BUTTERNUT SQUASH DIP WITH PARMESAN
This Butternut Squash Dip recipe is a great fall appetizer! It's made with white beans, roasted squash, Parmesan cheese, and crunchy pepitas.
Provided by Christine Rooney
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
Nutrition Facts : ServingSize 0.5 cup, Calories 42 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 72 mg, Fiber 1 g, Sugar 1 g
ROASTED BUTTERNUT SQUASH DIP
Loaded with roasted butternut squash, roasted garlic and harissa, this 7-ingredient, Roasted Butternut Squash Dip is perfect for a backyard BBQ party, Mother's Day brunch or even a movie night with your family.
Provided by Shashi
Time 35m
Number Of Ingredients 9
Steps:
- Pre heat your oven to 400 degrees F.
- While your oven is preheating, line a baking tray with foil and place the butternut squash on it and sprinkle the butternut squash with a slight drizzle of oil.
- Take 1/2 a head of garlic (you can roast the whole head and use half of the roasted head of garlic or break it off and roast only half of it). Cut the ends off the garlic. Just sprinkle a bit of oil on the garlic, place it in a piece of foil and wrap the foil around it. You can place it on the same tray as the butternut squash is on.
- Place the tray with the butternut squash and the garlic in the oven for 30 minutes.
- Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor.
- Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.
- Season with salt and pepper according to your taste and serve with chips, veggies and/or pakoras!
Nutrition Facts : Calories 191 calories, Carbohydrate 32.1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fiber 7.5 grams fiber, Protein 8.4 grams protein, SaturatedFat 0.2 grams saturated fat, ServingSize cup, Sodium 131 grams sodium, Sugar 7.6 grams sugar
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
ROASTED BUTTERNUT SQUASH AND GARLIC DIP
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
- When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
SQUASH DIP
This is a creamy butternut squash dip made with goat cheese and roasted garlic then topped with a sprinkling of walnuts. A beautifully colored dip for Fall entertaining. Serve with chips or slices of French bread.
Provided by favabeens
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
- Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 137.5 mg, Sugar 3.1 g
ROASTED BUTTERNUT SQUASH DIP
Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed. From Cooking Light 2004.
Provided by Meredith .F
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cut squash in half lengthwise; discard seeds and membrane.
- 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.
- Bake at 350° for 45 minutes or until tender. Cool slightly.
- Peel squash. Squeeze garlic cloves to extract pulp.
- Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine.
- Serve warm.
Nutrition Facts : Calories 148.3, Fat 4.7, SaturatedFat 2, Cholesterol 10.3, Sodium 448.6, Carbohydrate 27.9, Fiber 4.7, Sugar 5.1, Protein 2.6
GARLIC ROASTED BUTTERNUT SQUASH
Make and share this Garlic Roasted Butternut Squash recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and discard seeds of the squash.
- Clean out peppers
- Cube vegetables in small dice and place in large bowl.
- Peel and mince garlic and add to squash.
- Add the oil, rosemary, cheese, salt and pepper.
- Mix all together well and place in a greased baking dish.
- Bake uncovered at 350°F for 1 hour.
Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9
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ROASTED BUTTERNUT SQUASH DIP RECIPE | MYRECIPES
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4/5 (5)Calories 35 per servingServings 4
- Cut squash in half lengthwise; discard seeds and membrane. 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. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
- Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.
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