Savoury, creamy and addictive, this fall themed Butternut Squash and White Bean Dip makes the perfect appetizer to add to your Thanksgiving and Friendsgiving menus.
I love this time of the year, there’s a refreshing crispness to the air, the trees begin to get all beautifully coloured and the markets are bursting with fresh and local produce that I get to transform into delicious meals. I also love it, because my favourite holidays are quickly approaching and this means that I have plenty of occasions to prepare some fabulous food to share with family and friends. Canadian Thanksgiving is less than a month away, and this year I’m doing something very special. I’m having a Friendsgiving celebration! Have you heard of Friendsgiving yet? If you haven’t, it’s the celebration of Thanksgiving with your friends!
My Friendsgiving celebration will be a virtual one, and will be sponsored by none other than Vitamix! Needless to say, I’m very excited to be working with Vitamix and some amazing Canadian Food Bloggers to present you with a variety of autumn dishes that are perfect for Friendsgiving and Thanksgiving celebrations. My contribution is a Butternut Squash and White Bean Dip, and I’ll be sharing that with you today. I’ll be sharing the rest of the contributions next week, so do make sure to come back, because not only will there be some incredible recipes, but there will also be a Vitamix giveaway! So mark your calendars for September 22, because you don’t want to miss your chance to win a Vitamix!
Now let’s get back to this delicious Butternut Squash and White Bean dip. This dip is perfect for this time of the year. The white kidney beans and the butternut squash are rich in dietary fiber and antioxidants which make this dip actually good for you! And spices such as cumin, coriander and cayenne make this dip savoury and addictive. The best part is this dip couldn’t have been any easier or faster to make than in my Vitamix. In very little time, the Vitamix effortlessly blended all of my ingredients into a creamy and ultra smooth dip.
Now that was my first video ever, so try not too laugh to hard, plus the sun was playing some evil tricks on me that day, kept appearing and disappearing! Let’s just say I still have lots to learn when it comes to making videos!
See how creamy and smooth the dip came out? I’ve been enjoying it with homemade toasted pita chips, veggies and crackers! Another great thing about this dip is how easy it is to bring along to potluck gatherings. Whether you make this flavourful Butternut Squash and White Bean Dip for Friendsgiving, Thanksgiving or any other occasion, make sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I’d love to see your photos!
Note: This post is sponsored by Vitamix, and I received a blender to create this recipe, but all opinions of their products are my own!
Butternut Squash and White Bean Dip
A savoury creamy dip made with roasted butternut squash and white kidney beans.
- 19 oz can white kidney beans 540 ml.
- 1 small to medium butternut squash approx. 950g.
- 1/3 cup tahini
- 1/4 cup lemon juice freshly squeezed
- 2-3 tbsp. extra-virgin olive oil plus 1 tsp. for rubbing onto squash (for roasting)
- 1 clove garlic medium
- 3/4 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 1/8 tsp. cayenne pepper optional
- 1 tbsp. pepitas for topping optional
For Pita chips:
- 2 pitas
- 2 tsp. extra-virgin olive oil
- 1/4 tsp. smoked paprika
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 1/2 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 1/2 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!
*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.
**If you don't own a high powered blender, you can also use a food processor to make this dip.