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Roasted Butternut Squash and Sage Dip

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.73 One serving costs about $2.73

$2.73 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 super bowl,gluten-free,primal,pescetarian,gluten free,primal,pescatarian antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
spoonacular Score:80%

Spoonacular Score: 80%

 

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 works really well 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 Bellissima Sparkling rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb butternut squash
butternut squash
4 Tbs
4 Tbs olive oil
olive oil
2 Tbs
2 Tbs fresh sage
fresh sage
0.25 tsps
0.25 tsps garlic powder
garlic powder
0.25 tsps
0.25 tsps fresh ground pepper
fresh ground pepper
1 tsp
1 tsp sea salt
sea salt
1 medium
1 medium onion
onion
1 clove
1 clove garlic
garlic
2 fillet
2 fillet anchovy
anchovy
0.25 cups
0.25 cups goat cheese
goat cheese
1 lb butternut squash
1 lb
butternut squash
4 Tbs olive oil
4 Tbs
olive oil
2 Tbs fresh sage
2 Tbs
fresh sage
0.25 tsps garlic powder
0.25 tsps
garlic powder
0.25 tsps fresh ground pepper
0.25 tsps
fresh ground pepper
1 tsp sea salt
1 tsp
sea salt
1 medium onion
1 medium
onion
1 clove garlic
1 clove
garlic
2 fillet anchovy
2 fillet
anchovy
0.25 cups goat cheese
0.25 cups
goat cheese

Equipment

food processor
food processor
baking sheet
baking sheet
bowl
bowl
oven
oven
food processor
food processor
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

Preheat Oven to 350 degrees Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes. Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender. Remove from oven and allow to cool to touch. While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender. Remove from heat and allow to cool a bit. Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth. Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.73
Ingredient
1 pound butternut squash
4 Tbs olive oil
2 Tbs fresh sage
¼ teaspoons garlic powder
¼ teaspoons fresh ground pepper
1 teaspoon sea salt
1 medium onion
1 clove garlic
2 fillets anchovy
¼ cups goat cheese
Price
$1.00
$0.67
$1.24
$0.02
$0.01
$0.03
$0.24
$0.07
$0.29
$1.91
$5.46

Tips

Health Tips

  • 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!

  • 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.

  • 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).

Price Tips

  • 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).

Cooking Tips

  • 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.

  • 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.

  • 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.

  • 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.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
464 Calories
9g Protein
34g Total Fat
33g Carbs
43% Health Score
Limit These
Calories
464
23%

Fat
34g
54%

  Saturated Fat
8g
52%

Carbohydrates
33g
11%

  Sugar
7g
8%

Cholesterol
15mg
5%

Sodium
1283mg
56%

Get Enough Of These
Protein
9g
19%

Copper
18mg
930%

Vitamin A
24406IU
488%

Vitamin C
52mg
63%

Manganese
1mg
61%

Vitamin E
7mg
49%

Potassium
941mg
27%

Vitamin B6
0.52mg
26%

Magnesium
100mg
25%

Fiber
6g
24%

Calcium
211mg
21%

Vitamin B1
0.3mg
20%

Vitamin K
20µg
20%

Folate
75µg
19%

Iron
3mg
18%

Phosphorus
176mg
18%

Vitamin B3
3mg
17%

Vitamin B5
1mg
12%

Vitamin B2
0.19mg
11%

Zinc
0.91mg
6%

Selenium
3µg
6%

Vitamin B12
0.08µg
1%

covered percent of daily need

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