Squash Butter

Recipe by: The McDougall Newsletter October 2005 Vol. 4 No. 10

My son and I recently had dinner at a wonderful vegan restaurant, Dragonfly, in Columbus, OH. They served a delicious squash butter with bread as an appetizer. This is such a wonderful spread for bread, and you won't believe how easy it is to make!

Preparation Time: 1 minute
Cooking Time: 1 hour
Servings: variable

1 butternut squash
1/8 cup vegetable broth
freshly ground pepper

Preheat oven to 350 degrees.

Prick the squash several times with a fork, then place in the oven, either directly on the rack or on a baking sheet. Bake until tender when pierced with a fork, about 1 hour. (It will start looking a bit shriveled at this point.) Remove from oven and let cool. Cut in half and remove the seeds and stringy portion. Scoop out the flesh from the squash into a food processor, discarding the skin.  Add 1/8 cup of vegetable broth and process until very smooth. Add freshly ground pepper to taste and a bit of salt, if desired. Serve warm or chill until serving time.

Hints: These variations make this simple spread into uniquely favored purees.

1) Add teaspoon, or more, of ground nutmeg.
2) Add teaspoon, or more, of crushed red pepper flakes. (This may also be added along with the nutmeg, if desired.)
3) Add 3 tablespoons of white miso and 3 tablespoons of tahini.

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