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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 1 butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, or 1 teaspoon grated fresh ginger
- Sea salt
- 1/4 teaspoon maple syrup
- 1/8 teaspoon freshly grated nutmeg
Method
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Toss the squash with the olive oil, cinnamon, ginger, and 1/4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan.
- Roast for 25 to 30 minutes, until soft and tender.
- Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy.
- Do a FASS check.
- If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.
- If you dont feel like dealing with a butternut squash, replace it with 3 carrots and 3 parsnips, chopped into 1-inch pieces.
- Store in an airtight container in the refrigerator for 3 days.
- (per serving)
- Calories: 160
- Total Fat: 7.2g (1.1g saturated, 5g monounsaturated)
- Carbohydrates: 25g
- Protein: 2g
- Fiber: 4g
- Sodium: 155mg
