Roasted Squash Dip (Kabachkovaya Ikra)

This roasted squash dip, also known as Kabachkovaya Ikra in Russian, is one of those recipes I grew up eating every summer. It's simple, light, and full of flavor. Think of it as "squash caviar" - a smooth vegetable dip that pairs perfectly with bread, crackers, or fresh veggies.

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Ingredients

• Squash - I used yellow summer squash, but other types of squash (zucchini, green squash or butternut squash and pumpkins) will work just as well. There is also another version in Ukrainian cuisine that is made almost the same way but with eggplant! Yum!
• Carrots - For natural sweetness and color.
• Red bell pepper - Adds brightness and depth.
• Onion and garlic - The flavor base. Don't skip them!
• Tomato paste - A little goes a long way. Use thick paste, not puree, for the best results.
• Spices - My family used nutmeg, but you can experiment with cumin, coriander, or turmeric.
• Fresh parsley for garnish.

How To Make a Perfect Squash Dip

1. Preheat the oven to 350°F.
2. Dice squash, carrots, peppers, onion, and garlic.
3. Mix tomato paste, olive oil, nutmeg, salt, and pepper in a small bowl.

4. Place the vegetables in an oven-safe cooking bag (or roasting pan). Toss with the seasoning mix until well coated.

5. Poke holes in the bag with a toothpick, place on a baking tray, and bake for about 50 minutes.

6. Transfer roasted vegetables (with some of the cooking liquid if you like) into a pot. Add a little fresh garlic and blend with an immersion blender until smooth.

7. Taste and adjust seasoning. Bring the dip to a gentle boil on the stovetop, stirring often-it will splatter!

8.  Let it cool. Serve chilled, garnished with parsley.

This recipe makes about 3 cups of ready-made roasted squash dip.

Serving Ideas

I like to spread this roasted squash dip on toasted baguette or bruschetta, but it's just as good as a vegetable dip with cucumber, celery, or carrot sticks.

You can also spoon it into wraps or sandwiches as a healthy spread. It even works as a light side with grilled chicken or roasted vegetables.

Storing Leftovers

• Fridge - Store in a sealed container for up to 5 days.
• Freezer - Freeze in small portions for up to 3 months. Thaw overnight in the fridge before serving.

More Easy Squash Recipes

ALL SIDE DISH recipes.

Recipe Card

Julia

Roasted Squash Dip (Kabachkovaya Ikra)

5 from 5 votes

This tasty Roasted Summer Squash Spread, also called in our family Kabachkovaya Ikra - is one of my favorite healthy squash dips along with squash ''caviar''. It's easy to make, vegetarian, and full of flavors. Perfect for spreads, bruschettas and just enjoying on it's own.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Appetizer, Sauce, Side Dish

Cuisine: Russian

Calories: 51

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 2 squash
• 2 carrots
• 1 bell pepper
• 2 white onion
• 2-3 garlic cloves
• 3 tablespoon tomato paste
• 2 tablespoon olive oil
• ½ teaspoon black ground pepper
• 1 teaspoon salt
• Pinch of nutmeg
• parsley for garnish

Method

 

1. Let's start by preparing our veggies for cooking. Wash, peel the squash, and dice into cubes. Do the same with the rest veggies.
2. Prepare the seasoning mix by whisking together tomato paste, salt, pepper, olive oil, nutmeg.
3. Transfer the veggies to your oven-safe cooking bag and top with the seasonings mixture. Massage the veggies until fully covered in the sauce.
4. Poke the bag with a toothpick in several places.
5. Next, transfer the veggie bag on a baking tray to the oven and bake for 50 minutes.
6. When ready, open the bag and place the veggies into a medium to a large pot. At this point, you'll have some water in your bag. Some people like it, some don't. I usually like to leave a little water in.
7. Add the second minced garlic clove on top and puree the vegetables with an immersion blender.
8. Taste again for salt and pepper.
9. Transfer the pot to the heated stovetop and take it to a boil, constantly stirring. Be careful, the mixture will start splashing so make sure not to leave it without attention.
10. Remove from heat, let it cool (It is usually served chilled).
11. Garnish with parsley and serve!

Nutrition

Calories: 51kcal

Video

Notes

From this recipe, you should have around 3 cups of ready-made squash caviar.

The servings amount is approximate, it really depends on how you'll be using this rsquash spread. 

Tried this recipe?

Let us know how it was!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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