Tahini Squash Spread

This spread  is great on  whole grain bread, drizzled over steamed vegetables and cooked  brown rice for a hearty vegetarian meal, and can be eaten on its own as a quick snack or side dish.

 

 

INGREDIENTS:

1 acorn or small butternut squash

3 tbs tahini

1 1/2  tbs cashew butter

1/3 cup raisins soaked in 3/4 cup water  

1 tsp fennel

1 1/2 tsp cinnamon

1/2 tsp cardamom

3/4 tbs grade b maple syrup

1 tbs apple cider vinegar 

 

PREPARATION:

Preheat oven to 375. Cut squash in half, scoop out seeds, and puncture with a fork or knife. Bake cut side down for about 45 minutes. Set raisins in a bowl with water and let them soak about 20 minutes. Let squash cool about 10-20 minutes, scoop out flesh and place in a medium sized saucepan. Add all other ingredients except vinegar and molasses and cook mixture over medium heat until it begins to bubble. (note: mixture should be fairly liquid in consistancy.  If it is too thick, add water one tablespoon at a time until desred consistancy is reached)  Turn off heat and add vinegar and molasses or maple syrup. 

 

NUTRITIONAL INFORMATION FOR INGREDIENTS

1 tbs of tahini provides 5-7% USRDA of iron and 3-6% USRDA of calcium 

1 tbs of cashew butter provides 5% iron, 2% folate, 1% calcium 

 1 cup of raisins provides 17% of iron, 8% calcium, magnesium, vitamin B6 and vitamin K 

Besides providing another 11% of your RDA of iron, the squash is a great source of dietary fiber, providing more than 1/3 RDA per cup, 18% of vitamin A, 9% calcium, 37% RDA  of vitamin C