As an artistic person, my full-time life is spent thinking, feeling and creating. Usually it revolves around my photographic wall art pieces along with dabbling in ceramics, jewelry and painting.  My second creative love, though, involves cooking.  After becoming a Whole Food Plant based Nutritarian, I found that I could really develop dishes that had wonderful flavors....to the point that those eating them did not even miss their regular doses of meat.  

I often follow the simple but delicious recipes of The Happy Herbivore but every once in a while I venture out and try my own thing using the ingredients that I happen to have in my pantry and refrigerator. And because of this, I rarely have a recipe to share because I am just throwing things together and being surprised at the tasty end results. 

As for this recipe, I planned to take good notes as well as some good photographs. So, hurray!  I have a great recipe to share with you.  And the awesome thing is, it can be modified easily for those who are vegan or those who are gluten-free.  Just use your favorite gluten free noodles, spiralized zucchini or even rice.  

• Roasted Acorn Squash with Tofu-Cilantro Cream Sauce

• Acorn Squash RecipeRecipe photograph
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• Serves	Prep Time	Cook Time	Total Time
  4	15 minutes	30 minutes	45 minutes

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• 6 cups acorn squash, peeled and cut in 1/4 inch cubes

• 2 tablespoons Ginger Spread (optional)

• Salt, Pepper and garlic powder

• 8 ounces Angel Hair Pasta

• 3/4 cup organic non-gmo soft tofu

• 2-inch piece ginger, peeled

• 2 cloves garlic

• 4 tablespoons tahini

• 1/3 cup soy sauce (for low salt diets, use Bragg's Aminos)

• 3/4 cup packed cilantro

• Juice of two limes (or 3 tablespoons)

• 5 Medjool Dates, soaked and blended (for non-vegan, use 1 tablespoon honey)

• 2 tablespoon toasted sesame seeds

• 1/4 cup Pine Nuts (optional but tasty)

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• Preheat oven to 425 degrees. Mix the optional ginger spread with tablespoons hot water. Mix until there is a syrup. (optional...otherwise you can use 1 tablespoons olive oil) Toss the cubes of acorn squash with the oil or syrup and sprinkle with salt, pepper and garlic powder. Spread out on a parchment paper covered baking sheet. Roast for 10 minutes, flip the squash and roast for 10 minutes more or until the squash is tender.

Acorn Squash

While the squash cooks, cook the noodles until tender. Drain and rinse with warm water. Set aside in a bowl.

In a blender or food processor, add garlic and peeled ginger. Pulse until finely broken into small pieces. Add cilantro and blend. Add tofu, tahini, soy sauce, lime juice and blended Medjool dates. Blend until creamy. 

Pour sauce over the noodles, add most of the squash, the optional Pine Nuts and toss to coat. Add the remaining squash over the noodles and finish with toasted sesame seeds.