Curried Butternut Squash Dip
This healthy squash dip recipe, spiced with curry and made creamy with the addition of coconut milk, is a delicious alternative to hummus. You can also use other types of winter squash, pumpkin or sweet potatoes in place of the butternut squash in this dip. Serve with crisp raw vegetables or toasted pitas for dipping.
Source: EatingWell Magazine, November/December 2014
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Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.
Nutrition Facts
Serving Size: 1/4-cup
Per Serving:
58 calories; protein 1.6g; carbohydrates 7.7g; dietary fiber 2.2g; sugars 0.8g; fat 2.7g; saturated fat 1.3g; vitamin a iu 4103.7IU; vitamin c 7.5mg; folate 8.1mcg; calcium 20.8mg; iron 0.4mg; magnesium 23.6mg; potassium 156.3mg; sodium 257.4mg.
Exchanges:
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