1smallbutternut OR honey nut squash, about 525 grams(see note)
540 mLcan(19 oz) white beans, drained and rinsed
2clovesgarlic, minced
⅓cuptahini
¼cupBuffalo-style hot sauce, plus extra (see note)
1 ½tablespoonslemon juice
1 ½teaspoonsvegan Worcestershire sauce
salt and pepper, to taste
2-3tablespoonsice cold water
olive oil, for garnish
sweet paprika, for garnish
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!
Equipment
Food Processor
Recipe 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
Roast the squash cut side down until it collapses, then let the food processor do the rest. This butternut squash dip comes out velvety, tangy, and a little spicy in about 45 minutes (mostly inactive time).