Easy Squash and White Bean Dip
This squash and white bean dip recipe is a perfect Thanksgiving dip recipe. Serve it with crackers, vegetables, or toasted sliced bread!
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Servings: 10
Calories: 95kcal
Equipment
- Immersion blender or food processor
Ingredients
- 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
Instructions
Sauté aromatics:
- 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.
To serve:
- Serve the dip warm with your favorite accompaniments or refrigerate and serve chilled with pomegranate seeds and more silk chili flakes.
Nutrition
Calories: 95kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Sodium: 45mg | Fiber: 3g | Sugar: 3g | Vitamin C: 11mg
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