Tis the season!
Roasted Butternut Squash Spread
Prep time: 5 minutes Cooking time: 25 minutes
Yield: 2 cups
Preheat oven 425 degrees
1 small butternut squash - halved
1 medium onion, wiped clean, unpeeled
1 Tablespoon chickpea or white miso
Lightly oil sheet pan or line with parchment paper.
Place squash cut side down and whole onion on pan.
Roast until vegetables are soft, browned and sweating.
Remove from oven and let cool.
When cool enough to handle, peel and seed squash.
Peel and quarter onion.
Puree squash, onion and miso in bender or foor processor until smooth.
Serve at room temperature with slices of sprouted grain bread.
Variation: Replace squash with yam, sweet potatoes or carrots to create
different vegetable butters.
Per Tablespoon: 8.4 calories, 0 fat, 0.5 fiber