Ingredients
- 1 Large Butternut Squash
- 1 Onion
- 4 Cups Vegetable Broth
- Pepper
- Salt
Instructions
- Scoop out all the seeds.
- Place it on a tray. Rub vegetable oil on the inside of it and put a little bit of salt and pepper on top.
- Put it in the oven at 400° for about an hour and a half.
- In the meantime, cut up the onion and put them in a pot with some oil until it is soft.
- When you take the squash out, you're going to want to let it sit for about 30 minutes.
- Once cooled down, scoop it out of the peel and put in pot that has the onions to cook a little more.
- Add in the vegetable broth and then use a hand blender to make it a creamy texture.
- Put some basil on top and serve!
Recipe
- 3 large overripe bananas, mashed
- 1/2 cup of salted sugar, room temperature
- 1 cup of granulated sugar
- 2 large eggs
- 2/3 cup vanilla almond milk
- 1 tsp of cinnamon extract
- 2 cups of all purpose flour
- 1 tbsp of baking powder
- 1/4 tsp of baking soda
Instructions
- Preheat oven at 350°
- Mash the bananas either with a fork, mixer or kitchen aid. All works really well. Make sure there are no clumps.
- In the same bowl, mix in the sugar, butter, and eggs until it is creamy.
- Third, mix in all the dry ingredients until it is all blended together and there are no clumps.
- After that, mix in the cinnamon extract and slowly add in the almond milk depending on how thick or thin you want your batter.
- Lastly before putting it in the oven, I drizzled a little bit of milk chocolate over the top just for a bit of color and a little bit more flavor.
- Leave in the oven for 20-25 minutes so the middle is fully cooked.
It's completely your decision if you want to use a loaf pan or any other pan of your choice. I used a brownie pan for individuals. With this recipe, I make 17 individual banana breads.
