Winter Squash Spread
This is the best cold-weather spread imaginable. I love it on muffins, cornbread, or simple morning toast.
Servings
2 cups
Ready In:
1 hour
Calories:
?
Good For:
Any time
Ingredients
- 2 cups diced winter squash, peeled and seeded (use acorn, butternut, or hokkaido)
- extra-virgin olive oil (or hempseed oil)
- barley malt
- sea salt
- generous pinch of ground cinnamon
- scant pinch of grated nutmeg
- 1/4 cup shelled hempseed (hemp hearts)
Step by Step Instructions
Step 1
Preheat the oven to 350° F and lightly oil a 9 x 13 inch baking dish.
Step 2
Place the squash cubes in a mixing bowl and drizzle generously with the oil and barley malt.
Step 3
Season lightly with the salt, cinnamon and nutmeg. Toss gently to coat.
Step 4
Spread the seasoned squash cubes in the prepared baking dish and cover tightly with foil.
Step 5
Bake 45 to 60 minutes or until the squash is quite soft.
Step 6
Remove from the oven and let cool completely.
Step 7
Place the cooked squash in a food processor and purée until smooth.
Step 8
Transfer to a bowl and fold in the hempseed.