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Acorn Squash With Broccoli and Tofu

Acorn Squash With Broccoli and Tofu
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Prep Time: 10 min Serves: 4
Cooking Time: 10 min Yield: 4 entrees
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This quick, easy saute takes less than 20 minutes to whip up. If you’re not craving tofu, feel free to replace it with chicken, tempeh, eggs or another protein source. Since acorn squash becomes soft rather quickly, keep the broccoli on the crunchier side for contrast.



1. Place the coconut oil into a large fry pan over medium heat.
2. Add the onion, carrots, tofu, broccoli and squash and sauté in the oil for a couple of minutes.
3. Sprinkle in half of the tamari and cumin.
4. Add ½ cup of water and the almond butter to make a sauce.
5. Stir to mix well, then put a lid on the pan and cook for 8-10 minutes, until the squash is soft.
6. Adjust seasoning to taste, and if you need to cook for a few minutes more use the remaining water and continue to simmer until done.

PC: Susan Marque


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