Roasted Butternut Squash Spread

Roasted Butternut Squash Spread


Preparation Time: 45 minutes

Number of Servings: 2


Recipe by Ryvita

Printer friendly recipe
Roasted Butternut Squash Spread
Energy (kcal)
128kcal
Fat
4.3g
of which Saturates
0.6g
Carbohydrate
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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