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
INGREDIENTS
FOR THE SAUCE
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
FOR THE SQUASH
2 small butterkin squash (butternut or delicata would also work well)
2 tablespoons avocado oil
1/4 teaspoon salt
FOR THE ALMOND “BREADCRUMBS”
1 cup Diamond Nuts marcona almonds (available in the produce section of most major grocery stores)
1/4 teaspoon salt
PROCEDURE
FOR THE SAUCE
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.
FOR THE SQUASH
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.
FOR THE ALMOND “BREADCRUMBS”
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.”
I just found your account on instagram and I’m blown away how beautiful your dishes are! I’m going to try to attempt this recipe. Do you make your own vegetable broth or buy it ready?
Thanks you!
Awww I’m so glad you found me and like what you see. I usually buy bullion or broth. I’ve made homemade broth off and on but never consistently. Gotta get back on that. Enjoy!
Do you think this would work with the flavor of acorn squash? I’ve still got a few left from my garden, and I’m looking for new recipes to use them in.
Thanks!
Yeah! That would totally work. I’m all about improvising with what you have on hand
The squash looks delicious and the plating is gorgeous as well!
I wish you and yours happy holidays and look forward to reading inspiring thoughts on your blog next year. Thank you for your work.
Thank you so much!
This looks so beautiful AND so delicious! Bravo!
Thank you!
Sasha, I absolutely love your recipes, although I never write comments. I am also in love with your ceramics collection. Do you remember the name of the pottery where you found this plate? The cup and saucer from your Tahini Roibos Latte post are also beautiful!
Olga, Thank you so much! It means the world to hear from people like you who appreciate my work. This plate is by Akiko Graham, a Seattle ceramics artist. The cup from the Tahini Rooibos latte is from Mazama.
Do you eat the squash seeds? I see them in your picture of the roasted segments.
I left them on for styling purposes but you can usually eat pumpkin and squash seeds without a problem. Up to you to decide what you prefer.
This looks so delicious!!!! 🙂