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Woman holding a tray of vegetables with a bowl of orange dip.
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5 from 7 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
Author: Sophie MacKenzie

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