Butternut Squash Spread with Pepitas

By Demi

Ingredients

• 1 1/2 cups cubed peeled butternut squash
• 1 tsp olive oil
• cooking spray
• 1/2 cup diced onion
• 1 1/2 tsp chopped fresh sage
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 garlic cloves, minced
• dash crushed red pepper
• 1/4 cup chopped sundried tomatoes
• 2 tbsp unsalted pumpkin seeds, toasted

Preparation

Step 1

Place butternut squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil, reduce heat, cover, and cook 15 minutes or until tender. Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.

Place squash, onion mixture, and sundried tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkin seeds.