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.

A white platter filled with slices of delicata squash

When fall comes around we stock up on delicate squash. If you haven’t tried roasting these, you’ll soon fall in love. They have a rich creamy texture and delicious sweet flavor. With this homemade almond butter drizzle they are mouthwatering- the perfect side dish for you next holiday gathering!


For squash

  • 4 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices)
  • 2 Tbsp. coconut oil (melted)
  • 1 pinch sea salt

For toppings

  • 1/4 cup pomegranate arils
  • 1/4 cup dry roasted hazelnuts (loosely chopped)
  • 1/4 cup fresh parsley (chopped)
Kitchen countertop with three uncut delicata squashes

For dressing

  • 1/4 cup almond butter made with the NutraMilk
  • 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
  • 1 Tbsp maple syrup
A small white ceramic bowl filled with seasonings

    For almond butter

    • 2 cups raw almonds (300 g)
    • 1/8 teaspoon Pink Himalayan salt (optional)
    A white platter filled with delicata squash and bright red pomegranate seeds


    • Preheat oven to 400 degrees F (204 degrees C).
    • Add sliced squash to a bare baking sheet and toss with oil and sea salt. Then arrange in a single layer.
    • Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized.
    A roasting try with slices of uncooked delicata squash
    • While squash is baking, prepare dressing:
    • Start by making almond butter if you don’t have a batch made.
      • Place almonds and salt in the NutraMilk container.
      • Press Butter cycle, set for 12-13 minutes.
      • Press Start.
      • Open the container lid.
      • If desired, set for an additional 1-2 minutes for a creamier butter.
      • Set aside 1/4 cup for this recipe and store the rest for later use. 
    • Make the dressing by whisking together all dressing ingredients until smooth. Add hot water to thin out consistency until pourable. Adjust seasonings as needed.
    • To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.


    A close up of sliced delicata squash

    Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.    

    Recipe inspired by Minimalist Baker.

    A white latter with delicata squash slices ruby red pomegranate seeds and a homemade cream sauce