting tray and squeeze out the caramelised flesh once roasted to be blended in with the rest of the ingredients.
Citrus kick. You can add in some lemon zest if you fancy pepping up the dip a little.
Herbs. You can add some fresh parsley or fresh coriander to the top of the dip.
More Party Appetisers You’ll Love
These Gluten-Free Mini Quiches are a great recipe when you are in need of a delicious appetiser or pastry bite. They are loaded with tasty cheese, caramelised onions and smoky bacon but you can totally customise the filling however you want.
These Sweet and Spicy Christmas Nuts are great for bringing out to a party or a really wonderful gift over the holiday season. They are a smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.
✨Have you tried this Butternut Squash Dip? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
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Whipped Butternut Squash Dip (vegan)
Ingredients
- 1 butternut squash
- 2 large red peppers
- 4 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons almond milk
- 1 teaspoon cumin seeds
- 2 teaspoons extra virgin olive oil to serve
Instructions
- Pre-heat your oven to 190°C / 170°C fan assisted /gas mark 5 / 375°F.
- Prepare your vegetables by peeling, de-seeding and cutting the butternut squash into half inch cubes. De-seed and stalk the red peppers and cut into one inch pieces.
- Pour the olive oil in a large roasting tray and toss in the butternut squash and red pepper with the salt.
- Roast the vegetables for about 1 hour 15 minutes. Checking every so often to give a stir.
- Remove the vegetables from the oven and leave to cool.
- Pour the butternut squash and the red pepper into a food processor (or blender), along with the excess olive oil and whip up with the almond milk until smooth.
- Toast the cumin seeds in a dry saucepan for thirty seconds then crush lightly in a pestle and mortar and add to the food processor. Pulse into the rest of the dip slightly just to disperse the spice.
- Transfer the dip to a serving bowl and chill until needed.
- Serve with a drizzle of extra virgin olive oil and a few extra cumin seeds if you like.
Notes
- You can roast the squash up to 2 days ahead. Store it in an airtight container in the fridge and blend it when ready.
- You can make the whole dip up to 3 days ahead and store in the refrigerator until needed. It is nice to bring it up to room temperature before serving for the best flavour.
- Serve it with pita bread, crisps, crackers, veggie sticks, or you can eat it as a spread on toast. It also pairs well with crusty bread.
