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.
