Hello friends! I hope you’re all hanging in there and taking good care of yourselves despite the holiday madness. We’re focusing on letting go of “shoulds” this year and are spending our holiday slowing down and taking care of our bodies and minds. We’ll be spending Christmas at the Oregon coast walking on the beach, reading, cooking nourishing meals, and cuddling with the pups. Then we’re heading off to explore new places and do all the yoga and skiing. I’m looking forward to feeling strong and fit again and to some quality alone time with Anders. I hope whatever you have planned brings you joy.

As I reflect on 2017 I feel humbled and grateful. It was a big year for Tending the Table. Winning Editor’s Choice at the Saveur Blog Awards was a dream come true. Thank you again to everyone who voted. It was wonderful to feel recognized and appreciated. But, throughout it all, I also found myself uninspired in the kitchen, grappling with my purpose and reevaluating my intentions and goals. In many ways, this is all still a work in progress so thank you for joining me on the journey as I do my best to figure it all out. Your continued support and encouragement means the world and inspires me to make this space the best that it can be. I can’t wait to see what 2018 brings.

Today’s recipe is  all about comfort. I paired roasted squash with a creamy miso garlic sauce and toasted almond “breadcrumbs” for a hearty, satisfying plate of winter goodness. Continue reading for the recipe and enjoy!

This sauce is also fantastic with braised cabbage or with pasta and steamed broccoli.

*This post was sponsored by Diamond Nuts. Thank you for supporting my work by supporting my sponsors. All thoughts and opinions are my own.

Roasted Squash with Creamy Miso Garlic Sauce and Toasted Almond “Breadcrumbs”

Serves 4



1 cup raw cashews

1 cup vegetable broth

juice from 1/2 lemon

1/4 cup unsweetened greek style coconut milk yogurt (if not using greek style yogurt reduce the broth by half)

2 tablespoons nutritional yeast

2 tablespoons white miso

2 cloves garlic

generous glug of hot sauce


2 small butterkin squash (butternut or delicata would also work well)

2 tablespoons avocado oil

1/4 teaspoon salt


1 cup Diamond Nuts marcona almonds (available in the produce section of most major grocery stores)

1/4 teaspoon salt



Place the cashews in a bowl. Cover with boiling water and let soak for at least 30 minutes. Pour off the water and add the cashews to the container of a high speed blender with the broth, water, lemon juice, yogurt, nutritional yeast, miso, garlic and hot sauce. Blend on high until silky smooth.


Preheat the oven to 425° F. Cut the squash into 1-2 inch thick wedges. Toss the wedges in the avocado oil, season with salt and arrange on a rimmed baking sheet. Roast for 45-50 minutes until soft when pierced with a knife and beginning to brown on the edges.


Preheat the oven to 350° F. Place the marcona almonds on a rimmed baking sheet and toast for 8-10 minutes. Allow to cool then add to a food processor along with the salt and pulse until coarse crumbs form.

To serve spread the sauce on a plate or platter, arrange the roasted squash over the sauce and sprinkle with the almond “breadcrumbs.”