Creamy Butternut Vinaigrette
cup + 1 tablespoon
extra virgin olive oil
1/4 + 1/4
New Barn Unsweetened Almondmilk
white balsamic vinegar
Using 1 tablespoon of olive oil, saute your cubed butternut squash over medium heat.
Cook for five minutes, stirring frequently.
Add your chopped shallot, and 1/4 teaspoon salt. Stir again and cook for another five minutes, stirring frequently.
Remove from heat and let cool for five minutes.
Transfer your sauteed butternut squash and shallots to a blender, and add almondmilk, white balsamic, salt, pepper, and the remaining 1/4 cup of olive oil.
Blend on high for 1 minute or until very smooth.
Makes 16 ounces of dressing.