Roasted Butternut Squash Spread


Give this tasty butternut squash recipe ago.

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).


Preparation Time: 45 minutes

Number of Servings: 2


Recipe by Ryvita

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  • energy
    128kcal
  • fat
    4.3g
  • of which saturates
    0.6g
  • carbohydrates
    15.9g
  • of which sugars
    2.6g
  • fibre
    4.6g
  • protein
    3.9g
  • salt
    0.13g
  • PER 100G
  • PER SERVING

Ingredients

½ Butternut small squash (approx. 350g), cut into 1in pieces

1 tsp ground cumin (2g)

2 cloves garlic, grated (6g)

1 tbsp. olive oil (12.6g)

150g chickpeas, drained reserving the liquid from the tin

4 Ryvita Lightly Salted Rye Cakes (64g)

1 tbsp. mixed seeds, toasted (15g)

Method

  1. Preheat the oven to 200C/180C fan/gas mark 6.
  2. On a baking tray toss the butternut squash with the cumin, garlic and oil. Roast in the oven for 30-35 minutes or until the squash is soft and starting to caramelise around the edges.
  3. Blitz the squash in a food processor with the chickpeas, 100ml of chickpea liquid and some seasoning until smooth. Serve on top of the rye cakes with some seeds sprinkled over.

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