Squash & Walnut Spread

This delicious spread, adapted from a New York Times recipe, is the perfect accompaniment to the Artisan Crackers or Two Ingredient Natural Superseed Blend Crackers. It also makes an excellent dip for raw vegetables or a flavourful filling for sandwiches.

This rich and creamy spread is rich in beta carotene and low in fat, it makes for the perfect appetizer or snack




🧅 2 lbs winter squash, such as butternut, remove seeds and cut into large pieces

🧅 3 Tbsp olive oil, divided into thirds

🧅 ½ medium onion, finely chopped

🧅 2 Tbsp finely chopped fresh mint

🧅 Pinch freshly grated nutmeg

🧅 ¼ cup finely chopped walnuts, lightly toasted

🧅 1/3 cup grated parmesan cheese (or YamChops raw hemp "parmesan")

🧅 2 Tbsp Holy Crap Natural Superseed Blend

🧅 Freshly ground black pepper and salt, to taste



▶︎ Heat the oven to 425°F Line a baking sheet with lightly oiled aluminum foil.

▶︎ Toss squash with 1 Tbsp olive oil.  Arrange the squash in a single layer on the baking sheet. Bake, turning with tongs every 15 minutes, until tender, 40 to 60 minutes total. Remove from the oven and to allow cool.

▶︎ 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.

▶︎ Heat 1 Tbsp 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.

▶︎ To the food processor, add mint, nutmeg, walnuts, parmesan, Natural Superseed Blend cereal, and the remaining 1 Tbsp 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.