Cheesy Butternut Squash Dip
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This Cheesy Butternut Squash Dip is a super delicious vegan appetizer. A great addition to your holiday menu!
There are so many ways to use a butternut squash! Roasting it is one of my favorite ways to prepare it – it gets super tender on the inside and has a nice char on the outside. And today we are using roasted squash to make this Cheesy Butternut Squash Dip! It is creamy, seasoned to perfection and the best addition to your holiday appetizer menu. Serve with toasted bread for the perfect bite!
here’s what you need
ingredients
- butternut squash
- shallot
- garlic
- avocado oil
- chili powder
- smoked paprika
- salt & pepper
- fresh thyme
- dairy-free Boursin
- vegan parmesan
equipment
You just need a sheet pan and a food processor!
steps
step 1: roast the veggies
The first step in making this delicious vegan dip is roasting the veggies. Peel, remove the seeds and cube your butternut squash (or buy it pre-cut like I did).
Add the squash, shallot, garlic, oil, dry seasonings & thyme to a lined baking sheet and toss to coat. Place in the oven for 20 minutes, toss and place back in the oven for 10 minutes. Remove from the oven and allow to cool slightly.
step 2: blend
Once the veggies are slightly cooled, it is time to bring this dip together.
Add everything from the baking sheet to a food processor with some vegan parmesan & dairy-free Boursin. Blend until everything is super smooth!
Give the dip a taste and adjust the seasonings as needed.
step 3: serve
I like to serve this dip with toasted bread. So, slice up a baguette, drizzle with oil and pop in the oven to toast.
You could also serve this dip with veggies or chips!
The great thing about this dip is that it can be served chilled, at room temp or warmed up. So, make it ahead of time to have a tasty appetizer on hand!
tips & tricks
I bought my butternut squash pre-peeled and cubed. Cuts down on prep time!
If you can’t find dairy-free Boursin you could also sub vegan cream cheese!
To heat the dip up, transfer the blended dip to a ramekin and place on a baking sheet. Heat in the oven at 350 for 30 minutes. You could also add a sprinkle of vegan parmesan before placing it in the oven.
need more recipe inspo? check these out:
Cheesy Butternut Squash Dip
Ingredients
- 20 ounces butternut squash peeled, deseeded & cubed
- 1 shallot peeled & quartered
- 4 cloves garlic peeled
- 2 tablespoons avocado oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 sprigs fresh thyme
- 7 ounces dairy-free Boursin see notes
- 1/4 cup vegan parmesan
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the squash, shallot, garlic, oil, dry seasonings & thyme to the baking sheet and toss to coat. Place in the oven for 20 minutes, toss and place back in the oven for 10 minutes. Remove from the oven and allow to cool slightly.
- Transfer everything from the baking sheet to a food processor (remove any thick thyme stems before transferring) with the Bourisn & vegan parmesan. Pulse until smooth and combined. Taste & adjust the seasonings as needed.
- This can be served at room temperature, chilled or heated in the oven (see notes). Serve with toasted bread and enjoy!
Video
Notes
- I bought my butternut squash pre-peeled and cubed. Cuts down on prep time!
- If you can’t find dairy-free Boursin you could also sub vegan cream cheese!
- To heat the dip up, transfer the blended dip to a ramekin and place on a baking sheet. Heat in the oven at 350 for 30 minutes. You could also add a sprinkle of vegan parmesan before placing it in the oven.
