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Healthy, creamy and easy, this roasted butternut squash dip is a delicious appetizer, with tahini and yogurt is one that everyone will love.
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4 from 1 vote

Healthy Roasted Butternut Squash Dip

This is a fabulous vegetarian fall dip that can be made  2 to 3 days ahead of time so it's perfect for entertaining!!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6 to 8 servings
Calories: 228kcal


  • 1 large butternut squash or 7 cups chopped butternut squash
  • ¼ cup olive oil
  • 1 teaspoon ground cinnamon
  • salt
  • 5 tablespoons tahini paste
  • ½ cup plain greek yogurt
  • 2 cloves garlic crushed
  • 1 teaspoon mixed black and white sesame seeds
  • 2 teaspoons date molasses or maple syrup


  • Pre heat the oven to 400 degrees.
  • If using a whole butternut squash, peel and seed and cut into 2 inch chunks.
  • Spray a sheet pan lightly with cooking spray.
  • Spread squash on the pan and drizzle with ¼ cup olive oil.
  • Toss squash to thoroughly coat in oil.
  • Sprinkle with salt and cinnamon.
  • Cover pan tightly with foil, crimping the edges.
  • Bake for 30 minutes.
  • Remove pan from oven and stir the squash.
  • Cover and roast for another 30 minutes or until the squash is very tender.
  • Remove the pan from the oven and remove the foil and let cool.
  • When cool, add the squash, tahini, yogurt and garlic to a food processor or a blender.
  • Blend until the mixture resembles a coarse paste - about 2 - 3 minutes.
  • If serving right away, spread the mixture on a serving platter.
  • If making ahead, transfer mixture to a sealed container and refrigerate.
  • Drizzle with date molasses or maple syrup and sprinkle with the sesame seeds.
  • Serve with pita chips.


Calories: 228kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13290IU | Vitamin C: 27.1mg | Calcium: 104mg | Iron: 1.5mg