Picky eaters will not even know they are eating a vegetable when they bite into this velvety cheese spread with a delicate taste of pumpkin pie. While pumpkin is all the craze, let us not forget about other varieties of winter squash that offer the same delicious taste of the season. If you are unable to find delicata squash, use any variety of locally grown squash. Delicata squash has a silky smooth texture when roasted and a slightly sweet and nutty flavor. If you want to enhance the nutty flavor and add a little more protein to your plate, top your toast with walnuts or pecans.
1 medium delicata squash, cut in half and seeds removed
1 tablespoon butter
2 tablespoons pure maple syrup
2 teaspoons pumpkin pie spice, plus more for serving
8 ounces Neufchatel cheese, or reduced fat cream cheese, softened
Whole wheat toast
- Preheat oven to 425 degrees Fahrenheit. Place squash slices, skin side down on a baking sheet lined with aluminum foil.
- Cut butter into six cubes and place three in each squash cavity. Drizzle each squash half with a tablespoon of maple syrup. Roast until tender when pierced with a fork, about 40 to 45 minutes.
- Remove squash from oven and set aside until cool enough to touch. With a large spoon, remove the golden squash from the skin and place in a food processor. Add pumpkin pie spice and cream cheese. Process until smooth.
- Spread on whole wheat toast, top with a dash or two of pumpkin pie seasoning and serve.