WHAT YOU NEED:

for the ranch:

• 1 squash of your choosing, halved (I love it with acorn squash)
• 1 yellow onion, chopped
• 1 large red bell pepper, chopped
• 1-2 small spicier peppers of your choosing (optional)
• 3 carrots, chopped
• 4+ garlic cloves, smashed and peeled
• Sea salt, to taste
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon cumin
• Fresh sage (or 1 teaspoon dried)
• Olive oil drizzle
• 2 cups bone broth
• 10 oz cottage cheese

favorite toppping combos:

• Flake salt + parm + chili oil + parm (with fresh sourdough)
• Goat cheese + pumpkin seeds (with a side of sourdough cornbread)
• Kimchi + greek yogurt + chili oil + avocado (with tortilla chips for dipping)

WHAT YOU DO:

• Preheat the oven to 400F and spread out the squash (face down), bell pepper, onion, carrots, and garlic on a baking sheet.
• Drizzle with olive oil and toss to coat; then, sprinkle with sea salt, chili powder, paprika, and cumin and top with a few sprigs of fresh sage.
• Bake for 40+ minutes until everything is soft and aromatic (the squash might need a little extra time, so leave it on the pan a bit longer and move the other veggies to the blender while it finishes up).
• Add everything to a blender or food processor with bone broth and cottage cheese (you might need to do this in batches if yours is smaller).
• Warm on the stove top until it’s nice and hot for serving. Add more salt to taste, if needed.
• Serve, top, dip, enjoy!