You have to try this recipe. It is unbelievably good. I am not kidding, I made this along with homemade cauliflower crackers and I was in heaven, it tasted so amazing! This recipe makes quite a lot, which is good since this spread is so versatile. As mentioned above it is wonderful with homemade cauliflower crackers, but also pairs perfectly with homemade corn tortilla or pita chips (to make: cut oil- and sugar-free corn tortillas or pita bread into triangles and bake 15-20 min 375°F).
But that's not all! You can add it in with pasta or quinoa or even use it as a sandwich spread. Add it to oil- and sugar-free whole grain bread, top with fresh tomatoes, cucumber, and spinach and you have yourself a vitamin packed sandwich that will put those other sandwiches to shame. I prefer this spread when it is warmed or at room temperature, but it can of course be enjoyed chilled. This spread will keep up to a week in the fridge in an air-tight container. Don't forget to bake the seeds that you remove from the squash. Just sprinkle with some salt and bake for about 10-15 min along with the squash and onions.
Roasted Acorn Squash Spread Recipe
vegan, plant-based, gluten-free, refined sugar-free
Amanda Windhof, PhD is an MS lifestyle advocate who wants to ensure a healthy diet is accessible to everyone.