Protein-Packed Roasted Butternut Squash and White Bean Dip

Recipe By Matthew Maida

Meet your new go-to autumn snack! This Roasted Butternut Squash and White Bean Dip blends roasted squash, rich tahini, smoked paprika, and Unflavored Pronativ into a creamy, savory dip with 17g of protein per serving. Easy to whip up, naturally delicious, and ready to serve with warm pita or fresh veggies!

Yield
6 servings
Serving Size
½ cup
Nutrition *
237
Calories
17g
Protein
10g
Fat
19g
Carbs
1g
Sugar
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ingredients

Featured Ingredient

Unflavored Pronativ Native Whey Protein Powder package on a white background
Unflavored Protein Powder
  • 2 cups butternut squash, cubed
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 3 scoops Unflavored Pronativ
  • 2 tbsp extra virgin olive oil
  • ¼ cup tahini
  • 2 cloves garlic, minced
  • Juice of ½ lemon (about 1–2 tbsp)
  • 2 tsp smoked paprika
  • 1 tsp fresh thyme, finely chopped
  • Salt and black pepper, to taste

Directions

  1. Preheat oven to 400°F. On a parchment-lined baking sheet, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes, or until fork-tender, and let cool for 15 minutes.
  2. In a food processor, combine the cooled squash, cannellini beans, protein powder, remaining 1 tablespoon olive oil, tahini, garlic, lemon juice, smoked paprika, thyme, and a pinch of salt and pepper. Process until smooth and creamy.
  3. Transfer to a serving bowl and serve with fresh vegetables, crackers, or warm pita bread.
Person sitting outdoors with trees and sunset in the background

Meet Matthew Maida

Hi, I’m Matthew! I’m a Buffalo, NY native and part of the Pronativ team. I spent a few incredible years living in Italy, where I fell in love with the magic of simple, high-quality ingredients. The kitchen is my happy place—I’m always cooking up new ideas and putting a creative spin on high-protein recipes that are as fun to make as they are to eat!

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