Squash can be utilized in many ways. For this recipe, I took roasted butternut squash and garlic and blended them together to create a simple, nutritious, and delicious spread. The ingredients and process are minimal, but the end result is quite robust. The squash is simply served-spread on toasted whole grain nut and seed bread, garnished with chives or pomegranate seeds. Use it as a dip with baked whole grain or corn tortilla chips and vegetables or in place of mayo or hummus on your next sandwich.
Roasted Garlic and Butternut Squash Spread
- 1 small butternut squash- sliced in half lengthwise, seeded
- 1 whole clove of garlic
- 3 tbsps extra virgin olive oil
- 1 tsp pimenton (smoked Spanish paprika)
- ¼ cup tahini
- Pinch of salt
- Freshly ground white pepper
Garnishes
- Pomegranate seeds
- Chives, thinly sliced
Preheat oven to 400°. Cut 1 inch off the top of the head of garlic. Place garlic on unbleached parchment paper and drizzle with 1 tbsp of olive oil. Tightly wrap garlic in parchment paper and foil.
Place squash on a baking sheet lined with parchment paper. Rub squash with 2 tbsps olive oil, and season with a pinch of salt and pepper.
Set garlic on oven rack and roast squash and garlic for 45 minutes to an hour until squash is tender and brown and garlic is soft. Let cool.
Scrape the meat of the roasted squash into a food processor, leaving the skin. Squeeze garlic cloves from their skins and add to the squash. Add tahini and pimenton to the food processor. Puree until smooth, thinning out with a little bit of water if needed. Spoon onto toasted nut and seed bread, I am partial to Eli's Health Bread or Ezekiel sprouted grain bread, top with pomegranate seeds or fresh chives.
