Dijon Butternut Squash Sauce
Ingredients
- 1 small butternut squash, sliced in half and seeds removed (yields about 2 cups roasted squash)
- 2 tablespoons Dijon mustard
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened plain almond milk
- 1/2 teaspoon reduced-sodium tamari
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or silicone liners.
- Place the squash cut side down on the prepared baking sheet.
- Roast for 30 minutes or until tender.
- Set aside for 10 minutes or until cool enough to handle. Scoop out the flesh and discard the skins.
- Transfer squash to a blender along with the remaining ingredients. Puree until completely smooth.
- Season to taste with salt and pepper. Serve immediately.
- Refrigerate any leftovers in an airtight container for up to five days.
Notes
Recipe from No Meat Athlete
https://www.nomeatathlete.com/vegan-thanksgiving/