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

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