Acorn Squash recipe from Rawmazing

The Acorn Squash recipe is from Rawmazing. We used millet instead of quinoa and broccoli instead of swiss chard. This recipe was amazing; however, when making this again, I might make more of the Sage Cream Sauce to add to it. I would also recommend using this recipe without the squash as a holiday stuffing recipe.

Preheat oven to 350 degrees

Squash

• 2 acorn squash
• 1 yellow onion, quartered and sliced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 bunch (5 stalks and leaves) swiss chard, leaves cut into ribbons and stems diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup shelled, raw pumpkin seeds
• Himalayan salt and fresh ground pepper to taste
• 3 cups cooked red quinoa
• Sage Cream Sauce (recipe below)

1. Cut acorn squash in half. Scoop out seeds and place cut side down on baking tray lined with parchment. You can also grease with a tiny bit of avocado oil.
2. Bake at 350 for 1 hour. Set aside.
3. Place onions, celery and carrots in a large sauté pan over medium heat. Cook, stirring occasionally until onions are translucent. You can add a little water if things start to stick.
4. Add chard and continue cooking until chard is wilted.
5. Stir in garlic, cranberries and pumpkin. Cook for an additional minute or two.
6. Stir in cooked quinoa remove from heat.
7. Stir in sage cream sauce.
8. Fill baked squash with quinoa mixture.
9. Place back in oven for 1/2 hour.

• 
  
• Sage Cream Sauce
• 1/2 cup cashews, soaked until soft (at least 6 hours)
• 1/2 – 3/4 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon dried sage or 2 tablespoons fresh sage
• pinch Himalayan salt and pinch fresh ground pepper

1. Place all ingredients in blender except sage, salt and pepper. Blend until smooth.
2. Add sage, salt and pepper. Pulse to combine. Do not over blend, you just want the sage lightly blended in.