A rustic, flavor-packed white bean dip with a Mediterranean twist. Pass the warm pita, and you’ll have a happy crowd!
Sometimes the best recipes aren’t the ones that are overtly revolutionary; they can be something so simple that I hadn’t thought of before.
Case in point, this roasted acorn squash and bean dip. Boy am I glad the idea popped into my head, thanks to the parade of all-things-squash coming through my Instagram feed.
A humble can of white beans and roasted acorn squash, are the obvious stars of this rustic bean dip. With the aid of caramelized shallots, a little garlic, and fresh, warm Mediterranean spice– paprika , cumin , coriander , and sumac –we have a perfectly flavored bean dip.
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What makes this squash bean dip inhale-worthy is the addition of excellent extra virgin olive oil . I’ve said this before, but it’s not just for frying onions. In Mediterranean cooking, olive oil is a big flavor enhancers, and it particularly shines when poured over a bean dip like we have here.
Check out the recipe below!
Ingredients1x2x3x
- ▢ 1 Acorn squash
- ▢ Private Reserve extra virgin olive oil
- ▢ 2 shallots, peeled and thinly sliced
- ▢ 1 15- oz can cannellini beans, drained and rinsed
- ▢ 1 garlic clove, chopped
- ▢ 3/4 tsp Spanish paprika
- ▢ 3/4 tsp ground coriander
- ▢ 3/4 tsp ground cumin
- ▢ 3/4 tsp ground sumac
- ▢ 1/2 tsp cayenne pepper, more if you prefer a spicier dip
- ▢ 2 tsp fresh lemon juice
- ▢ Flat leaf parsley for garnish
- ▢ 2 tbsp toasted pine nuts for garnish
- ▢ 2 tbsp toasted slivered almonds for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place acorn squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use as garnish or otherwise)
- Sprinkle squash with salt, then place them flesh side down on a lightly oiled baking sheet.
- Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges.
- While squash is roasting, prepare caramelized shallots. In a skillet, heat 1 tbsp Private Reserve extra virgin olive oil over medium-high. Add shallots and saute until caramelized, tossing regularly. Season with salt.
- When squash is ready, remove from oven and let cool. Scoop out the flesh and discard shell.
- In the bowl of a large food processor fitted with blade, add 1/2 amount of shallots (keep remainder for garnish); squash (flesh only); white beans; all the spices; sprinkle of salt. Add lemon juice and 3 tbsp Private Reserve extra virgin olive oil. Close the top of your processor and blend until you achieve a smooth dip. Taste and adjust salt or add more of the spices to your liking. Blend again.
- Transfer dip to a serving bowl. Add a drizzle of olive oil, parsley leaves, and toasted nuts. Enjoy with warm pita, pita chips or crackers!
Notes
- Make Ahead Instructions: you can make this dip one night in advance. Simply follow recipe up to step 8. Transfer to glass container with tight light. Refrigerate overnight. Remove from fridge a few minutes before serving and follow step #9
- Recommended for this Recipe: our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections , Spanish Paprika ; Cumin ; Coriander ; and Sumac .
- SAVE! Try our Ultimate Mediterranean Spice Bundle; or create your own 6-pack from our all-natural and organic collections. And for the best extra virgin olive oil, try our Greek extra virgin olive oil bundle!
Nutrition
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MORE RECIPES TO TRY
Easy Lentil Pumpkin Soup
Roasted Red Pepper Hummus
Keftedes: Greek Meatballs with Lemony Sauce
Za’atar Manaqish Recipe
Tabouli Salad
Mediterranean-Style Bean Dip with Roasted Squash
Ingredients
- 1 Acorn squash
- Private Reserve extra virgin olive oil
- 2 shallots, peeled and thinly sliced
- 1 15- oz can cannellini beans, drained and rinsed
- 1 garlic clove, chopped
- 3/4 tsp Spanish paprika
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 3/4 tsp ground sumac
- 1/2 tsp cayenne pepper, more if you prefer a spicier dip
- 2 tsp fresh lemon juice
- Flat leaf parsley for garnish
- 2 tbsp toasted pine nuts for garnish
- 2 tbsp toasted slivered almonds for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place acorn squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use as garnish or otherwise)
- Sprinkle squash with salt, then place them flesh side down on a lightly oiled baking sheet.
- Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges.
- While squash is roasting, prepare caramelized shallots. In a skillet, heat 1 tbsp Private Reserve extra virgin olive oil over medium-high. Add shallots and saute until caramelized, tossing regularly. Season with salt.
- When squash is ready, remove from oven and let cool. Scoop out the flesh and discard shell.
- In the bowl of a large food processor fitted with blade, add 1/2 amount of shallots (keep remainder for garnish); squash (flesh only); white beans; all the spices; sprinkle of salt. Add lemon juice and 3 tbsp Private Reserve extra virgin olive oil. Close the top of your processor and blend until you achieve a smooth dip. Taste and adjust salt or add more of the spices to your liking. Blend again.
- Transfer dip to a serving bowl. Add a drizzle of olive oil, parsley leaves, and toasted nuts. Enjoy with warm pita, pita chips or crackers!
Notes
- Make Ahead Instructions: you can make this dip one night in advance. Simply follow recipe up to step 8. Transfer to glass container with tight light. Refrigerate overnight. Remove from fridge a few minutes before serving and follow step #9
- Recommended for this Recipe: our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections , Spanish Paprika ; Cumin ; Coriander ; and Sumac .
- SAVE! Try our Ultimate Mediterranean Spice Bundle; or create your own 6-pack from our all-natural and organic collections. And for the best extra virgin olive oil, try our Greek extra virgin olive oil bundle!
Nutrition
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https://www.themediterraneandish.com/bean-dip-roasted-squash/
