This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

FLAT RATE SHIPPING TO USA + CANADA START COLLECTING FLOURIST REWARDS CLUB POINTS! FREE LOCAL DELIVERY!

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

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.

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart

No more products available for purchase

Your cart is currently empty.