Roasted Red Pepper and Butternut Squash Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
One small butternut squashone red pepperone small sweet onion4 cloves of garlic1tsp curry powder1/4 tsp cinnamonsalt and pepper to taste
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.
Number of Servings: 8
Recipe submitted by SparkPeople user MONEDAS.
Nutritional Info 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
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