|10 min||20 min||1|
|1 tsp||Lemon juice (for roasting pear)|
|1/2 tsp||Coconut oil (for roasting pear)|
|1 cup||Butternut squash (previously roasted or boiled to soften)|
|1/2 cup||Almond milk, unsweetened (or other vegan milk)|
|1 scoop||fermented vegan proteins+ (vanilla), Genuine Health|
|1 tbsp||Pumpkin seed butter (or other nut butter)|
To roast pear(s)*:
Preheat oven to 375°F. Mix (with a fork, or whisk) together lemon juice and coconut oil so that it's one liquid paste (you may have to warm your coconut oil if it's hardened depending on the temperature in your kitchen cupboard). Slice a pear in half, remove the core and coat with this lemon + coconut oil paste.
Roast the pear(s) for 20 minutes - brushing them occasionally with the pan juices if you wish.
*Note: I recommend preparing a few of these roasted pears since it's a bit of work just for a single serving/half. They work great in porridge, on salads, or simply with a bit of yogurt!
To prepare squash protein bowl:
Mix squash, almond milk, fermented vegan proteins+ powder, cinnamon, and seed/nut butter in a high-powdered blender. You may then choose to heat it up over the stovetop on medium high heat for a few minutes if you'd like to eat this dish warm.
Stir in the cranberries, top with slices of the roasted pear, and you may also wish to serve with a dollop of homemade cranberry sauce - I love this recipe (https://cookieandkate.com/2015/naturally-sweetened-cranberry-sauce-recipe/) for that.