by chef Raya Belna, Wildcraft Elixir Bar
Yield: Serves 2-4
- 1 large acorn squash, skin and seeds removed, diced
- 1/4 c coconut oil (liquid)
- 1 tspnew mexicochile verde powder or 1/2 c diced mild green chile
- 2 green onions, whites only
- 3 c coconut water to blend
- salt and pepper to taste
Blend all ingredients until smooth and creamy. Top with chopped green onions and brazil nut parmesan.
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