Description
This Dairy-Free Butternut Squash Fondue is a creamy, flavorful dip that’s perfect for dipping vegetables, bread, or crackers. Roasted squash, garlic, and coconut milk come together to create a smooth, vegan-friendly appetizer that’s both delicious and healthy.
Ingredients
Scale
- 1 medium butternut squash, halved and seeded
- 1 sweet onion, peeled and quartered
- 1 head garlic, top quarter removed to expose cloves
- Salt and freshly ground black pepper (to taste)
- 1 (14-ounce) can coconut milk
- Assorted vegetables for dipping (mini peppers, broccolini, endive, potatoes, etc.)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Place squash halves and onion quarters on the sheet. Wrap garlic in foil after drizzling with olive oil. Drizzle squash and onion with olive oil, then season with salt and pepper.
- Roast for 25–30 minutes, or until squash is tender. Let cool slightly.
- Scoop the squash flesh into a food processor. Add roasted onion and squeezed garlic cloves. Blend until smooth.
- Add coconut milk and blend again until silky. Season with nutmeg and cayenne to taste.
- Serve warm with your favorite dippers.
Notes
- Use full-fat coconut milk for a rich and creamy texture.
- Pair with roasted or fresh vegetables, bread, or crackers for dipping.
- Adjust spices to your taste for a slightly spicier or sweeter dip.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Vegan, Plant-Based