Butternut Squash Dip

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This recipe is a variation of a delicious veggie dip that I ate on a yoga retreat at Haramara in Sayulita, Mexico a few years ago. We never ate any sort of winter squash dip, but did eat flavors such as beet, carrot and sweet potato/yam (I ate sweet potatoes then, but don’t now). All the varieties are fabulous! Anyway, I got to thinking about these veggie dips recently — probably because I made the beet version a couple weeks ago — and realized it would be awesome to make with squash. No major surprise on my end, but I was right.

This dip is a great pre-Thanksgiving dinner appetizer  and can be served with whatever you like: celery sticks, jicama slices, cucumbers, plantain chips, cauliflower florets, homemade grain-free crackers, etc. It’s even wonderful right off the spoon! Enjoy!

Ingredients:

  • 1 small butternut squash, peeled, seeded and cubed (about 1.5 to 2 lb sized squash)
  • 2-3 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil (make sure it’s pure olive oil)
  • 2 lemons or limes, juiced (I used limes)
  • 1/2 tsp sea salt or to taste
  • Black pepper to taste
  • 1/8 – 1/4 tsp cayenne pepper
  • Veggies of choice for serving (cucumber, jicama, celery, etc.)

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Directions:

  1. Cook butternut squash cubes in a steamer basket for about 10-12 minutes or until soft.
  2. Meanwhile, add the garlic, lemon or lime juice, olive oil, sea salt, pepper and cayenne pepper to a high speed blender container (I use this blender). Then, once the squash is done cooking, add it to the blender as well.
  3. Process on high for 1-2 minutes or until smooth. Scrap down sides with a spatula as needed and blend again, if necessary. Taste and adjust seasoning, if desired.
  4. Serve with cut-up, raw vegetables of choice. Dip can be eaten warm or cold.
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14 thoughts on “Butternut Squash Dip

  1. Craving4More November 26, 2013 / 8:34 am

    This looks great! Perfect for this week.

    • paleoinpdx November 26, 2013 / 8:37 am

      Thanks! It’s good stuff 🙂

  2. Kelly @ The Nourishing Home November 26, 2013 / 8:56 am

    Thanks for the shout-out on my grain-free crackers. So glad you enjoy them! Blessings to you for a Happy Thanksgiving! 🙂

    • paleoinpdx November 26, 2013 / 12:08 pm

      Absolutely! Happy Thanksgiving to you too, Kelly!

  3. Paula November 26, 2013 / 6:49 pm

    What a great dip!! I am so into winter squash right now and this will be good with lots of veggies (I love jicama). Have a great Thanksgiving–I’m anxious to make your cranberry sauce and another squash pie. I’ll give you some feedback on the sauce–I am confident we’ll love it!

    • paleoinpdx November 27, 2013 / 2:13 pm

      Thanks, Paula! Happy Thanksgiving to you and your family too! Hope you enjoy the cranberries — I’m sure you’ll love it too!

  4. Massiva November 19, 2015 / 10:06 pm

    Looks amazing! I will Def try it 🙂

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