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Squash and Walnut Spread

Roasted Squash and Walnut spread recipe

This delicious Roasted Squash and Walnut spread recipe made with Skinny B cereal was adapted from a NYT recipe. It's the perfect accompaniment to our Skinny B cracker recipe.

"This rich and creamy spread is rich in Beta Carotene and low in fat. Yum!"- Erika Weissenborn B.Sc. FNH, CHN

Makes: 2 cups


  • 2 pounds winter squash, such as butternut, cut into large pieces and seeds removed
  • 3 T. olive oil
  • 1/2 medium onion, finely chopped
  • 2 tablespoons finely chopped fresh mint
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 cup (35 g) lightly toasted walnuts, finely chopped
  • 1/3 cup Parmesan, grated
  • 2 T. Skinny B cereal
  • Salt and freshly ground pepper
  1. Heat the oven to 425 degrees.
  2. Line a baking sheet with foil and oil the foil.
  3. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil.
  4. Place in the oven and bake until tender, 40 to 60 minutes.
  5. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil.
  6. Remove from the oven and allow cool, then peeling and placing in the bowl of a food processor fitted with the steel blade.
  7. Pulse several times, scrape down the sides of the bowl, then purée until smooth.
  8. Heat 1 T of olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes.
  9. Remove from the heat and add to the squash.
  10. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together.
  11. Season to taste with salt and pepper.
  12. Serve on Skinny B crackers

Nutrition Facts for Squash and Walnut Spread

Nutrition Facts for Squash and Walnut Spread

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