Low FODMAP Roasted Pumpkin Walnut Dip

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Low FODMAP Roasted Pumpkin Walnut Dip calories by ingredient


Introduction

pumpkin meaning japanese pumpkin (kabocha squash) pumpkin meaning japanese pumpkin (kabocha squash)
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

Directions

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.

TAGS:  Snacks |