Yield 4 servings
This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly
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.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size 1 serving (1/4 of the whole dip)
Amount Per Serving
% Daily Value
Total Fat 1.6 g
Saturated Fat 0.2 g
Sodium 54.2 mg
Total Carbohydrates 18 g
Dietary Fiber 4.8 g
Sugars 2.5 g
Protein 2.8 g
* 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