Low FODMAP Roasted Pumpkin Walnut Dip
- Number of Servings: 16
Ingredients
23 oz Kabocha Squash (buttercup, japanese pumpkin) 1 tbsp Extra Virgin Olive Oil 1 tsp Cumin - ground (1 tsp) (by INFORM555) 1 tsp Paprika 1 dash Salt 3.5 oz Walnuts .25 lemon yields Lemon Juice 1 tbsp Extra Virgin Olive Oil 2 tbsp Parsley
Halve the squash, remove pulp and seeds. Drizzle each half with oil and sprinkle with the spices. Roast in 425F oven for 45 min or until soft.
Roast the walnuts in 325F for about 15 min, and let cool for 15 min.
Food process walnuts until "buttery". Add the pumpkin and process until fairly smooth. Then add lemon juice, garlic infused olive oil, and chopped parsley. Blend until combined and smooth.
Serving Size: Makes about 16 2 tbsp servings
Number of Servings: 16
Recipe submitted by SparkPeople user BEKIS38.
Roast the walnuts in 325F for about 15 min, and let cool for 15 min.
Food process walnuts until "buttery". Add the pumpkin and process until fairly smooth. Then add lemon juice, garlic infused olive oil, and chopped parsley. Blend until combined and smooth.
Serving Size: Makes about 16 2 tbsp servings
Number of Servings: 16
Recipe submitted by SparkPeople user BEKIS38.
Nutritional Info Amount Per Serving
- Calories: 70.8
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 10.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
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