Butternut Squash Chili Dip
Butternut squash is a good source of vitamin A, vitamin C, potassium, and fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Butternut Squash Chili Dip
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 30-40 minutes or until the squash is tender.
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In a large saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
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Add the canned diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper to the saucepan. Stir well to combine.
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Once the roasted butternut squash is cool enough to handle, scoop out the flesh and add it to the saucepan. Stir to combine.
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Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally.
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Transfer the mixture to a serving dish and top with shredded cheddar cheese, chopped cilantro, and sliced green onions.
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Serve warm with tortilla chips or crusty bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 14g5%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
