This spread is simple, satisfying and gorgeous. Lovely to spread on any kind of bread or cracker, though left to my own devices, I am happy with a small bowl and spoon. Yum. Keep fresh in a tightly sealed container for up to 4 days in the fridge or for up to a month in the freezer. For an innovative use of leftovers, add 1 cup of vegetable broth or stock to 1 cup of this recipe, mix well, and warm for a serving of smooth soup.

Yields: 4 cups

INGREDIENTS:

1 large winter squash, such as Kabocha, Blue Hubbard, Red Kuri, or Butter Nut (about 6 cups of cubes)
2 tablespoons olive oil
1 clove garlic
1 teaspoon finely grated ginger
1-2 tablespoons fresh thyme leaves
1 teaspoon fresh rosemary
sea salt and fresh ground black pepper

PROCEDURE:

Scrub the squash. It is easier to peel after cooking so leave the skin on.
Cut in half and scoop out the seeds with a spoon. Cut into 1-inch wedges or cubes. Place in a medium-large saucepan and cover with filtered water by 2 inches. Bring to a boil over high heat and reduce to simmer for 6-9 minutes or until tender and easily pierced with a fork.
Drain (reserve the liquid for other uses such as making a vegetable stock or at least watering houseplants!) and let cool.
Cut away the skin with a paring knife.
Place in a food processor with olive oil, garlic, ginger, and thyme.
Blend until very smooth. Season to taste with sea salt and pepper.

SERVICE

Serve with crackers, crisps, or simply eat with a spoon!

LEFTOVER STORAGE

store in a sealed container in the fridge for up to 4 days.