Roasted Red Pepper and Butternut Squash Dip
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
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
Recipe submitted by SparkPeople user MONEDAS.
Number of Servings: 8
Related Recipes
-
Healthy Veggie Pizza on Flourless Cauliflower Crust
-
Blueberry Flax Microwave Muffin
-
Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
-
Vanilla & Bailey's Fruit Dip
-
110-Calorie Banana Split Pops
-
Minty Herbal Iced Tea
-
Peanut Butter Banana Eyeballs
-
Sweet & Tart Rhubarb Muffins
-
Simple Mediterranean Vegetable Stew
-
Clementine Pumpkins