Always looking for another way to use sunny butternut squash, it occurred to me that it would be delicious in a hummus style creamy dip that could be served at room temperature spread over pitas and drizzled with olive oil and toasted pumpkin seeds.  I’ve enjoyed it so far as a spread but also as an impromptu pasta sauce and thinned down into a quick soup.  It could take a sweet dessert like route as well as a pudding with some more creamy yogurt whisked in or folded with some freshly whipped cream or coconut cream.

Butternut Squash Almond Butter Spread
Makes 3 cups

1 large butternut squash, peeled and cubed
3 tblsp. extra virgin olive oil
1 tsp. cinnamon
1/2 tsp. sea salt
1/3 c. unsalted almond butter
1/3 c. Greek yogurt
6 dates, soaked in hot water, drained and reserved

Preheat the oven to 350F.  Toss the cubed butternut squash with the extra virgin olive oil, cinnamon, and salt.  Spread on a parchment lined or oiled rimmed cookie sheet and roast for about 60 minutes.  Cool.

When the butternut squash is cool, combine in a food processor with the almond butter, yogurt, and dates, and process until smooth.

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