The butternut squash harissa dip is a festive bean-free dip made with roasted squash, tahini, and lightly spiced with harissa paste.
This recipe originally appeared on IG as part of a sponsored post with SPUD
This butternut squash dip is a great bean-free dip for the holidays—it is perfect to add to your Thanksgiving or Holiday menu. It is delicious served alongside raw or roasted veggies, bread and crackers, chips, or a cheeseboard.
It is made by combining roasted squash, tahini, lemon and garlic—basically it has the same vibes as a bean-free hummus!
This dips is a great one to prep ahead. I love to have it on hand to entertain guests with or as a quick meal prep (use it in sandwiches and wraps) or snack. It will last in the fridge for about 5 days and best after it has sat and mingled for at least 30 minutes.
Most of the ingredients for this butternut squash harissa dip are easy to find and ones you probably already have in your pantry.
- butternut squash—or another sweet winter squash such as pumpkin
- tahini—I used the one made with white sesame seeds
- lemon—you will need both zest and juice, so zest your lemon first
- harissa—you can use a mild or spicy version, or make your own
- garlic—fresh is best here
- olive oil—I like a nice and flavourful one
- salt—table salt is great here
The base of this butternut squash harissa dip is made from roasted squash, so you'll need to begin by cutting the squash in half and placing it on a parchment lined tray.
Bake it in a 400°F (205°C) for about an hour, or until fork tender (be sure to test the thickest part of the squash). Remove it from the oven and let cool.
Once cooled, remove the seeds and measure out 2 ½ cups of cooked squash.
Add the squash to a food processor along with the other ingredients and purée the mix until it’s smooth. Taste the dip and adjust its seasoning as needed.
Tips + Notes
Like most dips, this one is best served cold so that the flavours have time to mingle. I like to leave it for at least 30 minutes, but it will be best after a few hours.
This recipe uses harissa. Harissa is a paste made with chilli, garlic, and lemon, and can be sweet or smokey. You can find it at middle easter groceries or specialty food stores. I like to use a spicy harissa paste in this recipe, but you can get many different types including rose. You can even make your own, like this diy harissa recipe.
When you are ready to serving, garnish it with some extra olive oil, pomegranate seeds, sesame seeds or roasted squash. Serve alongside chips, crackers, veggies, and bread.
You can use either a food processor or a high-speed blender (with a tamper) to puree this dip.
If you have any left over roasted butternut squash try adding it to a soup, chopped into a grain bowl or salad, or even us it as a garnish for the top of this dip!
If you don't have butternut squash you can replace it with another roasted squash such as pumpkin, kabocha, or red kuri.
If you can't eat sesame seeds, try replacing the tahini with another seed butter—sunflower seed butter is a good option.
Butternut Squash Harissa Dip
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Food processor
- 1 medium or ½ large butternut squash you’ll want 2 ½ cups roasted and mashed
- ¼ cup tahini
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 3 tablespoons harissa
- 3 cloves garlic chopped
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 teaspoon salt
- Slice the squash in half and place it on a parchment lined tray. Bake it in a 200°C (400°F) for about an hour, or until fork tender (be sure to test the thickest part of the squash).
- Remove the squash from the oven and let cool. Once cooled, remove the seeds and measure out 2 ½ cups of cooked squash.
- Add the squash to a food processor along with the other ingredients and purée the mix until it’s smooth. Taste the dip and adjust its seasoning as needed.
- Chill the dip before serving. Just prior to serving, garnish it with some extra olive oil, pomegranate seeds, sesame seeds or roasted squash. Serve alongside chips, crackers, veggies, and bread.
If you like this butternut squash harissa dip, then try some other dips from the blog!