Vegan Butternut Squash Cheese Sauce

Vegan Butternut Squash Cheese Sauce    By: Christina Ramirez

Prep Time: 02 minutes

Cook time: 08 minutes

Total time: 10 minutes

Yield: about 1.5 cups of sauce

Ingredients

• 2 cups frozen cubed butternut squash
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp paprika

Directions

1. In a small pot, boil about 2 cups of water.
2. Add frozen cubed butternut squash and add to the water. Cook for 6-7 minutes or until cubes are tender.
3. Drain butternut squash and save about 1/4 cup of the water used for boiling.
4. Combine squash, tahini, water, nutritional yeast, garlic powder, and paprika in a high-speed blender.
5. Enjoy!

See more at her website: www.peacefuldumpling.com

Let me know if you make any changes, how you used it etc. Thanks!

Paleo Egg-In-The-Hole

PALEO EGG-IN-THE-HOLE

Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings

INGREDIENTS

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

INSTRUCTIONS

1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
8. Garnish with fresh parsley and serve immediately.
9. Drizzle with maple syrup if desired.

It's Summer Party Time!!!

Piled High Squash

(Substitute for Potato Skins) Serves 6 (1 squash each or 2 halves)

Ingredients
6 small to medium summer squash or zucchini
Olive oil
1 small sweet onion
1 cup sweet cherry tomatoes, cut into quarters (any color you like)
½ cup fresh cubed mozzarella
6 chopped, canned artichoke hearts
1 cup gluten free breadcrumbs

Preheat the oven to 400°F. Cut each squash in half lengthwise. Scoop out the seeds. Brush the squash with olive oil and bake(carved out side down) for 20 minutes, until golden around the edges.

While that is cooking, heat a small frying pan with tablespoon of olive or avocado oil and saute the onion for 10 minutes, until translucent. Remove from the heat.

In a mixing bowl, combine the tomatoes, mozzarella, breadcrumbs, and 1 to 2 tablespoons of olive oil. Season with salt to taste, adding as much as you think the mixture needs to bring out the flavors of the tomatoes. Add the zucchini-onion mixture and stir together.

Press the filling into each of the zucchini boats. Sprinkle with the Parmesan. Bake 10 to 15 minutes, until the cheese is melted, the tomatoes have burst, and the tops of the boats are golden. Let them rest for a couple of minutes, then serve, topped with sour cream, bacon crumbles...well you take it from here and let your imagination take over. Let me know what you came up with so I can try it. Write it in the comment section below.