<a href="http://holy-food.org/vegetarian-thanksgiving-leftovers/">Butternut-Ricotta Spread</a>
This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it.
• ½ C baked butternut squash
• ½ C fresh ricotta cheese
• 2 t finely minced ginger
• ¼ C finely shredded fresh parmesan
• Juice of ½ large lime
• I used a hand held mixer on lowest speed. You can mix this by hand.
We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.
<img src="http://holy-food.org/wp-content/uploads/2011/02/Butternut-Ricotta-Spread.jpg">