Preheat oven to 400 degrees. Line a large rimmed baking pan with aluminum foil; add butternut squash and sliced carrots to pan; toss with olive oil. Roast 35 minutes or until tender, stirring once halfway through. Cool slightly; transfer to a food processor.
Spice it up with Culinary Tours harissa sauce mixed with roasted butternut squash and carrots to make this spicy homemade veggie dip.
Servings and Ingredients
|1 lbs. Hy-Vee Short Cuts butternut squash|
|1 ¾ c. carrots, peeled and cut into 1/2-inch slices, plus curls for garnish|
|2 tbsp. Gustare Vita olive oil|
|¼ c. Culinary Tours harissa sauce|
|1 tbsp. Hy-Vee tomato paste|
|½ tsp. kosher salt|
|½ tsp. orange zest, plus additional for garnish|
|¼ tsp. bottled roasted garlic|
|Pita chips, for serving|
Things To Grab
- Large rimmed baking sheet
- Aluminum foil
- Food processor
Add harissa sauce, tomato paste, kosher salt, orange zest, and garlic; process until smooth. Garnish with fresh carrot curls and orange zest. Serve immediately or cover and store in refrigerator for up to 3 days. Serve with pita chips, if desired.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 6g
- Protein: 1g