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Parve
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
A perfect accompaniment to your meat dish with its hint of sweetness and a smooth melt-in-your-mouth texture.
1 (24-ounce) bag frozen butternut squash
1/4 cup Tonnelli Avocado Oil
1/2 cup Gefen Honey
3 eggs
1/4 cup Gefen Almond Milk, unsweetened
2 teaspoons vanilla extract
1/2 cup flour (gluten-free optional)
1/2 teaspoon cinnamon, plus additional to sprinkle
Follow cooking instructions on squash package until softened (not necessary to cook all the way through; will take about half the time the directions call for). Drain water from the squash.
In a food processor, place squash, oil, honey, eggs, almond milk, vanilla extract, and blend until smooth. Add flour and pulse until incorporated.
Heat oven to 350 degrees Fahrenheit. With oil spray, lightly grease a nine-inch round pie plate or mini ramekins.
Bake for half an hour, sprinkle with cinnamon, return to the oven and bake another 20 minutes (if using minis, only bake for 40 minutes). Best served warm.
Photo by Heather Winters. Styling by Dorit Teichman.
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