Smoked Butternut Squash and White Bean Dip. Perfect as a dip, tossed with hot pasta or smeared on sandwiches. Vegan & Gluten-free.
I’m so excited to share today’s recipe with you; a smoky butternut squash bean dip from my friend Katie’s new cookbook, Whole Cooking and Nutrition. After going through the cookbook process myself last year, I know what an exciting, yet arduous task it can be. Therefore, I always jump at the chance to feature and highlight someone else’s work, especially a colleague I admire so much. It’s tough putting yourself out there, a proverbial baby of work that’s usually years in the making suddenly thrusted into the spotlight.
Well, bravo, Katie, this cookbook is gorgeous, informative and inspiring. The trifecta of cookbook writing.
What I love most about Katie’s book is that she approaches nutrition like I do. Enough of the dieting and deprivation! She encourages you to embrace the joy of eating well with an intention that healthy foods are nourishing, sustaining and delicious.
Yes, yes, yes. Let’s shout this from the rooftops. Whole Cooking and Nutrition shifts the conversation away from dieting to one of positive messages and gratifying intentions. The result is beautiful cookbook packed with information to help readers improve their relationship with food.
I read cookbooks like textbooks; highlighter in hand and enough sticky tabs to cover a semester’s worth of material. I make note of interesting techniques, combinations and recipes I can’t wait to test out. This butternut squash dip immediately jumped out at me as a must-try dish. Super creamy, slightly smoky and packed with fiber and plant-powered protein. It’s fantastic as a dip, or spread on sandwiches anywhere you love hummus.
To make things easier, I rely on the pre-cut cubes of butternut squash at the grocery store. Even though it’s double the price, it’s just so convenient. I tend to buy a few bags a week to keep on hand for easy recipes like this one.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Rich and creamy, slightly sweet, earthy, and savory, this dip meets all of the hors d’oeuvre requirements. Serve it up with whole-wheat pita chips, bell peppers, cucumbers, or celery. Recipe reprinted with permission from Whole Cooking and Nutrition by Katie Cavuto, RD.
- 3 cups cubed butternut squash
- 1/4 cup extra virgin olive oil, divided
- 2 teaspoons smoked paprika
- 1 tablespoon everyday herb oil (see notes)
- 1 tablespoon pure maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons tahini
- 1 teaspoon freshly grated orange zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, peeled
- Preheat the oven to 400 degrees F
- In a medium bowl, toss butternut squash with 2 tablespoons olive oil, paprika, herb oil, maple syrup, salt and pepper.
- Arrange squash on a baking sheet in a single layer and roast for 20-25 minutes or until tender. Remove baking sheet from oven and let the squash cool for about 5 minutes.
- In a food processor or blender, combine roasted squash, beans, tahini, orange zest, lemon juice, and garlic and puree until smooth.
- Serve or transfer to an airtight container and store in the fridge for up to 1 week.
If you don’t have the herb oil on hand, substitute 1 teaspoon of ground oregano or 2 teaspoons of chopped fresh oregano instead.