2 cupsbutternut squashpeeled and chopped into 1/2-inch cubes
2Tablespoonsjalapeño pepperseeded and diced
3Tablespoonsolive oildivided
3/4teaspoonsea saltdivided
1/2 cupcoconut milkor any other non-dairy milk
1/4 cupraw hempseeds
2 clovesgarlic
1 Tablespoonlemon juice
1 Tablespoonraw apple cider vinegar
1 Tablespoonsmoked paprika
1/4teaspoonturmeric powder
Pinchblack pepper
Instructions
Preheat oven to 350°F. and move your oven rack to the middle position.
Line a baking sheet with parchment paper or foil. On it, evenly place the cubed squash and sprinkle the diced jalapeño pepper on the baking sheet as well. Drizzle 2 Tablespoons olive oil and sprinkle 1/4 teaspoon sea salt all over the squash and pepper. Bake until tender, about 30 minutes. Stir about halfway through the cooking time.
Place the remaining ingredients in a blender. Once the squash and pepper are tender, remove from oven and add this to the blender as well. Starting on a low speed and slowly working up to a high speed, blend until creamy and smooth.
Serve this with your favorite tortilla chips or sliced veggies, or pour it over your favorite noodles for a Vegan Mac-N-Cheese!