The Best Vegan Butternut Squash Dip
This Butternut Squash Dip is the perfect fall appetizer for any gathering or holiday party. Creamy and smooth, it's made with simple, whole-food ingredients that bring the right amount of savory flavors to your table. This light and healthy dip is also vegan, oil-free, gluten-free, low-calorie, and refined sugar-free.
Equipment
Ingredients
- 1 large butternut squash
- 2 bell peppers
- 1-2 tablespoon olive oil optional - makes it more creamy
- 1 sweet onion
- 1 head garlic
- ½ teaspoon sea salt
- 1 teaspoon dried thyme
- 3 tablespoon coconut aminos
- 1 8oz package vegan cream cheese I recommend using Kite Hill Plain Cream Cheese
- 2 sprigs fresh sage
- 1 ½ teaspoon paprika
- 2 tablespoon 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 cut the top off the garlic head, place on the baking sheet with the butternut squash. Cover all the vegetables with coconut aminos, olive oil, paprika, thyme, and sea salt, and toss. Place in the oven to bake for 25-30 minutes, or until slightly crispy.
- Once the vegetables are cooked, pour them into a blender with the vegan cream cheese (squeezing the cooked garlic out of the skin). Blend until smooth.
- Pour into an oven-safe dish and bake for 30 minutes or until the top gets slightly brown and crispy.
- Chop the chives and sage and sprinkle on top along with the sesame seeds and additional paprika.
- Serve with dippers of your choice and enjoy!
Nutrition
Calories: 177kcalCarbohydrates: 29gProtein: 5gFat: 5gSodium: 189mgPotassium: 491mgFiber: 4gSugar: 28g
Tried this recipe?Let us know how it was!