RECIPE: Roasted Butternut Squash & White Bean Dip

Before we start I feel we should all say a little “Hurrah for Houmous!” OK now that’s over & we have given the chickpea champion of the dip world it’s due we can move on.

This recipe is something that emerged organically from a love of butternut squash & an inability to really tolerate any sort of legume or pulse for a long period of time. Now less vulnerable to these wonderful ingredients I still have to limit my consumption but in this combination I stumbled upon success.

I find the balance of the two main ingredients gives a beautiful sweet creaminess that is only enhanced by the lemony cumin & herbs running through it. Plus you get more bang for your buck as not only are you filling up with great plant protein but you’re also getting an extra veggie hit by putting them in the dip & not just having them as the dippers. Squash-cess all round. (I apologise for that) I hope you all enjoy it!

Serves 4-6

  • 500g organic butternut squash
  • 200g white beans
  • 3 tablespoons of avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 cloves of garlic
  • Salt & freshly ground black pepper to taste
  • A large handful each of fresh parsley & coriander, finely chopped
  • Squeeze of fresh lemon juice (optional)
  • To serve – flatbreads, crackers, crudités & a sprinkle of seeds
  1. Preheat your oven to 200°C.
  2. Cut the squash in half lengthways & remove the seeds (reserve these, give them a rinse & toast on a baking tray for 10-15 minutes until golden for snacking on later if you wish). Chop the flesh into 2cm chunks then add to a baking tray & toss with 1 tablespoon of oil. Season with salt & pepper then roast until tender, approximately 25-30 minutes.
  3. Meanwhile drain & rinse the beans. If you are using a hand blender add them to a bowl, alternatively place them into a food processor. Add the cumin, turmeric & peeled garlic cloves.
  4. Once the squash is cooked add to the beans & blend to a smooth puree. If the mix is too thick add the avocado oil slowly until you reach your desired consistency.
  5. Finally mix through the chopped herbs & check the seasoning. Add a squeeze of fresh lemon juice if it needs it.
  6. Keep refrigerated for use within 4 days or freeze for up to 3 months.
  7. Serve with flatbreads, crackers & sprinkle of seeds for crunch.

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