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
These widely-used products are available in the Asian section at most grocery stores. Or, click on the images to purchase them through Amazon.
How to roast the veggies
- Place the butternut squash cubes, chopped garlic, and garlic cloves on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
- 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.
Print Roasted Thai Butternut Squash Dip
This easy, 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!
- Total Time: 50 min
- Yield: 8-10 1x
Ingredients
- 3 cups cubed butternut squash
- 1 cup diced onion
- 5 whole garlic cloves, peeled
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounce block cream cheese, softened
- ¼ cup light coconut milk
- 1 ½ tablespoons sambal oelek (Thai red chile paste)
- 1 teaspoon fish sauce
- 2 teaspoons sesame oil
- ¼ cup fresh cilantro
- Garnishes:
- 1 scallion, sliced
- Chopped peanuts
- Chips for serving
- Cilantro for garnishing
Instructions
- Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
- Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
- Allow to cool slightly and then transfer everything to a food processor.
- To the food processor, 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. Taste for seasonings.
- Garnish with scallions, cilantro and peanuts. Serve with your favorite chips or veggies for dipping.
Notes
- 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!
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 174
- Sugar: 3.7 g
- Sodium: 250.6 mg
- Fat: 14.5 g
- Carbohydrates: 10.2 g
- Protein: 2.8 g
- Cholesterol: 28.7 mg
Randy says
Can I prep this the day before and it’s still fabulous?
Asian Inspired Eats says
Hi Randy! You absolutely can prep the ingredients the day before. You can even make the dip the day before and let it sit to room temperature about 1/2 hour before you're serving. This is one of my favorite dips. Hope you enjoy!
Holly Hooper says
Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!
Holly Hooper
Asian Caucasian says
What a great idea, Holly! I've only eaten this butternut squash dip with chips or veggies. That sounds like it made a delicious and healthy sauce!
Harold Burton says
This is an excellent list! I will be making a lot of these 🙂 I’ve done some already! Homemade always tastes better.
Harold Burton
Ashley says
This sounds amazing!
Paul A Vitale says
Fabulous!
Laura says
I've never made a dip with squash, always as a side dish. This looks heavenly!
Art from my Table says
I love butternut squash! What a great idea to make a dip with it!
Megan (MegUnprocessed) says
What a good idea! Love butternut squash!
Erin Clarkson says
Dips are my fave ever! This looks amazing
Jocelyn (Grandbaby Cakes) says
Nice dip!!!
Asian Caucasian says
Thanks so much, Jocelyn! You need to make this one!
Kelsie | the itsy-bitsy kitchen says
This sounds so good!
Asian Caucasian says
Hi Kelsie! This is a fabulous appetizer dish for the holidays! You must try this one, a blog favorite!
techlazy.com says
I made this last night for my 16 yo twins and husband – and they loved it. So easy and perfect. Thanks for sharing.
Asian Caucasian says
So glad you and your family enjoyed the recipe! If you like wontons, try the roasted butternut squash wonton bite, to die for!