I am so pleased to participate in Vegan MoFo, as my blog comeback, this month. I plan on posting 6 days a week, taking Sunday’s off for the next week’s planning and a rest. I intend on each week being dedicate to a different theme– and this week is going to be all about Autumnal ingredients!
So let’s kick of day of one of the Vegan Month of Food with squash, shall we?
Remember carrot butter?
Sneak some more veggies into your diet with this super easy spread!
And it is soooo easy! Just steam and blend kabocha squash (or any other squash, for that matter, but kabocha lends a uniquely buttery sweet texture and taste). If desired, add some warming spices, such as ginger, cloves, nutmeg, cinnamon, all-spice, or cayenne.
Suggested uses: use kabocha butter in place of mayonnaise on a sandwich, in a nut butter sandwich in place of (or in addition to) jam. I made a kabocha butter and cashew butter wrap. Yum!, put simply.
What is your favorite squash?