Guest guest Posted May 25, 2001 Report Share Posted May 25, 2001 Vegetarian, Diabetic, Low-Fat Roast Vegetable Spread 3 cs. butternut squash peeled and diced large 1 c. onions, large dice 1 c carrots, peeled, large dice 1 tbsp. olive oil salt to taste pepper to taste 1/3 c. almonds, sliced 1/4 c water Toss vegetables with olive oil and season to taste with salt and pepper. Place on baking sheet and roast in preheated 400F oven 25 to 30 minutes or until carrots and squash are tender. Add almonds to last 3 minutes of cooking time to toast. Deglaze with water. Cool, purée in food processor and season to taste. Serve with crostini, flatbread or other bread of choice. Makes 12 servings. Calories...50...Fat...3 g...Protein...1 g...Carbs...5 g... Sodium...5 mg...Fiber...1 g. Exchanges...1/2 veggie...1/2 fat. Quote Link to comment Share on other sites More sharing options...
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