Pumpkin Ginger Spread
Ingredients
Ingredients
- 1/2 butternut squash pumpkin
- 1 tbsp ginger
- 1/4 cup almond milk
- 1/2 cup cashews (soak over night)
Instructions
Preparation
- Start with roasting the pumpkin squares - in olive oil pepper and salt, 200*C fan forced for 35 minutes, and give them a stir halfway.
- Let it cool completely.
- in the blender add the pumpkin, cashews, ginger and milk and blend until smooth.
- Keep in the fridge max 3-4 days. You can save some in the freezer longer!
- Enjoy!
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