Butternut Squash Spread with Pepitas


  • 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...

View full recipe at My Recipes


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