Great warm or cold; slightly sweet and amazing!
Source: Food & Nutrition Nov/Dec 2017
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.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 57 | ||
Calories from Fat: 25 (44%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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