Ingredients
- 2 pounds squash (butternut pumpkin, I use a medium size)
- 1 teaspoon ground cumin
- 2 tablespoons peanut butter (crunchy peanut butter)
- 1/8 to 1/4 ounce chili sauce
- Olive oil
How to Make
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Step 1: Roast the whole butternut pumpkin to your liking.
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Step 2: When soft, remove seeds and scoop out the flesh then mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chili sauce to taste.
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Step 3: Add a drizzle of olive oil, and stir well.
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Step 4: Serve in a bowl with crackers or pita bread.
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