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Home » Butternut Squash-Chipotle Dip

Butternut Squash-Chipotle Dip

December 8, 2011 by Debi 24 Comments

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When I prepped for Thanksgiving dinner I roasted some acorn squash and a large butternut squash. I decided that the butternut squash was too big and made too much food, so I left it at home. But that meant that I had a large squash waiting at home for me to make into some fun dishes.

butternut squash, chipotle, and thyme combine to make a slightly sweet and spicy dip Butternut Squash-Chipotle Dip https://lifecurrentsblog.com
I served the dip with crispy sweet potato chips

This dip turned out really nice – lightly sweet and lightly spicy. You can vary the amount of heat by adding more or less chipotle paste. The recipe I’ve given makes a medium spicy dip.

The squash in this dip can really be any kind of hard winter squash like acorn, delicata, pumpkin (fresh or canned will work), or butternut. To cook a fresh squash, roast it whole in a 400 degree oven for 20 minutes. Remove from the oven and allow the squash to cool until you can handle it without burning your hands. Cut in half and remove the seeds and the fibers in the cavity (the seeds can be saved for roasting and snacking). Slice squash into wedges lengthwise, and sprinkle with salt, pepper, and a small drizzle of olive oil. Place squash wedges on a Silpat lined baking sheet, and return to the 400 degree oven for 40 minutes (you don’t need to turn the wedges, as a nice browning will occur if you just leave them). Once the squash is done roasting the skin is really easy to peel off.

butternut squash being smashed in a bowl butternut squash, chipotle, and thyme combine to make a slightly sweet and spicy dip Butternut Squash-Chipotle Dip https://lifecurrentsblog.com #appetizer #dip #paleo
butternut squash being smashed in a bowl

This would also make a fabulous sandwich filling with maybe a slice of provolone, some lettuce, and some avocado on toasted whole wheat bread. Yum.

butternut squash, chipotle, and thyme combine to make a slightly sweet and spicy dip Butternut Squash-Chipotle Dip https://lifecurrentsblog.com
I love taking leftovers and turning them into something completely new

Butternut Squash-Chipotle Dip Recipe

Butternut Squash-Chipotle Dip

Debi
Healthy and light, this butternut squash chipotle dip will be the hit of any party!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories 57 kcal

Ingredients
  

  • 1 cup cooked and peeled butternut squash
  • ½ cup sour cream
  • ½ teaspoon salt
  • 1 teaspoon chipotle paste
  • 1 teaspoon olive oil
  • 1 ½ teaspoons finely chopped shallot
  • 2 teaspoons fresh thyme
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon chili powder

Instructions
 

  • Place squash in a medium bowl and smash with a fork. Add remaining ingredients, mixing until thoroughly combined.
  • Serve dip with sturdy tortilla chips, crackers, apple slices, carrot sticks, veggies, or bread.

Notes

Makes about 1 ½ cups
This would also make a fabulous sandwich filling with maybe a slice of provolone, some lettuce, and some avocado on toasted whole wheat bread. Yum.

Nutrition

Calories: 57kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 221mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 2731IUVitamin C: 6mgCalcium: 36mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword butternut squash, chipotle, dip
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Dips and Spreads, Thanksgiving Tagged With: appetizers, butternut squash, chipotle, Cooking, dip, Food, gluten-free, healthy, Meatless Monday, Paleo, recipe, shallot, Snacks, appetizers, tailgating, tailgating, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Honey Roasted Chickpeas
Next Post: Slow Cooker Lentil Taco Salad »

Reader Interactions

Comments

  1. Sheena

    October 21, 2014 at 8:03 am

    This dip sounds wonderful!! Love the flavors!

  2. michelle

    October 21, 2014 at 9:32 am

    Awesome dip! Anything with chipotle in it, I love! Pinning and sharing!

  3. Katie Pierce

    October 21, 2014 at 10:21 am

    This sounds so good! I will definitely try making it this fall!

  4. Rebecca

    October 22, 2014 at 7:24 am

    What a great fall dip, and I love that it’s got a little kick! I’ll definitely be trying this out!

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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