Pair this with your favorite kind of chips or with plain chicken or pork! This sweet and nutty dip is a good source of micronutrients like Vitamin A and Vitamin C, magneisum and potassium, helping you repair cell damages in the body.



 

    Serves: 10 servings (2 Tbsp each) servings    Total Time:  45 minutes Prep Time: 15 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Butternut-squash – 1 lbs. peeled and chopped into small cubes  Garlic – 1 clove, minced Oil – 2 tablespoons Olive Oil Cinnamon – ½ teaspoon  Salt – ¼ teaspoon Plain-Greek-Yogurt  – ¼ cup (or tahini) OPTIONAL-TOPPING: Nuts (raw or candied) – ¼ cup OPTIONAL-TOPPING: Cinnamon – a pinch 

## Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Place butternut squash and garlic on a baking sheet. Drizzle with 1 tablespoons of oil and toss to coat.

Step 3

Bake for 30 minutes. 

Step 4

Add the butternut squash to a food processor or blender. Add cinnamon, salt, and yogurt and blend until smooth.

Step 5

Pour into a serving bowl. Top with nuts and/or cinnamon if desired. 

Step 6

Serve with your favorite crackers or chopped vegetables. 

 

### Notes

## Nutrition Information

  Serving Size: 10 servings; 2 Tablespoons per serving serving Calories: 46 Calories Fat: 2.8g Saturated Fat: 0.4g Carbohydrates: Net Carb: 5.2g Dietary Fiber: 1.5g Protein: 1.1g Sodium: 63mg