This squash and white bean dip recipe is a perfect Thanksgiving dip recipe. Serve it with crackers, vegetables, or toasted sliced bread!
If you’re looking to try a new take on a crudité platter this Thanksgiving, this butternut squash and white bean is the way to go. With a bit of Middle Eastern flair thanks to harissa, silk chili, and sweetness from maple syrup, this dip is unbelievably flavorful. Pomegranate seeds add a burst of color and tartness to the dip.
This squash and white bean Thanksgiving dip recipe is unbelievably easy to prepare and the orange color from the squash makes it a perfect autumnal accompaniment to whatever you’re serving on Thanksgiving.
How to make this squash and white bean dip:
This dip is so easy to prepare! You only need a few ingredients, including:
- Butternut squash; buy it pre-cut to save yourself time!
- Aromatics; shallot and garlic
- White beans; try it with great northern, navy, or chickpeas!
- Harissa; I love New York Shuk!
- Silk chili; adds a mild, aromatic heat
All you have to do is fry the aromatics, add butternut squash, harissa, silk chili, maple syrup, and white beans. Add a bit of water and the white beans. The squash will release liquid, but if you need more, add a touch of water as the squash simmers. Continue simmering until the squash is very tender and then blend in a food processor or with an immersion blender until smooth.
Serve this with fresh fruits and vegetables, like radishes, carrots, radicchio, and pomegranate seeds. You can also serve with blanched crunchy vegetables, like Romanesco, broccoli, or green beans!
Looking for more Thanksgiving side dish recipes? Check my archives!
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Easy Squash and White Bean Dip
- Medium pot
- Immersion blender or food processor
- 1 tablespoon neutral oil
- 2 shallots peeled and sliced
- 4 cloves garlic peeled and crushed
- 1 pound butternut squash peeled and cubed
- 2 tablespoons harissa paste
- 2 teaspoons silk chili flakes or use 1/2 teaspoons crushed red pepper
- 1 tablespoon maple syrup
- 15- ounce can white beans such as cannellini, great northern, or chickpeas
- ¼ cup water plus more as needed
- Salt and pepper to taste
- Heat oil in a medium pot over medium heat. Add the shallots and cook for 5 minutes until they begin to soften. Add the garlic and cook for 1 minute until fragrant.
Cook the butternut squash:
- Add the squash and cook in the aromatics for 4–5 minutes, being careful not to burn the garlic—season with salt and pepper.
Sizzle the aromatics:
- Add the harissa, silk chili, and maple syrup to the pot and toss to coat the butternut squash.
Simmer the squash:
- Add the beans and 1/4 cup water. Bring to a boil, cover the pot, and simmer for 10–20 minutes until the squash is very tender. Stir the squash occasionally and add more water as necessary if it sticks. Mash the squash as it softens.
Purée the dip:
- Once the squash is very soft, use an immersion blender or food processor to pulse until completely smooth—taste and season to your preferences.
- Serve the dip warm with your favorite accompaniments or refrigerate and serve chilled with pomegranate seeds and more silk chili flakes.