Butternut squash and potatoes deliciously seasoned and baked to savory perfection to make a delicious
1 small Butternut squash, peeled
3 large potatoes, peeled
1/2 block tofu, drained
1/2 cup sliced almonds
2 Tbsp. cornstarch
1/2 cups plain soy milk
1 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. onion powder (1 tsp. if you are not an onion lover)
1 tsp. garlic powder (1/2 tsp. if you are not a garlic lover)
3 Tbsp. olive oil
Peel the potatoes and cut them lengthwise, then cut into chunks. Do the same with the Butternut squash.
Put the tofu int he blender with the milk, the cornstarch and half of the almonds. Process till smooth.
Oil a baking dish. Place the roote vegetable cubes in the baking dish, add the rest of the almonds.
Pour some of the tofu and almond cream over the squash and potato cubes, mix well, add the rest of the cream.
Bake at 400º F for 1 hour.
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