In a non-stick skillet, place the almonds, and cook over low heat for 5 minutes or until lightly toasted and fragrant. Remove the pan from the heat and set aside. Meanwhile, place the squash in a steamer basket, and steam for 15-20 minutes or until soft. In a blender or food processor, place the toasted almonds, and grind to a fine meal. Add the toasted sesame oil and pulse a few times to combine. Add the steamed butternut and remaining ingredients, and blend until smooth. Transfer to an airtight container and store in the refrigerator.
Yield: 3 Cups
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