Buttercup Dip ‘n Spread
Buttercup pumpkin/squash is known by many names – Kabocha, Japanese or Kent pumpkin, and Burgess Buttercup. It is easy to grow over summer and it stores for a few months into winter. It is a favourite for people who prefer Low Fodmap foods. This dip is a spicy, smoky, creamy, and Smooth spread for any occasion.
Ingredients
- 700 grams butternut / squash
- 2-3 tbsp lemon / lime juice
- 1 tsp smoked paprika heaped
- ¼ tsp chilli or cayenne powder
- ½ tsp salt optional
- 1 dstsp smooth salt-free peanut butter
Instructions
- Cut the buttercup, and peel if you prefer, (see tips). Steam the buttercup until soft, then transfer into a food processor or bowl.
- Add the lemon juice, paprika, chilli & salt, then whizz or mash into a smooth paste.
- Add peanut butter, and a little more spice or lemon to suit your taste, then whizz.
- Do a final stir with a fork or slim spatula to ensure everything is blended well. Yum!
Tried this recipe?Let us know how it was!