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Ingredients
- 1 large butternut squash
- 1 medium shallot
- 16 veg broth
- 1/4 cup earth balance
- 6 oz silken firm tofu
- 1/8 teas nutmeg
- Crushed red pepper, s&p
Details
Preparation
Step 1
Roast oil drizzled squash in a 325* oven for an hour. Sauté shallot in olive oil. Add squash, tofu and broth, butter and spices. Stir and mash. Puree in vitamix. Simmer till hot. Serve with crisped sage.
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