Butternut Almond Butter

Recipe Ingredients

1 1/2 cups	139g / 4.9oz	Blanched almonds
3 cups	594g / 20oz	Cubed (1/2") peeled butternut squash
		= (or other winter squash or pumpkin)
1 tablespoon	15ml	Toasted sesame oil
2 tablespoons	30ml	Maple syrup
		= (or brown rice syrup)
1 teaspoon	5ml	Salt
1		Ground ginger

Recipe Instructions

In a non-stick skillet, place the almonds, and cook over low heat for 5 minutes or until lightly toasted and fragrant. Remove the pan from the heat and set aside.

Meanwhile, place the squash in a steamer basket, and steam for 15 to 20 minutes or until soft.

In a blender or food processor, place the toasted almonds, and grind to a fine meal. Add the toasted sesame oil and pulse a few times to combine.

Add the steamed butternut and remaining ingredients, and blend until smooth. Transfer to an airtight container and store in the refrigerator.

This recipe yields 3 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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