Roasted Acorn Squash Spread

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. 

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Roasted Acorn Squash Spread Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 1 acorn squash (cut in half and seeds removed), can also substitute butternut squash
• 1 onion, peeled and sliced
• 1, 15 oz. can chick peas or any other white bean variety, drained and rinsed
• 3 Tbsp flax oil or extra virgin olive oil
• 2 tsp balsamic vinegar
• 1 tsp salt
• pinch pepper

Instructions:

1. Preheat oven to 400°F.
2. Coat each half of the acorn squash with olive oil (about 1 tsp per half) and place cut side down on a parchment paper lined baking sheet. If you are using butternut squash peel, remove seeds, and dice before coating with olive oil and adding to the baking sheet.
3. Add the sliced onion to the baking sheet as well and bake with the squash in oven for 30 min.
4. Once the squash is cooked through and the onions are nice and roasted, removed from oven and let cool for about 10 min,
5. Add cooked squash and onions, along with the rest of the ingredients to a food processor and process until smooth.
6. Serve as a spread on sandwiches or as a dip for homemade crackers, corn tortilla chips, pita chips or even use it as a mix in for pasta or quinoa.