Classic Vegan Butternut Squash Dip

If you ask me, butternut squash dip is one of fall’s best-kept secrets.

This creamy, plant-based dip makes a perfect appetizer that’s packed with cozy autumn flavors. The sweet, nutty squash pairs with warm spices and creates a smooth, rich texture that feels indulgent without any dairy.

It’s roasted until tender and blended with garlic, nutritional yeast, and a touch of maple syrup for sweetness. Fresh herbs and a squeeze of lemon help balance everything out.

It’s a crowd-pleasing recipe that works great for parties, and it tastes even better the next day.

What Kind of Butternut Squash Should I Use?

When picking out butternut squash for this dip, look for one that feels heavy for its size and has a tan, matte skin without any soft spots or green patches. A good butternut squash should sound hollow when you tap it, and the stem end should be dry and cork-like rather than moist. You’ll want to choose a squash that’s around 2-3 pounds since the recipe calls for one large squash – this should give you plenty of flesh to work with. If you can only find smaller squashes, just grab two medium ones instead, and if you’re short on time, many grocery stores sell pre-cut butternut squash cubes that work just fine for this recipe.

Options for Substitutions

This creamy dip is pretty adaptable, so here are some swaps you can make:

• Butternut squash: If butternut squash isn’t available, try using sweet potato, acorn squash, or even roasted carrots. You’ll get a similar creamy texture and sweet flavor.
• Vegan cream cheese: No vegan cream cheese? You can blend 1 cup of soaked cashews (soak for 2-4 hours) with 2-3 tablespoons of water and a pinch of salt. Miyoko’s or Tofutti brands work well too if you can’t find Kite Hill.
• Coconut aminos: Soy sauce or tamari work as direct substitutes here. If you don’t have either, try a mix of balsamic vinegar and a pinch of salt for that umami flavor.
• Bell peppers: Red peppers give the best sweetness, but yellow or orange work fine too. You could even use roasted red peppers from a jar if fresh ones aren’t handy.
• Chives: Green onions or scallions make a great substitute. You can also use fresh parsley or even dried chives (use about 1 tablespoon instead).
• Sesame seeds: Pumpkin seeds, sunflower seeds, or chopped toasted nuts like almonds or walnuts add a nice crunch if you’re out of sesame seeds.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting butternut squash is not cooking it long enough – undercooked squash will make your dip grainy and unpleasant, so make sure it’s fork-tender and caramelized around the edges before blending.

Another common error is adding the vegan cream cheese while the roasted vegetables are still piping hot, which can cause it to separate or become lumpy instead of creating that smooth, creamy texture you want.

Let your roasted squash, peppers, onion, and garlic cool for about 10 minutes before blending, and always taste as you go since different brands of vegan cream cheese have varying salt levels.

For the smoothest consistency, blend in batches if needed and don’t rush the process – a few extra minutes of blending will give you that perfect, restaurant-quality dip texture.

What to Serve With Vegan Butternut Squash Dip?

This creamy dip is perfect for dunking fresh veggies like carrots, celery, bell pepper strips, and cucumber slices – the crunch pairs really nicely with the smooth texture. I love serving it with warm pita chips or toasted baguette slices for a more filling option, and tortilla chips work great too if you want something with a bit more crunch. You can also spread it on crackers for an easy appetizer, or even use it as a sandwich spread on crusty bread with some fresh greens. For parties, I like to put out a mix of dippers so everyone can find their favorite way to enjoy it.

Storage Instructions

Refrigerate: This butternut squash dip tastes even better the next day after all the flavors have had time to meld together. Store it in an airtight container in the fridge for up to 5 days. I like to give it a quick stir before serving since it might separate slightly.

Freeze: You can freeze this dip for up to 3 months in a freezer-safe container, though the texture might change a bit once thawed. Let it thaw completely in the fridge overnight, then give it a good stir or even a quick blend to bring it back together.

Serve: This dip is delicious served at room temperature or slightly warmed. If you’re serving it from the fridge, let it sit out for about 20 minutes to take the chill off. You can also warm it gently in the microwave for 30-60 seconds if you prefer it warm with your crackers or veggies.

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-15 g
• Fat: 25-30 g
• Carbohydrates: 65-70 g

Ingredients

For the roasted vegetables:

• 1 large butternut squash
• 2 bell peppers
• 1 sweet onion
• 5 garlic cloves
• 3 tbsp coconut aminos

For the creamy blend:

• 1 package (8 oz) kite hill plain vegan cream cheese
• 1 1/2 tsp paprika

For the garnish:

• 1/4 cup chopped chives
• 2 tsp sesame seeds
• Extra paprika for topping

Step 1: Prepare and Roast the Vegetables

• 1 large butternut squash
• 2 bell peppers
• 1 sweet onion
• 5 garlic cloves
• 3 tbsp coconut aminos

Preheat your oven to 400°F.

Meanwhile, peel the butternut squash, scoop out the seeds, and dice it into cubes.

Roughly chop the onion and bell peppers, and peel the garlic cloves.

Place all the prepared vegetables on a baking sheet.

Drizzle them with the coconut aminos and toss to coat evenly.

Bake in the preheated oven for 25-30 minutes, or until the vegetables are golden and slightly crispy.

Step 2: Blend Vegetables with Cream Cheese and Paprika

• roasted vegetables from Step 1
• 1 package (8 oz) Kite Hill Plain vegan cream cheese
• 1 1/2 tsp paprika

Once the vegetables are roasted, transfer them to a blender.

Add the vegan cream cheese and paprika.

Blend until you achieve a very smooth and creamy texture.

If needed, pause the blender and scrape down the sides to ensure everything gets fully incorporated.

Step 3: Bake the Dip

• blended mixture from Step 2

Preheat the oven again to 400°F if it has cooled.

Pour the blended mixture into an oven-safe dish, spreading it out evenly.

Bake for about 20 minutes, or until the top starts to brown lightly and the edges are a little crispy.

I find this extra baking step really concentrates the flavor and gives the dip the perfect texture.

Step 4: Add Toppings and Serve

• 1/4 cup chopped chives
• 2 tsp sesame seeds
• extra paprika for topping

Chop the chives and sprinkle them over the baked dip.

Add the sesame seeds and a dusting of extra paprika on top.

Serve warm with pretzels, crackers, celery, or cucumber slices.

I like to go a little heavy on the chopped chives—they give the finished dip a beautiful color and fresh kick!