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Heat some water, pour into a mug, squeeze in the juice of half a fresh lemon, and have an awesome day!
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This is a big time saver, super simple recipe, because you most of this doesn’t require your actually doing anything. You are going to bake that big ‘ol kabocha squash while you can do other things, and just put the sauce ingredients in a pan to cook for 20 minutes, just mixing once in a while.
My kind of recipe, especially as I’m so busy getting back and catching up over here!
Preheat your oven to 375 degrees. Bake the whole Kabocha squash (saves SO much time and effort from trying to cut while hard!!), for about 45 minutes (or more, depending on how big your squash is), or until softened.
Meanwhile, rinse and coarsely chop your cremini mushrooms. Heat the 2 cups of water in a saucepan, and add the garlic and mushrooms. Bring to a boil and stir, then reduce the heat to medium, and allow to reduce for 20 minutes. Add the tamari, raw apple cider vinegar, and thyme. After about 20 minutes, throw in the blender and blend down. Add a ‘lil sea salt if you want it to be saltier.
Plate the arugula on your plates. Slice up some baked Kabocha squash (in any shape you prefer), and top on the arugula. Top some of the mushroom sauce on the squash. Let’s be real: mushrooms are yummy but their color not so much.
So I like to top some colorful purple cabbage over it, and micro greens or sprouts. I sometimes mash everything together and it’s enough for me! But if you want more of a dressing for your greens, try tossing in something simple like some lemon juice and a little nutritional yeast perhaps.