Snack

Low FODMAP Roasted Pumpkin Walnut Dip is for Snack.

Low FODMAP Roasted Pumpkin Walnut Dip takes several minutes to prepare.

Low FODMAP Roasted Pumpkin Walnut Dip takes several minutes to cook.

Low FODMAP Roasted Pumpkin Walnut Dip makes 16 servings.

The ingredients for Low FODMAP Roasted Pumpkin Walnut Dip are:

23 oz Kabocha Squash (buttercup, japanese pumpkin)
1 tbsp Extra Virgin Olive Oil
1 tsp Cumin - ground (1 tsp) (by INFORM555)
1 tsp Paprika
1 dash Salt
3.5 oz Walnuts
.25 lemon yields Lemon Juice
1 tbsp Extra Virgin Olive Oil
2 tbsp Parsley

Here is how you make Low FODMAP Roasted Pumpkin Walnut Dip:

Halve the squash, remove pulp and seeds. Drizzle each half with oil and sprinkle with the spices. Roast in 425F oven for 45 min or until soft.Roast the walnuts in 325F for about 15 min, and let cool for 15 min.Food process walnuts until "buttery". Add the pumpkin and process until fairly smooth. Then add lemon juice, garlic infused olive oil, and chopped parsley. Blend until combined and smooth.Serving Size: Makes about 16 2 tbsp servingsNumber of Servings: 16Recipe submitted by SparkPeople user BEKIS38.

The nutritional information for Low FODMAP Roasted Pumpkin Walnut Dip is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 70.8

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 10.1 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.0 g
• Protein: 1.5 g