Butternut Squash and Tangelo Dip with Sage
Butternut squash is a good source of fiber, vitamin C, and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Butternut Squash and Tangelo Dip with Sage
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for about 30 minutes or until the squash is tender.
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Once the squash is roasted, let it cool slightly. Scoop out the flesh and transfer it to a blender or food processor.
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Add the tangelo juice, garlic, fresh sage, tahini, ground cumin, paprika, and water to the blender. Blend until smooth and creamy.
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Transfer the dip to a serving bowl and garnish with fresh sage leaves.
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Serve the dip with your choice of vegetables, crackers, or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 15g5%
- Sugars 6g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
