This delicious recipe for butternut squash dip is the perfect accompaniment to any mezze meal. It's also perfect for children and even weaning babies can enjoy this colourful dip. Easily adapted to be vegan.
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We are big fans of dips here in the Sneaky Veg household.
And I never fail to be amazed at just how many different dips you can make.
Of course there's classic hummus, which is always a favourite.
But I love just how many different vegetables and pulses can be added to hummus to provide a wide variety of tastes, flavours and nutrients.
Dips are a great addition to your child's (and your) diet. This butternut squash dip is a great place to start.
Butternut squash blends beautifully into a dip
The flesh of a butternut squash or pumpkin has the advantage of being yellow or orange in colour.
This means that it looks very similar to hummus.
If you've got a picky eater who likes hummus - but is less keen on trying new things - then this could be a good one to try.
Of course, it tastes different to hummus.
But it was similar enough to encourage my kids to give it a try.
This dish is different to butternut squash hummus, which contains chickpeas.
Is this dip dairy free?
It is extremely easy to make this dip free from dairy.
The original recipe that I made contained Greek yoghurt. Now that I am vegan I make it with either a vegan oat-based Greek-style yoghurt or an unsweetened coconut yoghurt.
These types of yoghurt tend to have a thicker consistency so work best.
You will need the following ingredients to make this dip:
- Butternut squash or pumpkin
- Olive oil
- Ground cinnamon
- Salt (omit for babies)
- Garlic (can also be omitted for babies)
- Tahini paste
- Greek-style yoghurt or vegan alternative
Suitable for babies?
Yes. This butternut squash dip is a good weaning recipe.
This dip can be spoon fed to your baby.
Or if you are doing baby led weaning you might like to spread it on some toast, rice cakes or pre-load some on a spoon for your baby.
Bear in mind that tahini contains sesame, which is one of the top 14 allergens.
- On crackers
- With pitta bread
- Alongside some vegetable sticks for dipping
- Spread onto toast
- In a wrap or sandwich
- This butternut squash dip recipe uses roasted butternut squash. However, if you prefer you could also use pumpkin.
- It really is worth taking the time to roast the butternut squash - you get a much better flavour that way.
- However, if time is short, or if you happen to have some to hand, you can make this with pumpkin purée or steamed butternut squash instead.
- You will need a blender* or food processor* to make this recipe.
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How to make butternut squash dip
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Butternut squash dip
- 500 g butternut squash or pumpkin peeled, deseeded and cubed
- 2 tablespoons olive oil
- ½ teaspoons ground cinnamon
- pinch salt can be omitted if preferred or for under-ones
- 1 clove garlic crushed
- 40 g tahini paste
- 70 g Greek-style yoghurt or dairy free yoghurt of choice
- olive oil optional
- sesame seeds or other seeds of choice optional
- Pre-heat the oven to 180°C. Place the prepared squash or pumpkin in a large ovenproof dish, add the olive oil, cinnamon and salt and mix well. Roast for 40-50 minutes, stirring occasionally, until soft. Allow to cool.
- Use a food processor or blender to combine the squash with the garlic, tahini and yoghurt until combined. If you don't have one you can mash it but it will be a thicker texture.
- Either serve as it is or drizzle extra olive oil and sesame seeds over the top.
- Serve as a dip with vegetables or breadsticks, spread onto crackers or toast (great for baby led weaning) or as part of a mezze meal. Enjoy!
- Nutritional information is approximate and is intended as a guide.
- The nutritional information has been calculated using the dairy yoghurt and does not include serving suggestions.
This recipe has been adapted from an Ottolenghi butternut and tahini spread recipe.
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NB: the photographs for this recipe were updated in April 2018. The beautiful Moroccan style bowl used in the photos was kindly gifted to me by Moroccan Bazaar.
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