Butternut Squash Chili Dip

A velvety, vegan-friendly dip chocked full of chopped veggies with butternut squash as the creamy base.

1 large butternut squash (2-3 pounds)
1 tablespoon olive oil, divided
2 teaspoons salt, divided
¼ teaspoon, pepper
1 small onion, chopped
2 jalapeno peppers (stems, seeds, veins removed), chopped
2 bell peppers (any color), chopped
1 teaspoon cumin
2 teaspoons chili powder
1 can (14.5 ounces) diced tomatoes with green chiles
¼ cup nutritional yeast (optional)
Juice of 1 lime
2 cups nondairy milk (I used unsweetened almond milk)
chopped fresh cilantro (optional)

View the full recipe at Destination Delish →