charlieannmax
Charlie Max
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Spending the holidays in @Cou Cou Intimates making the yummiest Roasted butternut squash tartine 🫶🎄🎁✨
Serves 4-6
1 medium butternut squash
2 tbsp maple syrup
1 tbsp cinnamon
2 tbsp olive oil
1 tsp salt
1 cup of cashews, soaked overnight
1/4 cup water
Juice of 1 lemon
3 tbsp pomegranate seeds
3 tbsp pistachios
3 tbsp fresh dill
4 slices of tartine bread
Preheat the oven to 425°F (220°C).
Peel, seed, and dice the butternut squash.
In a bowl, mix together 2 tbsp maple syrup, 1 tbsp
cinnamon, 1 tsp salt, and 1 tbsp olive oil.
Toss the diced butternut squash in the maple syrup
mixture until well coated.
Spread the squash onto a baking sheet and bake for 25-30
minutes, or until tender and caramelized.
Meanwhile, add the soaked cashews to the food processor
or blender along with 1/4 cup water, 1 tsp salt, and the juice
of 1 lemon. Blend until smooth and creamy.
Heat 1 tbsp of olive oil in a pan over medium-high heat.
Add sliced tartine bread and cook until golden brown and
toasted.
Spread the cashew cream over the toasted tartine bread
and top with the roasted butternut squash.
Garnish with pomegranates, pistachios, and dill.
Season with salt and pepper to taste.
#veganrecipes #fyp
Serves 4-6
1 medium butternut squash
2 tbsp maple syrup
1 tbsp cinnamon
2 tbsp olive oil
1 tsp salt
1 cup of cashews, soaked overnight
1/4 cup water
Juice of 1 lemon
3 tbsp pomegranate seeds
3 tbsp pistachios
3 tbsp fresh dill
4 slices of tartine bread
Preheat the oven to 425°F (220°C).
Peel, seed, and dice the butternut squash.
In a bowl, mix together 2 tbsp maple syrup, 1 tbsp
cinnamon, 1 tsp salt, and 1 tbsp olive oil.
Toss the diced butternut squash in the maple syrup
mixture until well coated.
Spread the squash onto a baking sheet and bake for 25-30
minutes, or until tender and caramelized.
Meanwhile, add the soaked cashews to the food processor
or blender along with 1/4 cup water, 1 tsp salt, and the juice
of 1 lemon. Blend until smooth and creamy.
Heat 1 tbsp of olive oil in a pan over medium-high heat.
Add sliced tartine bread and cook until golden brown and
toasted.
Spread the cashew cream over the toasted tartine bread
and top with the roasted butternut squash.
Garnish with pomegranates, pistachios, and dill.
Season with salt and pepper to taste.
#veganrecipes #fyp
Delicious Pecan Pie in my
@Agent Provocateur US Gina dress
My favorite day being silly with my loves @Payton Carson @jake_dupont
#agentprovocateur
½ cup Vegan Butter
¾ cup Light Brown Sugar
½ cup Maple Syrup
2 tsp Vanilla Extract
¼ tsp Sea Salt
1½ Tbsp Arrowroot
¼ cup Coconut Cream
2 cups Chopped Pecans
1 cup whole pecans for decorating
Preheat oven to 350 f
Use your fav vegan crust
For filling
Melt the vegan butter and light brown sugar in a saucepan
and add the maple syrup,
vanilla extract and sea salt.
Whisk together until the sugar has melted
Mix the arrowroot with the coconut cream until smooth and
then add it into the saucepan and whisk in quickly.
Add chopped pecans and mix everything together.
Pour the filling out over the crust and smooth down.
Add pecan halves to the top of the pie for decoration.
Bake for 35-40 minutes until the center is bubbling and the
crust is lightly browned
@Agent Provocateur US Gina dress
My favorite day being silly with my loves @Payton Carson @jake_dupont
#agentprovocateur
½ cup Vegan Butter
¾ cup Light Brown Sugar
½ cup Maple Syrup
2 tsp Vanilla Extract
¼ tsp Sea Salt
1½ Tbsp Arrowroot
¼ cup Coconut Cream
2 cups Chopped Pecans
1 cup whole pecans for decorating
Preheat oven to 350 f
Use your fav vegan crust
For filling
Melt the vegan butter and light brown sugar in a saucepan
and add the maple syrup,
vanilla extract and sea salt.
Whisk together until the sugar has melted
Mix the arrowroot with the coconut cream until smooth and
then add it into the saucepan and whisk in quickly.
Add chopped pecans and mix everything together.
Pour the filling out over the crust and smooth down.
Add pecan halves to the top of the pie for decoration.
Bake for 35-40 minutes until the center is bubbling and the
crust is lightly browned
