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Creamy Roasted Garlic Squash Dip – Easy Appetizer Recipe

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This creamy roasted garlic squash dip is a crowd-pleasing appetizer made with simple, whole-food ingredients. Roasted butternut squash and garlic are blended with tahini and lemon for a rich, savory dip that’s naturally gluten-free, dairy-free, and vegan.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 whole head of garlic
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 teaspoon maple syrup
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 2–3 tablespoons water, as needed
  • Optional toppings: toasted pumpkin seeds, olive oil drizzle, flaky sea salt, fresh thyme or parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the prepared baking sheet.
  3. Prepare the garlic: Slice off the top quarter of the garlic head to expose the cloves. Place on a piece of aluminum foil, drizzle with 1 teaspoon olive oil, and sprinkle with a tiny pinch of salt. Wrap tightly to form a sealed packet. Place on the same baking sheet as the squash.
  4. Roast for 35-40 minutes, flipping the squash halfway through. Squash should be fork-tender and deeply browned on the edges; garlic should be soft and golden.
  5. Cool slightly for about 5 minutes.
  6. Squeeze the softened garlic cloves out of their skins into a food processor.
  7. Add the roasted squash, tahini, lemon juice, maple syrup, smoked paprika, and remaining ¼ teaspoon salt. Pulse to break down, then process for about 30 seconds. Scrape down sides and bottom.
  8. With the processor running, add water 1 tablespoon at a time until desired consistency (2-3 tablespoons total). The dip should be smooth and slightly thicker than hummus.
  9. Taste and adjust seasoning with more salt, lemon juice, or maple syrup if needed.
  10. Transfer to a serving bowl. Drizzle with olive oil, top with pumpkin seeds and fresh thyme, and finish with flaky sea salt. Serve warm, at room temperature, or chilled.

Notes

For best flavor, make the dip a day ahead and refrigerate. The flavors meld and deepen overnight. If the dip thickens after chilling, stir in a teaspoon of water or olive oil before serving. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and re-blend if needed.

Nutrition

Keywords: roasted garlic squash dip, butternut squash dip, vegan dip, gluten-free appetizer, dairy-free dip, fall appetizer, healthy dip

Find it online: https://leilameals.com/creamy-roasted-garlic-squash-dip-easy-appetizer-recipe/