How to cook butternut squash? Easy! Just roast it and turn it into a yogurt dip! This roasted butternut squash is a healthy dip for the football season.

I find that butternut is the hardest vegetable to work with.  Every time I cut butternut squash, I seem to get a new cut on my hand.

So, what is the best way to cook butternut squash?

overhead view of Roasted Butternut Squash in a bowl

In my experience, the best way to cook it is by roasting it.

When I say “roasting”, I am not referring to the comedic act of making it sit on a chair and having other vegetables berate it with cruel jokes.

Although, that would be funny thing to do.  Can you imagine the butternut sitting there and grimacing at all the jokes?

No, I am referring to the literal sense of the word, “roasting”.  Nothing brings out the squash’s natural taste and juices quite like roasting. Additionally, roasting a butternut squash makes the skin soft and easy to remove.

Side note: this roasted butternut squash dip can also double as a spread for your sandwiches.  In fact, I have also used it as a hummus substitute on many occasions.

Once I have the butternut squash in cubes, I like to mix it up with all the spices and garlic.  The aroma that comes out of my kitchen when these beauties are roasting reminds me of fall in upstate New York.

Time for a short detour to interject a little whining….


Now, back to your regularly scheduled blog.

What is your favorite way to work with Butternut Squash?Closeup view of Roasted Butternut Squash in a bowl

Related: Check out my gluten-free pizza dough recipe.

How To Make A Healthy Roasted Butternut Squash Dip

Roasted Butternut Squash recipe

Roasted Butternut Squash Dip

A quick and simple dip made using a classic butternut squash recipe that is perfect for any season. Serve it as a game day snack or for your holiday party.
5 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 2 servings
Calories 224 kcal



  • Preheat oven to 400 degrees
  • In a mixing bowl, add the butternut squash
  • Add the Oil, salt peppercorns, sesame seeds, garlic, basil and oregano
  • Mix well
  • In a baking sheet, spread out the butternut squash
  • Place in the oven and let them bake for about 15 minutes
  • Flip the butternut squash and roast the other side for 10 minutes
  • Remove from the oven and straight into the processor
  • Remove all "meat" from the butternut squash and place in a blender
  • Add the yogurt and flax seed meal to the blender and pulse for 10 seconds at a time
  • Do this until all the contents are perfectly blended and it has a smooth consistency
  • Place the roasted butternut squash dip in a serving dish and top it with pistachios.
  • Serve immediately.


- Nutrition info is approximate
- This dip can stay refrigerated for about 1 week
- This dip can also work as a spread for sandwiches
- You can use this butternut squash dip in place of hummus


Serving: 2gCalories: 224kcalCarbohydrates: 29g
Keyword how to make a butternut squash dip, How to roast butternut squash
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5 from 4 votes

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    1. Thank you, Christine. I find Butternut more nutritious than chick peas. Besides, it is painstaking work to remove the chick pea skin off of EVERY SINGLE chick pea. It is a very tedious task.

  1. For me roasting is the way to go with butternut squash also. It brings out so much flavor! This looks really good! I’ll just bring my spoon and take the bowl. 😀

  2. Oh my goodness. I LOVE butternut squash in all ways, and have never thought to put it in a dip! I might try to adapt this to a soup… I do love soup!

    PS. This made me laugh: “I am not referring to the comedic act of making it sit on a chair and having other vegetables berate it with cruel jokes.”

  3. I was just looking at the three butternut squash on my counter wondering what to do with it all….and then I found this. I am really excited to try it out.

  4. I so into Butternut lately. Just posted another soup, but this dip sounds like something entirely different. YUM. I replied to your protein question on my blog, if you’d like to check back. Thanks for the comment! 🙂 Yum’d and SU’d.