Roasted Kabocha Squash Dip is a healthy and delicious dip, perfect for a snack or for a party. A generous and very gifted family invited 50 women from our church to their home for a Fall gathering. They put out an amazing spread of food for all of us to enjoy. I was asked to bring dip and chips, so I started looking for interesting dip ideas. I wanted to make something healthy and light, so I thought about incorporating vegetables into the dip.
A Bon Appetit article suggests using roasted vegetables in dips for a healthy approach. I loved the idea of incorporating roasted vegetables into dips, especially now that it is Fall. Roasted vegetables have so much flavor, and are a great way to add bulk to dips with a lot less fat and calories.
This Roasted Kabocha Squash Dip was inspired by a butternut squash spread from Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook. Kabocha squash has a consistency and sweetness similar to butternut squash, and I’ve used them interchangeably. Date syrup and cinnamon add sweet, warm notes to this dip, making it perfect for Fall and Thanksgiving.
Tahini and Greek yogurt add creaminess and a little tanginess to this roasted kabocha squash dip. If you are dairy-free, you can substitute white beans such as cannellini beans.
Roasted Vegetables For Dips
Almost any vegetable can be roasted and pureed (of left somewhat chunky) into a dip. Some might seem more appealing to you than others, so choose your favorites.
- Artichoke hearts (use either frozen artichoke hearts [Trader Joe’s carries these] or canned)
- Colored Bell Peppers
- Sweet Potato
- Winter Squash
How To Make Roasted Vegetable Dips
The method for making Roasted Vegetable Dips is the same regardless of what vegetable you choose to roast.
- If you’re using a hard vegetable (e.g., beets, carrots, sweet potatoes), peel skin off first. You can also remove skin after roasting if desired. Softer vegetables don’t need to be peeled (e.g., peppers, zucchini). Cut vegetable into chunks so all sides roast nicely.
- Choose aromatics to roast alongside the vegetable such as onion, leeks, shallots and/or garlic.
- Toss vegetable and aromatics with extra virgin olive oil. Add fresh or dried herbs if desired. Season to taste with salt and pepper.
- Roast at 350 degrees until vegetable is a knife inserted pierces easily. Let cool to room temperature. If you did not remove skin from vegetable before roasting, remove it now.
- Transfer vegetable and aromatic to food processor.
- To give the dip a smooth, creamy consistency, add cannellini beans, tahini, Greek yogurt, cottage cheese, or a combination of these. Greek yogurt and cottage cheese are healthy substitutes for sour cream and cream cheese.
- If you want more acidity, add some fresh lemon juice.
- Season well with salt and pepper.
- Process until smooth, adding some water if necessary to achieve the desired consistency. Transfer to serving bowl.
- Garnish the dip with something pretty like fresh minced soft herbs (e.g., chives, cilantro, parsley, basil), chile flakes (e.g., Aleppo pepper or red chile flakes), or sesame seeds.
- Serve with an assortment of dippers such as chips (e.g., sweet potato chips, crackers, crudite or roasted vegetables, Peruvian potato chips. I served this dip with sweet potato chips, Peruvian potato chips, roasted brussels sprout halves, and gluten-free crackers.
Roasted Kabocha Squash DipPrep Time 15 minutesCook Time 45 minutesServings 4Calories 142.24 kcal
- 1/2 kabocha squash or other winter squash seeds removed, cut into wedges
- 1 leek trimmed, cut up, washed thoroughly
- 4 teaspoons extra virgin olive oil
- 1 tablespoon tahini
- 1/2 cup low-fat Greek yogurt
- 2 teaspoons date syrup or molasses
- 2 dashes cinnamon
- salt and pepper to taste
- black and white sesame seeds for garnish, optional
Preheat oven to 350 degrees.
Place squash and leek on baking sheet. Drizzle with 3 teaspoons olive oil and season with salt and pepper. Roast 45 minutes or until squash is tender when pricked with a sharp knife edge. Remove from oven and let cool.
Use large spoon to scoop roasted squash into food processor. You should have about 1 cup of squash. Add roasted leek, remaining teaspoon olive oil, tahini, Greek yogurt, date syrup, and cinnamon. Process until smooth, adding a few tablespoons of water if a thinner consistency is desired. Season to taste with salt and pepper.
Transfer to serving bowl and sprinkle with sesame seeds.
Adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem cookbookNutrition FactsRoasted Kabocha Squash DipAmount Per ServingCalories 142.24 Calories from Fat 61% Daily Value*Fat 6.78g10%Saturated Fat 1.21g8%Cholesterol 1.64mg1%Sodium 23.27mg1%Potassium 502.25mg14%Carbohydrates 17.77g6%Fiber 2.53g11%Sugar 7.1g8%Protein 4.9g10%Vitamin A 1925.17IU39%Vitamin C 16.51mg20%Calcium 95.15mg10%Iron 1.45mg8%* Percent Daily Values are based on a 2000 calorie diet.
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