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:

  1. 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.
  2. 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.
  3. Serve immediately with sliced vegetables and GF crackers. This is also great as a spread for toast!