Pumpkin Cream Cheese

 

I found this recipe on another blog..link is below.

I decided to use butternut squash instead of pumpkin..we

 have an abundance of these from our garden.

First I used a melon ball scoop to remove seeds. It has sharp

edges and really makes the job easy.

 

 

I added about 1/2 inch water to pan..cooked

about 10 minutes...look at that deep orange color..there

are tons of vitamins..1 cup has 150% of vitamin A of the daily

recommended amount and 63 calories and here's the link to learn more.

http://voices.yahoo.com/butternut-squash-low-fat-rich-vitamin-a-419119.html?cat=22 

and best of all I know where it came from...grown without the use of pesticides.

 

Put all ingredients in a bowl and mix...I love nutmeg, which

was not in the recipe, so I added a pinch.

 

This is really a quick recipe..less than 15 minutes..

less if you use canned pumpkin... and

you have almost a cup of homemade Pumpkin

Cheese Spread..It's so good I am going to double

the recipe next time.

Butternut squash can be substituted in any recipe that

has pumpkin as an ingredient.

My daughter makes this and serves as a dip with

ginger snap cookies..yummy..she is such a great cook.

 

So here's the recipe and the link to the blog...

 

                                                  Pumpkin Spice Cream Cheese Spread

                                                 4 oz. cream cheese, softened
                                                 3 tablespoons brown sugar
                                                 2 tablespoons pure maple syrup
                                                 1/4 cup canned pumpkin
                                                 1/2 teaspoon pumpkin pie spice
                                                 1/4 teaspoon cinnamon
                                                 1/4 teaspoon vanilla extract

                            1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
                            2. Add pumpkin, spices and vanilla and beat til smooth.
                            3. Refrigerate for at least an hour.
                            4. Enjoy!

http://www.theoldcupboarddoorblog.com/