I’m so excited to introduce this new recipe! It is made with local and seasonal (to NYC) ingredients, is so easy to make, and is damn delicious! This recipe is gluten free, nut free, vegan, paleo, and whole 30 approved. It’s made with minimal ingredients and is honestly so easy to make. I hope you enjoy! 😊
I have been making more of an effort to eat local and seasonal recently. While I have always leaned towards an organic, primarily plant-based diet, I haven’t always been too concerned about what’s in season. Eating local and seasonal is important for a variety of reasons. First off, it’s generally better for the environment. When you get food that is local, it doesn’t travel as far to get to you and therefore can result in less pollution associated with transportation. This shorter travel distance also decreases the likelihood that food will spoil in transit and thus can also reduce food waste. Additionally, local farms tend to practice sustainable agriculture techniques. Not only is eating local food good for the environment, but local food is also typically picked when it’s ripe, which is when the food has its optimal nutrition content. Foods that are sold in supermarkets are often picked before they are ripe so that the produce ripens when it is on store shelves.
You can pick up local produce from your local farmers market, or I have also seen several local produce delivery companies in the NYC area.
- 2 cups cubed butternut squash
- 1/2 sweet onion
- 2 tbsp nutritional yeast
- 3/4 cup Almond milk
- 2 cloves garlic
- Olive oil
- Roast cubed butternut squash for about 20 mins in an air fryer or 30 mins in the oven or until the butternut squash softens. Place to the side to cool.
- Slice onion and sauté in a frying pan on low heat with olive oil, salt, and pepper. Sauté for a couple of minutes or until the onion begins to brown. Mince the garlic and sauté in the frying pan with the onion for about 30 seconds. Place frying pan to the side to cool.
- Once cooled, add the cubed butternut squash, sautéed onion and garlic, 2 tbsp nutritional yeast, and 3/4 cup almond milk to a high speed blender (I used my vitamix). Blend until smooth.