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.

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!

INGREDIENTS

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)

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

    For almond butter

    • 2 cups raw almonds (300 g)
    • 1/8 teaspoon Pink Himalayan salt (optional)

    INSTRUCTIONS

    • 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.
    • 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.

    Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

    Recipe inspired by Minimalist Baker.

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