A little secret to sneaking in extra veggies! If you know me, then you know I'm a huge fan of dips and sauces. Pretty much anything that I can drizzle or smother all over vegetables to make me want to eat them! I make this dip and use crackers or chips to eat it with and I don't feel guilty about pushing the carrots aside for the week! It's really comforting and aromatic for the upcoming winter months :)
What you'll need:
500 Grams Butternut Squash
2 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Curry Powder
1/2 Tbsp Ground Cumin
1/2 Tbsp Ground Ginger
Stevia, Salt and Pepper to taste
Cook your squash on the stovetop until soft, add all ingredients to your food processor.
Blend well and serve warm or cold! This is awesome for meal prep and lasts all week. Enjoy :)
Serves 5 - 2 Tbsp Servings
123 Calories, 16g Carbs, 3g Protein, 6g Fat
