Fall Squash Tapenade Recipe
The combination of sweet, sour, spice and mint make this topping for meat or bread burst with flavor.


  1. Take a 12-inch saute pan and heat olive oil.

  2. Add pumpkin or squash, then add garlic. Add red pepper flakes, red wine vinegar and honey, and bring to a boil. Simmer and wait for mixture to thicken. Add mint.

  3. Serve hot or cold over sliced rounds of Italian bread or over roasted lamb or chicken.

Nutrition Facts (per serving): Calories – 134, Fat – 8.7g, Dietary Fiber – 2.5g, Protein – 1g, Vitamin A – 240%, Vitamin C – 7%, Calcium – 3%, Iron – 8%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

This tapenade is good hot or cold – as a chutney for meat or served as a bruschetta-like topping for bread or crackers.


  1. Such a lovely idea and a twist on tapenade that I have never seen before. What a welcome change to the olive tapenades. Thanks for sharing it with us at Whole Food Wednesdays. I hope you’ll share again this week. Cheers.