Whipped Butternut Squash Dip (vegan)
Whipped Butternut Squash and Red Pepper 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.
Servings: 6 people
Calories: 169kcal
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.
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 serving of dip, assuming it serves 6.Nutrition
Calories: 169kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15000IU | Vitamin C: 96mg | Calcium: 73mg | Iron: 1.4mg