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Vegan & Gluten-free Butternut Squash Dip

Welcome fall! Recipe for a vegan & gluten-free Butternut Squash Dip. Easy to make and delicious with some breadsticks, carrots or as a spread!
Course Snack
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 cup
Calories 445kcal
Author Elephantastic Vegan


  • 1 small butternut squash
  • 1/2 cup canned chickpeas , rinsed and drained
  • 1 teaspoon coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder , mild
  • 4 tablespoons water


  • Pre-heat the oven to 400°F/200°C.
  • Cut the butternut squash in two and remove the seeds. Carve into the flesh (without cutting through the Butternut Squash skin) and spoon it out (you should have about 1/2 cup of Butternut Squash flesh). Put it on a baking sheet, sprinkle it with a pinch of salt and drizzle it with the coconut oil. Let it bake for about 15-20 minutes until soft.
  • Put the roasted butternut squash, the chickpeas, salt, curry powder and water in a food processor (or blender) and mix until fine. Try it and you might want to add more salt to taste.
  • Transfer the dip back into the spooned out butternut squash for a pretty presentation and serve it with breadsticks, carrots, celery or crackers.


Calories: 445kcal | Carbohydrates: 99g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Sodium: 842mg | Potassium: 2758mg | Fiber: 18g | Sugar: 16g | Vitamin A: 79725IU | Vitamin C: 157.5mg | Calcium: 389mg | Iron: 6.3mg