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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 33.4
  • Total Fat: 0.5 g
  • Cholesterol: 1.4 mg
  • Sodium: 125.2 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.9 g

View full nutritional breakdown of Roasted Red Pepper and Butternut Squash Dip calories by ingredient
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Roasted Red Pepper and Butternut Squash Dip

Submitted by: MONEDAS
Roasted Red Pepper and Butternut Squash Dip

Number of Servings: 8

Ingredients

    One small butternut squash
    one red pepper
    one small sweet onion
    4 cloves of garlic
    1tsp curry powder
    1/4 tsp cinnamon
    salt and pepper to taste

Directions

Half butternut squash, scoop out seeds and place in roasting dish with seeded red pepper, quartered onion and whole garlic cloves. Roast in oven at 375 for 45 minutes or until squash is cooked through. Scoop out squash flesh into a blender along with onions, garlic and red pepper (remove skin) and curry power, cinnamon and half and half. Blend until smooth. Serve warm.

Number of Servings: 8

Recipe submitted by SparkPeople user MONEDAS.






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Member Ratings For This Recipe

  • Absolutely yummy. I am doing slimming world diet and am always looking for interesting recipes. This will save my diet when others are eating crisps etc. Delicious with crudités. - 8/9/13

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  • Nutritional breakdown lists 0.25 tbsp. Half & Half for one serving, so I'm going to try 2 tbsp. of light H & H. Sounds wonderful. - 11/14/12

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  • WAIT! Half and Half or Salt & Pepper? I'm confused! Can someone please check and let us know? I would like to make this. Thanks in advance. - 11/13/12

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  • I will come back & rate when I've had a chance to make this--it looks yummy! But how much half & half should be included? Please add that to the ingredients list. - 11/13/12

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