Butternut Squash and Peanut Butter Dip

Do you love dips as much as I do?!? Then you’ll fall in love with this nutty, citrusy, creamy Butternut Squash and Peanut Butter Dip. It’s my new favorite spread.


The peanut-orange-squash combo is definitely a winner! I’ve served this dip to family and friends and it was gone in a matter of minutes. So I’m guessing you’d love it too.


It’s quick, super simple and so healthy (protein-rich, fiber-rich and is jam-packed with nutrients and healthy fats)! The perfect appetizer, snack or side.

Grab your favorite crackers or chop some veggies and dig in my friend, cause this spin on classic hummus is incredibly tasty.

If you try this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!



Butternut Squash and Peanut Butter Dip

Protein-rich, fiber-rich, flavor-packed Butternut Squash and Peanut Butter Dip. A little nutty, a little sweet, a little zesty and oh-so-creamy. The perfect, nourishing, everyday snack.
Prep Time 5 mins
Servings 3 cups


  • 1 ½ cup butternut squash puree*
  • 1 15 oz can of your favorite white beans, drained and rinsed - or 1 ½ cup cooked beans
  • 3 Tbsp peanut butter
  • 3 Tbsp orange juice
  • 2 Tbsp olive oil omit if you are on an oil-free diet, it will still be delicious
  • ¾ tsp sea salt
  • ¼ tsp ground ginger
  • ¼ tsp lemon zest, tightly packed


  • Add all ingredients to a food processor and blend until smooth and creamy. Taste and adjust seasoning.
  • Grab some crackers or a slice of bread and enjoy!


*If you can’t find canned butternut squash puree in your country, you can make your own. Just cut the butternut squash in half, brush it with olive oil and bake it at 350 °F / 180 °C until the skin is bubbly and the flesh is tender (about 40 minutes). Remove the skin, place the flesh in a big bowl and use an immersion hand blender to make a smooth purée (a food processor should also work). Got leftovers? Try making my Super Fluffy Chocolate Muffins or my Tasty Quinoa, Butternut Squash and Pecan Patties.

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