Butternut Dip with Cheddar Toast
Butternut Dip with Cheddar Toast is a oven-baked recipe ready in 45 min. It makes 4 servings, each 500 kcal with 10 g protein. Beginner level, 14 ingredients.
Recipe by @ananegoita, adapted and measured by Cookpath.
- 45 mintotal
- Beginnerlevel
- 500kcal a serving
- 10 gprotein
What is Butternut Dip with Cheddar Toast
A smooth dip of roasted butternut squash, shallot and garlic blended with coconut milk, served with pumpkin seeds and buttery cheddar toast.
- From the oven · Vegetarian
- Roasting
- Sauces & dressings
How to make Butternut Dip with Cheddar Toast
Tips from the cook
- Roast until the squash is soft and slightly caramelised, as the browned edges add depth.
- Squeeze the roasted garlic into the blender, so it blends into the dip.
- If the dip is too thick, blend in a splash more coconut milk.
- No coconut milk? Cream works as a swap.
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Meal prep and storage
Keeps 3 days in the fridge. Reheat gently and make the toast fresh.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Butternut Dip with Cheddar Toast substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Shallot2 options
- White onion, finely diced 1:1 by volume (use slightly less)
Stronger; still allium.
- Leek or chives 1:1 by volume
Still allium.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
White bread2 options
- Little Northern Bakehouse gluten-free vegan bread (most similar to white bread) 1:1
Smaller slices.
- Canyon Bakehouse Heritage Honey Style White or Mountain White 1:1
Check label for egg and dairy.
Cheddar slices2 options
- Mozzarella or Swiss slices 1:1
Milder than cheddar.
Still contains dairy.
- Dairy-free cheese slices (labelled dairy-free) 1:1
Page warns vegan cheese will not melt like real cheese; brand-dependent allergens.
Still contains soy.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
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