Cropedia:Carrot and Winter Squash Dip

Carrot and Winter Squash Dip - Vegan

'*' These items can be purchased from the UBC Farm or LFS Orchard Garden

This recipe makes about ½ cup dip. For larger parties, simply multiply the recipe according to the number of guests.

Ingredients

1 ½ oz. *Carrots, diced small

1 ½ oz. *Winter squash, diced small

½ oz. Yellow onions, diced small

1 Tbsp. Olive oil

½ tsp. Cumin, powder

½ tsp. Coriander, powder

½ tsp. Lemon juice

½ tsp. *Garlic, chopped fine

Method

- Preheat oven to 375F.

- In a roasting pan, toss the carrots, winter squash, onions and olive oil. Roast in oven until tender all the way through, about 20 minutes. Remove from oven and allow to cool slightly.

- Place into a food processor with the spices, garlic and lemon juice. Puree until smooth.

- Serve with fresh bread or crackers.

Nutritional Analysis- Diet Analysis Plus By: Sophia Baker-French, BSc

1 Serving= 2.18 oz. of dip (61.76 g)

ENERGY

Kilocalories 86.54 kcal

Protein 0.8 g

Carbohydrate 5.91 g

Fat, Total 7.03 g

FAT

Saturated Fat 0.96 g

Monounsaturated Fat 4.99 g

Polyunsaturated Fat 0.76 g

Trans Fatty Acid 0 g

Cholesterol 0 mg

ESSENTIAL FATTY ACIDS

Omega-6 Linoleic 0.7 g

Omega-3 Linolenic 0.06 g

CARBOHYDRATES

Dietary Fiber, Total 1.48 g

Sugar, Total 1.83 g

OTHER

Weight 61.76 g

Water 0.05 L

Alcohol 0 g

VITAMINS

Thiamin 0.03 mg

Riboflavin 0.03 mg

Niacin 0.35 mg

Vitamin B6 0.1 mg

Vitamin B12 0 µg

Folate (DFE) 10.73 µg

Vitamin C 5.85 mg

Vitamin D (ug) 0 µg

Vitamin A (RAE) 192.01 µg

Vitamin A (IU) 3,848.72 IU

alpha-tocopherol (Vit E) 1.14 mg

MINERALS

Calcium 27.47 mg

Iron 0.36 mg

Magnesium 8.42 mg

Potassium 181.07 mg

Zinc 0.14 mg

Sodium 17.74 mg