GutRx Chunky Roast Squash And Macadamia Dip With Fresh Vegetables

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  • 1 cup Acorn Squash - cubed
  • 0.25 cup Fresh Basil - leaves picked
  • 0.5 cup Macadamia Nuts - toasted
  • 2 tablespoon Olive Oil
  • 0.5 Lemon - zest and juice
  • 0.5 teaspoon Smoked Paprika - ground
  • 0.13 teaspoon Sea Salt
  • 0.13 teaspoon Cracked Black Pepper - fresh
  • 1 cup Carrots - cut into sticks
  • 1 cup Cherry Tomato
  • 0.5 cup Red Bell Pepper
  • 1 Cucumber - sliced
  • Heat the oven to 340ºF.
  • Cut squash into chunks, leaving the skin on. Roast for about 30 minutes until completely soft. Allow to cool, peel off skin, and drain off any excess liquid.
  • In a food processor, blend the basil leaves to a paste, then add the macadamia nuts, olive oil, and lemon zest. This can be left slightly chunky, but blend until the larger pieces are broken down.
  • Add the roasted squash pieces, lemon juice, paprika, and a pinch of salt and pepper. Pulse until combined (this won’t take long), then taste and adjust seasoning if necessary.
  • Serve with a selection of fresh vegetable sticks for dipping: cherry tomatoes, carrots, red/green pepper, and cucumber.
  • This is also tasty with radish, endive and radicchio.


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