Roasted Butternut Squash With Avocado Crema
Ve
V
GF
Servings: 2 entrees or 4 appetizers
Time: 30–40 minutes
INGREDIENTS
Squash:
- 1 butternut squash
- 1 Tbsp. Pure Macadamia Oil
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. coriander
- 1/2 tsp. chili powder
- 1/2 tsp. cayenne
- 1/2 tsp. oregano
- Sea salt and pepper
Crema:
- 1/2 avocado
- 2 Tbsp. milkadamia Unsweetened
- 2 Tbsp. lime juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- handful of cilantro leaves
INSTRUCTIONS
Squash:
- Preheat oven to 400 degrees.
- Peel and dice the butternut squash.
- Combine butternut squash and Pure Macadamia Oil and mix thoroughly in a large bowl.
- Add spices and and mix well until coated.
- Spread squash evenly on a cookie sheet and cook until golden brown, approximately 30 minutes.
Crema:
- Combine all ingredients in a food processor.
- Pulse until smooth and evenly combined and store aside until the squash is ready.
Plating:
- Plate squash and avocado milkadamia crema on the dish and garnish with microgreens and toasted pepitas.
