Roasted Butternut Squash Spread
Give this tasty butternut squash recipe a go.
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
Printer Friendly Recipe
Submit a Recipe
-
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
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
- Preheat the oven to 200C/180C fan/gas mark 6.
- 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.
- 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.