Boo-tiful Butternut Squash White Bean Spread

By Kathy_Hester

soy-free, gluten-free, oil-free option*

Ingredients

• 1/2 cup cooked butternut squash (or pumpkin – even carrots would work)
• 1/2 cup cooked white beans
• 1 tablespoon RolandⓇ Hazelnut Oil (*to make oil-free use nondairy-milk instead)
• 1 tablespoon water
• pinch ground sage
• pinch ground rosemary
• salt and pepper, to taste

Details

Servings 1
Adapted from healthyslowcooking.com

Preparation

Step 1

Puree everything together in a food processor until smooth.