Recipe for Roast Vegetable Spread

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Yield:

Ingredients:

Amount	Ingredient
3 cup	Butternut squash peeled and diced large
1 cup	Onions large dice
1 cup	Carrots peeled, large dice
1 tbl	Olive oil
	Salt to taste
	Pepper to taste
1/3 cup	Almonds sliced

Instructions:

Instructions: Toss vegetables with olive oil and season to taste with salt and pepper. Place on baking sheet and roast in preheated 400F oven 25 to 30 minutes or until carrots and squash are tender. Add almonds to last 3 minutes of cooking time to toast.

Deglaze with water. Cool, puree in food processor and season to taste. Serve with crostini, flatbread or other bread of choice.

Serving Ideas : As a spread or dip; toss with hot pasta; enhance a soup.

Cuisine: "Vegetarian"

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