| Butternut squash dip/ spread
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Butternut squash dip/ spread

I love butternut squash! And every year, I make a delicious butternut squash soup, one of the popular recipes that goes around in my circle. It’s truly delicious but honestly, eating it once or twice a year is enough for me. I think that I’m not a huge soup person. I know I know, everybody loves soup!! This is why I try and make it for my family from time to time but it doesn’t excite me. I prefer salads and meals with lots of textures.

This week, I was making a pasta recipe with a butternut squash sauce. I made the sauce but ended up with more of a spread or dip. And it was so delicious, I started dipping everything into it. It inspired me to create this spread that goes deliciously with cauliflower steak, eggplant pizza, sweet potato toast, you name it. I also love using it in a snack plate, as a dip for baked plantain, raw vegetable sticks or crackers.

I hope you try it ans expand your butternut squash repertoire as I did mine, it’s worth it, I promise.




  • 1 medium butternut squash (you will only use half for this recipe but I like to cook the whole thing and use the rest for other purposes)
  • 4 garlic cloves with skin on
  • 3 tbsp. olive oil + more for roasting squash
  • ½ to 1 cup unsweetened almond milk (start with ½ cup and increase to desired consistency)
  • ½ cup nutritional yeast
  • ¼ tsp to ½ tsp. sea salt
  • Fresh ground black pepper to taste


  • Set your oven to 425 degree F.
  • Cut your butternut squash into 2 halves on the length.
  • Remove seeds, drizzle with olive oil, add sea salt and insert 2 garlic cloves into each cavity of squash.
  • Flip your squash on a baking sheet so that both halves are flesh side down with the garlic cloves in the cavities under.
  • Bake for approximately 40 minutes depending on the size of the squash. Your squash should be very tender and caramelized on the edges such as in the below photo.
  • Once your squash is cool enough to handle, scoop out the flesh from one half and transfer to a food processor.
  • Peel the 4 garlic cloves (your garlic should be nice and creamy at this point) and add to the food processor as well along with all the other ingredients.
  • Make sure you add only ½ cup almond milk and process.
  • Taste and adjust seasoning as well as consistency by adding more almond milk if necessary.

This spread works deliciously on cauliflower steaks. Use this recipe to make the cauliflower steaks:


It also works deliciously as a dip as in photo below. I love to dip baked plantain, raw vegetable sticks or seed crackers in this delicious dip.




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