Appetizers / Soups / Salads

Roasted Red Pepper and Butternut Squash Dip takes 10 minutes to prepare.

Roasted Red Pepper and Butternut Squash Dip takes 50 minutes to cook.

Roasted Red Pepper and Butternut Squash Dip makes 8 servings.

The ingredients for Roasted Red Pepper and Butternut Squash Dip are:

One small butternut squash
one red pepper
one small sweet onion
4 cloves of garlic
1tsp curry powder
1/4 tsp cinnamon
salt and pepper to taste

Here is how you make Roasted Red Pepper and Butternut Squash Dip:

Half butternut squash, scoop out seeds and place in roasting dish with seeded red pepper, quartered onion and whole garlic cloves. Roast in oven at 375 for 45 minutes or until squash is cooked through. Scoop out squash flesh into a blender along with onions, garlic and red pepper (remove skin) and curry power, cinnamon and half and half. Blend until smooth. Serve warm.Number of Servings: 8Recipe submitted by SparkPeople user MONEDAS.

The nutritional information for Roasted Red Pepper and Butternut Squash Dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 33.4

• Total Fat: 0.5 g
• Cholesterol: 1.4 mg
• Sodium: 125.2 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 0.4 g
• Protein: 0.9 g

The dietary needs meet for Roasted Red Pepper and Butternut Squash Dip is Vegetarian