BUTTERNUT SQUASH DIP
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
- Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 6 grams, TransFat 0 grams
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