Butternut Squash Dip

Butternut Squash Dip
July 1, 2017 Sophie Wishart

Looking for a tasty, healthy pregnancy snack? This butternut squash dip is full of prenatal vitamins; enjoy with veggie sticks for a perfect addition to your pregnancy diet!

Low in calories and high in nutrients butter nut squash is a winner as far as we’re concerned – scoring top marks as a tasty healthy pregnancy snacks! It’s packed with Vitamin A, Vitamin C and Vitamin B6 – and is especially good as part of your pregnancy diet as it contains folate, essential for your baby’s healthy neural development.
This yummy dip is great with carrot, cucumber and celery sticks – or eat it with bread. We’ve even spread it on toast!

Ingredients

1 medium butternut squash
2 tbsp tahini
Juice of half a lemon
1 large clove of garlic
Salt and pepper to taste
¼ teaspoon of smoked paprika (optional)
Drizzle of olive oil

Method

Split the squash in half and take out the seeds. Drizzle a little olive oil over and roast in the oven at 1800 until completely soft (about 40 minutes).
Remove the skin, roughly chop the flesh and blitz in a food processor with the tahini, lemon juice and garlic until the mixture is smooth.
Add salt and pepper to taste and the smoked paprika which gives it a wonderful warm smoky flavour – but if you don’t have any it’s good without too! If the mixture is too thick thin it down slightly by adding some olive oil.
Healthy dips are really easy food for pregnant women – this one will keep in the fridge for several days and is ideal for lunch or snacking.

Thanks!

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