Step 1

Preheat oven to 400°

Step 2

Thoroughly wash the acorn squash and dry it

Step 3

Place the acorn squash in the microwave

Step 4

Microwave it for 3 minutes and 30 seconds

Step 5

Wait for it to cool to touch and then remove it from the microwave

Step 6

Place the acorn on its side on a baking tray

Step 7

Position a large knife on a grove of the acorn and cut it into half.

Step 8

Scoop out all the seeds and threads inside the squash

Step 9

Start by rubbing 1 Tbsp of butter on the. Cut the remaining butter and place it inside the acorn

Step 10

Cut the ginger in half and place inside each acorn

Step 11

Brush the inside of the acorn squash with agave

Step 12

Sprinkle turmeric powder on the acorn squash

Step 13

Place oven for 45 min or until they pass the knife-test.

Step 14

At about the 30 min mark of the acorn cooking, prepare the carrots

Step 15

Place crinkle carrots in a glass bowl

Step 16

Add a few leaves of Rosemary and 1/8 tsp of pink salt to the carrots

Step 17

Add 1 tsp of oil to the carrots and 1 tsp of oregano to the carrots. Mix well

Step 18

Place carrots on a baking tray lined with aluminum foil and place them inside the oven, next to the acorn squash

Step 19

When both squash and carrots are done, remove from the oven and let them cool to touch

Step 20

Scoop out the acorn pulp using a round spoon.

Step 21

In a food processor, add the carrots

Step 22

Add 2 Tbsp coconut milk, peeled ginger, agave and nutritional yeast to the processor

Step 23

Mix well until everything is blended to a thick consistency

Step 24

In a pan, add 1 tsp vegan butter or olive oil (optional)

Step 25

Set the pan to medium heat and gently transfer the blended acorn squash in the pan. Mix a little coconut milk in the blender to remove any extra pulp.

Step 26

Add ¼ cup coconut milk and 1 cup of water.

Step 27

Add ginger powder, pink salt, agave and mix well

Step 28

Cook on medium high heat for 5 minutes and then serve immediately