Butternut Squash Dip
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!
Equipment
- Baking Sheet For roasting the vegetables
- Blender To blend the roasted vegetables into a smooth dip
- Knife For peeling and cutting the vegetables
- 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
- 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
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