Spicy Orange Dip
|Black pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Butternut squash||1 1⁄2 Cup (24 tbs), peeled, seeded and cut in chunks|
|Hot chili pepper||1 , seeded and finely chopped|
# Preheat the oven to 400°. Place the chunks of squash on the baking sheet and drizzle with 1 tbsp of the olive oil. Season with the salt and pepper.
# Roast the squash until tender; this will take about 20 minutes, turning twice during roasting.
# Transfer the squash to the food processor or blender and add the garlic, ginger, chili and remaining oil. Blend until smooth.
# Add the lime juice and blend again. Adjust the seasoning to taste.
# Allow to cool in the refrigerator and serve with your favorite gluten free blue corn chips for dipping.
For more information please visit: http://www.theglutensolution.com/
Serving size: Complete recipe
Calories 382 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1950.2 mg81.3%
Total Carbohydrates 30 g9.9%
Dietary Fiber 5.2 g20.9%
Sugars 5.3 g
Protein 3 g6%
Vitamin A 449% Vitamin C 117.8%
Calcium 12.5% Iron 14.5%
*Based on a 2000 Calorie diet