Creamy Baked Butternut Squash, Broccoli with Chipotle Almond Sauce

Explore textures, colours, flavours and nutrients with this recipe, perfect for the early days of autumn

Servings: 2


Baked butternut squash

  • 1 small butternut squash
  • 1 Tbsp. coconut oil (or Earth Balance’s Buttery Spread, or lemon juice)
  • 1 tsp. dried basil 
  • 1 tsp. dried thyme
  • 1/8 tsp. Himalayan salt
  • 1/2 tsp. black pepper
  • 1 head broccoli
  • 1/4 cup chopped green onion
  • 2 tsp. white sesame seeds

Almond sauce

  • 2 Tbsp. almond butter
  • 1 tsp. maple syrup
  • 1 tsp. tamari
  • 1 tsp. miso paste
  • 1 tsp. apple cider vinegar 
  • 1/8 tsp. chipotle powder
  • 1 garlic clove
  • 3-4 Tbsp. water, or more, as needed


  1. To prepare the squash: peel, deseed and cut into 1/2-inch cubes; toss with melted coconut oil, salt, pepper and herbs. Bake for 30 minutes at 375 F, or until each piece is tender all the way through (test one with a fork).
  2. Cut the broccoli into bite-size pieces and steam for 7-8 minutes or until vibrantly green and slightly tender.
  3. To make the sauce: blend everything together until smooth, adding as much or as little water as you like.
  4. Place butternut squash and broccoli on a plate or in a bowl, drizzle with your sauce, then sprinkle on green onion and sesame seeds.

NOTE: This would also be delicious with rice or noodles added!

Nutrition facts per serving Calories 261; protein 6.5 g; fat 15.5 g; carbs 24.5 g.

You May Also Like

Photography by Emily von Euw

Read This Story in Our 2022 Fall Fitness & Food Digital Edition

Featuring Brendan Brazier, athlete and pioneer in the plant-based sports nutrition industry. Trail Running 101 – plus this year’s Trail Running Shoe Review. Travel around the world to the top vegan-friendly destinations, recipes and much more!