Butternut squash dip is a festive bean-free dip made with roasted squash, tahini, and lightly spiced with harissa paste. Think of it as hummus minus the chickpeas, and a little bit sweet thanks to the squash.

It's a great alternative to hummus for the holidays — perfect to add to your Thanksgiving or Holiday menu. Delicious served alongside raw or roasted veggies, bread and crackers, chips, or a cheeseboard, and with a beautiful golden colour.

A bowl of orange dip alongside purple veggies.
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Ingredients

Most of the ingredients for this butternut squash dip are easy to find, and you probably already have most of them in your pantry.

Butternut squash dip ingredients with labels.

Ingredient Notes and Substitutions

  • Butternut squash: if you don't have butternut squash you can replace it with another roasted squash such as pumpkin, kabocha, or red kuri.
  • Tahini: pictured is with white tahini to keep the dip colour bright, but any type will work. Note that black tahini will make it a bit muddy looking. See tahini substitutions.
  • Harissa: a paste made with chilli, garlic, and lemon, and can be sweet or smokey. You can find it at Middle Eastern grocers, specialty food stores, or make it yourself. I like to use a spicy harissa paste in this recipe, but you can use any type.

Method

Roasted squash dip steps 1 to 4, roasting the squash and blending into dip.

Step 1: begin by cutting the squash in half and placing it on a parchment lined tray.

Step 2: Bake it in a 400°F (205°C) for about an hour, or until fork tender. Remove it from the oven and let cool. Once cooled, remove the seeds and measure out 2.5 cups of cooked squash.

Step 3: add the squash to a food processor along with the other ingredients.

Step 4: purée the mix until it’s smooth. Taste and adjust seasoning as needed.

Top Tips

  • Let it rest: 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.
  • Blend with what you have: you can use either a food processor or a high-speed blender (with a tamper) to puree this dip. A good immersion blender can be used too.
  • Use the squash: 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!

How to Store

Storage: the dip will last in the fridge for about 5 days and is best after it has chilled for at least half an hour before serving, so it's good to make in advance.

Freezing: while this can be frozen, it does tend to separate after thawing, so I don't recommend it.

FAQ

Can you eat the skin of butternut squash?

You can eat butternut squash skin! Like many winter squashes, you can eat the skin, but I find that butternut can get a bit tough after roasting, so this is one that I prefer to peel.

What pairs well with butternut squash?

Butternut squash is lightly sweet, so it can be made either sweet or savoury. Spicy additions like hot pepper, warm spices like cinnamon, and woody herbs like rosemary and sage all pair well with it.

Do you peel butternut squash before baking?

If you're roasting the squash and want to use it for something like a dip or soup, you don't need to peel it before baking. If you're cutting it into pieces and baking, you can peel or not, since the peel is edible.

If you make this Butternut Squash Dip or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

Woman holding a tray of vegetables with a bowl of orange dip.
Print Recipe
5 from 6 votes

Butternut Squash Dip with Harissa

Butternut squash dip is a festive and easy bean-free dip made with roasted squash, tahini, and lightly spiced with harissa paste.
Prep Time10 minutes
Cook Time1 hour
Additional Time30 minutes
Total Time1 hour 40 minutes
Servings: 6

Equipment

  • Measuring cups and spoons
  • Baking tray
  • Parchment paper
  • Food processor

Ingredients

  • 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 sea salt to taste

Instructions

  • 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).
    1 medium or ½ large butternut 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.
    ¼ cup tahini, Zest of 1 lemon, 3 tablespoons lemon juice, 3 tablespoons harissa, 3 cloves garlic, 2 tablespoons water, 2 tablespoons olive oil, 1 teaspoon sea salt
  • Chill the dip for at least 30 minutes 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.

Nutrition

Serving: 1g | Calories: 174kcal

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