- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 29.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 137.9 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g
Butternut Squash Sundried Tomato DipSubmitted by: DAMIENDUCKS
Introductiona tangy, spicy squash dip--great with chips, pitas, on sandwiches, or as a veggie side dish! a tangy, spicy squash dip--great with chips, pitas, on sandwiches, or as a veggie side dish!
1 lb. butternut squash, peeled and cubed
1 tsp. olive oil
1/2 medium onion, diced
3 cloves garlic, crushed
1 Tbsp. minced fresh oregano or sage
dash (or more to taste) crushed red pepper flakes
1/4 cup chopped sundried tomatoes (packed without oil)
salt to taste (if desired)
In medium skillet, heat olive oil over medium low heat. Add onion and saute 4 minutes. Add garlic, herbs, and red pepper flakes; saute 2 minutes. Remove from heat and stir in sun dried tomatoes. In a food processor or blender, combine squash and onion mixture and puree (add a few drops water if needed to reach a smooth consistency). Season with salt to taste. Serve warm or chilled.
Makes roughly 1-1/2 cups (serving size for nutritional info is 2 Tbsp. dip).
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENDUCKS.