Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
Ingredients
1 kabocha squash
5 tbsp almond butter (or other nut butter)
Toppings (optionals): hemp seeds, cacao nibs, coconut shreds, raw honey, sea salt
Directions
Roast the squash whole in the oven at 375F for about 1 hour, until soft. Let cool.
Cut up the squash into small pieces and add to a mixing bowl. Mix in the almond butter until fully combined. You can mash the squash a bit while mixing!
Top with your favorite toppings! Take a deep breath and enjoy.
Store in an airtight glass container in the fridge.