I’ve been obsessing a bit over butternut squash pure lately, and I decided to get some beet chips and blessed them with some butternut squash dip. May I tell you, that the beets thanked me hard and heavy for getting dipped into this orangy, mushy goodness.
Not only is butternut squash delicious, it is also packed with vitamin A, vitamin C, B-6, and magnesium together with a shit ton of fiber. Win win my friends.
Ingredients:
Butternut squash purée
Spinach
Aubergine / Eggplant
Zucchini
Pepper
Salt
Turmeric
Ginger
Smoked paprika
Instructions:
The process of this recipe is as easy peasy as saying “bone apple tea”. The first thing you need to do is to preheat your oven to 450 degrees. Cut up your eggplant and zucchini into as equally thin pieces as possible. Line them on some wax paper, squeeze on some lime or olive oil and spice up with some salt and pepper (or whatever spices you wish). Bake in oven for about 15 min/20 min. Keep an eye on those bad boys so they don’t burn.
In a pan with some water, saute your spinach for a minute or two.
In a bowl, mix together your butternut squash pure, the sauteed spinach, and all your spices into a nice creamy dip. Top it off with the eggplant and zucchini, and sprinkle on some chili flakes and black pepper for the esthetics. Guys, that’s it!!
Enjoy with whatever chips or bread you prefer. Go cray cray!
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