Photo: Wesual Click
Butternut & hazelnut dip with olive oil crispbread
11 ingredients
Serves 6
openrecipes
This nutty, squash dip with homemade crispbread makes for a vibrant starter - from London restaurant Galoupet
Estimated Nutrition (whole recipe, rough)
684
Calories
23g
Protein
22g
Fat
96g
Carbs
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Mandarin | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 600g butternut squash , peeled and cut into small dice
- ½ mandarin , juiced
- 25g Parmesan , finely grated
- 20g blanched hazelnuts , halved, peeled and toasted
- baby beetroot leaves, or other baby leaves, to garnish
- 200g plain flour
- 1 tsp baking powder
- sea salt
- ½ tsp smoked paprika
- olive oil , for brushing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes