Saturday, February 6, 2010

Roasted Kabocha with Almond and Cashew Butter

- 1/2 kabocha squash
- 1 tablespoon krema products cashew butter
- 1 tablespoon krema products almond butter

Directions: Cut and slice chunks of roasted kabocha squash. Line in parchment-lined baking sheet and top with sea salt. Roast sliced chunks of kabocha squash in oven at 420 for about 30 minutes. Remove and drizzle with cashew and almond nut butters.

(I also added carrots)