This creamy vegan Butternut Squash Dip with roasted garlic and thyme is a rich, sweet, and savory appetizer ideal for entertaining. It’s a standout addition to holiday spreads and seasonal gatherings.
Why You’ll Love This Butternut Squash Dip
Fall and winter produce make for some of the most satisfying dishes of the year. Butternut squash, citrus, apples, and hearty greens offer both sweet and savory possibilities. This Butternut Squash Dip balances those flavors beautifully: roasted squash brings natural sweetness, while roasted garlic and thyme add depth and warmth.
It’s creamy, flavorful, and simple to prepare. The recipe is vegan and gluten-free, so it suits a variety of diets while still tasting indulgent—perfect as a party appetizer or an easy holiday snack.
Ingredient Notes
Just a few straightforward ingredients create this vibrant dip:
- Garlic — Roast a whole head. Roasting removes the sharp bite and yields a mellow, caramelized sweetness.
- Shallots — Roasted shallots add aromatic complexity.
- Roasted butternut squash purée — Use store-bought or make your own for the freshest flavor.
- Tahini — Adds a creamy, nutty backbone to the dip.
- Thyme — Fresh is best; use 1/2 teaspoon dried if that’s what you have.
- Oil — A drizzle of olive or neutral oil brightens the finished dip and adds sheen.
- Sea salt and black pepper — To taste.
Step-by-Step Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Trim the top of the garlic head to expose the cloves, drizzle with oil, season with salt and pepper, and wrap tightly in foil.
Step 3: Quarter the shallots, toss them with a little oil, salt, and pepper, then wrap them in foil as well. Roast the garlic and shallots together for about 25 minutes, until soft and fragrant.
Step 4: In a food processor or blender, combine the roasted butternut squash purée, tahini, thyme (leaves removed from stems), and a generous pinch of salt and black pepper. Squeeze the softened garlic cloves from their head into the processor and add the roasted shallots.
Step 5: Blend until smooth, stopping to scrape down the sides as needed. For an extra-silky texture, stream in olive oil or a neutral oil while processing until you reach your desired creaminess.
Step 6: Taste and adjust seasoning, then transfer to a serving bowl and enjoy.
Secrets to Success
You can use store-bought squash purée, but roasting your own gives better color and depth. To make purée from a whole squash:
- Preheat the oven to 400°F (200°C).
- Slice the butternut squash lengthwise and remove the seeds.
- Brush the cut sides with olive oil and sprinkle lightly with salt.
- Roast flesh-side down for 45–60 minutes, until very tender.
- Scoop the flesh into a blender or food processor and blend until smooth, adding a little water or vegetable broth if the mixture is too thick.
Serving, Storage, & Make-Ahead Tips
This dip makes a great pre-dinner appetizer to keep guests satisfied. Try serving it with crackers, toasted pita, warm naan, or fresh vegetable sticks like carrots, celery, and endive. It also pairs well with simple sourdough crackers or crunchy baked snack crackers for contrast.
You can prepare the dip up to two days in advance. Bring it to room temperature for about 30 minutes before serving, then finish with a drizzle of oil and a few fresh thyme leaves or cracked black pepper.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently if you prefer to serve it warm, or enjoy it chilled.
More Dips to Serve This Season
- Eggplant Dip with Miso Tahini Sauce
- Miso White Bean Dip (vegan, gluten-free)
- Miso Sweet Potato Dip (probiotic, vegan, gluten-free)
If you try this recipe, please leave a rating and a comment. I love hearing how readers enjoy these seasonal recipes.
Easy Butternut Squash Dip (with Roasted Garlic & Thyme)
Ingredients
- 1 head of garlic
- 3 shallots, quartered
- 1 1/2 cups roasted butternut squash purée
- 1/4 cup tahini
- 2 sprigs thyme
- salt and pepper to taste
- neutral oil or olive oil
Instructions
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Roast your aromatics: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with oil, season, and wrap in foil. Toss quartered shallots with oil, salt, and pepper and wrap in foil. Roast both for about 25 minutes until tender.
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Assemble the dip: In a food processor or blender, combine squash purée, tahini, thyme leaves, salt, and pepper. Squeeze the roasted garlic and add the shallots.
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Blend until smooth, scraping down the sides as needed. For extra creaminess, stream in olive oil while blending.
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Taste and adjust seasoning. Serve with your favorite crackers, bread, or vegetables.
Video
Notes
Secrets to Success
You can buy pre-made squash purée or roast your own for better flavor. Roast squash halves flesh-side down at 400°F for 45–60 minutes, then blend the flesh until smooth, adding a splash of water or broth if needed.
Serving, Storage, & Make Ahead Tips
Serve as an appetizer with crackers, pita, naan, or fresh vegetable sticks. Make the dip up to two days ahead and bring to room temperature for about 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition information is an approximation and should be used as a guide.
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