Inspired by a suggestion from my farmer who never uses recipes...looks like cheese from a can, tastes a LOT better and uses the winter squash you probably have around your house, in a cooked or raw form. I find that kabocha, carnival or acorn squashes work well here. If you can, ask your squash monger for a dense, creamy, sweet-fleshed variety (I don't recommend a more watery pumpkin). This is delicious as a sandwich spread or for dipping crackers, veggies, pita bread, anything!

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