Butternut Squash Spread with Pepitas

Name: Butternut Squash Spread with Pepitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 355 milliliters (1/2-inch) cubed peeled butternut squash (about 1 pound); 2 Tbsps unsalted pumpkinseed kernels, toasted; 2 teaspoons chopped fresh sage; 2 garlic cloves, minced; 1 teaspoon olive oil; 118 milliliters diced onion; 1 Dash crushed red pepper; 0 teaspoons salt; 59 milliliters chopped sun-dried tomatoes, packed without oil

Need If you have pepper, salt, pumpkinseed kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Squash

Water

Equipment you will use

Sauce Pan

Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add onion to pan; saut 4 minutes or until tender.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add sage and next 4 ingredients (through red pepper); saut 2 minutes. Cool.

Ingredients you will need

Red Pepper

Sage

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

Ingredients you will need

Sun Dried Tomatoes