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Recipes

Navy Bean Squash Dip

Navy Bean Squash Dip

January 17, 2020


Recipes

Navy Bean Squash Dip

January 17, 2020


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. 

2 comments


  • 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!

    Shira @ Flourist on

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

    Lynn Hamilton on

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