Low Histamine | Recipe

Ingredients

• 250 grams Butternut Squash 1/2 a medium squash
• 1/4 cup Basil Leaves approx 1/4 bunch
• 1/2 cup Macadamia Nuts
• 2 tbsps Extra Virgin Olive Oil
• 1 tsp Cumin
• 1/2 tsp Apple Cider Vinegar or lemon juice – optional
• 1/4 tsp Sea Salt
• 1/8 tsp Black or White Pepper optional

Instructions

• Heat the oven to 170C (340F) and line a baking sheet with parchment paper.
• Cut squash into chunks leaving the skin on. Roast for about 30 minutes until completely soft. Allow to cool, peel off skin and drain off any excess liquid.
• In a food processor, blend the basil leaves to a paste then add the macadamias and olive oil. This can be left slightly chunky or made smoother depending on your preference.
• Add the squash pieces, (optional – lemon juice), cumin, salt and pepper. Pulse until combined. Taste and adjust seasoning if necessary.
• Place in a small bowl and serve.