Zero Waste Smokey Butternut Squash Dip

If you are tired of peeling your butternut squash, try our zero-waste smokey butternut squash dip recipe.

A great recipe to have on hand for summer picnics, gatherings and batch cooking. The recipe is adaptable for many vegetables and freezes well.


  • No butternut squash? Use parsnips, carrots, turnips, celeriac, peppers, beetroots or aubergine instead.
  • No golden syrup? Use maple syrup or honey instead.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2


½ Butternut squash

3 tbsp Olive oil

1 tsp Smoked paprika

1 tsp Garlic powder

2 tbsp Tahini

1 tbsp Apple cider vinegar

1 tbsp Golden syrup

Salt & pepper

For serving:

Mixed raw vegetables (radishes, carrots, cucumber, pepper)



  1. Preheat the oven to 180C/160c fan/4 gas mark. Cut the butternut squash with the skin on into rough chunks and add to a large baking tray. Drizzle with olive oil and season with smoked paprika, garlic powder and a generous pinch of both salt and pepper. Toss to coat and cook in the preheated oven for 30-40 minutes or until tender.
  2. Add the roasted butternut squash to a food processor along with the tahini, golden syrup and apple cider vinegar. Blend until smooth and enjoy with crudités or bread.
smokey butternut squash dip served with an assortment of cut up vegetables

How to store

Store in an airtight container in the fridge, for up to 3 days or in the freezer for up to 2 months.


Pasta sauce: Add the leftover dip to a food processor along with a splash of water and a squeeze of lemon juice. Blend until smooth and use as pasta sauce.  Salad dressing: Combine the leftover dip with a drizzle of olive oil and a squeeze of lemon juice to make a salad dressing.

Fancy Some More Butternut Squash Recipes?

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