Roasted
Butternut Squash and Butter Bean Dip | Slimming World
prep 10 mins
cook 30 mins
total 40 mins
author slimming eats
yield 4 servings
This recipe is gluten
free, dairy free, vegan, Slimming World and Weight Watchers friendly
·
Extra Easy - 0.5 syns per serving
·
SP - 0.5 syns per serving
·
Green/Vegetarian/Vegan - 0.5 syns per serving
·
WW Smart Points - 0 per serving
Ingredients
·
500g
(17.5oz) of butternut squash, roughly cubed
·
1/2
tsp of sweet paprika
·
cooking
oil spray
·
1
x 16oz (455g) can of butter beans, drained
·
1/4
tsp of onion powder
·
1/4
tsp of garlic powder
·
1/2
tsp of cumin
·
1
tbs of lemon juice
·
pinch
of cayenne pepper
·
pinch
of salt
·
few
leaves of fresh parsley chopped
·
1
tsp of extra virgin olive oil (2 syns)
Instructions
Preheat oven to 200c/400f
Add the chopped butternut
squash to a bowl, with the sweet paprika, spray with cooking oil spray and toss
in the bowl to coat.
Spread out on a baking
tray lined with parchment paper and bake for approx 30 mins until lightly
caramelized and soft. Allow to cool.
Once cool, add to a food
processor with the butter beans, onion powder, garlic powder, cumin and lemon
juice and process till smooth. I like mine a bit rustic, so don't like to over
process. If you find it too thick, add a little drop of water at a time, until
a consistency you like.
Season as needed with some
sea salt.
Add to a dipping bowl and
add a pinch of cayenne pepper, some chopped parsley leaves and then drizzle
with the extra virgin olive oil.
Serve
with veggie crudites or use syns for some crackers or chips.
Source http://www.slimmingeats.com
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