This creamy vegan Butternut Squash Dip with roasted garlic and sage is a rich, sweet, and savory appetizer perfect for entertaining. A must-have dish at your next holiday gathering! 

Why You’ll Love This Butternut Squash Dip

I love the holidays because they’re a time to celebrate and enjoy delicious food. Not to mention, the in-season produce this time of year is so good. Squash, citrus, hearty greens, and apples are so fun to cook with, and you can easily go from sweet to savory using just seasonal ingredients.

My new Butternut Squash Dip with roasted garlic and thyme is a perfect example of the sweet-savory combination’s effectiveness. Serve it at your next holiday party, and watch it disappear in a blink! 

This perfect dip celebrates squash season with a flavor-packed, deliciously creamy taste and texture. Plus, it’s healthy, vegan, and gluten-free! A healthy dip that tastes amazing? I’ll take it! 

Try these crowd-pleasing dips: Vegan Artichoke Dip and Miso Sweet Potato Dip. 

Ingredient Notes

You only need six ingredients (plus salt and pepper) to make this creamy dip.

• Garlic. Use a whole head! Roasting it cuts out the harsh, bitey flavor and turns it into a caramelized, almost sweet taste.
• Shallots. Extra aromatics! We’ll be roasting these as well.
• Roasted butternut squash purée. This also turns sweet and caramelized in the oven.
• Tahini. For a rich, nutty flavor.
• Thyme. Use fresh if you can, or 1/2 teaspoon of dried thyme leaves
• Oil. Drizzle a tasty oil on top of your dip to add shine and a richer flavor.
• Sea salt and black pepper

Step-by-Step Instructions

Step 1: Preheat your oven to 400 degrees F.

Step 2: Slice the top of your garlic head off to expose just the tops of the garlic cloves. Drizzle with oil, season with salt and pepper, and wrap tightly in aluminum foil.

Step 3: Toss your quartered shallots in a touch of oil, salt, and pepper and wrap in foil as well. Bake both your garlic and shallots in the oven for about 25 minutes until tender and fragrant.

Step 4: In the bowl of a food processor or blender, add squash purée, tahini, thyme (stems removed), and a generous amount of salt and pepper. Squeeze the garlic out of the head into the food processor and add your roasted shallots.

Step 5: Blend until smooth, scraping down the sides of your processor or blender unit as needed. If you’d like to get it extra creamy, you can also stream in olive oil as you process until desired texture is achieved.

Step 6: Taste and adjust salt and pepper, and enjoy!

Secrets to Success

You can buy pre-made squash puree, or make your own. If you’re going to make your own, you’ll need a baking sheet, a large butternut squash, a little oil, and salt. 

1. Preheat your oven to 400 degrees F. 
2. Cut the squash in half lengthwise and de-seed. 
3. Drizzle the halves with olive oil and sprinkle with a pinch of salt. 
4. Roast flesh side down for 45-60 minutes until fork tender.
5. Scoop out the flesh and place it into a blender. Blend on high until a smooth and creamy texture is achieved. Add a little water or veggie broth if too thick. 

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

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