Description
A healthier twist on classic ranch dressing, combining the creamy texture of roasted butternut squash with tangy buttermilk and fresh herbs for a flavorful and versatile condiment.
Ingredients
Scale
- 1 cup butternut squash, peeled, cubed, and roasted
- 1/2 cup buttermilk
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil (optional, for roasting)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- In a blender or food processor, combine roasted squash, buttermilk, Greek yogurt, garlic powder, onion powder, lemon juice, parsley, and dill.
- Blend until smooth. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Transfer dressing to a jar or container and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Notes
[‘Roasting the squash enhances its natural sweetness and flavor.’, ‘Use fresh herbs for the best taste.’, ‘Chill the dressing for at least 30 minutes to allow the flavors to meld.’, ‘For a thinner consistency, add a splash of buttermilk.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 2
- Sodium: 80
- Fat: 1.5
- Saturated Fat: 0.5
- Carbohydrates: 5
- Fiber: 1
- Protein: 2
Keywords: butternut squash, ranch dressing, healthy dressing, creamy dressing, salad dressing, dip, roasted squash, healthy recipe