Boiled Butternut Squash Dip Recipe Video
Ingredients
| Butternut squash | 1 Medium | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Garlic | 1 Clove (5 gm) | |
| Carrot | 1 , chopped | |
| Vegetable stock | 1 Cup (16 tbs) | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1266 Calories from Fat 493
% Daily Value*
Total Fat 56 g85.9%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1531.2 mg63.8%
Total Carbohydrates 202 g67.4%
Dietary Fiber 36.3 g145.3%
Sugars 41.3 g
Protein 18 g35.3%
Vitamin A 3578% Vitamin C 574%
Calcium 81% Iron 65.9%
*Based on a 2000 Calorie diet
Directions
Drain the vegetables in a colander (save the liquid for soup).
In 3-5 batches, put a portion of the vegetables into a food processor and drizzle in 1-2 tablespoons of olive oil. Process until it is very smooth. Transfer the butternut squash butter to a large bowl. Repeat this process (using the rest of the olive oil). Stir in the salt and adjust to taste.
Editors Review
Have you tried any interesting recipe with butternut squash? Well here is a really interesting dip prepared using this squash. A healthy recipe that is simply boiled and then flavored, it can be served with chips, crackers or even as a bread spread! Watch the video to learn how.Chef
