INGREDIENTS
1 3/4 cups
(or about 15 ounces) of roasted butternut squash or canned pumpkin
1/4 cup
dairy-free milk (coconut, almond, or substitute with more squash)
3
eggs
1/2
cup honey or maple syrup
2 tsp
vanilla
1/2 tsp
salt
1 tsp
cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
allspice