Butternut Squash Spread With Pepitas

• 1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
• 1 teaspoon olive oil
• Cooking spray
• 1/2 cup diced onion
• 1 1/2 teaspoons chopped fresh sage
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Dash of crushed red pepper
• 1/4 cup chopped sun-dried tomatoes, packed without oil
• 2 tablespoons unsalted pumpkinseed kernels, toasted

1. Place butternut squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients (through red pepper); saute 2 minutes. Cool.
3. Place squash, onion mixture, and sun-dried tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.

butternut squash, olive oil, cooking spray, onion, fresh sage, salt, freshly ground black pepper, garlic, red pepper, tomatoes, unsalted pumpkinseed kernels

Taken from www.myrecipes.com/recipe/butternut-squash-spread-with-pepitas (may not work)