A vegetable-forward dip made with roasted yellow summer squash, olive oil, lemon and thyme.
In this recipe, yellow squash means yellow summer squash, not butternut or another winter squash. Moisture control is the main technique.
Roast until visibly reduced
A single layer and enough roasting time matter because summer squash contains substantial moisture. The finished tray should not be surrounded by pooled liquid.
Why no added water?
The recipe already starts with a high-moisture vegetable. Process longer before assuming it needs liquid.
Zucchini
Green zucchini may work using the same moisture-control principles. Because zucchini can release a similar amount of water, roast it until visibly reduced before blending.
If it is watery
Drain obvious separated liquid and add more well-roasted squash if necessary. See How to Fix a Watery Dip.
Storage
Use the central storage guide.
Recipe card
Creamy Roasted Yellow Squash Dip
Prep: 10 min · Cook: 40 min · Total: 60 min · Yield: About 1 1/2 cups
Ingredients
- 1 1/2 lb / 680–700 g yellow summer squash
- 2 tbsp extra-virgin olive oil, divided
- 2 tsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 1/4 tsp garlic powder
- 1 tsp finely chopped fresh thyme
- 1/2 tsp fine salt, divided
- 1/4 tsp black pepper
Instructions
- Heat oven to 425°F / 220°C.
- Cut yellow summer squash into roughly 1/2-inch rounds or half-moons.
- Toss with 1 1/2 tbsp oil and half the salt; arrange in one layer.
- Roast 30–40 minutes, turning once, until very tender, browned, visibly reduced and free of pooled liquid.
- Cool about 10 minutes and leave any free pan liquid behind.
- Process with remaining oil, lemon juice, zest, garlic powder, thyme, remaining salt and pepper. Do not add water.
