Loaded with roasted butternut squash, roasted garlic and harissa, this 7-ingredient, Roasted Butternut Squash Dip is perfect for a backyard BBQ party, Mother's Day brunch or even a movie night with your family.
Ingredients
- 1 16 oz pkg pre cut butternut squash (2 cups approx)
- 1/2 garlic head roasted
- 1 can chickpeas
- 1/2 lime
- 1 tbsp vinegar
- 1/3 cup harissa
- 1/2 tsp coriander
- salt and pepper
- oil I used olive oil
Instructions
- Pre heat your oven to 400 degrees F.
- While your oven is preheating, line a baking tray with foil and place the butternut squash on it and sprinkle the butternut squash with a slight drizzle of oil.
- Take 1/2 a head of garlic (you can roast the whole head and use half of the roasted head of garlic or break it off and roast only half of it). Cut the ends off the garlic. Just sprinkle a bit of oil on the garlic, place it in a piece of foil and wrap the foil around it. You can place it on the same tray as the butternut squash is on.
- Place the tray with the butternut squash and the garlic in the oven for 30 minutes.
- Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor.
- Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.
- Season with salt and pepper according to your taste and serve with chips, veggies and/or pakoras!
Notes
*Nutrition data is based on 8 servings.
Nutrition
Calories: 191kcal | Carbohydrates: 32.1g | Protein: 8.4g | Saturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 131mg | Fiber: 7.5g | Sugar: 7.6g
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