Butternut Squash Spread with Pepitas
Ingredients
- Dash of crushed red pepper
- 1 ½ cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
- 1 ½ teaspoons chopped fresh sage
- 1/8 teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 garlic cloves, minced
- ½ cup diced onion
- + 4 more ingredients
-
- ¼ cup chopped sun-dried tomatoes, packed without oil
- Cooking spray
- 2 tablespoons unsalted pumpkinseed kernels, toasted
- 1 teaspoon olive oil
Place butternut squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, 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; sauté 4 minutes or until te...
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