Tag Archives: butternut squash

Recipe ReDux: Butternut Squash Cream Cheese Spread

This month’s Recipe ReDux theme is “Dressing for Success.” While the original idea (by my friend and fellow RD Danielle at Food Confidence) was salad dressings, the theme was expanded to include spreads and condiments.

I have posted a bunch of dip and spread recipes in the past so I needed to come up with something new.  A few years ago I made a delicious pumpkin cream cheese dip that I served with cinnamon pita chips – it was really delicious! I couldn’t find my recipe for it, but decided to recreate it for this month’s post. Unfortunately I didn’t have time to roast, scoop, and puree fresh pumpkin and canned pumpkin isn’t so easy to find right now. (A couple of years ago there was a shortage of canned pumpkin and apparently this year should be better, but I had no luck finding any yet. Maybe it’s just too early in the season.) I did however find canned butternut squash, so I used that in place of the pumpkin and the end result was still delicious.

Using canned squash or pumpkin with no added ingredients and low-fat cream cheese keeps this recipe low-calorie, low-fat, and rich in beta-carotene. Portions can be kept small because a little bit of this dip goes a long way.

cream cheese spread recipe

Butternut Squash Cream Cheese Spread
Serves 20; Serving Size: ~ 2 tablespoons


  • 1 15-ounce can butternut squash
  • 4 ounces low-fat cream cheese (half a bar)
  • Kosher salt, to taste
  • Ground cinnamon, to taste


  1. In a food processor, combine the butternut squash and cream cheese. Blend until well combined. Add salt and cinnamon to taste and blend well.
  2. Chill and serve with pita chips, crackers, or vegetables.

butternut squash cream cheese spread recipe

Nutrition Facts (per 2 tbsp): 23 calories, 1 g total fat, 1 g saturated fat, 2 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein, 4 mg cholesterol, 40 mg sodium

Check out these other great “Dressing for Success” recipes from my fellow ReDuxers!

Squash It!

With fall in the air and winter around the corner, it’s time to start cooking some warmer, heartier fare. Heartier doesn’t have to mean unhealthy, and the fall/winter season comes with nutritious and delicious vegetables to cook up. One of them is winter squash.

Winter squash is in season from October to November (although you can find it from August to March), and there are multiple varieties of this squash family. All of them have hard shells and mildly sweet flesh, but they differ in size, shape, color, and flavor. Like pumpkin (also a winter squash), all the varieties have edible seeds that are great roasted. Some well-known varieties include:

  • Butternut Squash: Shaped like a large pear, has cream-colored skin, and dark orange flesh with a sweet flavor.
  • Butternut Squash

    Butternut Squash

  • Acorn Squash: Small and round with deep vertical ridges, has green skin with a yellow-orange flesh and a sweet, somewhat nutty flavor.

    Acorn Squash

    Acorn Squash

  • Spaghetti Squash: Oblong with ivory-yellow skin and yellow, spaghetti-like flesh. It has become a popular spaghetti substitute for people trying to reduce their carbohydrate intake.
Spaghetti Squash

Spaghetti Squash

Winter squash is full of good-for-you nutrients, including the antioxidants beta-carotene and vitamin C, the blood pressure lowering mineral potassium, and lots of dietary fiber. A starchy vegetable, winter squash contains more calories than non-starchy veggies, but don’t let that dissuade you from enjoying it. Just make sure to count it as a starch on your plate. 1 cup of baked winter squash provides you with 80 calories, 18 g carbohydrates, 5.5 g fiber, 2 g protein, 1 g fat.

Coming up later this week I have a winter squash recipe you won’t want to miss! What’s your favorite type of winter squash?