This autumnal bruschetta topping would also make a good vegetarian sandwich spread or dip. If you don’t have leftover roast squash, do it well ahead of time so it’s cool and easier to peel.
Creamy Onion Squash and Chestnuts - Bruschetta Topping
- Roughly 1 roasted onion squash (and olive oil for roasting)
- Whole milk
- Approx 2 teaspoons cumin
- 1 packet vacuum packed cooked chestnuts
- To roast the squash halve it, and scrape out the seeds. Cut each half into 3-4 chunks, sprinkle with olive oil and roast until tender - around 45 minutes.
- When the squash is cool,slice it from the skin and cut it into chunks. Place in a pan with nearly enough milk to cover it, and mix well with the cumin. Simmer gently.
- When the squash is heated through and the milk is starting to take on its colour, mash it with a potato masher and add extra milk if it is sticking to the pan.
- Blend the chestnuts in a food processor until they resemble a coarse powder. Stir them into the squash mixture, adding extra milk or water if needed, to form a thick paste. Warm through, and serve hot!