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Navy Bean Squash Dip

We use this seasonal dip at the Mill + Bakery to dress up toast or in place of hummus anywhere it’s normally enjoyed. It's simple to make and is a great use for our creamy Navy Beans. 

Navy Bean Squash Dip
4 cups cooked (250 g) Flourist Navy Beans
1.5 cups (250 g) Kuri or Butternut Squash, roasted
1-3 tbsp olive oil
2 tsp lemon juice
1/2 tsp salt
pinch cayenne

To roast the squash, preheat the oven to 400°F degrees. Peel and chop the squash into similar sizes so they roast evenly. Toss in olive oil and add a pinch of salt, toss again. Spread on a large parchment-lined baking sheet and roast for 30 minutes or until nicely browned, tossing in between. 

In a food processor, blend navy beans until smooth. Add squash a little by little until completely blended together. 

Add olive oil, lemon juice, salt and cayenne and blend until silky smooth. Taste and adjust seasoning as necessary. 



4 cups cooked navy beans is close to 700 g. But the recipe says 4 cups is 250 g…? Thanks.


This looks amazing! I was just looking for navy bean recipes to try!

Shira @ Flourist

Hi Lynn! That is a great question! It is 4 cups of cooked beans. I’ve made the adjustment to the post for clarity ~ thanks for checking in on that!

Lynn Hamilton

For the bean and squash dip, is it 4 c cooked beans or 4 cups beans, cooked.

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