Feta & Butternut Dip with Oatcakes

s-fat-but-dip

This is a great dip for using up leftover roasted butternut squash or pumpkin.  It works really well as an accompaniment to grilled meat and fish too.

Serves 4

Preheat oven to 200C/400F/Gas Mark 6

Prep Time: 5 minutes

Cooking Time: 35 minutes

Wheat Free, Vegetarian

Shopping list 2


Ingredients:

  • 200g butternut squash, peeled, seeds scooped out and cut into bite size pieces
  • 40g feta cheese
  • 1 teaspoon harrissa
  • 3 oatcakes per person, unsalted

Preparation

 

Preparation:

  1. Tip the butternut squash onto a non stick baking sheet and roast for 20-30 minutes until soft. Leave to cool.
  2. Place the butternut in the bowl of a food processor with the feta cheese and harrissa and blitz to a smooth dip.

To Serve:

Spoon the dip into a serving bowl. Serve with the oatcakes.

Jen Idea's

 

Jennifer’s Tip:

To save time peeling and chopping, simply roast a halved butternut squash or two and scoop out the cooked flesh.

 

Photo and recipe taken from The Diet For Food Lovers.