Roasted Butternut Squash Dip (was (Unknown))

[Guest guest]

ttbeachbum wrote:

>

> Now I realize that avocado is not consider fat free - if you have a

> healthy diet and balance...'good oil' in the avocado is essential (as

> opposed to animal fat etc.)

 

It's not essential, but it's no big deal in moderation, for healthy people.

>

> , Michelle Orlando

> <ttbeachbum wrote:

> > I like to take a few very ripe avocado and smoosh it or use a hand

> > blender for a smoother blend. Trader Joes has some great chips

> > called Identity crisis chips

>

http://www.livestrong.com/thedailyplate/nutrition-calories/food/trader-joes/tort\

illa-chips-with-an-identity-crisis/

> (vegan)

 

Vegan, but VERY high in fat.

 

> >

> I apologize if I have offended anyone with my fat laden suggestions.

 

 

Speaking only for myself, I'm not offended, but this list is for

fat-free vegan recipes, not fried foods. I'm going to post one now,

because I myself need to get back on topic:

 

Roasted Butternut Squash Dip

 

1 large butternut squash, peeled and cut into large cubes

1 clove garlic, minced

1/4 teaspoon smoked paprika, optional

1 tablespoon soy sauce

1/4 teaspoon black pepper

1/2 teaspoon hot sauce, optional

Juice of 1 lemon

 

Place squash cubes on parchment paper on a cookie sheet. Roast in a 400F

oven 45 minutes to an hour, until soft. If you think of it, turn them

halfway through, but don't worry about it. The cubes may stick to the

bottom -- don't worry about that, either. When they're soft, take them

out of the oven and let them sit for 10 minutes to cool and loosen a

bit. Put the roasted cubes and the rest of the ingredients into your

food processor or blender. Process until smooth, adding a little water

if necessary to make the dip the consistency you like. Makes a bunch.

Great as a dip for fat-free pita chips.\

 

 

Serene

[Guest guest]

Oh my does this sound good. And I have some squash even!  Thanks. Serene wrote:

Roasted Butternut Squash Dip

 

1 large butternut squash, peeled and cut into large cubes

1 clove garlic, minced

1/4 teaspoon smoked paprika, optional

1 tablespoon soy sauce

1/4 teaspoon black pepper

1/2 teaspoon hot sauce, optional

Juice of 1 lemon

 

Place squash cubes on parchment paper on a cookie sheet. Roast in a 400F

oven 45 minutes to an hour, until soft.  If you think of it, turn them

halfway through, but don't worry about it. The cubes may stick to the

bottom -- don't worry about that, either.  When they're soft, take them

out of the oven and let them sit for 10 minutes to cool and loosen a

bit.  Put the roasted cubes and the rest of the ingredients into your

food processor or blender. Process until smooth, adding a little water

if necessary to make the dip the consistency you like.  Makes a bunch.

Great as a dip for fat-free pita chips.\