Roasted Butternut Squash Dip

Vegetarian
Gluten Free
Health score
36%
Roasted Butternut Squash Dip
45 min.
16
40kcal

Suggestions


Indulge in the comforting warmth of our Roasted Butternut Squash Dip, a delightful vegetarian and gluten-free starter that’s perfect for any gathering. This dip is not just a simple side—it’s a culinary masterpiece that combines the sweet, earthy flavors of roasted butternut squash with the creaminess of crème fraîche and the subtle heat of red pepper. The rich, nutty notes of butternut squash are enhanced with a touch of sweet onion and a hint of nutmeg, creating a harmonious blend of textures and flavors. Whether you’re hosting a cozy dinner party or simply craving a satisfying appetizer, this dip is sure to impress. Its versatility makes it a fantastic choice for both antipasti and snack occasions, offering a balanced 40 kcal per serving that won’t disappoint your health-conscious guests. Get ready to savor every bite of this delectable and easy-to-make dish!

Ingredients

  • 0.1 teaspoon pepper black freshly ground
  • pound butternut squash 
  • tablespoons crème fraîche sour whole
  •  garlic clove unpeeled
  • 0.1 teaspoon nutmeg 
  • 0.1 teaspoon ground pepper red
  • 1.5 teaspoons olive oil 
  • 0.8 teaspoon salt 
  • small onion sweet trimmed quartered

Equipment

  • food processor
  • frying pan
  • oven

Directions

  1. Preheat oven to 35
  2. Cut squash in half lengthwise; discard seeds and membrane.
  3. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan.
  4. Bake at 350 for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
  5. Place squash, onion, and garlic pulp in a food processor; process until smooth.
  6. Add crme frache and remaining ingredients; process to combine.
  7. Serve warm.

Nutrition Facts

Calories40kcal
Protein7.43%
Fat15.31%
Carbs77.26%

Properties

Glycemic Index
10.25
Glycemic Load
0.08
Inflammation Score
-10
Nutrition Score
7.9843478120216%

Flavonoids

Epigallocatechin 3-gallate
0.02mg
Kaempferol
0.24mg
Myricetin
0.25mg
Quercetin
3.02mg

Nutrients percent of daily need

Calories:39.71kcal
1.99%
Fat:0.75g
1.16%
Saturated Fat:0.22g
1.38%
Carbohydrates:8.53g
2.84%
Net Carbohydrates:7.19g
2.61%
Sugar:2.35g
2.61%
Cholesterol:0.88mg
0.29%
Sodium:113.54mg
4.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.82g
1.64%
Vitamin A:6043.33IU
120.87%
Vitamin C:13.16mg
15.95%
Manganese:0.15mg
7.3%
Potassium:229.68mg
6.56%
Vitamin B6:0.12mg
6.23%
Vitamin E:0.89mg
5.9%
Magnesium:21.56mg
5.39%
Fiber:1.35g
5.39%
Folate:20.21µg
5.05%
Vitamin B1:0.07mg
4.47%
Vitamin B3:0.72mg
3.58%
Calcium:34.42mg
3.44%
Copper:0.06mg
2.77%
Phosphorus:26.69mg
2.67%
Iron:0.47mg
2.62%
Vitamin B5:0.26mg
2.57%
Vitamin B2:0.02mg
1.12%
Source:My Recipes