Serves: 8
Total Calories: 33
Yield: 2 cups

1/4 acorn squash seeds removed
3/4 cup unsweetened apple juice
1/2 cup coarsely chopped celery
2 tablespoons pecans toasted
2 tablespoons whole flaxseeds

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put the squash cut-side down on the lined baking sheet and bake for 30 to 40 minutes, until soft. Let cool to room temperature. Scoop out the flesh and transfer to a blender. Add the apple juice, celery, pecans, and flaxseeds and process on high speed until smooth. Stored in a sealed container in the refrigerator, Flaxseed Dressing will keep for 12 hours (see note).

Note: This dressing keeps for a very short time in the refrigerator because the flaxseeds start to ferment once they are ground. To make the dressing in advance, put all the ingredients except the flaxseeds in a blender and process on high speed until smooth, then refrigerate. Just before serving, return the dressing to the blender, add the flaxseeds, and process on high speed until smooth.

Nutritional Facts:

Serves: 8
Total Calories: 33
Calories from Fat: 10

More Recipes from the Bravo Cookbook:
Mango Ginger Dressing
Pineapple-Tarragon Dressing
Apple Mustard Dressing
Blood Orange Dressing
Raspberry Walnut Dressing
Citrus-Tahini Dressing
Avocado Corn Dressing
Tomato Herb Dressing
Roasted Bell Pepper Dressing
Flaxseed Dressing