I do cherish good kimchee – Kimchee that’s not too sour and that does not overwhelm with garlic.
Winter squash is a favorite – when the fall crop rolls around and the varieties abound, overflowing from the market bins, my stomach flutters just a little.  What a treat.
AND, almond butter.  Oh, almond butter.  It’s just, well…there are no words for how much I adore raw almond butter…

  

roasted-almond-butter

squash

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A delightful, delectable, delicious combination and marriage of all three,

Roasted Butternut Almond-Chee

1 large butternut squash, seeded, peeled, and cubed
2 small shallots, peeled and separated (not chopped)
Real sea salt
Almond-Chee Sauce:
1 c. raw almond butter
1 c. Firefly Kitchens Kimchi
Hot water + extra virgin olive oil + kimchi brine to thin

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Preheat oven to 375.  Combine squash, shallots, and sea salt on a parchment lined baking dish.  Bake 30-45 minutes, or until just beginning to brown, tossing once or twice.
Combine almond butter, kimchi and a touch of water, olive oil, and brine in a high speed blender.  Whir until smooth.  Add more thinning agent of preference to reach desired consistency.
Toss squash with Almond-Chee sauce.
Serve over brown rice and black sesame seeds, if desired.  (Short grain brown rice + black sesame seeds + rice vinegar).

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