Butternut Squash Dip
This Butternut Squash Dip is the ultimate vegan fall appetizer. It's creamy, flavorful, and super healthy. It's made with simple whole foods plant based ingredients and is low calorie. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.
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. 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 crispy.
- Chop the chives and sprinkle on top along with the sesame seeds and additional paprika.
- Serve with pretzels, crackers, celery, and cucumbers, enjoy!
Tried this recipe?Let us know how it was!