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Roasted Butternut Squash and Butter Bean Dip | Slimming World

Prep

Cook

Total

Yield 4 servings

This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly

Ingredients

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.

Notes

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Nutrition Facts

Serving Size 1 serving (1/4 of the whole dip)

Amount Per Serving

Calories 88

% Daily Value

Total Fat 1.6 g

2%

Saturated Fat 0.2 g

1%

Sodium 54.2 mg

2%

Total Carbohydrates 18 g

6%

Dietary Fiber 4.8 g

19%

Sugars 2.5 g

Protein 2.8 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/roasted-butternut-squash-and-butter-bean-dip