Description
This Sage-Citrus Butternut Squash Dip is a vibrant, flavorful blend of roasted butternut squash puree, garlic hummus, and fresh sage, brightened with the zest and juice of satsuma tangerine. Warmed gently on the stovetop with fragrant sage-infused olive oil, this dip offers a perfect balance of sweet, savory, and citrusy notes. Ideal as an appetizer or snack, it pairs wonderfully with veggie sticks and toasted crusty bread.
Ingredients
Scale
Main 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
- Prepare the squash mixture: In a small bowl, combine the butternut squash puree, maple syrup, and garlic hummus. Zest the entire satsuma tangerine over the bowl, then slice it in half and squeeze in the juice. Add salt and a pinch of freshly ground black pepper. Stir well to smooth out any lumps and fully incorporate all ingredients. Set aside.
- Sauté sage and garlic: Heat a small soup pot over medium heat. Add 2 tablespoons of extra virgin olive oil, the chopped sage leaves, and optional minced garlic. Increase heat to high and cook for 1-2 minutes until the sage begins to darken and sizzle, infusing the oil with its aroma.
- Combine and warm the dip: Pour the prepared squash mixture into the pot with the sage oil. Stir well, reduce heat to medium, and bring the mixture to a low simmer. Warm gently for 2-3 minutes to heat through and meld flavors.
- Serve or bake: You can either transfer the dip immediately into a serving dish and serve warm, or pour it into an oven-safe dish and heat in the oven at 400°F (200°C) for 5-10 minutes for extra warmth and texture.
- Garnish and serve: Drizzle the remaining tablespoon of extra virgin olive oil over the top of the dip. Garnish with a whole sage leaf. Serve with veggie sticks and chunks of toasted crusty bread drizzled in olive oil for dipping.
Notes
- The minced garlic is optional; omit if you prefer a milder flavor.
- You can adjust the maple syrup quantity for desired sweetness, adding more if you prefer a sweeter dip.
- For a gluten-free option, substitute the crusty bread with gluten-free toasted bread or additional veggies.
- If fresh sage is unavailable, dried sage can be used but reduce quantity by half as it is more concentrated.
- Leftover dip can be stored covered in the refrigerator for up to 3 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer/Dip
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash dip, sage dip, citrus dip, fall appetizer, vegetarian dip, hummus dip
