How do I roast the butternut squash for this dip?

Cut the squash in half, remove seeds, and roast face down in a pan with 1/2 inch of water at 375 degreesF for 40-45 minutes until very tender.

Can I use dried rosemary instead of fresh for this recipe?

While the recipe specifies fresh rosemary for optimal flavor, you can substitute 1/4 teaspoon of dried rosemary, adjusting to taste, though fresh is recommended.

What can I serve with this butternut squash dip?

This creamy dip pairs wonderfully with pita bread, vegetable sticks like carrots and celery, or spread on crackers and toasted bread.

How can I make this dip smoother if it's too thick?

After pureeing, if the dip isn't as smooth as desired, add an additional splash of olive oil and continue blending until it reaches your preferred consistency.

How should I store leftover Butternut Squash and Rosemary Tahini Dip?

Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days, ensuring it's well-sealed to maintain freshness.

7 years ago

Butternut Squash and Rosemary Tahini Dip
[Vegan]

Name: Butternut Squash and Rosemary Tahini Dip [Vegan]
Cook time: 45 min
Yield: 4 servings
Ingredients: 2 cup butternut squash, roasted; 1/4 cup olive oil; 2 tablespoons tahini; 1 teaspoon lemon juice; 1/2 teaspoon rosemary, chopped; 1/2 teaspoon garlic powder; 1/4 teaspoon salt

AS By: Ashley Smyczek

Author Bio

Ashley Smyczek shows that the best things in life are homemade, especially when it comes... Read More

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A vibrant orange butternut squash and rosemary tahini dip, garnished with fresh rosemary sprigs and a drizzle of olive oil, served in a bowl with pita bread and vegetable sticks.

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Discover more recipes with these ingredients

Butternut Squash and Rosemary Tahini Dip [Vegan]

Dairy Free

Such a simple but delicious dish that will go well with crackers, bread, or in your favorite sandwich!

Ingredients You Need for Butternut Squash and Rosemary Tahini Dip [Vegan]

2 cup butternut squash, roasted
1/4 cup olive oil
2 tablespoons tahini
1 teaspoon lemon juice
1/2 teaspoon rosemary, chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt

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How to Prepare Butternut Squash and Rosemary Tahini Dip [Vegan]

Cut squash in half and remove the seeds. Lay it face down in a pan filled with 1/2 in of water. Roast it at 375º for 40-45 minutes or until very tender.
Once done, scoop out the squash into your food processor. Add remaining ingredients. Puree until smooth. Add more olive oil if needed.