Butternut squash spread



1 small butternut squash
1/2 queso lidayames (or feta)
1/2 bunch fresh coriander
Olive oil
Salt and pepper

Tortillas and veggies

– divide the butternut squash lengthwise,  and remove the seeds. Brush the butternut squash with olive oil and a bit of salt. Roast in oven for 1 hour or til it is soft.
– Cool down
– Chop coriander. With a spoon you can take the flesh out of the peel of the butternut squash. Blend the flesh with coriander, salt, pepper, 1 tbsp olive oil, and crumbled cheese.
– Serve as a spead



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