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.

Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 21%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 5.1g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 74mg
  • Calcium: 15mg

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

Preparation

  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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