Every year I host Thanksgiving for 17-20 of our family members, and this year we have the same plan in place. It’s a tradition that’s near and dear to me, and one that I always look forward to. Guests arrive anywhere from the Tuesday before and stay until Sunday, which means that I need to be prepared with lots of food and drink for when hunger strikes.
Whether you’re hosting guests, need to bring a dish to a party, or are looking for a delicious appetizer, look no further. This roasted butternut squash and bean dip is seasonal, has a punch of protein and pairs perfectly with RW Garcia’s new Gluten Free Crackers, the sponsor of this post. In a season of so many “unhealthy” options available, this is one that you can definitely feel good about serving and including in your offerings!
About RW Garcia Gluten-Free Artisan Crackers
Before we get to the recipe, let me first tell you a little bit about why I like the RW Garcia Gluten-Free Artisan Crackers:
- They contain minimal ingredients, all which you can pronounce and are familiar with.
- The red beet crackers contain red beets; the sweet potato crackers contain sweet potatoes, etc. The benefits are there, but the taste is not overwhelming.
- Each of the 6 varieties contain flaxseed and chia seeds, providing an added crunch and a little dose of fiber.
- These crackers are gluten-free, and 3 of my 6 family members (including me) abstain to this lifestyle.
- RW Garcia Crackers are verified by the Non-GMO Project as meeting or exceeding GMO avoidance standards.
About the recipe
- This recipe takes just minutes to pull together once your squash is roasted (and here’s how to do that). And yes, you can certainly use cubes of butternut squash in this, but the end result won’t be quite as creamy as roasting the whole vegetable.
- I purchased my Tahini from Trader Joe’s; they have an organic version that’s fairly economical. And (hint-hint): I have another dip recipe coming up in the future that utilizes it as well.
- Pepitas on top are completely optional, but add in just a little pop of color.
- This roasted butternut squash & bean dip can be served warm or cold. I personally prefer it freshly made, but my kids took some to school with them and enjoyed it cold.
- 3 cups roasted butternut squash
- 1 can great northern beans, drained and rinsed
- 1 lemon, juiced
- 1 tsp cumin
- ½ tsp salt
- 2 TBSP Tahini
- 2 TBSP evoo
- drizzle on top (optional)
- 2 TBSP for pepitas for topping
- Roast butternut squash.
- Add first 7 ingredients to a food processor and process on high until a creamy consistency is achieved.
- Top with drizzle of olive oil and pepitas. Serve with RW Garcia chips.
Serve this up around the holidays, when you’re looking for a healthy dip for a football gathering, or anytime you want a guilt-free appetizer. Enjoy!