READY IN: 2hrs 40minsYIELD: 5 1 cup servings
INGREDIENTS
2butternut squash
2teaspoonsolive oil
3cupsalmond milk
6tablespoonswalnut oil
3teaspoonssalt
NUTRITION INFO
Serving Size: 1 (475) g
Servings Per Recipe:5
Calories: 364.5
Calories from Fat 167 g 46 %
Total Fat 18.6 g 28 %
Saturated Fat 1.8 g 9 %
Cholesterol 0 mg 0 %
Sodium 1413.5 mg 58 %
Total Carbohydrate53.1 g 17 %
Dietary Fiber 9.1 g 36 %
Sugars 10 g 39 %
Protein 4.5 g 9 %
DIRECTIONS
Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool.
Remove squash skins and scoop out seeds.
Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor.
Blend until smooth with immersion blender or wire whisk.
Add walnut oil and blend again until smooth.
Season with salt, using more or less depending on your preference.
Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
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