- 3 cups cubed butternut squash
- 1 cup diced onion
- 3 whole garlic cloves, peeled
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- Salt and pepper
- 8 oz cream cheese, softened
- ¼ cup plus 2 tablespoons full-fat canned coconut milk (whisk together first before measuring out)
- 1 tablespoon Thai red chile paste (or more to taste – depends on how much spice you like)
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- Chopped peanuts or cashews
- Warmed pita or naan bread, for serving
- Preheat the oven to 400°F and line a rimmed baking sheet with foil. Spread the squash, onion, and garlic cloves out in an even layer and sprinkle with the brown sugar. Toss to coat and then drizzle with the oil. Toss to coat again. Season everything with a pinch of salt.
- Roast for 25-30 minutes, tossing occasionally, or until the veggies are caramelized and the squash is very tender.
- Allow to cool slightly and then transfer everything to a food processor.
- Add the cream cheese, coconut milk, chile paste, fish sauce, and sesame oil to the food processor. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste to check for seasonings.
- Garnish with desired toppings and serve with an additional drizzle of coconut milk over top. I love warm pita or naan bread best for this dip.
Another Serving Option:
- You can also serve this dip warm. To do so, transfer the dip to a baking dish and bake in a 375°F oven for 20 minutes, or until everything is warmed through. Garnish the same as you would if you were eating it at room temperature.
- Serving Size: 8-10 appetizer servings