Warming Koginut Squash White Bean Dip
This smooth and creamy Koginut squash white bean dip is full of decadent flavors and a drool-worthy silky texture. Plus it’s made with whole food ingredients like cannellini beans, Koginut squash, and tahini, so it’s got all the added benefits like fiber, vitamins, and healthy fats, making it the ultimate fall dip!
If there’s anything better than a dip it has to be a *seasonal* dip. It’s like, hey, I love a classic dip like hummus every day of the year, but in the fall, throw a squash into it and guess what?! That squash hummus hits different. It’s got everything - the base food that I already love (hummus) but with the added benefit of my favorite seasonal ingredients (like squash). Twice the number of favorite things = twice as much deliciousness. That’s math 🤓!
Every year, I seem to get attached to a new type of squash. Years ago, butternut squash felt like the only game in town, but recent years have introduced me to one amazing new squash after another. While honeynut dominated 2021, 2022 has been the year of the Koginut! If you’ve never had it, it’s a butternut squash crossed with Kabocha squash - and yes, it’s just as delicious as it sounds. The flavor of Koginut is even sweeter than butternut, so it pairs wonderfully with quintessential warming fall flavors like maple and cinnamon. It’s also quite smooth once roasted, so I was really inspired to turn it into a creamy fall-inspired dip!
While chickpeas are certainly a classic bean of choice for dips (hi, hummus!!), cannellini beans make just as great of a bean base for dips (with the added benefit of a bit of extra protein compared to chickpeas!). And since chickpeas already get a lot of love in dips (hummus!), I wanted to spread the love to white cannellini beans. The result is this warming Koginut squash and white bean dip, which I guarantee you will fall in love with!
Why You’ll Love this Koginut Squash White Bean Dip
Peak fall flavors. A base of roasted Koginut squash, tahini, and white beans combines with smoked paprika, earthy cumin, fragrant coriander, warming cinnamon and (perhaps most importantly!) a chipotle pepper in adobo sauce, to make this insanely delicious fall-inspired squash dip! It’s got loads of warmth from the squash and the spices, and the chipotle and cinnamon really take those sweet squash flavors to the next level. It’s kinda like a fall squash hummus, only made with white beans instead of chickpeas!
Smooth & creamy texture. I’ve brought up the topic of food textures countless other times, but texture is an especially crucial component in hummus and similar bean dips like this one! You know how most (if not all?) store bought hummuses have that mediocre kinda hard, dense, not-quite-creamy-enough texture that gloops together? Don’t worry, you won’t get that here (or if you make your own homemade hummus!). The ideal texture (at least in my opinion) of dips in this style is an ultra smooth and creamy one, which is exactly what this dip has! Once you get a hit of that silky creamy texture, it’ll be very hard to go back to those store bought options (trust me!). 😉
Very nutritious! Not only does it taste amazing and have an insanely smooth texture, this dip is also really nutritious, too, since it’s made primarily with whole foods like roasted squash, protein-rich white cannellini beans, and tahini (along with spices, lemon juice, chipotles in adobo, and garlic).
Super versatile. Even though this is technically a “dip” for bread/crackers, it works equally well as a spread on toast or in sandwiches and even as a creamy layer in a vegan quesadilla (it would be amazing in a fall-inspired veg one!). And because it’s so nutritious, it’s also perfect for snacking on throughout the day! Think of using it as you would use hummus, only like a seasonal fall/winter hummus made with squash and white beans instead, since it’s just as delicious and versatile as the classic.
Easy to make. As long as you have a food processor (and an oven), this dip is practically fool-proof to make! You’ll just need to roast the Koginut squash (which you can do ahead of time if you prefer) and then combine all the ingredients into a food processor and let it do its thing. Not counting the time it takes to roast the squash, this dip only takes about 10-15 minutes to come together!
It’s so easy that you can see the process (except the part where you roast the squash) happen in just 17 seconds in the Instagram Reel below!
Ingredient Overview
Robin’s Koginut squash. To add those warming autumnal squash vibes into this dip! You’ll just need to roast the squash with a bit of olive oil, salt, and pepper to cook it before you can add it into the dip.
If you’re not familiar with Koginut squash, it’s actually a hybrid variety bred from butternut and kabocha squashes. It tastes sweeter and nuttier than butternut, and it’s got a really smooth consistency once roasted, making it perfect for using in dips like this one. And just like other squashes, it’s full of amazing vitamins and nutrients like vitamins B, C, and beta-carotene (which converts to vitamin A!), along with some fiber, i.e. everyone’s favorite nutrient found exclusively in plant foods!
Cannellini beans. The perfect beans to pair with squash for the ultimate fall dip! Cannellini beans are especially high in protein, and they’re a great source of iron, calcium, and (again!) fiber, so they help make this dip quite nutritious.
Tahini. To add creaminess! By using tahini as the fat source, it makes the dip (nearly) oil-free, which bumps up the dip’s nutrition by adding in extra protein, healthy mono- and poly-unsaturated fats, and other things like iron! You’ll just need a splash of olive oil to roast the squash.
Lemon juice. To balance the dip with some acid! Always use freshly-squeezed for the best flavors.
Garlic. For a small hint of zippiness. Unlike classic hummus, garlic isn’t really the defining flavor of this dip, so a clove (just enough to balance all the flavors) does the trick!
Spices & chipotle pepper in adobo sauce. Spices like smoked paprika, cumin, cinnamon, and coriander blend with the squash to give this dip its fall-inspired flavors, including some smokiness and even a hint of warmth (cinnamon!!). On top of that, a chipotle in adobo adds yet another layer of smokiness and sweetness that adds even more richness, flavor depth, and, IMO, is the key ingredient that takes this dip from good to GREAT. Finally, a (totally optional) sprinkle of cayenne pepper will also add a bit of heat if you’re into that!
The ingredients are fairly straightforward, but they come together to make a super tasty dip that I hope you’ll love as much as I do. Let’s lean into those fall squash vibes and make it!
Warming Koginut Squash White Bean Dip
Vegan, Naturally Gluten-Free
Yields approximately 3-3½ cups
Ingredients
Half of a 2 to 2 ½-lb. Robin’s Koginut squash (to yield 1 cup cooked squash purée), halved and seeds scooped out
Drizzle of olive oil, salt, and black pepper (for roasting the squash)
½ cup well-stirred, good-quality tahini*
2 ½ tablespoons lemon juice (from ~1 medium lemon)
1 medium garlic clove, peeled
1 teaspoon Diamond Crystal kosher salt (or half as much any other salt)
1 ½ cups cooked cannellini beans OR 15 ½-ounce can cannellini beans, drained and rinsed
1 chipotle pepper in adobo sauce (from a can of chipotles in adobo)
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional, for a bit of heat)
Directions
Pre-heat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper.
Roast the squash to make a purée. Cut the squash in half and use a spoon to scoop out the seeds and any ribbings. Place one (or both) of the halves on a baking sheet with the cut side up (you can either reserve the other half for another use or use both halves to make a double batch of this recipe!). Brush the interior of the squash with a drizzle of olive oil and sprinkle on a bit of kosher salt and freshly ground black pepper. Turn the squash over (so the cut side is down) and roast the squash until completely soft and you’re able to pierce a fork through the exterior of it without any resistance, about 30 minutes (the exact time will depend on the size of your squash). Once done, remove from the oven, turn the squash over (so that the cut side is up again) and allow to cool until safe to handle. Scoop out 1 cup of purée for the dip.
Note: You can roast the squash up to 1-2 days ahead and refrigerate it in a covered container until you’re ready to make the dip!
To the bowl of a large food processor, add the tahini, lemon juice, garlic, and salt and process until the garlic has broken down.
Add in 1 cup of the squash purée, cannellini beans, chipotle pepper in adobo, and spices (smoked paprika, cumin, cinnamon, coriander, and cayenne pepper) and continue processing until you get a smooth consistency (about 3-4 minutes), pausing to scrape the sides as needed.
Serve with your favorite bread (it’s delicious with a baguette or sourdough!), crackers, or on a sandwich. Store the dip in a covered container in the refrigerator for up to 5 days.
Notes:
*I recommend using a high-quality tahini that you like the taste of! My favorites are Seed & Mill and Whole Foods 365 Organic for a more budget-friendly option. However, I don’t recommend the Trader Joe’s tahini as it has a very unpleasant, bitter taste.
If you loved this dip, please take a moment to leave a review in the comments below or share the recipe with a friend - I always appreciate your support in making my recipes more visible! And don’t forget to follow along on Instagram for more plant-based inspo.