Roasted Butternut Squash and Butter Bean Dip | Slimming World

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 

Ignore;">·      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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