Snack

Butternut Squash Sundried Tomato Dip is for Snack.

Butternut Squash Sundried Tomato Dip takes 15 minutes to prepare.

Butternut Squash Sundried Tomato Dip takes 25 minutes to cook.

Butternut Squash Sundried Tomato Dip makes 12 servings.

The ingredients for Butternut Squash Sundried Tomato Dip are:

1 lb. butternut squash, peeled and cubed
1 tsp. olive oil
1/2 medium onion, diced
3 cloves garlic, crushed
1 Tbsp. minced fresh oregano or sage
dash (or more to taste) crushed red pepper flakes
1/4 cup chopped sundried tomatoes (packed without oil)
salt to taste (if desired)

Here is how you make Butternut Squash Sundried Tomato Dip:

Place squash in medium saucepan with water to cover (about 2" above the squash). Bring to boil, reduce heat and simmer 15 minutes, or till squash is very tender. Drain; set aside. In medium skillet, heat olive oil over medium low heat. Add onion and saute 4 minutes. Add garlic, herbs, and red pepper flakes; saute 2 minutes. Remove from heat and stir in sun dried tomatoes. In a food processor or blender, combine squash and onion mixture and puree (add a few drops water if needed to reach a smooth consistency). Season with salt to taste. Serve warm or chilled. Makes roughly 1-1/2 cups (serving size for nutritional info is 2 Tbsp. dip). Number of Servings: 12Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Butternut Squash Sundried Tomato Dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 29.1

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 137.9 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.6 g
• Protein: 0.8 g

The dietary needs meet for Butternut Squash Sundried Tomato Dip is Vegetarian