How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped
Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
For the Hash:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the first seven ingredients (butternut squash though sage).
For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
2. Pour the vinaigrette over the vegetables and toss.
3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.
4. Serve immediately.
It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.
Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped
Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
For the Hash:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the first seven ingredients (butternut squash though sage).
For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
2. Pour the vinaigrette over the vegetables and toss.
3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.
4. Serve immediately.
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
I’m all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.
