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Butternut Squash Dip with Roasted Garlic and Sage (vegan, gluten free)

This creamy vegan Butternut Squash Dip with roasted garlic and sage is a rich, sweet and savory appetizer perfect for entertaining.
Author: Remy Park


  • 1 head of garlic
  • 3 shallots quartered
  • 1 1/2 cups roasted butternut squash purée
  • 1/4 cup tahini
  • 2 sprigs thyme
  • salt and pepper to taste
  • neutral oil or olive oil


  • Roast your aromatics
  • Preheat your oven to 400F degrees.
  • 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.
  • 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.
  • Assemble the dip
  • In 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.
  • 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.
  • Taste and adjust salt and pepper, and enjoy!