Equipment Ninja Professional Plus Blender Duo Pyrex Measuring Cup Restaurantware Met Lux Aluminum Full Size Baking Sheet - Heavy Duty - 26" x 18" Kirkland Signature Parchment-1pk Non Stick Parchment 77oz Wood Medium Serving Bowl - Threshold™ 30oz Wood Small Serving Bowl - Threshold™ 2pc Wood Signature Serving Utensils Set - Threshold™ Ingredients 12-15 cups butternut squash (2 butternut squash) 1½ cups carrot (3 carrot stalks) 1½ cup celery (3 celery stalks) 8-9 cups apple (3½ large apples) ¼ cup olive oil 1 tbsp salt 1 tbsp cinnamon 1 tbsp pumpkin spice 2½ cup coconut milk Instructions Preheat oven to 400ºF. Prepare a full size baking sheet pan with parchment paper. Skin butternut squash, sweet potato, and carrot stalks. Cut butternut squash lengthwise in half. Scoop out guts and seeds into a bowl. Cut butternut squash, sweet potato, carrots, celery, and apples into even cubes and place into a large bowl. Mix the cubes to evenly coat with olive oil, salt, and spices. Spread mixture evenly onto a full size baking sheet pan. Place into the oven and bake for 1 hour. After it’s done baking, place mixture into a blender with coconut milk. Blend until smooth. Pour into a bowl and enjoy! Video View this post on Instagram A post shared by Liza | Bittersweet Balance (@bittersweet.balance)