Curry Roasted Butternut Squash and Apple Dip

Ingredients

• 3 cups (340 grams) butternut squash (peeled and diced into 1 inch cubes)
• 2 pounds sweet red apples peeled and cut into 1 inch cubes
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon mild curry powder
• 1 cup cannellini beans
• 1/2 cup lite coconut milk

Instructions

1. 1

   Preheat oven to 425°F/220°C.

2. 2

   Spread the butternut squash and apples onto a onto a baking sheet. Drizzle with oil, salt, pepper and curry powder and mix well.

3. 3

   Roast for 20 minutes until the squash is tender. Remove from the oven and allow to cool for 10 minutes.Add the butternut squash, apples and beans to a food processor. Pulse until they are chopped. With the processor running, drizzle in the coconut milk until the mix is smooth.