Kabocha Squash Sundae
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.
Ready?
Delicious, farm-fresh harvests are closer than you think.
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