- 5 1/2 oz leftover roasted butternut squash
- 1 tsp harissa paste
- Juice of 1/4 unwaxed lemon
- Pinch of sea salt flakes
- 2 tsp plain soy yogurt
- Add roasted squash, harissa paste, lemon juice, and salt with scant 1/2 cup of cold water to a blender. Or, alternately, blend in a bowl with a hand blender and blitz until smooth.
- Swirl through yogurt and serve as a dip.
Use leftover roasted squash to make this ketchup, which tastes great with Carrot Fries with Cinnamon Salt.
Per serving (serves 2): 41 Calories, 1 g Protein, 10 g Carbohydrates, 2 g Fiber, 150 mg Sodium, ★★★★ Vitamin A, ★★ Vitamin C, ★ Vitamin B6
Give This Great Recipe a Try!
Dip into something new with these Carrot Fries with Cinnamon Salt.