Butternut Almond Butter

 
1 1/2 cups blanched almonds
3 cups butternut (or other winter squash or pumpkin), peeled, and deseeded, and cut into 1/2-inch cubes
1 T. toasted sesame oil
2 T. maple syrup or brown rice syrup
1 t. salt
pinch of ground ginger
 

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 15-20 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.

Yield: 3 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett