Roasted Butternut Squash Dip with Toasted Pumpkin Seeds
Independence Live Recipe
Serving Size
1/2 cup
Servings
6 cups
Ingredients
1 Tablespoon
olive oil
1 large
butternut squash
1 medium
sweet potato
3-4 medium
carrots
1 small
onion
2 cloves of
garlic clove
1/2 cup
pumpkin puree
1/4 cup
milk
1/2 cup
Parmesan cheese
1/2 cup
pumpkin seeds
1 Tablespoon
rosemary
1 tsp
black pepper
1 tsp
nutmeg
1 tsp
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!
Nutrition Information
| Calories | 130 |
| Protein | 5.5 g |
| Carbs | 1 g |
| Sodium | 117 mg |
| Potassium | 336 mg |
| Fiber | 3 g |