Creamy Baked Butternut Squash, Broccoli & Almond Sauce

Recipe:
Baked butternut squash:
1 small butternut squash
1 tablespoon coconut oil (or Earth Balance's Buttery Spread, or lemon juice)
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon himalayan salt
1/2 teaspoon black pepper

1 head broccoli
1/4 cup chopped green onion
2 teaspoons white sesame seeds

Almond sauce:
2 tablespoons almond butter
1 teaspoon maple syrup
1 teaspoon tamari
1 tablespoon miso paste
1 teaspoon apple cider vinegar
1/8 teaspoon powder
1 garlic clove
3-4 tablespoons water, or more, as needed

HOW TO MAKE:
To prepare the squash: peel, deseed and cut into 1/2-inch cubes; toss with melted coconut oil, salt, pepper and herbs. Bake for 25-30 minutes at 375 degrees, or until each piece is tender all the way through (test one with a fork). Cut the broccoli into bite size pieces and steam for 7-8 minutes or until vibrantly green and slightly tender.

To make the sauce: blend everything together until smooth, adding as much or as little water as you like.

Place butternut squash and broccoli on a plate or in a bowl, drizzle with your sauce, then sprinkle on green onion and sesame seeds.

Enjoy!