This umami filled, no oil, spread will rival avocado on toast any day. It tastes indulgent and it is anything but. It is ridiculously simple and quick to make.
It does require that you have roasted butternut squash on hand and you can prepare that ahead of time and keep it in the refrigerator. And roasting any squash is easy too. See directions below.
This recipe makes enough for at least four pieces of toast … and these were laden!
- 1/4 roasted butternut squash (also you could used canned pumpkin), skin on, chopped and mashed
- 1 Tablespoon tahini
- pinch of salt (if you have seaweed salt, then use that, or a bit of gomasio)
- 1/4 teaspoon dulse or seaweed flakes (optional)
- 1/4 tsp turmeric (optional and will make the squash a bit more yellow than orange)
- large pinch of nutritional yeast
- juice of half a lemon
- fresh pepper
- fresh or dried dill for sprinkling
Roasting butternut squash (or any pumpkin) is incredibly easy: wash, wrap in aluminium foil, heat oven to 220C and pop into the oven for 30-40 minutes, depending on the size of the squash/pumpkin. You will know it is cooked when you can easily insert a knife through to the middle. Take out of the oven, top and tail it, cut and scoop out the seeds (you can then toast those if you fancy). Done.
For the spread, mix all the ingredients, except for the dill, into the squash mash. Sprinkle dill on top of each slice of toast or in the bowl. Done!
Serve on bread, toast or crackers.
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