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Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
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$2.73 per serving
3 likes
Ready in 45 minutes
Spoonacular Score: 79% 
Roasted Butternut Squash and Sage Dip is a gluten free, primal, and pescatarian recipe with 2 servings. One portion of this dish contains about 9g of protein, 35g of fat, and a total of 465 calories. For $2.73 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodista has 3 fans. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It works well as a hor d'oeuvre. The Super Bowl will be even more special with this recipe. A mixture of sea salt, onion, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a pretty good spoonacular score of 79%. Try Roasted Butternut Squash with Sage, Roasted Butternut Squash with Pecans and Sage, and Roasted Butternut Squash and Sage Gnocchi for similar recipes.
Dipping Sauce on the menu? Try pairing with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ruffino Sparkling rosé with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Ruffino Sparkling Rosé is fresh and fragrant with notes of strawberry and slight hints of rose petals. On the palate this wine has elegant bubbles and refreshing acidity, offering alluring flavors of delicate red berries and white fruits that linger through the finish.Ruffino Sparkling Rosé is enjoyable on its own as an aperitif, but also as a food companion, pairing well with a variety of dishes including grilled fish, roasted chicken, and mixed greens salads.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
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gluten-free
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