Yield
1 1/2 cups (serving size: 2 tablespoons)

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.

How to Make It

Step 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.

Step 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.

Step 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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