Roasted Butternut Squash Dip With Smoky Cashew Cream
Butternut squash dip combines tender roasted squash with warming spices and a creamy dip made with raw cashews. Serve this side dish at your next party, game day, or Thanksgiving dinner. This seasonal dip is dairy free and gluten free.
Looking for more butternut squash recipes? Try my crispy butternut squash fritters, butternut squash and feta salad with apple vinaigrette, or butternut squash pizza with caramelized onions.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this butternut squash appetizer:
- Butternut squash
- Olive oil
- Kosher salt and black pepper.
- Spice mixture – garlic powder, smoked paprika, ground cumin, kosher salt, black pepper.
- Smoky cashew cream – raw cashews, seasonings, and red wine vinegar.
- Fried sage leaves – for garnish.
How to Make Butternut Squash Dip: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Season and roast squash. Toss the cubed squash with olive oil and spices then arrange into an even layer on a rimmed baking sheet or baking tray. Cook until fork tender with golden brown edges, stirring halfway though.
- Soak the cashews. Soak the cashews in a small bowl of boiling water for 10 minutes. Set aside.
- Make the creamy base. Drain and rinse the cashews then add them to the base of a high-powered blender with fresh water, kosher salt, smoked paprika, ground cumin, garlic powder, black pepper, and red wine vinegar. Blend on high until completely smooth. Season to taste with more salt or vinegar as needed.
- Make the fried sage leaves. Heat a bit of olive oil in a small saucepan over medium heat. Once hot, add the sage leaves and cook until crispy then remove from the pan and transfer to a paper towel to remove the excess oil.
- Assemble. Pour the smoky cashew cream onto the bottom of a serving bowl then add the roasted squash on top. Add a drizzle of olive oil and top with fried sage leaves. Serve with pita chips, crackers, toasted bread, etc.
Helpful Tips
- You can use a high powered blender or food processor to make the smoky cashew cream. Although, I personally prefer a blender for a creamier texture.
- This dip is best served at room temperature.
Quick Tip: You don’t need parchment paper as long as you use enough oil.
Storage
If making this appetizer ahead of time, store the topping and the base layer in separate containers and assemble just before serving.
If you have any left over once assembled, instead of trying to transfer it to an airtight container, I recommend covering it tightly and storing it in the fridge. Then consume by the following day.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this roasted butternut squash dip recipe using what you already have? Here are some ideas…
- No butternut squash? – use another type of squash such as red kuri, etc. You’ll need about 4-5 cups once cubed.
- No raw cashews? – you can also use store bought dairy free sour cream or a thick plain greek style yogurt (dairy free or regular).
- Add-ins – for an even smokier flavor plus a spicy kick, you can add 1-2 chipotle peppers in adobo sauce to the cashew cream.
- Use other roasted vegetables – such as sweet potatoes, bell peppers, carrots, etc. But the cooking times will vary.
Frequently Asked Questions
Cut a thin slice off the top where the stem is and and a thin slice off the bottom. Then, use a vegetable peeler to peel the whole squash. Once it’s peeled, stand it upright with the flat bottom surface down on a cutting board. This helps stabilize the squash while you cut it.
Place a sharp knife in the middle top of the squash and cut the squash in half from top to bottom. Then proceed to cut into it 1-inch cubes.
More Appetizer Recipes
I hope you love this Butternut Squash Dip! If you make this recipe, please leave a comment & a star rating below. Thank you!
Roasted Butternut Squash Dip With Smoky Cashew Cream
Ingredients
Roasted Butternut Squash
- 1 ½ pounds butternut squash peeled, seeds removed, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- kosher salt to taste
- black pepper to taste
Smoky Cashew Cream
- 1 cup raw cashews
- ½ cup + 2 tablespoons water
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar
Instructions
- Prep. Preheat oven to 425°F/220°C. Use a vegetable peeler to peel the whole squash then cut it into 1-inch cubes.
- Season and roast squash. Toss the cubed squash with olive oil and spices then arrange into a single layer on a rimmed baking sheet or baking tray. Bake for 30-35 minutes or until fork tender, stirring halfway through.
- Soak the cashews. Soak the cashews in a small bowl of boiling water for 10 minutes. Set aside.
- Make the creamy base. Drain and rinse the cashews then add them to the base of a high-powered blender with fresh water, kosher salt, smoked paprika, ground cumin, garlic powder, black pepper, and red wine vinegar. Blend on high until completely smooth. Season to taste with more salt or vinegar as needed.
- Make the fried sage leaves. Heat a bit of olive oil in a small saucepan over medium heat. Once hot, add the sage leaves and cook until crispy then remove from the pan and transfer to a paper towel to remove the excess oil. They're done when they stop sizzling.
- Assemble. Pour the smoky cashew cream onto the bottom of a serving bowl then add the roasted squash on top. Add a drizzle of olive oil and top with fried sage leaves. Serve with pita chips, crackers, toasted bread, etc.