Recipe: Roasted Squash Parsley Dip

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There are so many things you can make with parsley aside from using it as a garnish… the easiest (I think) is to add some into homemade hummus.

But if you want to branch out and try something a bit different, let’s make a delicious creamy dip out of roasted squash (and throw some parsley in it).

Perfect for spreading on crackers or rice cakes for an afternoon injection of nutrients and energy.

Click to download the recipe:
Roasted Squash Parsley Dip Recipe

Roasted Squash Parsley Dip

Makes: 2 cups.
Prep Time: 15 min. Cook Time: 35 min.

Ingredients

• 2 cups roasted butternut squash
• 1 cup fresh parsley
• 2 Tbsp almond, cashew or sunflower seed butter
• Zest and juice from 1/2 a lime
• 1 clove fresh garlic, pressed
• 1 tsp paprika
• 1/4 tsp sea salt

Directions

1. Put all of the ingredients in a food processor and puree until smooth. If your squash is fully cooked and soft, you shouldn’t need any extra liquid but if it’s looking thick you can add a bit of vegetable broth or water.
2. This dip is perfect served warm, when the squash has just been cooked or warmed in an oven. Enjoy it with crackers, toasted pita wedges, cucumber slices or red pepper chunks.

Facebook Group:

Check in with our private facebook group, share a photo if you make this dip or something else parsley-infused, ask questions and cheer each other on. It’s a private group, with only fellow Baby Steppers allowed:

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