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
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 ¼ teaspoon, or more, of ground nutmeg.
2) Add ¼ 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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