If I could indulge recklessly in a wide variety of quality nut butters until the end of my days, my taste buds would be happy. My body, not so much. I am therefore eternally looking for ways to compromise on the quantity of nut-heaven in my spreads and sauces in order to make my vice a healthy and balanced regular affair.
This spread is similar to the bread spread recipe here, but with more complexity. It’s great for savory applications of all kinds and will seriously become the life of the party in any wrap or sandwich it graces. It’s so fast to make, you also don’t have to bother prepping it ahead of time! A bowl, a fork and you’re good to go.
Yield: 1 large (Aura-sized) or 2 smaller and more reasonable-sized servings
What you need:
- 1/2 cup cooked kabocha squashed, roasted tastes best but steamed is fine too (you could also use sweet potato or really ripe cooked plantain to make it a sweeter spread)
- 1/2 teaspoon chickpea or hatcho (red soy) miso
- 1/2 teaspoon Dijon mustard
- 1-1/4 (a heaping teaspoon) almond, walnut or sunflower butter
- possibly a teaspoon or two of water
- nori flakes to sprinkle on top of whatever you’re buttering (optional)
What you do:
- Mash all the ingredients together in a small bowl until smooth, uniform and spreadable (except for the optional nori flakes, those are for later).
- If the mixture seems too stiff, add a teaspoon or two of water and mash it in well until a spreadable texture and creamy consistency are reached.
- Butter something with the spread. Sprinkle that with nori flakes if desired. Or just grab a spoon and eat it straight out of the bowl. I’ve certainly been known to do it…