Acorn Squash with Creamy Ginger Almond Gravy

If the recipe developer says the gravy "would make a dirty shoe taste pretty decent," then we're gonna go ahead and say it's a solid choice.

Ingredients:



BAKED ACORN SQUASH

1 acorn squash

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon black pepper

1/2 teaspoon Himalayan salt

ROASTED SQUASH SEEDS

Seeds from the squash

1/2 teaspoon garam masala powder

1 head romanesco broccoli

CREAMY GINGER ALMOND GRAVY

1/4 cup almond butter

1 tablespoon chunk peeled ginger

3 tablespoons fresh lemon juice

1/4 cup water

1/2 teaspoon chili powder

To prepare the squash: Preheat the oven to 350F, then cut the squash into 1-inch thick slices (removing the seeds as you go). Toss the slices in a bowl with the rest of the ingredients until they are evenly coated. Bake for 30 minutes, then flip over and bake for another 20 minutes or until they are fork-tender.

To roast the seeds: Coat them in the garam masala powder and bake for 15 minutes at 350F.



To prepare the broccoli: Cut florets into bite-size pieces, then steam for 8 to 10 minutes or until slightly tender.



To make the gravy: Blend everything until smooth. If it is still too thick, add more water or lemon juice in 1 tablespoon amounts.



Serve the broccoli and squash beside each other, with the gravy drizzled on the broccoli and the squash seeds sprinkled on the squash.

Recipe courtesy of Emily von Euw, author of the Rawsome Vegan Cookbook