Total Calories: 33
Yield: 2 cups
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.
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