The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vegan Huggs.


For almond date butter & sauce

  • 2 cups (300g) almonds
  • 4 Medjool dates
  • 1/8 tsp. Pink Himalayan salt (optional)

For almond date butter sauce

  • 3 tbsp. almond date butter made with the NutraMilk
  • coconut oil

For squash & stuffing

  • 3/4 cup dry quinoa
  • 1 1/2 cups vegetable broth, low sodium
  • 3 acorn squash (medium-sized)
  • 2 tbsp. olive oil + more for brushing acorn flesh
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 1 large apple, diced
  • 8 ounces cremini mushrooms, diced
  • 1/2 cup cranberries (fresh or frozen)
  • 3 cloves garlic, minced
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1/2 tsp. cinnamon
  • 1 tsp. teaspoon Himalayan salt (or preferred salt), more to taste
  • Fresh cracked pepper, to taste


  • For almond date butter.
    • Place almonds, dates and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside 3 tbsp. of butter and store the rest for later use.

  • Preheat oven to 425 degrees F.
  • Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
  • Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. Roast the squash for about 35-45 minutes, or until tender (test with a fork).

  • Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
  • In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
  • Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender.
  • Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
  • In a small sauce-pan, melt almond date butter and coconut oil until you get a runny consistency to pour over squash. Set aside.
  • When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Take out and drizzle with almond date sauce. Enjoy!