Roasted butternut squash spread
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
  • 17.6 oz (500 g) butternut squash
  • 8.8 oz (250 g) cream cheese
  • salt
  • powdered chili
  • pumpkin oil
  • olive oil
  1. Peel butternut squash and cut into pieces. Sprinkle them with salt, chili and olive oil and arrange onto a baking tray lined with parchment paper.
  2. Preheat oven to 356 F. Bake until butternut softens. Using blender, puree the squash. Combine it with cream cheese. Adjust seasoning.
  3. Serve sprinkled with some pumpkin oil and tortilla chips.
Recipe by Honest Cooking by Mercato Fabbrica at