Salty Maple Squash W/ Ginger Rice & Turmeric Slaw

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: SALTY MAPLE SQUASH:

1 small butternut or acorn squash, seeded and cut into 1 ½ inch wedges

1 tablespoon maple syrup

1 tablespoon olive oil

1 ½ teaspoons tamari soy sauce

sea salt, to taste

ground black pepper, to taste

subheading: TURMERIC BRUSSELS SLAW:

2 cups brussels sprouts, trimmed

1 to 2 scallions, sliced reserving white parts

1 to 2 tablespoons chopped fresh dill

1 tablespoon cashew butter (preferably raw)

1 teaspoon dijon mustard

juice of 1 clementine (around ¼ cup)

1 inch piece of fresh turmeric, peeled

3 tablespoons olive oil

2 tablespoons sesame seeds

subheading: RICE AND ASSEMBLY:

1 tablespoon olive oil

2 inches fresh ginger, peeled and minced

2 scallions, sliced

2 cups cooked brown rice

⅓ cup pomegranate seeds/arils

subheading: Notes:

It might be helpful to pre-peel the squash before you roast, just for easier eating. I didn’t really do this and the experience was a touch more rustic.

If you can’t find fresh turmeric for the dressing, just substitute 1 teaspoon of turmeric powder.

I use a Benriner mandolin for shredding here.

Directions at thefirstmess.com

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