Butternut Whip

Ingredients

½ cup cooked butternut squash, peeled and cubed (use leftover roasted squash from your meal prep, or you can cook squash in the microwave on high approximately 5 minutes)

¼ cup coconut milk (from a can)

1 Tablespoon almond butter (or other nut or seed butter of your choice; no sugar added)

1 Tablespoon unsweetened dried coconut flakes

Dash of ground cinnamon

Instructions

Combine squash, milk, almond butter in blender or food processor (or use your immersion blender if you have one) and blend until smooth.

Spoon into a serving bowl and chill 15 minutes in the freezer.

Top with coconut and cinnamon.

(If you prefer, you can skip the chill time.)