smoked butternut squash dip

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smoked butternut squash dip

Smoked Butternut Squash White Bean Dip

  • Yield: 48 tablespoons 1x
  • Category: Appetize


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


  • 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


  1. Preheat the oven to 400 degrees F
  2. In a medium bowl, toss butternut squash with 2 tablespoons olive oil, paprika, herb oil, maple syrup, salt and pepper.
  3. 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. 
  4. In a food processor or blender, combine roasted squash, beans, tahini, orange zest, lemon juice, and garlic and puree until smooth. 
  5. 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. 

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