Butternut Squash and Spinach Puree
Ingredients
- 1 butternut squash gord divided•
- 1 Tablespoon + 1 tsp of oil.
- 1/4 tsp sea salt
- 1 large handful or 1 cup fresh baby spinach
- 1 1/2 cups Bone Broth or Vegetable Broth for VEGAN Version
- 1/2 tsp or to taste Braggs Liquid Aminos
- 1 small beet sliced to garnish
- 1-2 Tablespoons Cashew yogurt or your choice plain dairy-free yogurt**
Instructions
- Line a baking sheet with foil.
- Preheat oven to 425ºF.
- Sliced lengthwise a whole butternut squash gord and remove seeds/pulp.
- Brush 1-2 teaspoons of oil onto each half.
- Sprinkle each half with 1/8 tsp sea salt.
- Place each half onto sheet with flesh side down.
- Bake for 30-40 minutes until skin starts to pucker and flesh soft.
- Cool and scoop the flesh out of one of the butternut squash halves into Nutri Bullet or high speed blender for processor (wrap and refrigerate the other half for another meal).
- Add Spinach, Bone Broth and puree until smooth and creamy.
- Season with 1/2-1 tsp of Braggs liquid Aminos (tastes like soy sauce).
- Pour into serving bowl and garnish with beets and choice of yogurt.
Notes
*Use 1/2 and save the other for future meal.
**If yogurt not already thin and runny, add a little water and stir to get desired consistency for drizzling. Otherwise use as thick as you like.
**If yogurt not already thin and runny, add a little water and stir to get desired consistency for drizzling. Otherwise use as thick as you like.