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Gluten-Free Butternut Squash Dip

Creamy Gluten-Free Butternut Squash Dip for Cozy Gatherings

This Creamy Gluten-Free Butternut Squash Dip combines roasted squash with aromatic spices and garlic, making it a delightful treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 medium Butternut Squash Fresh or good-quality frozen
  • 3 cloves Garlic Roast for maximum flavor
  • 2 tablespoons Olive Oil For roasting and blending
  • 2 tablespoons Tahini Paste Substitute with another nut butter if needed
  • 2 tablespoons Lemon Juice Fresh juice is best
  • 1 teaspoon Smoked Paprika Regular paprika can be used as a substitute
  • to taste Salt Adjust to your taste preference
For Optional Toppings
  • 2 tablespoons Toasted Pumpkin Seeds For crunch and nutrition
  • 2 tablespoons Fresh Herbs Chopped parsley or thyme as garnish

Equipment

  • Oven
  • blender
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F).
  2. Peel the butternut squash and dice it into 2-inch cubes, placing them in a baking dish with whole garlic cloves.
  3. Drizzle 1 tablespoon of olive oil over the diced squash and garlic, sprinkle with salt, and toss to coat.
  4. Roast for about 30 minutes, stirring halfway through.
  5. Blend the roasted squash and garlic with tahini, remaining olive oil, lemon juice, and smoked paprika until creamy.
  6. Adjust the consistency by adding water as needed.
  7. Taste and adjust seasoning with salt and lemon juice.
  8. Chill in the refrigerator for at least 2 hours.
  9. Serve with crackers, pita, or fresh vegetables.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 20mgCalcium: 30mgIron: 0.7mg

Notes

Store leftover dip in an airtight container for up to 1 week. Thaw frozen dip overnight in the fridge before serving.

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