In a nonstick skillet, heat olive oil over medium heat for 1 minute. Add garlic and sauce for 1 minute. Turn off heat and transfer garlic and oil to a food processor.
Add beans, lemon juice, pepper and salt and puree on high for 1 to 2 minutes until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
Preheat oven to 350F. Place squash on a baking sheet and drizzle with olive oil, salt and pepper. Toss to coat, then bake for 55-65 minutes or until squash is fork-tender and edges have begun to brown. Let cool 5 minutes.
In a food processor, puree squash, rosemary, goat cheese and bean dip from 1st 2 steps until smooth, then transfer to a serving dish. Top with pine nuts, pomegranate seeds and parsley. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (44%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 57.2mg||2 %|
|Potassium 226.2mg||6 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.1g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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