Winter comes together with cold, but with parties, and gatherings, and friends and family are coming as well! Among Thanksgiving, Christmas day and New Year’s Eve there are many opportunity to spend the cold days together with the people we love. Just thinking about these moments, I made this simple and tasty butternut squash spread. The sweet taste of butternut squash blends perfectly with the smoked paprika and sour notes of the goat cheese. A pinch of cayenne pepper will give at your dip an edge over, making it unique and warming your heart even more!
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- 1½ lb butternut squash
- 3 shallots
- 2 cloves of garlic
- ½ cup crumbled goat cheese
- 3 tbsp extra virgin olive oil
- 1 tsp double concentrated tomato paste
- 1 tbsp smoked paprika
- 1 pinch cayenne pepper
- 1 tsp poppy seeds
- to taste table salt
FIRST STEPS
First, peel and coarsely chop the garlic and shallots, then pour them in a saucepan and stir-fry with olive oil over medium heat. After 5 minutes, add smoked paprika and cayenne pepper. Continue to cook over medium heat and add the tomato paste diluted in a tablespoon of warm water, then mix, cover the pan with a lid and lower the heat to minimum.
BUTTERNUT SQUASH SPREAD
Meanwhile shallots and garlic are simmering, peel, slice and dice the butternut squash, then pour it in the saucepan, raise the heat and stir-fry. After 5 minutes, lower the flame, add 2 tablespoons of hot water and cover with the lid. Cook over medium-low flame until the butternut squash is soft, then add salt as needed, process with the blender and sift.
BUTTERNUT SQUASH SAUCE
Store the butternut squash spreads covered until it have reached the room temperature, then place into the fridge for at least two hours (the next day will be even better!). Just before serving, combine the spread with the crumbled goat cheese and the poppy seeds. Serve the sauce spread on bread slices or together with crackers and chips.
TAKE A LOOK AT THIS
HOMEMADE ITALIAN FRESH CHEESE “GIUNCATA” ready in a few hours!
PRINTABLE VERSION
- 11/2 lb butternut squash
- 3 shallots
- 2 cloves of garlic
- ½ cup crumbled goat cheese
- 3 tbsp extra virgin olive oil
- 1 tsp double concentrated tomato paste
- 1 tbsp smoked paprika
- 1 pinch cayenne pepper
- 1 tsp poppy seeds
- to taste table salt
- FIRST STEPS
First, peel and coarsely chop the garlic and shallots, then pour them in a saucepan and stir-fry with olive oil over medium heat. After 5 minutes, add smoked paprika and cayenne pepper. Continue to cook over medium heat and add the tomato paste diluted in a tablespoon of warm water, then mix, cover the pan with a lid and lower the heat to minimum. - BUTTERNUT SQUASH SPREAD
Meanwhile shallots and garlic are simmering, peel, slice and dice the butternut squash, then pour it in the saucepan, raise the heat and stir-fry. After 5 minutes, lower the flame, add 2 tablespoons of hot water and cover with the lid. Cook over medium-low flame until the butternut squash is soft, then add salt as needed, process with the blender and sift. - BUTTERNUT SQUASH SAUCE
Store the butternut squash spreads covered until it have reached the room temperature, then place into the fridge for at least two hours (the next day will be even better!). Just before serving, combine the spread with the crumbled goat cheese and the poppy seeds. Serve the sauce spread on bread slices or together with crackers and chips. 
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