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.
