Butternut squash & cottage cheese spread
A creamy spread of roasted squash, cottage cheese and toasted almonds. Mild and gently aromatic, with notes of ginger and lemon, it works well on bread, with fresh vegetables or as part of a simple, wholesome breakfast.
Nutritional facts (per portion):
788 kJ / 188 kcalPreparation
Step 1
Cut the squash into wedges, drizzle with the olive oil and roast at 180 °C for about 20-30 minutes. Let cool.
Step 2
Add the cottage cheese, grated ginger, lemon juice, toasted almond flakes and nutmeg to a food processor. Add a little lemon zest if desired.
Step 3
Add the roasted squash, season with the Kikkoman Soy Sauce, then blend until smooth.
Step 4
Transfer the spread to a plate and garnish with the fresh parsley before serving.
Tip
If the spread is too thick, add a small splash of water or olive oil until it reaches your preferred consistency.
Recipe-ID: 1728
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