29 Sep 2015


I still haven't showered today. Apparently it's good for the skin to let your sweat dry after you've been in the sun, because it helps with vitamin D absorption. So I hear. I am using that as my excuse for being smelly and sticky right now. I went to the gym this morning (and sweat out a storm) then immediately made this when I got home. Seriously, I didn't even take off my shoes. Then I laid out in the sun for the afternoon while I listened to Dan Savage's Lovecast. In short: I don't think I need to take a vitamin D supplement TODAY. Hah. I will shower after I write this post though, because I am obsessed with how good it feels to be clean after being sweaty. Yes, I am super privileged because I get to shower everyday. I am also super grateful, not that that matters. I guess I'll talk about the recipe now...

It's really f#cking yummy. Are we okay with swearing here? I mean, I am. But I don't know about you. Hopefully it's chill, because I enjoy it. I used to actively avoid "dirty words" but as I get older (though I'm still just a kid, if we're bein' real) I appreciate them more and more. ANYWAYS: the recipe! It's bomb. Lots of textures, colours, flavours, nutrients, mouthgasms going on here. I completely forgot I had two butternut squashes in the kitchen so I needed to use 'em up. Baked squash is my fave kind of squash, so into the oven they went. I added coconut oil to one because I was feeling decadent. You can use lemon juice instead, if you prefer. I always got your back.

Along with the delicious, tender baked squash we've got our greens in the form of steamed brocco. Love it, even though it makes me fart up a storm. And finally the true fabulousness of this recipe is the almond sauce. Holy crap, wherever you are, I need to tell you: it's amazing. Make it. Let's eat good food now, kay? And be thankful that we actually have access to fresh food, because lots of folks do not.


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 chipotle powder
1 garlic clove
3-4 tablespoons water, or more, as needed

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.

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