Whipped Butternut Chipotle Spread
Prep time: 
Cook time: 
Total time: 
Serves: 50
  • 1 butternut squash (4-5 cups)
  • 4 oz. ⅓ less fat cream cheese
  • 1½ chipotle peppers (canned in adobo sauce)
  • ½ tsp. garlic powder
  • 2 tbsp. fat free yogurt
  • ¼ cup olive oil
  • 4 cloves garlic
  • 1 large onion (sliced)
  • 2 french loaves
  1. Slice butternut squash lengthwise, remove seeds, spray with olive oil spray and place (insides facing up) on a baking sheet. Cook in a 375 degree oven for 30-35 minutes until skin peels easily and a fork pierces squash.
  2. Add olive oil spray to a nonstick skillet on a medium-low heat, add sliced onion and cook for 20-25 minutes until tender and caramelized.
  3. Add ¼ cup olive oil and 4 cloves of garlic to small food processor and pulse until smooth.
  4. Slice bread in thin slices, brush on oil and broil in oven for 1-2 minutes until bread is crisp and beginning to brown and set aside.
  5. Add squash, cheese, peppers, garlic powder and yogurt to food processor and pulse until smooth.
  6. Add spread to all bread slices, top with onions and minced cilantro and serve.
*Amount will vary on size of squash. I had a lot of leftovers since I used a large butternut squash, but it was unusually LARGE. A normal small butternut squash will not allow for leftovers.
*Cook time does not include butternut squash roasting, this should be done ahead of time, or add 35 minutes to cook time if doing all at once.
*Bacon would also make a great topping for these appetizers
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/whipped-butternut-chipotle-spread/