@thumper1, thanks for sharing the recipe. It sounds delicious. I find winter squashes can vary in how much moisture they have. I wonder if yours had more natural liquid? I think I’ll start with less cider like you recommend and keep the rest in the cup in case it’s needed later.
Right…and maybe roast on a higher temp for the initial roasting?
I will say, even though moist…it was delicious!
I recently heard of the Bengal Spice when an Instagram person I follow uses it for a new popular drink - iced Bengal Spice with oat milk.
Here’s a similar recipe - you can also make it a hot latte - it would be a good fall drink!
Inspired by the season (or maybe this thread), I bought this Nut Pods nondairy creamer on a Whole Foods end cap sale for $2. It is 10 cal per tablespoon, nice change of pace in my coffee
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