Butternut Squash Spread

This smooth spread lives up to its name with a buttery, nutty taste. Try it with crispy accompaniments such as crackers or tortilla chips, as well as softer ones like pita wedges or baguette slices.

butternut squash spread

11/2 cups  peeled butternut squash, cut into  1/2-inch cubes

1 teaspoon olive oil

1/2 cup diced  onion

3 cloves garlic,  minced

1/8  teaspoon chili powder

11/2 teaspoon fresh  sage, chopped

1/4 teaspoon each  salt and pepper

1/4 cup tomato paste

1 tablespoon unsalted pumpkin seeds, shelled and toasted

Place squash  in medium pot,  barely cover with water. Bring to boil, cover, reduce heat, simmer 15 minutes or until tender. Drain. Heat oil in large skillet over medium-high heat. Add onion and garlic, sauté  4 minutes or until tender. Add next four ingredients, sauté  2 minutes. Cool. Place squash, onion mixture, and tomato paste  in food processor, process  until smooth. Spoon  into serving dish, sprinkle with seeds.

Variations: For Asian flavours use ginger, curry, and coconut milk instead of the chili powder, sage,  and tomato paste;  for Mexican flavours use lime juice, cumin, paprika, and cilantro instead of the chili powder, sage,  and tomato paste.