Equipment
- Oven
Ingredients
- 1 medium red kuri squash, acorn or butternut squash also work well
- 6 oz soft dairy-free cheese, ricotta, goat cheese, feta, or boursin
- 2 tbsp maple syrup, or hot honey
- ½ tsp red pepper flakes, if using maple syrup
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 tbsp roasted pepitas
Method
- Preheat oven to 450.
- Slice the squash in half and remove seeds. Season with salt and pepper, and brush with a little oil if desired (optional, if oil-free).
- Place cut side down and transfer to the oven. Bake for 30 minutes or until very tender. Remove and let cool.
- Once the squash is cool enough to handle. Scoop out 2 cups of the flesh and place in a blender.
- Add in the cheese, honey or maple syrup, red pepper flakes, salt, and garlic. Puree until smooth and creamy. Season to taste.
- Serve chilled, topped with an extra drizzle of hot honey or maple syrup with pepper flakes, a sprinkle of flaky sea salt and roasted pepitas. Fresh veggies and crackers are great for dipping!
Nutrition
Serving 1servingCalories 109kcalCarbohydrates 19gProtein 4gFat 3gSaturated Fat 1gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gCholesterol 7mgSodium 185mgPotassium 647mgFiber 3gSugar 7gVitamin A 2443IUVitamin C 21mgCalcium 112mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
