This Vegan Butternut Squash Dip recipe is a great way to make good use of squash season. It's a luxurious and indulgent dip with deep, sweet flavors of roasted butternut squash, yet it's healthy and light. It's an absolute crowd-pleaser and a delicious dip for any occasion, especially around the holidays.
Something about this time of year calls for cozy, comforting appetizers, and this warm dip is a family favorite. Like my Plant-Based Spinach Artichoke Dip and Jackfruit Buffalo Dip, this recipe also uses the oven to bring the best flavors of seasonal ingredients to the surface. Roasted butternut squash is packed with vitamin A, while a vegan cream cheese adds a lovely creamy texture. Adding coconut aminos gives it that perfect balance of umami and an extra flavor punch with roasted garlic, bell peppers, and caramelized onion. Serve with fresh veggies, pita chips, crackers, or crusty bread—perfect as a holiday season spread or a healthy dip for a casual night in.
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Ingredients To Make This Healthy Butternut Squash Dip:
It's the simplest ingredients that often make for great dishes. You can get every ingredient at your local grocery store or online. Here's what you need.
- Fresh Butternut Squash: This is the star ingredient, providing a rich, creamy texture and a boost of vitamin A. Make sure to use a large butternut squash or two smaller ones. You want plenty of this vegetable in your dip. And get some extra to make my Creamy Vegan Butternut Squash Soup—another crowd-pleaser, especially for hosting a Thanksgiving or Christmas dinner.
- Bell Peppers: Red peppers work best for sweetness and complementing the butternut squash. Orange or yellow bell peppers can work, too, but avoid green ones. Their taste and color simply don't pair well with butternut squash. Any extras can be used to make my Sweet Bell Pepper Juice.
- Sweet Onion: This adds natural sweetness, especially when roasted until caramelized. I strongly recommend using a sweet onion variety because it will help elevate the sweet flavor of this dip.
- Garlic: Roasted garlic brings depth and a mild sweetness to the dip. I recommend using fresh whole garlic cloves. Pre-minced cloves lose a lot of flavor and have added preservatives, so I find it best to avoid using them.
- Coconut Aminos: It adds a touch of umami flavor while keeping it gluten-free and soy-free. If you have never used coconut aminos, you are missing out. This sauce is the perfect oil-free substitute for roasting vegetables with slightly sweet and salty flavors. I use it quite often in my dishes, like my Coconut Peanut Noodles or Sweet Potato Mac And Cheese—another great holiday side or crowd-pleaser.
- Vegan Cream Cheese: I recommend using Kite Hill plain cream cheese for a creamy dip that’s completely dairy-free. I have tried a lot of vegan cream cheeses, and this is the only one made with whole foods and plant-based ingredients. It tastes like real cream cheese—smooth, super creamy, and perfectly tart. Use leftovers to make my Oil-Free Buffalo Chickpea Quesadillas.
- Paprika: It adds warmth and depth to the flavor. You can use regular paprika powder for a sweeter touch or smoked paprika for a more savory dip.
- Chives: They add a pop of freshness and color as a garnish.
- Sesame Seeds: Adds a slight nuttiness and a lovely texture for this perfect dip.
See the recipe card for quantities.
How to Make It:
Making a great, healthy dip doesn't have to be a tedious ordeal. The best things come in simple steps and this plant-based cheesy appetizer proves just that. Here's what you need to do.
- Prep and Roast the Veggies: Prepare, peel, and roughly chop the vegetables and garlic cloves. Place in a single layer on a baking sheet and coat with coconut aminos. Roast in a preheated oven until fork tender and slightly crispy.
- Blend the Ingredients: Transfer the roasted vegetables to a blender and blend with the vegan cream cheese, paprika, and a pinch of salt (optional) until smooth and creamy.
- Bake: Pour the mixture into an oven-safe dish and bake for another 20 minutes, until the top is golden and slightly crispy.
- Garnish and Serve: Sprinkle chopped chives, sesame seeds, and a little extra paprika on top. Serve with pita chips, pretzels, or fresh veggie sticks. Enjoy!
Top Tips:
This type of dip is so easy to make that you hardly need any helpful tips. But I've made it so many times that I have a few suggestions that can help you from the start.
- Room-Temperature Cream Cheese: For a smoother consistency, make sure your vegan cream cheese is at room temperature before blending.
- Roasted Garlic: I highly recommend using fresh garlic instead of garlic powder—don't skimp on this one. Roasting the garlic along with the squash brings out a mellow sweetness that’s perfect for this dip.
- Single-Layer Roasting: Spread the vegetables in a single layer on the baking sheet to ensure even roasting and caramelization.
- Adjust Seasoning: Taste test and adjust seasoning—a pinch of sea salt or extra paprika can make all the difference.
Butternut Squash Dip Variations and Substitutions:
- Add Sage Leaves: Fresh herbs like sage pair wonderfully with butternut squash. Add a few fresh sage leaves when roasting for a deeper autumn flavor.
- Sweet Potatoes: If you have leftovers from my Apple-Stuffed Sweet Potatoes or Vegan Sweet Potato Sandwich, feel free to roast them with the butternut squash. They take about the same time to roast and are a lovely combo for this dip—you can use half-and-half.
- Extra Spices: If you like a spicier dip, a pinch of chili powder or black pepper can add a nice kick. Consider some cinnamon powder for a sweeter touch. A small amount is all you need.
- A little Olive Oil: Unless you want to keep it oil-free, a coat of a little extra virgin olive oil together with the coconut aminos can deepen the natural flavors of the vegetables when roasting.
Equipment Needed:
You only need a few things to make this vegan dip.
- Cutting Board and Knife: To prep and chop the veggies and herbs.
- Baking Sheet: For roasting the vegetables.
- (High-Speed) Blender or Food Processor: To achieve the dip's creamy texture.
- Oven-Safe Dish: To bake the blended dip until crispy.
Storage:
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at a low temperature until warmed through, or enjoy it cold as a spread!
Recipe FAQs:
Absolutely! You can roast the vegetables and blend the dip up to 2 days in advance. When ready to serve, bake it until warm and crispy on top.
Yes, you can freeze this butternut squash dip in an airtight container for up to 2 months. Thaw in the refrigerator and reheat before serving.
This dip pairs perfectly with pita chips, crackers, fresh veggies like celery and cucumbers, or even spread on toasted bread as a delicious appetizer. It also pairs deliciously with my Roasted Winter Salad or Easy Tofu Salad Sandwich for next day's lunch.
More Amazing Appetizers To Make Next:
Try some of my new recipes to entertain your guests at a dinner party or this holiday season.
This roasted butternut squash dip is the perfect recipe to add to your collection of healthy, crowd-pleasing appetizers. Its creamy, rich texture, combined with the savory-sweet flavor of roasted vegetables, especially butternut squash, makes it a great option for any holiday party or gathering. Try it at your next Thanksgiving dinner or New Year’s celebration—your guests will thank you!
If you try this Vegan Butternut Squash Dip recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
The Best Vegan Butternut Squash Dip
Equipment
Ingredients
- 1 large butternut squash
- 2 bell peppers
- 1 sweet onion
- 5 cloves garlic
- 3 tablespoon coconut aminos
- 1 8oz package vegan cream cheese I recommend using Kite Hill Plain Cream Cheese
- 1 ½ teaspoon paprika
- ¼ cup chives
- 2 teaspoon sesame seeds
Instructions
- Begin by preheating the oven to 400.
- While the oven is preheating, peel and scoop out the seeds of the butternut squash. Dice into cubes and place on a baking sheet.
- Roughly chop the onion and bell peppers and peel the garlic cloves, place on the baking sheet with the butternut squash. Cover all the vegetables with coconut aminos and toss. Place in the oven to bake for 25-30 minutes, or until slightly crispy.
- Once the vegetables are cooked, pour into a blender with the vegan cream cheese and paprika. Blend until smooth.
- Pour into an oven-safe dish and bake for 20 minutes or until the top gets slightly brown andd crispy.
- Chop the chives and sprinkle on top along with the sesame seeds and additional paprika.
- Serve with pretzels, crackers, celery, and cucumbers, enjoy!
More Butternut Squash Recipes To Try:
Looking for more butternut squash recipes like this butternut squash dip? Make sure to check out some of the other ones on my website!
Christina's Bread Bakes
Excellent use for the butternut squash languishing on the counter, my family loved it! Then the cold leftovers made a great next-day lunch, too.
Sue
This looks amazing, and I'm thrilled to find a dip that's actually healthy! Butternut squash just got added to my grocery list!
Jenn
What a unique and beautiful dip! So festive for the holidays! thank you!
Amy
Love this idea! Such a fresh take on dip and its great on crackers!