No Bake Savory Squash Brussels Sprouts Cupcakes

No-Bake Savory Squash Brussels Sprouts Cupcakes 

1 large summer squash, steamed and drained
1 Tbs. grass-fed gelatin (Great Lakes is my favorite brand)
sea salt and pepper
2 tsp. fresh basil, finely chopped

garden fresh tomato, sliced
1 cup steamed Brussels sprouts
sea salt and pepper
1 Tbs. lemon-infused extra virgin olive oil

 

Puree the squash in a high-speed blender until smooth. Transfer to a small mixing bowl and add the gelatin powder, sea salt, pepper, and basil. Stir well.
Transfer to 2 large muffin liners.

Allow to sit, cool, and, “chill,” for at least 2 hours.

 

Serve with freshly sliced garden tomatoes, steamed Brussels sprouts, additional salt and pepper, and lots of lemon oil!