1 lb. of squash, seeded and cut into large chunks
2 tbsp. of olive oil
3 tbsp. of finely chopped toasted walnuts
¼ medium onion, finely chopped
⅛ tsp. of ground or freshly grated nutmeg
1 tsp. of dried or freshly chopped mint
½ cup of reduced fat parmesan cheese, grated
Salt and pepper to taste
How to bake squash
Heat the oven to 425F.
Line a baking sheet/dish with parchment or foil.
Place the squash on the baking sheet. Rub the squash with 1 tablespoon of olive oil.
Bake for 45 minutes or until tender and fully cooked.
Remove from the oven and let the squash rest for 10 minutes.
Peel and discard the skin from squash.
Mash the squash with masher or fork. Set aside.
How to make spread
In a large skillet, sauté the onion in olive oil over medium-low heat. Add salt, pepper, and cook the onion until tender/lightly caramelized. Remove from heat.
Combine onion, squash, cheese, and the remaining ingredients together. Blend until smooth. Add salt and pepper to taste.