Roasted Red Pepper and Butternut Squash Dip

Roasted Red Pepper and Butternut Squash Dip
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

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.

Number of Servings: 8


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