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Pumpkin Walnut Spread

Puréed pumpkin and walnuts balance a hint of spice in this creamy spread. Serve on fresh slices of homemade bread for breakfast or brunch.

  • Total Time31 Minutes
  • Yield
    900 g
  • DifficultyIntermediate
wycm-dips-spreads.jpg

Dietary Interests

Low Sodium, Vegan, Vegetarian, Gluten-Free
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Submitted by

Vitamix

Ingredients

  • 4 Tablespoons 60 ml extra virgin olive oil
  • 1 cup 160 g diced yellow onion
  • ⅔ cup 80 g walnuts, chopped
  • 2 cloves garlic, peeled
  • 4 sage sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups 480 g {pumpkin purée}
  • ⅓ cup 80 ml water
  • ½ teaspoon Chinese five-spice powder
  • ¾ teaspoon salt, optional
  • ¼ teaspoon ground black pepper, optional
  • ½ cup 30 g sun-dried tomatoes, reconstituted, drained

Directions

    1. Sauté onion in 2 Tablespoons (30 ml) olive oil in a medium skillet until soft.
    2. Add the walnuts, garlic, sage and pepper flakes and sauté, stirring gently, for 5 additional minutes.
    3. Place pumpkin purée, water, Five Spice Powder, salt, optional, ground black pepper, sun dried tomatoes, and onion sauté into the Vitamix container in the order listed and secure lid.
    4. Select Variable 1.
    5. Start the machine on and slowly increase to its highest speed.
    6. Blend for 45 seconds or until smooth, using the tamper as needed.
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Nutrition

2 Tablespoons ( Tablespoon)
Calories 45
Total Fat 3.5g
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 1g
Sodium 60g
Saturated Fat 0g

Chef's Note

To make your own Five Spice Powder Blend, combine 1 teaspoon ground cinnamon, 1 teaspoon crushed anise seed or ground star anise, 1/4 teaspoon crushed fennel seed, 1/4 teaspoon ground black pepper, and the addition of 1/8 teaspoon ground cloves.

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