Roasted Butternut Squash and Butter Bean Dip | Slimming World

Roasted Butternut Squash and Butter Bean Dip – a delicious savoury hummus-like dip with the sweetness of the roasted squash, combined with creamy butter beans and a perfect blend of spices.

Truth be told I actually made this dip months ago, but as it goes, things happen, and the recipe has sat on my camera card waiting to be typed up until today I finally uploaded the pictures ready for it to be typed out.

I love dips, and one of my families favourite dips is this Roasted Sweet Potato Hummus which I make regular for them to take in their lunches with some crackers. They actually won’t eat any other hummus and I have to admit it is pretty yummy.

For a while now I’ve been wanting to make a more SP friendly version using some roasted butternut squash, like sweet potato, it has that lovely natural sweetness once roasted. It’s actually one of my favourite speed foods to use if I am trying to increase the speed foods on my plate.

I love butter beans, they are gorgeous in a soup like this Carrot and Butter Bean Soup and these little Cheddar Butter Bean Bites make a perfect side for soups and chilli etc.

Then, of course, there is butter bean mash like in this Tilapia with Chorizo, Tomato and Butter Bean Mash if you have never tried butter bean mash, you need to give it a try, it’s lovely and creamy and a perfect alternative to mashed potatoes.

If you are a evening snacker like me, this is great with some veggie crudites like sugar snap peas or if you have some syns spare a few low syn crackers. I love enjoying this with some  Spinach and Garlic Wheat Thins which you can get here in Canada. 14 crackers are just 4 syns and they are yummy. You could even cut up a pita, wrap or whole wheat bread if you have HEb spare and bake till crispy and use that for dipping.

To keep this syn free you can omit the drizzle of olive oil, but seriously the olive oil takes it to a whole other level, and it’s not like it’s crazy in syns for the amount used. I am such a believer in using real ingredients, and sometimes it’s worth using a few syns.

This dip should keep for about 3-4 days in the fridge. When serving, I like to take it out of the fridge about an hour or so before just to bring it to room temperature. I am just not a fan of dips ice cold out of the fridge. It’s personal preference though of course.

TO MAKE THIS DELICIOUS ROASTED BUTTERNUT SQUASH AND BUTTER BEAN DIP YOU WILL NEED THE FOLLOWING KITCHEN ITEMS:

• Kitchen Scales
• Measuring Spoons
• Wooden Spoon
• Santoku Knife (perfect knife for chopping veg)
• Chopping Board
• Baking Tray
• Parchment Paper
• Mixing Bowl
• Food Processor 

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