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Butternut Squash Spread
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This recipe is from our Winter, 2011, issue of Graze.   Our Local Food Bloggers' Potluck featured a variety of homemade breads, soups and sandwich makings. Blogger Erica Foregger wowed us with this seasonal squash spread, perfect on bread or crackers.
serves 6-8


1 large butternut squash

Fresh thyme sprigs

4 ounces Nordic Creamery Maple Syrup Butter

4 ounces Cream Cheese, softened

1 tablespoon Extra Virgin Olive Oil

Pinch pumpkin pie spice

Pinch nutmeg

Sea salt

Ground black pepper

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Butternut Squash Spread
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 400°. Peel and cube squash into 1 inch pieces. Generously oil, sea salt and pepper the squash and evenly layer in a 9x13 baking dish. Top with a bunch of fresh thyme sprigs. Roast for about 40 minutes. When finished roasting, remove thyme sprigs and let cool for 15 minutes.
  2. Place squash in food processor.  Add maple butter, cream cheese, extra virgin olive oil, 1 teaspoon fresh thyme, pumpkin pie spice and nutmeg. Salt and pepper to taste.
  3. Spread on crackers or use as a sandwich spread. 
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