Festive Butternut Squash Dip
Per serving: 60 calories, 4.5 g fat, 2 g protein, 3 g carbohydrate, 1 g fiber, 100 mg sodium
  • 1 (8 ounce) package Neufchatel cream cheese, softened
  • 3/4 cup cooked butternut squash
  • 2 Tbsp. taco seasoning mix
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  1. In a mixing bowl, beat cream cheese, until smooth. Slowly beat in squash and taco seasoning until thoroughly blended. Stir in peppers. Cover and refrigerate until served.
  2. *To cook squash: cut in half, lengthwise then using a strong spoon, scoop out seeds. To bake: add about a cup of water to 13×9 inch baking dish; place squash in dish, cut-side down. Cover. Bake at 425 degrees for 40 min or until tender. To microwave: place squash, cut-side down, on a microwave safe plate. Microwave 10 minutes or until soft. Scoop out the cooked squash and mash.