Cheesy Butternut Squash Dip
This Cheesy Butternut Squash Dip is a super delicious vegan appetizer. A great addition to your holiday menu!
Equipment
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
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.
Nutrition
Calories: 110kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g