Butternut Squash Veggie Balls

Ingredients

• 65g (¼ cup) roasted butternut squash puree
• 80g (¹/₃ cup) cooked navy/haricot beans
• 1 tbsp nutritional yeast
• ½ tbsp dried cranberries roughly chopped
• 1 tbsp roasted/toasted pecans roughly chopped
• 1 heaped tbsp ground flax
• ½ clove of roasted garlic
• + 6 more ingredients
• • Pinch of cinnamon and cayenne pepper
  • ½ tsp fresh thyme roughly chopped
  • ½ tsp Dijon mustard
  • Sea salt and black pepper to taste
  • Roasted butternut squash and apple to serve
  • Drizzle with cashew cream or tahini (optional but highly recommended)

View full recipe at SpringPad