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.)
Directions:
- Cook butternut squash cubes in a steamer basket for about 10-12 minutes or until soft.
- 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.
- 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.
- Serve with cut-up, raw vegetables of choice. Dip can be eaten warm or cold.
This looks great! Perfect for this week.
Thanks! It’s good stuff 🙂
Thanks for the shout-out on my grain-free crackers. So glad you enjoy them! Blessings to you for a Happy Thanksgiving! 🙂
Absolutely! Happy Thanksgiving to you too, Kelly!
All I can say is yummy yum yum 😉
🙂
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!
Thanks, Paula! Happy Thanksgiving to you and your family too! Hope you enjoy the cranberries — I’m sure you’ll love it too!
Looks amazing! I will Def try it 🙂