Roasted Thai Butternut Squash Dip

This easy and savory Roasted Thai Butternut Squash Dip is creamy, mildly spicy, and so addictive! You'll want to serve this awesome appetizer at your next get-together!

It may be winter, but butternut squash is still on my menu! This awesome Roasted Thai Butternut Squash Dip will rock your world!  You can use this flavorful dip with veggies, pita bread, or Indian naan bread -- or just use a spoon!

This creamy dip has a touch of heat from the sambal oelek. I even used this butternut squash dip to stuff inside a chicken breast. So many great options!

Make it easy on yourself, buy the butternut squash already peeled and cubed so you don't lose a finger slicing it up. This already cubed butternut squash is from Trader Joe's, but you find this just about anywhere these days!

If you're brave enough, buy a whole butternut squash, peel it, seed it, and cube it. It's not as hard as you think. Butternut squash is also low in calories, but high in nutrients. Another great reason to use this fabulous squash in a dip!

What are the health benefits of butternut squash?

• Butternut squash is not only tasty but also packs a punch of vitamins, minerals, fiber, and antioxidants.
• Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium.
•  It’s high in magnesium, potassium, and manganese — all of which play important roles in bone health.
• Yellow and orange vegetables and fruits — including butternut squash — have been shown to be particularly effective at protecting against heart disease.
• Butternut squash is low in calories and packed with fiber — making it a great choice for any healthy weight loss plan.

Source: Healthline.com

Products you'll need for this dip

How to roast the veggies

1. Place the butternut squash cubes, chopped garlic, and garlic cloves on a baking sheet.
2. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
3. Roast in the oven at 400 degrees for 30 to 35 minutes until veggies are caramelized.

Allow the veggies to cool slightly, and then transfer everything to a food processor.

The butternut squash, onions, and garlic are so sweet once roasted!

Using a food processor, pulse all of the roasted veggies until fully combined.

Then, add in the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy.

Options for garnish:

• Chopped cilantro
• Chopped peanuts
• Sliced scallions

Tips and tricks

• If you're skittish when it comes to cutting up a butternut squash, you have the option to buy the squash already peeled and cubed. I can usually find these in bags at my local Trader Joe's market.
• If you don't like it too spicy, simply use less of the sambal oelek, or eliminate it completely.
• There are many options to serve with this tasty dip: Naan bread, tortilla chips, crackers, pita bread, carrots and celery slices, cucumbers, you name it!

Want more like this?

If you liked this Roasted Thai Butternut Squash Dip, you’re going to want these squash recipes too!

• Asian-Spiced Pork Chili with Butternut Squash
• Miso Butternut Squash Soup
• Roasted Butternut Squash and Bok Choy Frittata
• Savory Butternut Squash Galettes
• Stuffed Acorn Squash with Turkey and Rice

Update Notes: This post was originally published on October 11, 2016, but was republished with slight text changes and additions, like new images, step-by-step instructions, and tips in February 2022.

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