It sounds weird but it's actually really yummy and there's not really any downside. Butternut squash is full of fiber and cancer-fighting pigments. Avocado has enzymes and healthy fats to keep you alert and focused all morning long. And recent research shows that maple syrup, in addition to being rich in important minerals, actually contains compounds which fight prediabetes.
half a large butternut squash, cooked
one ripe avocado
1/2 cup water
1 Tbs gelatin
maple syrup to taste
half a large butternut squash, cooked
one ripe avocado
1/2 cup water
1 Tbs gelatin
maple syrup to taste
- Cook the butternut squash according to your favorite method. I usually cut the top bulb off and then cut the peel away. Cut into about one inch chunks and boil for about 15 minutes until soft. This is quicker, but takes a lot of muscles. You can also bake it and scoop the meat off of the skin.
- Put 1/2 cup water into a small saucepan. Sprinkle the gelatin over the water a little bit at a time. Set aside to let the gelatin "bloom," that is, to absorb the water.
- Put the cooked squash into a blender or food processor.
- Using a large knife, cut the avocado in half lengthwise. Remove the pit by embedding the knife into it and twisting.
- Using a spoon, scoop the avocado meat out of its shell and into the blender/food processor.
- Heat the gelatin gently until it is completely disolved. It will become clear, although there may be some foam.
- Turn the blender/food processor on and blend for a minute or so. Then add the gelatin. I usually pour it in while the blender is running.
- Blend until very smooth.
- Pour into a dish and chill for an hour or so.
- Drizzle maple syrup on top just before serving.