Butternut Squash and White Bean Dip (gf + vegan)
Butternut squash is one of my all-time favorite foods, so I love finding new ways to serve it. I threw together this dip for an appetizer at my family’s Christmas gathering and it was a huge hit! The sweetness of the butternut squash is perfectly paired with the savory beans, olive oil and sage. This blend is fantastic served many ways – I love it as a dip or a spread on toast (I’ve also been known to just eat it on its own with a spoon too!). Enjoy! xoxo Ingredients:1 butternut squash (about 2 cups chopped)1 16-oz can cannelloni beans, drained and rinsed3-5 tbsp olive oil, plus more to drizzle on top½ tsp garlic powder½ tsp dried sage¼ tsp salt, plus more to taste¼ tsp pepper Steps:
- Lightly coat the butternut squash in about 1-2 tbsp of olive oil and spread on a baking sheet lined with parchment paper. Sprinkle with a little bit of salt. Roast at 425⁰F for 25-35 minutes, or until completely soft.
- Once the butternut squash is done, place it in a high-speed blender or food processor with the beans, 2 tbsp olive oil, garlic powder, sage, salt and pepper. Blend until smooth, adding more olive oil if the consistency is too thick.
- Serve immediately with sliced vegetables and GF crackers. This is also great as a spread for toast!