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.
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...
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.