Peel and cut 1 large butternut squash into 1" cubes. Toss with 1 TBSP olive oil with dash of salt and pepper. Roast at 350 degrees for 30 minutes. In a blender, blend 1 cup cooled squash (serve remaining squash as salad topping), olive oil, vinegar, garlic, lemon juice, smoked paprika, salt until smooth.
Dressing will be thick so add water - 1/4 cup at a time until desired consistency.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 281 (90%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 8.1mg||0 %|
|Potassium 215.7mg||6 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 5g|
|Protein 1.6g||2 %|
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Calories per serving: 312
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