Butternut Squash Dip

Ingredients

  • 2 butternut squash, peeled and chopped into large chunks
  • 1 head garlic, tip cut off
  • 1 tablespoon oil
  • 3 sage leaves
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      52 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 4 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups

Preparation

  1. Preheat the oven to 425 degrees.
  2. Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
  3. Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.

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