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.
Cooking Light SEPTEMBER 2007
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.
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