Butternut Squash Sundried Tomato Dip

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Nutritional Info

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

View full nutritional breakdown of Butternut Squash Sundried Tomato Dip calories by ingredient

Introduction

a 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!

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 12

Ingredients

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)

Directions

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.