Butternut Squash Spread with Pepitas

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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 26
Caloriesfromfat 21 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 5.1 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 74 mg
Calcium 15 mg


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


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.

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.

Place squash, onion mixture, and sun-dried tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.

Peter Berley,

The Flexitarian Table: Inspired Flexible Meals for Meat Lovers, Vegetarians and Everyone in Between,

Cooking Light

September 2007
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