Hard Squash Spread Recipe

Name: Hard Squash Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs raw winter squash (pumpkin, delicata, kabocha, butternut); 2 tablespoons extra virgin olive oil; 1 cup extra virgin olive oil; 2 heads garlic, separated into cloves and peeled (about 1?2 cup cloves); 2 -3 serrano peppers, sliced in half, stems and seeds removed; 4 -6 tablespoons tahini; 3 -4 tablespoons lemon juice; salt; ground black pepper; plain yogurt (to garnish) (optional); roasted pumpkin seeds (to garnish) (optional); cilantro leaf (to garnish) (optional)

Servings: persons

2 lbs raw winter squash (pumpkin, delicata, kabocha, butternut)
2 tablespoons extra virgin olive oil
1 cup extra virgin olive oil
2 heads garlic, separated into cloves and peeled (about 1?2 cup cloves)
2 -3 serrano peppers, sliced in half, stems and seeds removed
4 -6 tablespoons tahini
3 -4 tablespoons lemon juice
salt
ground black pepper
plain yogurt (to garnish) (optional)
roasted pumpkin seeds (to garnish) (optional)
cilantro leaf (to garnish) (optional)

1
Remove seeds, strings and pith from squash.
2
Cut into a few large chunks, rub with 2 tbsp oil and sprinkle generously with salt.
3
Roast, cut sides down, in preheated 350F oven until very soft, about 1 hour.
4
Meanwhile, place 1 cup oil, garlic cloves, and serranos in a small pot.
5
Poach over very low heat until completely soft and the garlic is lightly golden brown, 30-40 minutes.
6
Allow roasted squash to cool slightly, then scrape flesh away from skin and place in food processor.
7
Add oil, garlic, serranos, tahini, and lemon juice.
8
Puree until very smooth.
9
Season with salt and pepper to taste.
10
If too thick, add water, 1 tbsp at a time, up to 8 tbsp, until the desired consistency is reached.
11
Chill at least 3 hours before serving.
12
Store in an airtight container in the refrigerator (press a piece of plastic wrap on the surface for maximum protection) up to 1 week.
13
(I haven't tried, but this should also freeze fairly well.
14
).
15
Garnish each cup of spread with 2 tbsp yogurt, 1/4 c pumpkin seeds, and/or a sprinkling of chopped cilantro.
16
Serve with crusty bread, warm pita, or crackers.

1230

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs raw winter squash (pumpkin, delicata, kabocha, butternut), 2 tablespoons extra virgin olive oil, 1 cup extra virgin olive oil, 2 heads garlic, separated into cloves and peeled (about 1?2 cup cloves), and more.

Yes, Hard Squash Spread falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hard Squash Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions