Butternut Squashes


  • 1. Roast the butternut squash — Preheat oven to 425 degrees. Then, try your best to poke a few holes in the uncooked squash (it’s hard; I went back and poked holes at the 30 minute mark after it had softened). Place whole squash on a pan or in a ceramic dish and cook in oven for 60 minutes
  • 2. Remove the squash from the pan and place on a separate plate to cool down. Remove the seeds and guts by scooping out with a spoon. Begin removing the skin by peeling off
  • 3. Once all the skin is removed, place the flesh in a blender and blend with oat milk (or any other plant milk), until smooth
  • I heated a lil oil on the stove. Then chopped 1/2 of a large white onion, and tossed in the pan with the oil & a tsp of minced garlic. After they caramelized and became somewhat translucent, I added them to the blender with some more oat milk, little ginger, little allspice, little garlic powder, 1/3 cup of nutritional yeast (to thicken—not affect flavor) and some salt & pepper to taste. Maple/agave syrup to sweeten

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