In a Nutshell
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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!
- 4 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices)
- 2 Tbsp. coconut oil (melted)
- 1 pinch sea salt
- 1/4 cup pomegranate arils
- 1/4 cup dry roasted hazelnuts (loosely chopped)
- 1/4 cup fresh parsley (chopped)
- 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)
- 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.