Roasted Butternut Squash and Sage Dip

Gluten Free
Health score
42%
Roasted Butternut Squash and Sage Dip
45 min.
2
470kcal

Suggestions

This roasted butternut squash and sage dip is an absolute must-try for anyone looking for a delicious and healthy appetizer or snack. With a blend of savory and slightly sweet flavors, this dip is perfect for any occasion, whether you're hosting a dinner party or looking for a nutritious treat to enjoy while relaxing at home.

The star of this dish is undoubtedly the butternut squash, which is packed with essential vitamins and minerals, giving it a beautiful orange color. Roasting the squash brings out its natural sweetness, while the addition of sage, garlic, and a hint of anchovy creates a savory depth of flavor that's simply irresistible. The dip is also incredibly versatile, as it can be enjoyed with pita wedges, breadsticks, or even assorted veggies for a lighter option.

Not only is this recipe packed with flavor, but it's also super easy to make. With just a few simple steps, you can create a delicious and healthy dip that's sure to impress. So, if you're looking for a new appetizer or snack to add to your repertoire, this roasted butternut squash and sage dip is definitely one to try. It's a perfect blend of sweet and savory flavors that will leave you and your guests wanting more!

Ingredients

  • pound butternut squash cubed peeled seeded
  • Tbs olive oil 
  • Tbs sage fresh chopped
  • 0.3 teaspoon garlic powder 
  • 0.3 teaspoon pepper fresh
  • teaspoon sea salt 
  • medium onion roughly chopped
  • clove garlic chopped
  • fillet anchovy 
  • fillet anchovy 
  • 0.3 cup goat cheese crumbled

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat Oven to 350 degrees
  2. Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.
  3. Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.
  4. Remove from oven and allow to cool to touch.
  5. While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.
  6. Remove from heat and allow to cool a bit.
  7. Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.
  8. Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.

Nutrition Facts

Calories470kcal
Protein8.32%
Fat64.25%
Carbs27.43%

Properties

Glycemic Index
47
Glycemic Load
1.32
Inflammation Score
-10
Nutrition Score
28.5%

Flavonoids

Apigenin
0.03mg
Luteolin
0.04mg
Isorhamnetin
2.76mg
Kaempferol
0.36mg
Myricetin
0.04mg
Quercetin
11.19mg

Nutrients percent of daily need

Calories:469.79kcal
23.49%
Fat:34.97g
53.8%
Saturated Fat:8.35g
52.17%
Carbohydrates:33.6g
11.2%
Net Carbohydrates:27.57g
10.03%
Sugar:7.6g
8.44%
Cholesterol:17.85mg
5.95%
Sodium:1288.14mg
56.01%
Protein:10.19g
20.38%
Copper:18.6mg
929.97%
Vitamin A:24408.15IU
488.16%
Vitamin C:52.17mg
63.24%
Manganese:1.22mg
61.18%
Vitamin E:7.41mg
49.41%
Potassium:956.54mg
27.33%
Vitamin B6:0.52mg
26.16%
Magnesium:101.75mg
25.44%
Fiber:6.03g
24.12%
Calcium:217.43mg
21.74%
Vitamin B3:4.05mg
20.23%
Vitamin B1:0.3mg
19.93%
Vitamin K:20.53µg
19.55%
Folate:76.07µg
19.02%
Iron:3.41mg
18.95%
Phosphorus:183.81mg
18.38%
Vitamin B5:1.23mg
12.35%
Vitamin B2:0.2mg
11.68%
Selenium:5.44µg
7.77%
Zinc:0.98mg
6.53%
Vitamin B12:0.1µg
1.73%
Source:Foodista