Serves: 8
Total Calories: 429

1 cup water
1 1/2 cups sun dried tomatoes
1 1/2 cups sunflower seeds
4 1/2 pounds butternut squash cut into 1/2 inch cubes (about 9 1/2 cups)
2 tablespoons extra virgin olive oil
7 cloves garlic thickly sliced
4 cups coarsely chopped red onions
3 cups coarsely chopped white button mushrooms
1/4 cup coarsely chopped fresh sage or 4 teaspoons dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 teaspoons sea salt or to taste

1. Bring the water to boil in a small pan, and add the sun-dried tomatoes. Turn off the heat, and let sit 20 minutes, or until the tomatoes have softened. Drain and set aside.

2. While the tomatoes soak, place the sunflower seeds in an un - oiled skillet over medium-low heat. Stirring occasionally, dryroast the seeds for 5 minutes, or until they begin to pop and have a nutty aroma. Remove from the heat and set aside to cool.

3. Place the squash on a steamer basket set over boiling water. Cover and steam 15 minutes, or until fork tender.

4.While the squash cooks, heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté 5 minutes, or until the onions begin to soften. Add the mushrooms, and continue to cook another 5 minutes, or until they begin to soften.

5. Place the sunflower seeds in a food processor and grind. Add half the sun-dried tomatoes, half the squash, half the sautéed vegetables, and half the sage, oregano, and salt. Purée until smooth, then transfer to a large mixing bowl. Repeat with the remaining ingredients. Adjust the seasonings, if desired.

6. Transfer the purée to a serving bowl, and enjoy.

For a Change . . .
• Use pecans, walnuts, or pumpkin seeds instead of sunflower seeds.
• Instead of steaming the squash, bake it whole for 1 hour in a 400°F oven.

Nutritional Facts:

Serves: 8
Total Calories: 429
Calories from Fat: 253

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
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Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil