Looking for a tasty dip you can enjoy guilt-free? Skip the queso and try this roasted butternut squash dip with toasted pumpkin seeds instead. Made with a variety of hearty vegetables and flavorful spices, this healthy recipe will delight even the most demanding palates.
Roasted Butternut Squash Dip with Toasted Pumpkin Seeds
Ingredients:
• 1 tablespoon of olive oil
• 1 large butternut squash
• 1 medium sweet potato
• 3-4 medium carrots
• 1 small onion
• 2 garlic cloves
• ½ cup of pumpkin puree
• ¼ cup of milk
• ½ cup of Parmesan cheese
• ½ cup of pumpkin seeds
• 1 tablespoon of rosemary
• 1 teaspoon black pepper
• 1 teaspoon of nutmeg
• 1 teaspoon of sage leaves, optional garnish
• Optional: pinch of salt
Directions:
- Pre-heat oven to 450 degrees Fahrenheit.
- Grease a cookie sheet with olive oil spray.
- Wash and prepare all veggies. You can use fresh or frozen. If frozen, cook first for 2-3 minutes in microwave.
- Throw veggies in a large bowl, drizzle with olive oil and season.
- Transfer to greased cookie sheet and roast for 20 minutes, or until crispy edges are seen.
- Toast pumpkin seeds on low heat in skillet.
- Once veggies are roasted, let veggie mixture cool slightly and add in increments to food processor.
- Add milk & pumpkin puree to help mixture puree to desired thickness, then transfer to deep skillet or pot.
- Melt cheese into squash mixture.
- Transfer to serving dish, top with toasted pumpkin seeds and cinnamon and enjoy!
Nutritional Information:
Calories: 130
Protein: 5.5g
Carbs: 1g
Sodium: 117mg
Potassium: 336mg
Fiber 3g
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