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Roasted Butternut Squash With Avocado Crema

Servings: 2 entrees or 4 appetizers
Time: 30–40 minutes
V
Ve
GF
Gf

INGREDIENTS

Squash:

  • 1 butternut squash
  • 1 Tbsp macadamia oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp oregano
  • Sea salt and pepper

Crema:

  • 1/2 avocado
  • 2 tbsp milkadamia Unsweetened
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • handful of cilantro leaves

 

INSTRUCTIONS

Squash:

  1. Preheat oven to 400 degrees.
  2. Peel and dice the butternut squash.
  3. Combine butternut squash and macadamia oil and mix thoroughly in a large bowl.
  4. Add spices and and mix well until coated.
  5. Spread squash evenly on a cookie sheet and cook until golden brown, approximately 30 minutes.

Crema:

  1. Combine all ingredients in a food processor.
  2. Pulse until smooth and evenly combined and store aside until the squash is ready.

Plating:

  • Plate squash and avocado milkadamia crema on the dish and garnish with microgreens and toasted pepitas.

 


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