Here’s one of my go-to sides, come autumn. It’s simple, yet elegant enough for most dinner parties and other special occasions. This takes, maybe, five minutes to prepare, once you’ve roasted and peeled the squash. You could use cream if you really wanted to, but almond milk produces a lighter, more delicate dish. I grind my own garam masala blend, and encourage you to do the same. In a dish like this, in which ground spices take center stage, it’s essential that their flavor be vibrant. Enjoy! ;o)

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