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Home » Recipe Index » Starters and Snacks

Butternut Squash Dip

Published: Sep 16, 2016 · Modified: Jan 4, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 33 Comments

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This Butternut Squash Dip is savory, creamy and addictive. It's the perfect healthy appetizer to add to your Thanksgiving and Friendsgiving menus.

This post was sponsored by Vitamix — Makers of my favourite high-performance blenders! All opinions expressed are my own.

White Bean Dip served with toasted pita chips

I love this time of the year, there's a refreshing crispness to the air, the trees get all beautifully coloured and the markets are bursting with fresh and local produce that we can transform into delicious meals. And with the holidays quickly approaching there are plenty of occasions to prepare some fabulous food to share with family and friends.

Butternut squash dip in white bowl served with pita chips.

Healthy Bean Dip

This delicious and healthy Butternut Squash and White Bean dip is great for serving as an appetizer or as a side dish. The white kidney beans and the butternut squash are rich in dietary fibre and antioxidants which make this dip good for you! Spices such as cumin, coriander and cayenne help to flavour this dip and make it savoury and delicious.

Jump to:
  • Healthy Bean Dip
  • How to Make it
  • Ingredients Overview
  • Steps Overview
  • Serving Suggestions
  • Storage Instructions
  • More Delicious Dips
  • Butternut Squash Dip Recipe

How to Make it

The best part is this dip couldn't have been any easier or faster to make than in my blender. In very little time, the Vitamix effortlessly blended all of my ingredients into a creamy and ultra-smooth dip.

Butternut Squash and White Bean Dip ingredients and blender.

Here's a picture of the ingredients you'll need and one of the blender in action. Below is an overview of the ingredients and directions for making this butternut squash dip.

Ingredients Overview

  • White kidney beans or use the same amount of chickpeas for a butternut squash hummus.
  • Butternut squash approx. 950g.
  • Tahini
  • Lemon juice, freshly squeezed
  • Extra-virgin olive oil 
  • Garlic 
  • Ground coriander and cumin
  • Sea salt
  • Ground black pepper
  • Cayenne pepper (optional)
  • Pepitas (pumpkin seeds) for topping (optional)

Steps Overview

  1. Place a rack in the middle of your oven and preheat oven.
  2. Cut a butternut squash in half (lengthwise). Using a spoon, scoop the seeds out of the squash and discard. You will only need ½ of the squash for this recipe.
  3. Rub the flesh of the butternut squash with a touch of olive oil and sprinkle it with a pinch of salt and pepper.
  4. Place the squash cut side up and bake for approximately 35 to 45 minutes or until the flesh of the squash is easily pierced with the tip of a knife. Remove the squash from the oven and let it cool to room temperature. Once cool, scoop out ½ cup of the roasted butternut squash.
  5. Drain the kidney beans, reserving the liquid as you will need some for thinning the dip.
  6. In a high powered blender, add all of the dip ingredients and blend on high to purée, thinning with the reserved liquid, a little at a time until the desired consistency is reached.
  7. If desired, you can garnish the dip with pepitas, a drizzle of olive oil and a pinch of smoked paprika or cayenne for some heat.
  8. Serve the dip with pita chips, vegetables, or crackers.

How to Make Pita Chips

  1. With a sharp knife cut pita bread into desired chip size.
  2. Place on a baking sheet and lightly brush chips with extra-virgin olive oil, sprinkle with a bit of paprika and place under the broiler to crisp and colour the pita chips. Watch the chips carefully to avoid burning them!

Here's a video demonstrating how to make this butternut squash dip.

A close up of a chip with squash and white bean dip on it.

Serving Suggestions

Transfer the dip into a shallow bowl and garnish it with pepitas, a drizzle of extra-virgin olive oil and a pinch of smoked paprika or cayenne for some heat. Serve it with homemade toasted pita chips, veggies and crackers.

Butternut squash dip served with toasted pita chips.

Storage Instructions

Store any leftover squash and white bean dip in an airtight container and refrigerate for up to 5 days.

A great thing about this dip is that it's easy to bring along to potluck gatherings so you can share with family and friends.

Enjoy!

More Delicious Dips

  • Mhammara (Roasted Red Pepper Dip)
  • Smoked Salmon Cream Cheese Dip
  • Caramelized Onion Hummus
Bowl of butternut squash and white bean dip served with pita chips.

Butternut Squash Dip Recipe

Author: Fida | Sweet and Savoury Pursuits
This Butternut Squash Dip is savory, creamy and addictive. It's the perfect healthy appetizer to add to your Thanksgiving and Friendsgiving menus.
4.84 from 6 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 15 minutes mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 10
Calories 203 kcal

Ingredients
  

  • 19 oz can white kidney beans or chickpeas 540 ml.
  • 1 950g small to medium butternut squash approx. 950g.
  • ⅓ cup tahini
  • ¼ cup lemon juice freshly squeezed
  • 2-3 tablespoons extra-virgin olive oil plus 1 tsp. for rubbing onto squash (for roasting)
  • 1 clove garlic medium
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • ⅛ teaspoon cayenne pepper optional
  • 1 tablespoon pepitas for topping optional

For Pita chips:

  • 2 pitas
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon smoked paprika

Instructions
 

  • Place a rack in the middle of your oven and preheat oven to 400ºF.
  • Cut a butternut squash in half (lengthwise). Using a spoon, scoop the seeds out of the squash and discard. You will only need ½ of the squash for this recipe.
  • Rub flesh of butternut squash with one teaspoon of olive oil. Sprinkle with a pinch of salt and pepper.
  • Place the squash cut side up and bake for approximately 35 to 45 minutes or until the flesh of the squash is easily pierced with the tip of a knife. Remove squash from oven and let cool to room temperature. Once cool, scoop out ½ cup of roasted butternut squash.
  • Drain kidney beans, reserving the liquid (you will need some of it for thinning the dip).
  • In a high powered blender, add the kidney beans, roasted butternut squash, tahini, olive oil, lemon juice, garlic clove, coriander, cumin, salt, pepper and cayenne pepper (if using). Blend on high to purée, thinning with the reserved liquid, a little at a time until the desired consistency is reached.
  • If desired, garnish the dip with pepitas, a drizzle of olive oil and a pinch of smoked paprika.
  • Serve the dip with pita chips, vegetables, or crackers.
  • To make pita chips:
  • With a sharp knife cut pita bread into desired chip size.
  • Place on baking sheet and lightly brush chips with extra-virgin olive oil, sprinkle with a bit of paprika and place under the broiler to crisp and colour the pita chips. Watch the chips carefully to avoid burning them!

Notes

  1. The quantities of ingredients in this recipe were written for use with a 48 ounce (1400 ml. or 6 cups) blender container, if you own a smaller container, I recommend you make this recipe in two batches to get the best results possible.
  2. If you don't own a high powered blender, you can also use a food processor to make this dip.

Nutrition

Calories: 203kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 300mgPotassium: 493mgFiber: 5gSugar: 2gVitamin A: 8085IUVitamin C: 21mgCalcium: 81mgIron: 2.2mg
Keyword Butternut Squash and White Bean Dip, Butternut Squash Dip, White Bean Dip
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Comments

    4.84 from 6 votes (6 ratings without comment)

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  1. Sabrina says

    September 27, 2016 at 6:34 am

    This sounds so delicious! Perfect for the season 🙂

    Reply
    • Sweet and Savoury Pursuits says

      September 27, 2016 at 11:39 am

      Thank you Sabrina, I think so too!

      Reply
  2. Taylor Stinson says

    September 22, 2016 at 11:31 am

    This looks absolutely delicious Fida! I love anything butternut squash come fall!

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 1:44 pm

      I know what you mean, there is so much we can make with butternut squash, I just made a loaf with the remaining squash from this dip and my kids loved it!

      Reply
  3. Robyn @ Simply Fresh Dinners says

    September 22, 2016 at 11:18 am

    I love this combination of ingredients, Fida, and can't wait to try it. We are a big family of 'dippers' so this will be a welcome addition to our Thanksgiving feast! Beautiful 🙂

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 1:42 pm

      Thanks so much Robyn! This is really a good dip with tons of flavour, your family will love it!

      Reply
  4. Redawna says

    September 20, 2016 at 11:26 pm

    This looks (and sounds) spectacular! I can not wait to try it.

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 4:31 am

      Thanks so much Redawna, I hope you'll find it's a delicious dip!

      Reply
  5. Jess @ Sweetest Menu says

    September 18, 2016 at 8:45 pm

    I simply adore homemade pita chips but with homemade dip too? Gorgeous! Love this!

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 4:45 am

      Thanks Jess, homemade pita chips are really perfect with this dip!

      Reply
  6. Alida | Simply Delicious says

    September 18, 2016 at 3:29 am

    This dip looks crazy good Fida!

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 4:32 am

      Thanks so much Alida!

      Reply
  7. Louise Crosby says

    September 17, 2016 at 5:36 pm

    Fida, this dip looks dreamy delicious. And congratulations on the collaboration with Vitamix, you're taking your blog to the next level! How exciting!

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 4:35 am

      Thank you Louise, it's very exciting to be working with Vitamix, you can make so many things in their blenders so this has been so much fun!

      Reply
  8. Myrna says

    September 17, 2016 at 4:13 pm

    This dip looks so creamy and delicious! A must try this fall...

    Reply
    • Sweet and Savoury Pursuits says

      September 17, 2016 at 8:19 pm

      Thanks Myrna, I was really impressed with how creamy it came out as well, I'm really loving my new Vitamix!

      Reply
  9. C.M. says

    September 17, 2016 at 9:29 am

    This looks delicious, nice change from the usual chickpeas, I'm going to make it for my family at Thanksgiving. Thanks!

    Reply
    • Sweet and Savoury Pursuits says

      September 17, 2016 at 8:16 pm

      Thank you! Hope you all enjoy it!

      Reply
  10. HapaNomNom says

    September 16, 2016 at 11:59 pm

    Wow! That dip has been whipped to perfection! It just looks so velvety and creamy... I gotta get me a Vitamix (awesome sponsored post btw). Fida, this looks and sounds so perfect for Thanksgiving apps or anytime during the season! Home run girl!

    Reply
    • Sweet and Savoury Pursuits says

      September 22, 2016 at 4:37 am

      Thanks Kathleen, I'm loving my new Viamix!

      Reply
  11. nancyc says

    September 16, 2016 at 10:57 pm

    This sounds like a wonderful dip–I think I'd love this!

    Reply
    • Sweet and Savoury Pursuits says

      September 18, 2016 at 10:02 pm

      Thanks Nancy, hope you had a lovely weekend!

      Reply
  12. apuginthekitchen says

    September 16, 2016 at 8:15 pm

    Fida, that dip looks fantastic, So creamy and I love anything with butternut squash, Perfect for Fall and a very nice change from hummus.

    Reply
    • Sweet and Savoury Pursuits says

      September 17, 2016 at 9:19 am

      Thanks Suzanne! Butternut squash is so delicious, and really there are so many possibilities with this squash, I'm looking forward to baking with it!

      Reply
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