Easy, creamy and naturally sweet. This is a vegan spread made with butternut squash, caramelised onion and sunflower seeds.
Preheat the oven to 220ºC.
Peel and slice the butternut squash in cubes, add to a bowl and mix with oil, salt and pepper. Bake for 20 mins or until soft and slightly caramelised on the edges.
In the meantime, as the squash bakes, set a small pan to medium heat. Add a little olive oil and when hot, add the onion, finely choped into half moons. When it's soft and golden, add the sunflower seeds, cook for a few minutes until toasted.
Blend the baked butternut squash with the onions, sunflower seeds and orange juice, until you get a creamy consistency. If you'd like to leave some chunks that's nice too! Taste and adjust with more salt or orange juice, if necessary.
This recipe is only a suggestions, feel free to substitute the following ingredients as you like, based on what is available to you locally or what lies in your fridge: