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Boiled Butternut Squash Dip

DelectablePlanet's picture
Use this tasty blend of squash and carrots as a dip for vegetables or spread it on bread or crackers.
  Butternut squash 1 Medium
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm)
  Carrot 1 , chopped
  Vegetable stock 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon

Peel and cube the butternut squash. Coarsely chop the onion. Peel and smash the garlic clove. Chop the carrot into 1/2 inch chunks. In a large stock pot, add all of the vegetables and the vegetable stock. Bring to a boil, cover, lower the temperature and simmer until the squash is soft -- 20-25 minutes.
Drain the vegetables in a colander (save the liquid for soup).
In 3-5 batches, put a portion of the vegetables into a food processor and drizzle in 1-2 tablespoons of olive oil. Process until it is very smooth. Transfer the butternut squash butter to a large bowl. Repeat this process (using the rest of the olive oil). Stir in the salt and adjust to taste.

Recipe Summary

Difficulty Level: 
Vegetarian, Low Cholesterol
Have you tried any interesting recipe with butternut squash? Well here is a really interesting dip prepared using this squash. A healthy recipe that is simply boiled and then flavored, it can be served with chips, crackers or even as a bread spread! Watch the video to learn how.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1266 Calories from Fat 493

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1531.2 mg63.8%

Total Carbohydrates 202 g67.4%

Dietary Fiber 36.3 g145.3%

Sugars 41.3 g

Protein 18 g35.3%

Vitamin A 3578% Vitamin C 574%

Calcium 81% Iron 65.9%

*Based on a 2000 Calorie diet

Boiled Butternut Squash Dip Recipe Video