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Autumn Veggie Dip (Dairy-Free) 🍂🍁🍃
Butternut Squash is one of those foods that each time I roast one up – I say to myself “This is so GOOD, why don’t you make it more often?!”.
This is a creative & really tasty dip, perfect for fall entertaining – a welcome addition to your holiday party spread!
Butternut squash is extremely versatile and satisfying! Be sure to try this recipe during the Fall when squash is plentiful and inexpensive.
Though technically a fruit since it contains seeds, butternut squash is a member of the gourd family.
Butternut squash is available year-round, but it’s best from early fall through winter.
➡️ Dairy-Free milk ideas for this recipe:
Unsweetened coconut milk, oat milk, cashew milk, or almond milk
You can use this recipe to make your own almond milk at home.
6 servings
Ingredients:
- 1 small butternut squash, cut in half, seeds removed
- 1 sweet onion, peeled and quartered
- 1 head garlic, top quarter cut off to expose the cloves
- 2 Tbsps olive oil or avocado oil
- sea salt and freshly ground black pepper, to taste
- 3/4 cup non-dairy milk of choice
- ½ tsp grated nutmeg
- pinch cayenne pepper
For serving:
- Mini sweet peppers
- Brussels sprouts
- Endive
- Steamed potatoes
- Apples
- Pears
- Chives
Instructions:
Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper.
Carefully cut the butternut squash in half lengthwise; remove and discard the seeds.
Place your squash halves skin side down onto the prepared baking dish. Add the onion next to it and the head of garlic wrapped with a piece of parchment paper as shown.
Spritz with avocado cooking oil spray and season with sea salt and pepper.
Roast for about 30 minutes, or until the squash is fork-tender. The onion might roast faster, so check at about 15-20 minutes and take it out of the oven, leaving the butternut squash and garlic for longer. Sometimes I’ll simply tuck the onion inside the squash.
Allow your squash to cool for a bit.
Scoop out the roasted flesh into a food processor together with your roasted onion and garlic cloves (popped out of the skin).
You can add all the garlic if you like the flavor or just half of it.
Add in your milk of choice and seasonings then pulse until super smooth. Start with less milk and add slowly until desired “dip” consistency is achieved.
Taste test and season to your taste.
Sprinkle with fresh chopped chives if desired.
Serve warm with crunchy veggies to dip. Enjoy!
❤Rachel
Ingredients
- 1 small butternut squash, cut in half, seeds removed
- 1 sweet onion, peeled and quartered
- 1 head garlic, top quarter cut off to expose the cloves
- 2 Tbsps olive oil or avocado oil
- sea salt and freshly ground black pepper, to taste
- 3/4 cup non-dairy milk of choice
- ½ tsp grated nutmeg
- pinch cayenne pepper
For serving:
- Mini sweet peppers
- Brussels sprouts
- Endive
- Steamed potatoes
- Apples
- Pears
- Chives
Instructions
- Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper.
- Carefully cut the butternut squash in half lengthwise; remove and discard the seeds.
- Place your squash halves skin side down onto the prepared baking dish. Add the onion next to it and the head of garlic wrapped with a piece of parchment paper as shown.
- Spritz with avocado cooking oil spray and season with sea salt and pepper.
- Roast for about 30 minutes, or until the squash is fork-tender. The onion might roast faster, so check at about 15-20 minutes and take it out of the oven, leaving the butternut squash and garlic for longer. Sometimes I'll simply tuck the onion inside the squash.
- Allow your squash to cool for a bit.
- Scoop out the roasted flesh into a food processor together with your roasted onion and garlic cloves (popped out of the skin). You can add all the garlic if you like the flavor or just half of it.
- Add in your milk of choice and seasonings then pulse until super smooth. Start with less milk and add slowly until desired "dip" consistency is achieved.
- Taste test and season to your taste. Sprinkle with fresh chopped chives if desired.
- Serve warm with crunchy veggies to dip. Enjoy!
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