I’ve been obsessed with butternuts lately. I most often turn them into a hearty, creamy soup, but the other day, I got the idea of making a spread. I served it with some home made tortilla chips. This is great for entertaining.
By Tamara Novakoviç

Roasted butternut squash spread

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Author: Tamara Novakovic
Total Time: 20 mins

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Ingredients

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17.6 oz (500 g) butternut squash
8.8 oz (250 g) cream cheese
salt
powdered chili
pumpkin oil
olive oil

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Instructions

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.
Preheat oven to 356 F. Bake until butternut softens. Using blender, puree the squash. Combine it with cream cheese. Adjust seasoning.
Serve sprinkled with some pumpkin oil and tortilla chips.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Appetizer

NØRTH - Scandinavianish Cooking by Kalle Bergman

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About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.