Roasted Butternut Squash and Butter Bean Dip | Slimming World




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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Nutrition Facts

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

Amount Per Serving

Calories 88

% 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