Butternut squash and ricotta dip can be used instead of traditional hummus or you can use it to spread your sandwiches. Very delicate and tasty. We can also use it as a snack. Cut a couple of different vegetables eg. carrots, peppers - dip in the paste and eat it. That is a burst of vitamins and of course low-calorie snack.
Ingredients:
- small butternut squash
- onion
- 2 garlic cloves
- 200 g of ricotta
- tablespoon oil
- chilli
- nutmeg
- salt & pepper
Method:
Peel the butternut squash, remove the seeds and cut into smaller pieces. Peel the onion and garlic and chop well. Mix with oil, chilli, salt and pepper. Put in the preheated oven (180 ° C) and bake for about 40 minutes until the vegetables are soft. Allow to cool and then blend it with ricotta and nutmeg.
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