INGREDIENTS
1/2
Butternut squash
2
large sprigs Rosemary, fresh
1
Squash, Roasted
5
large sprigs Thyme, fresh
1 1/4 cups
Almond milk
2
Eggs, large
1/2 cup
Flake rolled oats, large
1
Oatmeal
2 tsp
Lemon juice
1
Black pepper, Ground
1
Sea salt
1/4 tsp
Sea salt
1
Herb oil
1 1/8 cups
Olive oil, extra-virgin
1/2 cup
Walnuts