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  • Rhonda Keagy, FNTP

What to do with "This Old Squash"

What to do with that old winter butternut squash that is still in your pantry? It’s loaded with beta carotene, fiber, and phytonutrients your body can use now as you head into the spring season.

Don’t have an old squash? Not to fret - you can use a sweet potato or carrots with this recipe below and they will work just as well.

Ingredients *

2 c chopped raw squash (about the size of one butternut squash) **

½ small chopped garlic clove

¼ t ground cumin

¼ t ground ginger (or fresh grated, if you have it)

1/8 t ground cinnamon

1-2 T of almond butter, cashew butter or tahini (none of these on hand, peanut butter will do fine)

2 t fresh lemon juice

S&P to taste

Pinch of cayenne pepper or dash of hot sauce (if you prefer)


Steam the squash until tender, or boil in a small amount of water, then drain off the water. Put all the ingredients in a food processor or blender and blend until smooth. Add water as needed to make this the desired consistency for a dip or spread of your choice. Makes 1.5 cups.

*Use organic ingredients as much as you possibly can. Want to know why? Just ask me.

**Don’t feel like peeling that butternut, try halving it. Scrap out the seeds, brush the insides with a little olive oil and roast it face down on a sheet pan in the oven until tender (about 30 minutes) at 350 degrees. Then you can just scrap the insides out for this recipe, once it has cooled.

T = Tablespoon, t = teaspoon, c = cup

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