Squash Dip
Butternut squash is a good source of fiber, vitamin C, and potassium.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Butternut squash
- 2 tablespoon Olive oil
- 2 clove Garlic cloves
- 1 tablespoon Lemon juice
- 2 tablespoon Tahini
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut side of the squash and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 25 minutes or until tender.
- Allow the squash to cool slightly, then scoop out the flesh.
- In a blender or food processor, combine the squash flesh, garlic cloves, lemon juice, tahini, ground cumin, paprika, salt, and black pepper.
- Blend until smooth and creamy.
- Transfer the dip to a serving bowl and garnish with fresh parsley.
- Serve with your favorite vegetables, crackers, or bread slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 10g4%
- Sugars 3g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.