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Butternut Squash Spread with Pepitas

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.

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

Nutrition 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

How to Make It

  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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