I love all the hard-shelled squashes in the wintertime, but I might love butternut squash most of all. Hannaford's Fresh magazine recently featured this great combo, which I changed up a bit. You'll see that I subbed in tahini for cashew butter, and upped the spices a bit. Do it their way or mine...just do it!
Butternut Squash with Rosemary
4 c cubed butternut squash
1 T tahini
2 cloves of garlic, minced
2 t fresh rosemary, chopped
1/4 t nutmeg
Steam the squash until soft and hot. Place in serving bowl along with other ingredients and use an immersion blender to puree.
No comments:
Post a Comment
Thank you for your thoughts! Please note that comment moderation is enabled and may delay it showing up. There is no need to resubmit your comment.
Note: Only a member of this blog may post a comment.