Description
Creamy, subtly spiced butternut squash dip.
Perfect for parties or a cozy night in.
Ingredients
Units
Scale
- 1 lbs (454 g) butternut squash
- 1 cup (227 g) cream cheese
- salt
- powdered chili
- pumpkin oil
- olive oil
Instructions
- Peel butternut squash and cut into pieces. Sprinkle with salt, chili powder, and olive oil. Arrange on a baking tray lined with parchment paper.
- Preheat oven to 356°F (180°C).
- Bake until butternut squash softens.
- Using a blender, puree the squash.
- Combine the pureed squash with cream cheese. Adjust seasoning.
- Serve sprinkled with pumpkin oil and tortilla chips.
Notes
- To speed up roasting time, cut the butternut squash into smaller, evenly sized pieces.
- For a richer flavor, use roasted garlic instead of regular garlic powder.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 20