INGREDIENTS
1
Butternut squash, large
1
Garlic clove, large
1 15 ounce can
Pumpkin puree
6
Sage, fresh leaves
1
Shallot, large
1/2 cup
Almond milk or vegetable broth, unsweetened
1 tbsp
Tomato paste
1/4 tsp
Red pepper flakes
1
Salt and pepper
1 1/2 tbsp
Olive oil, extra virgin
1/4 cup
Almonds