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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
40 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 6g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%