Dessert

Sage-Citrus Butternut Squash Dip Recipe

ByIsabella Vance October 30, 2025October 30, 2025

Introduction

This Sage-Citrus Butternut Squash Dip combines the sweetness of butternut squash with bright satsuma tangerine and fragrant sage for a unique and flavorful appetizer. It’s perfect for serving with veggie sticks or toasted bread at any gathering.

A close-up top view of a bowl filled with thick, bright orange creamy soup with smooth texture and slight swirls, garnished with a single green leaf on one side. The bowl is white with a brown rim, placed on a wooden board. A piece of toasted bread with a golden brown crust and scattered black pepper is dipped into the soup on the right edge of the bowl. Below the board, several torn pieces of toasted bread are scattered, showing a soft white inside with a crispy outer layer, also sprinkled with black pepper. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz butternut squash puree (unsweetened)
1/4 cup garlic hummus
2-3 tbsp maple syrup
3 tbsp extra virgin olive oil
4 fresh sage leaves (finely chopped)
1/2 tsp salt
1 satsuma tangerine (medium)
Freshly-ground black pepper (to taste)
1 clove garlic (minced, optional)
1 sage leaf (for garnish)

Instructions

Step 1: In a small bowl, combine the butternut squash puree, maple syrup, and garlic hummus. Zest the entire satsuma tangerine over the bowl, then cut the fruit in half and squeeze the juice into the mixture. Add salt and a pinch of freshly-ground black pepper. Stir well to blend and smooth out any lumps, then set aside.
Step 2: Warm a small soup pot over medium heat. Add two tablespoons of extra virgin olive oil, the chopped sage, and the minced garlic if using. Increase the heat to high and cook until the sage darkens slightly and begins to sizzle, about 1-2 minutes.
Step 3: Pour the prepared squash mixture into the pot with the sage oil. Stir to combine, then reduce heat to medium and bring to a gentle simmer. Warm the dip for 2-3 minutes until heated through.
Step 4: Transfer the dip to your serving dish. You can serve it warm immediately or pour it into an oven-safe dish and heat at 400°F for 5-10 minutes to warm thoroughly.
Step 5: Before serving, drizzle the remaining tablespoon of extra virgin olive oil over the top and garnish with a fresh sage leaf. Serve alongside veggie sticks and toasted crusty bread drizzled with olive oil.

Tips & Variations

For extra depth, try adding a pinch of smoked paprika or a dash of cayenne pepper to the squash mixture.
If satsumas aren’t available, replace with a small orange or mandarin for similar citrus brightness.
Use roasted garlic instead of raw minced garlic for a sweeter, mellower flavor.
To make it vegan, ensure your garlic hummus contains no dairy ingredients.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the oven until warmed through. Stir well before serving to restore the creamy texture.

How to Serve

A bowl filled with smooth, thick bright orange dip topped with a small green leaf near the edge, sitting on a wooden board. Next to the bowl, there are pieces of crispy toasted white bread with a golden-brown crust and a light spread of oil and black seasoning on top, stacked partly on each other. Below the bread, arranged neatly, are fresh raw carrot sticks in bright orange and celery sticks in a pale green color. The whole set is placed on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the squash mixture in advance and refrigerate it. Warm and finish cooking with the sage oil just before serving for the freshest flavor.