Pumpkin Spread
10 min
25 min
Easy
4 servings
WWYD if you have one last pumpkin dwelling in your pantry? It’s a no-brainer: spread it on your toast. Cook, blend, and mix it with homemade cream cheese. Ready in 30 mins!
Nutrition information per 1 serving
- 114 kcal
- 3 g protein
- 5 g fat
- 16 g carbohydrates
Ingredients
4 servings
Tags
Instructions
1
Place cubed squash in a pot. Add enough salted water to cover.
2
Cover with a lid and bring to a boil. Reduce heat to medium and cook for 20–25 mins until done.
3
Drain the squash. Place in a food processor. Add cream cheese and blend until smooth.
4
Season with salt, pepper, and thyme. Blend again.
5
Serve with wholemeal bread.
Author of this recipe
The Mandimu team
The Mandimu team
Learn more about recipe books www.jimezdrave.cz
We create healthy and easy recipes for the whole family
Share your tips and feedback with others
Delicious paste. For pancakes and bread.
Automatic translation from Polish
Excellent, for a lighter version I added semi-fat cottage cheese. Hokkaido pumpkin baked in the oven can also be used.
Automatic translation from Czech
excellent spread, the best tasting hoooood chilled
Automatic translation from Czech