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!
- 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.)
- 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.