Butternut Squash and Roasted Garlic Spread – Serves 6 or more
2 cups, peeled and cubed (butternut, acorn or pumpkin squash)
4 cups of water
3 TBL roasted nut or seed butter (tahini, almond or cashew butter)
4 cloves roasted garlic (roasted in olive oil)
1 TBL fresh lemon juice
sea salt to taste
1 tsp ground coriander
1/4 cup finely chopped fresh parsley (optional)

Place water in saucepan and bring to a boil. Add squash (I like butternut) and cook uncovered for about 20 minutes or until tender. Drain well. I like to roast my squash and my garlic separately in the oven on 350 degrees. Cut and peel squash and place in glass baking dish. Toss with olive oil and sea salt. Cut whole garlic heads of garlic in half, toss with olive oil and place cut side down in glass baking dish. I roast extra garlic and store in the frig for use later. Bake until tender. Transfer squash to food processor along with nut butter (I use tahini), roasted garlic, lemon juice and coriander. Blend until smooth. Season with sea salt to taste and add parsley (optional) and pulse a few times to mix. Serve with a soup as a side with rice crackers, French bread or pita bread. I used all organic ingredients except the sea salt.

Resources:
Stop Your Cravings by Jennifer Workman, M.S., R.D.
The Shoshoni Cookbook by Anne Saks and Faith Stone
Yoga Kitchen by Faith Stone and Rachael Guidry
Nourishing Traditions Cookbook by Sally Fallon and Mary G. Enig, PhD
Traditional 100% Organic Virgin Coconut Oil by Tropical Traditions
What's Cooking America
Squash by Wikipedia
All About Winter Squash by Sam Gugino

Belen Carmichael, NLC
Life Coach
303.437.3806

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