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Curry roasted butternut squash and apple dip isa delicious coming together of two seasonal fruits and vegetables. Perfect for fall entertaining and served at room temperature with baked pita chips, roasted veggies or crackers.

Curry Roasted Butternut Squash and Apple Dip

Print Recipe
Curry roasted butternut squash and apple dip is a delicious coming together of two seasonal fruits and vegetables. Perfect for fall entertaining and served at room temperature with baked pita chips, roasted veggies or crackers. 
Course Appetizers
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 168
Author Janette

Ingredients

  • 3 cups (340 grams) butternut squash peeled and diced into 1 inch cubes
  • 2 pounds sweet red apples peeled and cut into 1 inch cubes
  • 1 tablespoon vegetable oil
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon mild curry powder
  • 1 cup cannellini beans
  • ½ cup lite coconut milk

Instructions

  • Preheat oven to 425°F/220°C.
  • Spread the butternut squash and apples onto a onto a baking sheet. Drizzle with oil, salt, pepper and curry powder and mix well.
  • Roast for 20 minutes until the squash is tender. Remove from the oven and allow to cool for 10 minutes.
    Add the butternut squash, apples and beans to a food processor. Pulse until they are chopped. With the processor running, drizzle in the coconut milk until the mix is smooth.

Nutrition

Serving: 4ounces | Calories: 168kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 271mg | Fiber: 7g | Sugar: 16g