Smoked Butternut Squash White Bean Dip
- Yield: 48 tablespoons 1x
- Category: Appetize
Description
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.
- Yield: 48 tablespoons 1x
- Category: Appetize
- Yield: 48 tablespoons 1x
- Category: Appetize
Scale
Ingredients
- 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
Instructions
- 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.
Notes
If you don’t have the herb oil on hand, substitute 1 teaspoon of ground oregano or 2 teaspoons of chopped fresh oregano instead.
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