Creamy Vegan Onion Dip with Kabocha Wedges

Instructions

1. Onion Dip:
   
   In a small bowl, combine dried onions and coconut aminos and set aside for 15 minutes, then add to medium bowl with remaining ingredients and stir well to combine.
   
   Store tightly covered in the refrigerator for up to 7 days.
   
   
2. Roasted Kabocha Wedges:
   
   Preheat oven to 400 degrees.
   
   Line a baking sheet with parchment paper or foil.
   
   Carefully cut the ends off of the squash. This requires a large, sharp knife and little heft. It’s a very hard squash.
   
   Sit the squash on one of the cut ends and cut the entire thing in half.
   
   Using a spoon, scoop out and discard the seeds and stringy pulp.
   
   Place each half cut side down and slice into 1/2-inch slices.
   
   Lay slices on lined baking sheet. Drizzle with olive oil and sprinkle generously with sea salt and freshly ground pepper. Toss the slices, turning them to coat all sides, then lay each slice flat on the sheet.
   
   Roast for 35-40 minutes, flipping slices over halfway through. They are ready to flip when the bottom side is brown and blistered in places.
   
   Serve warm or store in a airtight container in the refrigerator for several days, reheating briefly in a 300 degree oven before serving if desired.