I'm always in the mood for cinnamon, but especially in the fall. I just can't get enough!
about 3 lbs of butternut squash, peeled, de-seeded, and cut in cubes
4 c skim milk (or vegetable broth)
1/2 block of tofu
1 T cinnamon
1 t nutmeg
oil, salt, pepper
- Peel, core and cut squash in cubes.
- Pile on a baking sheet. Spray with oil, sprinkle with salt and pepper.
- Bake for 1 hour at 350˚
- Puree all ingredients in a food processor. (Careful not to fill it too full, do it in batches if yours has a small bowl.)