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. Pure Macadamia Oil
• 1/2 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/2 tsp. 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 Pure 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.