Roasted Red Pepper and Butternut Squash Dip

Roasted Red Pepper and Butternut Squash Dip

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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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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



  • Sounds great. - 9/4/20

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  • I would skip the salt.. dietary reasons. - 7/24/20

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  • Very Good
    Not bad, Not bad at all. - 6/21/20

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  • Good
    OK - 4/3/20

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  • Great - 3/20/20

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