SQUASH SPREAD

2 to 3 cups peeled, cooked and pureed winter squash
1 1/2 tbsp sweet white miso or light red miso
1 1/2 tbsp tahini
2 tbsp finely chopped scallions

Combine all ingredients in a medium sized bowl and mix well.

Serve on rice, unleavened bread or rice cakes. This makes an excellent snack, school food or traveling food.

Makes 2-3 cups
Source: Susan Hamill