29 Sept 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?


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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Anonymous said...

This looks divine!!! I absolutely adore butternut squash, and I love the sound of the chipotle almond sauce. I'll definitely be trying that :D

Alina said...

This sauce sounds amazing, Emily)))

Unknown said...

I realized I was grinning half-way through reading this post. Gosh, your train of thought is awesome. Keep it comin'
Also this recipe. Seriously delicious looking!

Anna said...

yumyy!! creamy and blocoli are my thing :) looks super delish


Unknown said...

This is such a gorgeous and healthy meal! I love it!

Unknown said...

So delicious!! Really love that sauce!

Anonymous said...

i'm gonna make this sauce ASAP.

i'm ALSO moving out to vancouver in like... a month? very soon! VERY SOON! knowin' no one other than my partner (who's moving with me), i'm going to come to your potlucks. YEP. this is how i'm going to make friends. SO LOOKING FORWARD TO IT.

Rebecca @ Strength and Sunshine said...

Think you can send me a bowl ;)

Aliza said...

About how many servings does this make? Sounds delicious!

Chelsey said...

I rushed to work this morning and missed out on breakfast and now all I want is this bowl. Thanks for the recipe. Broccoli does the same to me :P haha but I love it!

Anonymous said...

I love how honest you are. Ha! So refreshing in this world of over-proofed, over-filtered articles. I love broccoli. Actually, all kinds of brassica, if we're getting technical. I cannot wait to try your almond dressing (YUM) x
#fuckthatsdelicious ;P

Sibylle said...

Ohmygods, I need to try this. Question: What on earth is Chipotle powder? Where I live (Ireland), nobody has even heard of it, not even my very open-minded and -hearted local Health Food store. Could I just replace it with chili powder or curry?

Kyah Renee said...

Yum!! Thank you for sharing this recipe! :)

RawGuru said...

Emily, can I just say your photos have been like...a whole new level of crazy ridiculous beauty lately! Nicely done. We want to eat ALL of the things (right off of the screen).
xo- Anna

Unknown said...

I've got a lonely butternut squash in my cabinet... It may now have a purpose! The sauce sounds legit!! :)


Susannah (Lemon and Coconut) said...

If only someone would just make this for me now and bring it to me. Dream on. It looks so good, perfect food in my opinion :)

Anya Ravitz said...

I made this last night with some substitutions (sweet potato instead of squash and added carrots, garlic and leek to the casserole dish as it baked). The flavor of the herbs with the sweet starchiness and the sauce was amazing. I have a feeling it willl become a staple this winter!

Molly said...

Oh my god I just made this recipe for a dish-to-pass event and I ltierally stood for ten minutes eating the almond sauce out of the pan I made it in after I drizzled it over for everything. It tasted out of this world. Nice work, Emily. So good.

Unknown said...

That sauce sounds amazing!! We at http://thewellnesssoldier.com/ love our bowls filled with goodness and will be whipping that sauce up today :)