Perfect as a game day snack or Thanksgiving appetizer, my butternut squash dip combines roasted squash with tangy and spicy Buffalo-style hot sauce, rich tahini, and hearty white beans. The resulting dip is silky smooth with hints of sweetness and spice. You only need 8 core ingredients and a food processor to make this vegan appetizer. This is like a sister recipe to my black bean and squash dip with chipotle!
Buffalo-style hot sauce was made for squash. It has equal measures of acidity, saltiness and heat, which is exactly what roasted butternut/honey nut squash needs. Straight out of the oven, squash can be sweet, mellow, and sometimes a bit flat tasting! Once hot sauce joins the party, the combination is balanced and irresistible.
In any recipe that calls for butternut squash, I pretty much always prefer using honey nut squash. This smaller, more concentrated version of butternut squash is more widely available now. The flesh is a bit darker orange, making for a gorgeous seasonal dip. For the smaller amount called for in this recipe (about 1 cup of purée total), honey nut is also just better suited. No leftover squash to use up after!
The white beans actually make this appetizer pretty filling. You can use cannellini, navy beans, white kidney or even butter beans.
I like to serve this velvety and complex dip with seedy crackers and sliced cucumber/celery sticks. Pita chips or tortilla chips would also be great.
Like most recipes in this category, you can definitely make this Buffalo butternut squash dip ahead of time–with a few caveats though! Once cooked, squash can be a flavor vacuum. I explain this in more detail in the recipe notes to help set you up for success.
Buffalo Butternut Squash Dip with White Beans (Vegan)
Ingredients
- 1 small butternut OR honey nut squash, about 525 grams (see note)
- 540 mL can (19 oz) white beans, drained and rinsed
- 2 cloves garlic, minced
- ⅓ cup tahini
- ¼ cup Buffalo-style hot sauce, plus extra (see note)
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons vegan Worcestershire sauce
- salt and pepper, to taste
- 2-3 tablespoons ice cold water
- olive oil, for garnish
- sweet paprika, for garnish
Equipment
- Food Processor
Notes
- I have to insist on honey nut squash here if you can find it. It has a much more concentrated flavor–ideal for a dip like this!
- I prefer this dip at room temperature and freshly made. Of course, you can make it up to 5 days ahead of time BUT, I recommend bringing it to room temperature AND stirring in more salt, pepper, and maybe even more hot sauce, lemon & Worcestershire. The cooked squash is like a flavor sponge that just keeps sucking up seasoning as it sits in the fridge.
- I use Frank’s Red Hot Buffalo “Wing” Sauce
Instructions
- Preheat the oven to 400°F. Line a quarter sheet pan with parchment paper.
- Cut the squash in half lengthwise and place, cut side down, on the quarter sheet pan. Roast until the squash is soft and beginning to collapse, about 35 minutes. Let it cool slightly. Remove and discard the seeds.
- In a food processor, combine the white beans, garlic, tahini, Buffalo-style hot sauce, lemon juice, Worcestershire sauce, salt, and pepper. Scoop the squash flesh out of the peel and add to the food processor as well–you should wind up with about 1 cup of cooked squash.
- Use the pulse button to start bringing the mixture together. Then, run the food processor on high until you have a completely smooth and puréed texture. It will seem thick with a bit of texture. Add 2 tablespoons of ice water to the food processor and run the motor on high for another full minute. If it’s loosened up to your liking, stop there. If not, add more water, 1 tablespoon at a time. Give it a taste for seasoning and adjust if necessary (more salt, hot sauce, lemon etc)
- Scrape the squash dip out of the food processor onto your serving bowl/plate. “Swoop” it with the back of a spoon and garnish with drizzles of olive oil, extra hot sauce, and a few sprinkles of paprika. Enjoy!
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