Not exact matches
Cranberry Pomegranate Compote Cranberry Chutney with Dried Apricots and Spices Fall Garden Greens with Apples and Walnuts Perfect Fall Salad Arugula Salad with Pomegranate, Avocado and Goat Cheese Roasted
Squash Salad with Dates and Spicy Pecans Roasted Brussels Sprouts with Cream and Aleppo Pepper Pan Roasted Brussels Sprouts with Pears
Maple Butternut Squash and Parsnip Soup Parsnip and Apple Soup Celery Root, Kale, and Wild Rice Soup Cinnamon Roasted Sweet Potatoes and Garlic Roasted Vegetables with Cardamom Spiced Sweet Potato
Puree Pumpkin Gingerbread Stuffing
I've made it with both store - bought pumpkin
puree, and homemade roasted
butternut squash puree, and depending on which one you use, you can add more or less
maple syrup.
Add the mashed banana,
butternut squash puree, coconut oil,
maple syrup, vanilla extract and apple sauce and whisk until well combined
In another bowl, add the
butternut squash puree,
maple syrup, coconut oil, vanilla, flax egg and milk and mix well
In a separate bowl, combine the
maple syrup, grass - fed butter, pumpkin
puree,
butternut squash puree, egg, and almond milk.