Respect Butternut Squash Dip With Paprika
Dips are the perfect appetizer, but can also be enjoyed as a dish on it's own if you serve it with veggie sticks, bread, or chips!
People: 1
40 min


90 grams
Butternut Squash
2 tbsp
Canola Oil
0.75 tsp
Cayenne Pepper
0.75 tbsp
2 Clove
1 tbsp
1 tbsp
0.5 tbsp
1 tbsp
90 grams
0.25 tbsp
Smoked Paprika
4 tbsp
Sunflower Seeds
20 ml
Tomato Sauce

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  1. Peel and cut your butternut squash and potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your zucchini so that they all have a similar size and shape.
  3. Finely chop your dill, garlic and parsley.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Butternut Squash and Potatoes, cayenne pepper, paprika and smoked paprika evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add garlic to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  3. Add Dill, Parsley and Sunflower Seeds on top.