It is creamy, sweet and unbelievably healthy!
The recipe came to be because I had some baked butternut squash frozen from a month ago, and it was Thanksgiving. Here it is:
Ingredients:
one butternut squash, cut in half and baked
one banana
one tsp vanilla
a dash of cinnamon
a few Tbsp almond milk
Instructions:
Peel the baked butternut squash and pulse in a blender together with the banana and some almond milk to the desired consistency. Mix in the vanilla and cinnamon, chill. Serve with toasted nuts on top.
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