Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 139g / 4.9oz Blanched almonds

  2. 3 cups 594g / 20oz Cubed (1/2") peeled butternut squash

  3. 1 tablespoon 15ml Toasted sesame oil

  4. 2 tablespoons 30ml Maple syrup

  5. 1 teaspoon 5ml Salt

  6. 1 Ground ginger

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a non-stick skillet, place the almonds, and cook over low heat for 5 minutes or until lightly toasted and fragrant. Remove the pan from the heat and set aside. Meanwhile, place the squash in a steamer basket, and steam for 15 to 20 minutes or until soft. In a blender or food processor, place the toasted almonds, and grind to a fine meal. Add the toasted sesame oil and pulse a few times to combine. Add the steamed butternut and remaining ingredients, and blend until smooth. Transfer to an airtight container and store in the refrigerator. This recipe yields 3 cups.


Send feedback