Favoreats
Favoreats LLC
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INGREDIENTS
1/2
small roasted butternut squash (about 1 cup)
1 8 ounce container
of almond milk cream cheese*
2 tbsp
raw honey
1 tsp
fresh thyme leaves
1 tsp
fresh rosemary, minced
1/2 tsp
minced shallot
hefty pinch of salt and black pepperÂ
1/3 cup
pomegranate seeds
NOTES
Preheat oven to 400 degrees F. Cut butternut squash in half, place cut side down on a baking sheet and bake for 30 minutes until tender.
Discard seeds, scoop butternut squash out of skin (1 cup worth) and place in a food processor. Add almond milk cream cheese, honey, thyme, rosemary, shallot and salt and pepper. Puree until completely combined.
Place mixture in bowl and fold in pomegranate seeds.
Serve warm or cold with gluten free crackers and veggies!
Mercedes Attig • 2018-11-18