easy butternut squash & goat cheese spread.

after having looked at the word ‘squash’ for the last 10 minutes…..whoa. that’s a weird one.

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oh, you butternut squash and your versatile ways.

i love eating all kinds of squash during the fall - in sooo many forms! you can roast a whole butternut squash and continue to use it in all kinds of different recipes all week long.

this week on the squash-for-dinner front: pete and i had stuffed acorn squash with arugula, sausage & goat cheese one night, butternut squash in a big salad the next night, spaghetti squash with pesto the next night, and spaghetti squash crisped up with pulled pork, corn & salsa the next night.

and the shirt i’m wearing right now is squash colored. I AM SQUASH.

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this dip/spread is so simple and you only really need 2 or 3 ingredients, but you can spruce it up with some other fun stuff like lemon, green onion, sunflower seeds or pepitas for texture!

if you prefer feta cheese over goat cheese, that would be a great substitute.

serving this warm and fresh on toasty bread is quite cozy & delightful. it also goes great with different veggies for dipping!

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Easy Butternut Squash & Goat Cheese Spread

Yields 2-3 cups

Total Time: 45 minutes, Active Time: 15 minutes


  • 1/2 a medium/large butternut squash, seeded and roasted

  • 5 oz. soft goat cheese

  • 1/2 tsp. sea salt

  • lemon juice or 1 tsp. white vinegar (optional, for acidity)

  • green onion (optional topping)

  • pepitas (optional topping)

  • sunflower seeds (optional topping)


To roast the squash, preheat oven to 425 degrees F. Carefully cut the squash in half lengthwise and remove all the seeds. Lightly oil the skin of the squash and poke all over with a fork. Place in a rimmed baking pan skin side up and fill the pan with a little bit of water to create steam and prevent the bottom of the squash from burning. Roast for about 30 minutes, until the squash is fork tender.

Allow the squash to cool for a few minutes and scoop the flesh out of the skin and into a large food processor. Pulse until smooth. Add about 1/4 cup of water to help smooth it out if necessary. Half of a butternut squash will yield about 2 cups of squash purée.

Add the softened goat cheese and salt to the food processor and run/pulse until very smooth.

If you’d like your dip/spread to taste a little more bright, add a squeeze of lemon or a teaspoon or vinegar to wake it up.

Serve warm with toasted baguette, pita or bread of choice & vegetables! Store in an airtight container in the fridge for up to 2 weeks.

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i am one with the squash.

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roasted red pepper cashew sauce.

this is pete's brother phil's fabulous red pepper sauce recipe! 

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brother phil's got all the sauce knowledge on lock. he's also the one who first introduced me to chimichurri, which i love so much. both sauces are vegan and versatile and fantastic. 

this red pepper cashew sauce is delicious. it's similar to the texture of hummus and has SO much flavor. it can be enjoyed with veggies for dipping, on meats, in tacos, on sandwiches, noodles, etc etc etc! 

phil says you could also use walnuts, but i prefer cashews in this!

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Roasted Red Pepper Cashew Sauce

Yields 2 cups of sauce

Time: 20 minutes


  • (1) 12 oz. jar roasted red peppers, well drained
  • 2 garlic cloves
  • 1 1/2 cups cashews, roasted until fragrant
  • 2 TB red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 3/4 tsp. salt
  • 2 TB. Sriracha
  • 1/4 tsp. black pepper


Preheat oven to 425 degrees F. Spread the cashews on a baking sheet and roast in the oven for 5-10 minutes, until warm and fragrant.

In a large food processor, add the drained red peppers, garlic cloves, and olive oil. Process until smooth. Add the warm cashews and process. Add red wine vinegar, salt, pepper and sriracha to the food processor and run until very smooth. 

The sauce should be the consistency of hummus. If it's too thick, add a drizzle of olive oil and pulse. Salt to taste. 

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