Spicy Butternut, Walnut and Vegan Parmesan Sauce/Dip/Spread
1 medium butternut squash
1 cup vegan parmesan cheese
1 cup walnuts
black pepper to taste (I like lots)
hot red pepper to taste (I like lots)
1 tablespoon dried basil (or fresh)
1/4 ground nutmeg
1-2 cups veggie broth (optional)
salt to taste
Preheat your oven to 350. Pierce the squash several times at the top. Line a baking dish with tinfoil, and then bake the squash until very soft (this can take as long as 1-2 hours, so put it in the oven and then do something else while you're waiting).
When the squash is done, remove from the oven and split open. Wait until it is cool enough to handle, then remove the seeds. Scoop all of the flesh from the squash into a food processor or blender, and blend till smooth.
Add the walnuts and the vegan parmesan and grind again. Then add your spices (black pepper, red pepper, nutmeg, basil, salt). The sauce should be very stiff.
This is where you get to decide what to do with the sauce. You can leave it thick and serve it as a dip with chips (pita?), or use it as a sandwich spread. We used it as the filling for ravioli. Or you can add as much veggie broth as you want, and make it into a pasta sauce. Enjoy!
SO HOW'D IT GO?
I made something very similar to this and it is an awesome spread for pita pizzas or sandwiches with red bell pepper and black olives. What I did was process a small roasted squash with some a tsp ea of garlic powder, rosemary and thyme, a few dashes of cayenne pepper, and three heaping tablespoons of Parma. It is quite cheezy and delicious.