Butter(nut) Board
Move over boring old Butter Boards! We have an upgraded version for you. This platter is sweet and savory, veggie and protein packed plus loaded with tons of flavor for your nugget dipping pleasure. PRO-TIP: This makes a super awesome pizza spread!
Cook Time: 1 hour | Makes: 1 board
Ingredients- 2lb butternut squash, peeled & cubed
- 1 yellow onion, quartered
- 1 can white beans, drained and rinsed
- 1 TB maple syrup
- 1 tsp miso paste
- 1 TB nutritional yeast
- ¼ tsp nutmeg
- Salt & pepper to taste
- Sage oil (slightly warm a neutral oil along with fresh sage leaves and allow to infuse for at least 30 minutes, strain)
- Flaky sea salt
- Caramelized onions
- Pomegranate seeds
- Toasted pecans
- Crispy sage leaves
Dippers:
- Nowadays Nuggets
- Carrots
- Cauliflower
- Jicama
- Pita Bread
- Preheat the oven to 400º.
- Place butternut squash on a large baking sheet and drizzle with olive oil and season with salt & pepper.
- Roast squash for 30 minutes, then add chopped onion to the pan.
- Continue roasting another 30 minutes, until squash is tender and turning golden brown around the edges.
- Place the squash and onion along with the white beans, maple syrup, miso, nutritional yeast and nutmeg into a food processor. Blend until smooth.
- Season with salt and pepper to taste.
- Spread puree on a small board and top with sage oil, flakey sea salt, caramelized onions, pomegranate seeds, toasted pecans & crispy sage leaves.
