Butternut Squash Dip

There’s something irresistible about a dip that’s creamy, flavorful, and filled with wholesome ingredients. This Butternut Squash Dip delivers just that—a rich, velvety blend of roasted butternut squash, garlic, and shallots, enhanced by coconut milk and a kick of chili flakes. Paired with a crispy Cheddar Herb Toast, this recipe makes for an indulgent snack, appetizer, or even a light meal. Whether you’re entertaining guests or enjoying a cozy day at home, this dip is perfect for any occasion.

Why You’ll Love This Recipe

• Rich & Creamy: Roasted butternut squash combined with coconut milk creates a smooth, decadent texture.
• Balanced Flavors: The sweetness of the squash, the savoriness of roasted garlic and shallots, and the subtle heat from chili flakes offer a delightful contrast in every bite.
• Easy to Make: With simple roasting and blending steps, this dip is incredibly easy to prepare.
• Perfect Pairing: The cheesy, herb-infused toast adds a crispy, savory element to complement the creamy dip.
• Versatile: Serve this dip as an appetizer, snack, or even as a spread for sandwiches and wraps.

Ingredient Notes

• Butternut Squash: This sweet, nutty squash is the star of the dip. Choose a firm squash that feels heavy for its size and has smooth, unblemished skin. You can substitute it with other squash varieties like pumpkin or acorn squash if needed.
• Shallots: These have a milder, sweeter flavor compared to regular onions. If you can’t find shallots, you can use yellow onions or red onions in a pinch.
• Garlic Bulbs: Roasting the garlic transforms its flavor, making it sweet and creamy. Ensure you cut the tops off the bulbs to expose the cloves for even roasting.
• Olive Oil: A good quality extra virgin olive oil will enhance the flavor of the roasted vegetables. Feel free to use other oils like avocado or grapeseed oil for roasting if desired.
• Rosemary: Fresh rosemary adds a fragrant, earthy note to the dip. You can substitute it with thyme or sage if you prefer.
• Coconut Milk: This creamy, dairy-free milk provides a luscious texture and subtle sweetness. Use full-fat coconut milk for the richest flavor, or light coconut milk for a lower-calorie option.
• Chili Flakes: Adjust the amount to your spice preference. For a milder dip, use less or omit it altogether. You can also use fresh chopped chili for a different heat profile.
• Nutmeg: A pinch of nutmeg complements the sweetness of the squash. Use freshly grated nutmeg for the best flavor, but ground nutmeg works too.
• Cheddar Cheese: Choose a good-quality cheddar for the toast. Sharp cheddar will add a more robust flavor, while mild cheddar will give a creamier taste.
• Herb Butter: Mixing softened butter with fresh parsley not only adds flavor but also gives the toast a beautiful color. Feel free to incorporate other herbs like chives or thyme for extra freshness.

How To Make Butternut Squash Dip

Preheat the Oven:

• Preheat your oven to 200°C (400°F).

Prepare the Vegetables:

• Peel and slice the butternut squash into manageable chunks.
• Halve the shallots and cut the tops off the garlic bulbs to expose the cloves.

Roast the Vegetables:

• Arrange the butternut squash, shallots, and garlic on a large baking sheet.
• Add rosemary sprigs for flavor.
• Season generously with salt and pepper, then drizzle with olive oil.
• Roast in the preheated oven for 35 minutes until the vegetables are soft and slightly caramelized.

Blend the Dip:

• Transfer the roasted vegetables to a blender.
• Squeeze the roasted garlic cloves out of their skins and add them to the blender.
• Pour in 400ml of coconut milk, then add chili flakes and a pinch of nutmeg.
• Blend until smooth and creamy, adjusting seasoning if needed.

Prepare the Cheddar Herb Toast:

• Mix 1 tbsp of softened butter with 1 tsp of chopped parsley to make herb butter.
• Spread the herb butter on one side of each slice of toast.
• In a pan over medium heat, place one slice of toast (buttered side down).
• Add 2 slices of cheddar cheese on top, then cover with the second slice of toast (buttered side up).
• Grill for 3-4 minutes on each side until the bread is golden brown and the cheese is melted.

Serve:

• Transfer the Butternut Squash Dip to a serving bowl.
• Serve alongside the Cheddar Herb Toast for dipping. Enjoy!

Recipe Variations

• Spice it Up: Add more chili flakes or even a dash of cayenne pepper for a spicier dip.
• Vegan Option: Use a vegan cheddar alternative and plant-based herb butter for a fully vegan version of the sandwich.
• Additional Toppings: Sprinkle toasted pumpkin seeds or crispy fried shallots on top of the dip for added texture.

Serving Suggestions

• Appetizer Spread: Serve this dip with toasted pita bread, vegetable sticks, or crackers for a delicious party starter.
• Soup Alternative: Make it a little thinner by adding vegetable broth, and enjoy it as a warming soup.
• Wraps or Sandwiches: Use the dip as a flavorful spread inside wraps or sandwiches with fresh greens and roasted vegetables.

Storage

• Refrigerator: Store the butternut squash dip in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze the dip in a sealed container for up to 1 month. Thaw in the fridge overnight and reheat gently before serving.
• Reheating: Warm the dip on the stove over low heat, adding a splash of coconut milk or water to restore its creamy texture if needed.

FAQ

1. Can I use pre-cut butternut squash?
   • Absolutely! Pre-cut squash will save time. Just ensure it’s fresh and roast it the same way as the whole squash.
2. What can I use instead of coconut milk?
   • You can substitute with heavy cream or almond milk for a different flavor profile. Coconut milk gives it a subtle richness, but other options work well too.
3. Can I prepare the dip ahead of time?
   • Yes! The dip can be made a day ahead and reheated when you’re ready to serve. The flavors will develop even more as it sits.
4. What other bread can I use for the sandwich?
   • Any sturdy bread works well—sourdough, whole grain, or even ciabatta will give a nice crunch and flavor to the sandwich.

Must-Try Dips for Snack Lovers

The Best Roasted Red Pepper Dip

Avocado Dip with Roasted Tomatoes

Creamy Sun Dried Tomato Hummus

Delicious Chickpea & Kidney Bean Dip Recipe

Sun Dried Tomato White Bean Dip

Butternut Squash Dip

Essen Paradies

This Butternut Squash Dip is the perfect blend of sweet roasted squash, garlic, and shallots, with a creamy coconut milk base and a hint of spice. Paired with a golden, melty Cheddar Herb Toast, it’s an easy yet indulgent snack or appetizer that’s sure to impress. Ideal for cozy gatherings or a light meal, this dip is as versatile as it is delicious!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American, Comfort Food, Vegan

Servings 4 people

Calories 320 kcal

Equipment

• Baking Sheet For roasting the vegetables
• Blender To blend the roasted vegetables into a smooth dip
• Knife For peeling and cutting the vegetables
• Cutting Board
• Spatula For transferring and mixing ingredients
• Pan For grilling the cheddar herb toast
• Serving bowl To serve the dip
• Tongs For handling hot trays from the oven

Ingredients

  

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• ½ butternut squash peeled, sliced
• 3 shallots cut in half
• 2 heads of garlic tops cut off to expose cloves
• 3 tbsp olive oil
• Salt and pepper to taste
• 3 sprigs rosemary
• A pinch of nutmeg
• ½ tsp chili flakes
• pepper
• 400 ml coconut milk
• pumkin seed oil for garnish
• roasted pumpkin seeds for garnish

For the Cheddar Herb Toast:

• 2 slices of toast
• 2 cheddar cheese slices
• 1 tbsp butter
• 1 tsp parsley

Instructions

 

• Preheat your oven to 200°C (400°F). This high temperature is perfect for roasting and caramelizing the vegetables.
• While the oven is heating, peel and slice the butternut squash into manageable chunks. Halve the shallots and cut the tops off the heads of garlic to expose the cloves.
• Arrange the butternut squash, shallots, and garlic on a large baking sheet.
• Add the rosemary sprigs for flavor.
• Season generously with salt and pepper, then drizzle with olive oil to help with the roasting process.
• Place the baking sheet in the preheated oven and roast for 35 minutes. The vegetables should be soft and slightly caramelized when done.
• Once the vegetables are roasted, transfer them to a blender.
• Squeeze the roasted garlic cloves out of their skins and add them to the blender.
• Pour in 400 ml of coconut milk, then add the chili flakes and a pinch of nutmeg.
• Blend until you achieve a smooth and creamy consistency. Taste and adjust the seasoning if needed.
• While blending the dip, prepare the herb butter by mixing 1 tbsp of softened butter with 1 tsp of chopped parsley.
• Spread the herb butter on one side of each slice of toast.
• In a pan over medium heat, place one slice of toast (buttered side down) in the pan.
• Add 2 slices of cheddar cheese on top, then cover with the second slice of toast (buttered side up).
• Grill the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
• Transfer the Butternut Squash Dip to a serving bowl and garnish with a drizzle of pumkin seed oil, a sprinkle of chili flakes, and roasted pumpkin seeds.
• Serve it alongside the Cheddar Herb Toast for dipping.

Nutrition

Calories: 320kcal

Keyword Butternut Squash Dip, Butternut Squash Dip Recipe, Cheddar Herb Toast, Healthy Snack, Pumpkin Dip, Pumpkin Dip Recipe, Roasted Vegetables

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