Description
A velvety vegan-friendly dip chock full of chopped veggies with butternut squash as the creamy base.
Ingredients
- 1 Large (2 To 3 Lb. Size) Butternut Squash
- 1 Tablespoon Olive Oil, Divided
- 2 teaspoons Salt, Divided
- ¼ teaspoons Pepper
- 1 Small Onion, Chopped
- 2 Jalapeno Peppers (stems, Seeds, And Veins Removed), Chopped
- 2 Bell Peppers, Any Color, Chopped
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 14-½ ounces, fluid Diced Tomatoes With Green Chiles
- ¼ cups Nutritional Yeast (optional)
- 1 Lime, Juiced
- 2 cups Dairy Free Milk (I Used Unsweetened Almond Milk)
- Chopped Fresh Cilantro
Preparation
Preheat oven to 375ºF.
Cut and peel butternut squash. Chop into 1-inch cubes. Spread cubes on a large lined baking sheet. Drizzle with a ½ tablespoon olive oil and sprinkle with ½ teaspoon of salt and pepper. Roast squash for 40 minutes.
While the squash is roasting, prepare the veggies. In a large saucepan, heat remaining ½ tablespoon olive oil over medium heat. Once heated, add onions and sprinkle with ½ teaspoon of salt. Sauté for 3–4 minutes until softened. Add jalapeño, bell peppers, chili powder, cumin, and sprinkle with another ½ teaspoon of salt. Sauté for another 3–4 minutes. Then, add the tomatoes with green chiles. Stir until combined and cook for another 2–3 mintues. Take pan off heat.
When the butternut squash is done roasting, add it to the food processor along with the nutritional yeast (if using), remaining ½ teaspoon of salt, and lime juice. Puree the mixture until smooth. Then, stream in the milk while the mixture is processing. Process mixture for a couple of minutes until smooth and velvety.
Add the puree to the vegetable mixture in the saucepan. Stir until combined. Give the dip a taste and add salt as needed. Keep on low heat until ready to serve. Sprinkle with chopped fresh cilantro before serving.
