This was my first year growing butternut, I must say, my sqaush didn’t look exactly like the ones I’ve purchased at the grocery store in the past. They had lots of funny lines and bumps on the skin. At first, I was a little nervous about it. What if it was some deadly disease and we would all die a sudden and painful butternut death. Once I cut the squash open though, it looked just like any other butternut squash I’ve ever cooked. I decided it was probably safe and was thrilled to see how excited Leif was about it once it was cooked.
With an abudnace of butternut, I wanted to try to make a “sauce” to go on our veggies tonight. This is super simple and quite frankly, I could eat it by the bowl full. I’m really into sneaking super foods into anything I can lately so I added a teaspoon of spirulina and a teaspoon of Chlorella. Boom-Bam-Bing, full of life giving chlorophyll and loads of phytonutrients. I also used Shoyu sauce which contains both soy and wheat. You could leave this out or replace it with a gluten free option!
- 1-2 cups butternut
- 1 avo
- 1 TBLS Shoyu or replacement
- juice from 1 lemon
- 1 clove garlic
Blend in blender or food processor! Thats it!