Equipment
Ingredients
Main
- 910 g winter squash, cut into large pieces
- 45 ml olive oil
- 100 g onion, finely chopped
- 30 g mint, finely chopped
- ½ g nutmeg, freshly grated
- 60 g walnuts, lightly toasted, finely chopped
- 30 g parmesan, grated
- salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 184 kcal
- Protein
- 4 g
- Carbohydrates
- 19 g
- Fat
- 12 g
- Fiber
- 6 g
- Sugar
- 1 g
- Sodium
- 416 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 3 mg
- Potassium
- 571 mg
- Calcium
- 113 mg
- Iron
- 1.8 mg
- Magnesium
- 66 mg
- Phosphorus
- 109 mg
- Zinc
- 0.6 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.05 mg
- Niacin
- 1.1 mg
- Folate
- 36 mcg
- Water
- 110 g
Sources: USDA FoodData Central
Method
Preheat your oven to 220°C (425°F).
Line a baking sheet with foil and apply a thin layer of oil.
Arrange squash pieces on the sheet and toss with 15ml of olive oil.
Roast the squash for 40 to 60 minutes at 220°C (425°F) until tender, turning pieces every 15 minutes.
Remove squash from the oven and allow to cool until safe to handle.
Peel the skin from the roasted squash and place the flesh into a food processor.
Process the squash until the texture is completely smooth.
Heat 15ml of olive oil in a skillet over medium heat, then add onions and a pinch of salt.
Lower heat to medium-low and cook onions for 20 minutes, stirring occasionally.
Combine the squash puree, caramelized onions, remaining 15ml of olive oil, mint, nutmeg, walnuts, and Parmesan in a bowl.
Stir well and add salt and pepper to reach desired seasoning level.
Chef's Notes
- For the deepest flavor, use a variety of winter squash like butternut, acorn, or kabocha. Roasting them until deeply caramelized will enhance sweetness and reduce moisture.
- Don't rush the onion caramelization. Low and slow is key to developing complex, sweet flavors without bitterness. If they start to brown too quickly, add a tablespoon of water and reduce the heat further.
- Toast the walnuts lightly in a dry skillet or in the oven for a few minutes until fragrant. This significantly enhances their nutty flavor and texture.
- Adjust the amount of mint to your preference. It adds a bright, fresh counterpoint to the rich squash and nuts.
- Taste and season generously at the end. The salt and pepper are crucial for balancing the sweetness of the squash and onions.
Storage
Refrigerator: 3 days — Keep in an airtight container.
Freezer: 1 month — Thaw in refrigerator; texture may become slightly softer.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Spread is too thin or watery
Cause: Squash has high water content or was under-roasted
Fix: Place the spread in a skillet over medium heat and stir until excess moisture evaporates
Prevention: Roast squash until deeply tender and some moisture has evaporated
Cultural Context
While this specific spread is a modern adaptation, it draws inspiration from the rich tradition of preserving and utilizing seasonal produce in American cuisine. Winter squash, a staple of North American agriculture, has been a versatile ingredient for centuries, used in both sweet and savory dishes. This spread highlights the earthy flavors of the squash, complemented by classic American pantry staples like walnuts and onions.
