Holiday Butternut Squash Spread
Ok, ok I know the PS (that's code for pumpkin spice, if ya don't know) trend can be a bit of an eye roll, but liiiike, it's sometimes too good to pass up. And if you're like me and always keep a jar of pumpkin pie spice in your cupboard, you're always a dash away from turning almost anything into PS-something.
I had a leftover half of a butternut squash I had roasted, and something was calling me to make it into a dip or spread. So I did, and lemme tell ya, it is BOMB. Like, I actually put it in a jar and put it in my purse with some crackers and snacked on it all day! It's creamy and sweet, with a hint of savory & spice. I absolutely loved it with my salty rosemary crackers, but it would be amazing with apple slices, ginger cookies, or even just on toast. Warning: it's addictive! But never fear, of course it's vegan, gluten & refined sugar free. I even fed it to my baby and she loved it!
Ingredients
1/2 roasted butternut squash
2 Tbsp maple syrup
1 Tbsp coconut cream (skimmed from the top of a can of coconut milk)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp pumpkin pie spice. Cinnamon could work too:)
A dash of ground sage
A dash of cayenne pepper
Blend all ingredients together until smooth.
Serve in a small bowl, topped with pomegranate seeds.
xx
Katie
