Butternut Squash Sundried Tomato Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb. butternut squash, peeled and cubed1 tsp. olive oil1/2 medium onion, diced3 cloves garlic, crushed1 Tbsp. minced fresh oregano or sagedash (or more to taste) crushed red pepper flakes1/4 cup chopped sundried tomatoes (packed without oil)salt to taste (if desired)
Place squash in medium saucepan with water to cover (about 2" above the squash). Bring to boil, reduce heat and simmer 15 minutes, or till squash is very tender. Drain; set aside.
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.
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.
Nutritional Info 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
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