Butternut squash dip

Butternut squash is packed full of healthy vitamins, minerals, antioxidants and is a great source of fibre. This recipe is creamy and melts in your mouth.

It is a versatile dish that is gluten free and is suitable for vegans. You can have it as a dip with crackers, breadsticks or chopped vegetables at dinner parties; as a spread on toast or as part of a sandwich filling; or stir it into pasta as a delicious evening meal.


  • 3 cups butternut squash, cubed
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 2-3 tbsp water
  • salt
  • ¼ tsp smoked paprika


  1. Preheat the oven to 175°C.
  2. Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the garlic cloves (crushed slightly but leaving skin on), a sprinkle of salt and 1 tbsp of olive oil.
  3. Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized.
  4. In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt.
  5. Transfer to a bowl and let cool in the fridge. The flavour begins to really develop after a few hours. Serve with crackers, veggies or bread.