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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