Recipe: Butternut Squash Dip

Showcase this Butternut Squash Dip at a party or prep it for game day. Raw pepitas add crunch and additional texture to the sweet dip.

(gluten free, vegetarian)

PER SERVING (¼ cup dip): 52 cal, 2g fat (1g mono, 1g poly, 0g sat), 1mg chol, 140mg sodium, 10g carb (2g fiber, 2g sugars), 1g protein


  • 1 large butternut squash (about 4 pounds), halved and seeded (or pumpkin)

  • 1 tablespoon olive oil or avocado oil

  • 1¼ teaspoons salt, divided

  • 2 large cloves garlic (minced)

  • ⅓ cup tahini

  • 1 cup whole-milk plain yogurt

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon paprika

  • 1 teaspoon allspice

  • 2 tablespoons raw pepitas, for garnish


  1. Preheat oven to 400°. Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and ¼ teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil, and bake for 1 hour. Once cooked, remove foil and let squash cool slightly.

  2. Scoop flesh from cooked squash halves into a food processor. Add garlic, tahini, yogurt, vinegar, paprika, allspice and remaining 1 teaspoon salt; blend until creamy. Pause to push sides down if necessary. Scoop dip into a serving bowl, and chill for 1 hour or overnight.

  3. Before serving, garnish dip with a dash of paprika and pepitas. Serve with dippers, such as veggies and crackers.


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