Libyan Pumpkin Dip
Ingredients
Instructions
- Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
- Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
- Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
- Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.
Nutrition & Diet Analysis (per serving)
320
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).