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Squash & Walnut Spread

Squash and Walnut Spread recipe

I find cooking a great way to relax, and I love to try new recipes. My bookshelves at home are crammed with more than 200 cookbooks, though these days I often prop my iPad on the counter and cook from a recipe I’ve found online. This delicious spread, adapted from a New York Times recipe, is the perfect accompaniment to the Artisan Crackers or Two-Ingredient Skinny B Crackers. It also makes a great dip for raw vegetables or a flavourful filling for sandwiches.

"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 lb (900 g) winter squash, such as butternut, cut into large pieces and seeds removed
  • 3 Tbsp (45 mL) olive oil, divided into thirds
  • ½ medium onion, finely chopped
  • Salt
  • 2 Tbsp (30 mL) finely chopped fresh mint
  • Pinch (0.5 mL) freshly grated nutmeg
  • ¼ cup (60 mL) finely chopped walnuts, lightly toasted
  • 1/3 cup (80 mL) grated Parmesan cheese
  • 2 Tbsp (30 mL/28 g) Skinny B cereal
  • Freshly ground black pepper Whole walnuts, for garnish
  • Sprigs of parsley, for garnish
  1. Heat the oven to 425F (220C). Line a baking sheet with aluminum foil and lightly oil the foil.
  2. Arrange the squash in a single layer on the baking sheet and rub or toss with 1 Tbsp (15 mL) olive oil. Bake, turning with tongs every 15 minutes, until tender, 40 to 60 minutes. Remove from the oven and to allow cool.
  3. Peel the squash and place the flesh in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth. Set aside, still in the food processor.
  4. Heat 1 Tbsp (15 mL) olive oil in a large heavy skillet on medium heat. Add the onions and a generous pinch of salt and reduce the heat to medium-low. Cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash.
  5. To the food processor, add the mint, nutmeg, walnuts, Parmesan, Skinny B cereal and the remaining 1 Tbsp (15 mL) olive oil. Pulse until smooth and well combined. Season to taste with salt and pepper. Spoon into a serving dish and garnish with whole walnuts and sprigs of parsley. Leftovers will keep refrigerated in an airtight container for several days.

Nutrition Facts for Squash and Walnut Spread

This rich and creamy spread is high in beta carotene and low in fat. NUTRITION FACTS: PER 26 G SERVING (1 TBSP). Calories (30) Total Fat (2.5 g) including Omega-3 (95 mg) and Omega-6 (75 mg) Total Carbohydrates (1 g) Dietary Fibre (1 g) Protein (1 g)



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