About the Recipe
Ingredients
Ingredients:
- 2 cups roasted butternut squash, mashed
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Chopped fresh parsley or chives for garnish
Instructions:
1. Preheat your oven to 400°F (200°C). Cut a medium-sized butternut squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Roast in the oven for about 45-50 minutes, or until the squash is tender. Once done, let it cool, then scoop out the flesh and mash it using a fork or blender.
2. In a mixing bowl, combine the mashed butternut squash, Greek yogurt, Parmesan cheese, olive oil, minced garlic, dried thyme, ground cumin, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. Transfer the mixture to an oven-safe dish and smooth out the top using a spatula.
4. Bake in the preheated oven for about 20-25 minutes, or until the dip is heated through and the top is golden brown.
5. Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley or chives before serving.
6. Serve the butternut squash dip warm with your choice of crackers, bread, or vegetable sticks.
6 Servings
- Calories: Approximately 150 calories
- Carbohydrates: Approximately 15 grams
- Protein: Approximately 7 grams
- Fat: Approximately 10 grams