Roasted Butternut Squash Spread

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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).

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• energy
  128kcal
  383kcal
• fat
  4.3g
  13g
• of which saturates
  0.6g
  1.8g
• carbohydrates
  15.9g
  48g
• of which sugars
  2.6g
  7.8g
• fibre
  4.6g
  13.9g
• protein
  3.9g
  11.8g
• salt
  0.13g
  0.4g

• PER 100G
• PER SERVING

Ingredients

Serves 2

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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