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Roasted Squash, Tahini & Yogurt Dip
ELEMENTAL CUSTARD10Ingredients
30Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 butternut squash (2 cups roasted squash)
- 2 Tbsp. tahini
- 2 tsp. smoked paprika
- 2 tsp. lemon juice (or to taste)
- 6 Tbsp. yogurt (I used 1%)
- salt (to taste)
- 8 cloves roasted garlic
- smoked paprika
- pumpkin seeds (OR pine nuts)
- squash (reserved roasted)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium210mg9% |
| Potassium500mg14% |
| Protein6g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A160% |
| Vitamin C35% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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