Creamy Garlic Beets and Roasted Acorn Squash 

Cut acorn squash in half, where it yields 2 halves wiht a stem or base at the bottom.
Slice into 1/2-1 in rings, making sure they are fairly similar to one another in size. Lay on parchement paper. Spray with coconut oil. Sprinkle with salt, crushed red pepper, and oregano. Bake at 375 for 32minutes until soft and browning slightly at edges.
Meanwhile peel and chop 3 large beets (with stems, no greens).

Chop 1/4 red onion and mix into chopped beets (in 1/2 in cubes).

Make your creamy sauce by blending 1-t tbs cashew butter (or whole cashews or nut butter of choice)

1/2 lemon juiced

3 Tbs warm water

2 large cloves garlic minced

2 Tbs chopped fresh cilantro
Mix sauce into beets and bake at 375 for 40minutes until beets are soft, the smell alone will send you! Serve over rice, gf steel cut oats,  or grain of choice. Serve with avocado and steamed green beans, and always some green onion garnish. Enjoy!


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