Roasted butternut squash spread

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


Roasted butternut squash spread
Prep Time
Cook Time
Total Time
Recipe Type: Appetizer
  • 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.

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