Butternut Squash Spread with Pepitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spread is great with Garlic Pita Chips. Add a few tablespoons of water when pureeing the squash mixture to achieve a creamy consistency, if necessary. Ingredients:
1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound) |
1 teaspoon olive oil |
cooking spray |
1/2 cup diced onion |
1 1/2 teaspoons chopped fresh sage |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
dash of crushed red pepper |
1/4 cup chopped sun-dried tomatoes, packed without oil |
2 tablespoons unsalted pumpkinseed kernels, toasted |
Directions:
1. Place butternut squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add sage and next 4 ingredients (through red pepper); sauté 2 minutes. Cool.
3. Place squash, onion mixture, and sun-dried tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.
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