Winter Squash Spread

This is the best cold-weather spread imaginable. I love it on muffins, cornbread, or simple morning toast.


2 cups

Ready In:

1 hour



Good For:

Any time


About this Recipe

By: HempNut Cookbook

You will love this tasty spread!



  • 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)
cooking ingredients

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.

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