RE: Delicious low-fat vegan dressing :)
Posted Sunday, November 24, 2013 at 10:46 AM
I bet you could probably buy it canned, but it's also pretty easy to cook it.
The cookbook says butternut, buttercup, or acorn squash work well in this recipe. It also says pumpkin works too, and luckily this time of year you can definitely find canned pumpkin.
I used butternut squash. I grabbed the other ingredients and threw them into my blender while the squash was cooking, so that cut down on the overall prep time. I also squeezed the lemon and the orange juices freshly myself, but I bet you could probably do that ahead of time if preferred.
I followed the cookbook's instructions for cooking my squash (but you could also use leftover cooked squash if you happen to have any).
Preheat the oven to 450 degrees F.
I cut my butternut squash in half, scooped out the seeds (I found that an ice cream scoop worked really easily to scoop out the seeds and stringy bits).
I then put the two halves face down on a baking sheet (with a little water added to the baking sheet) and baked the squash for about 23 minutes. The squash should be done within about 20-25 minutes depending on your stove (and it's done when you can pierce it with a fork).
Once you have all the ingredients in the blender, it all blends together very quickly to make a nice smooth dressing.
I think I'll use some leftover dressing on a salad today - I've still got a bunch of lettuce, shredded carrots, and cucumber. I might also toss in some nuts or seeds.
And this dressing recipe is BURSTING with flavour - a little would go a long way.
Now I can't wait till lunch