My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Roasted Acorn Squash with Pears and Miso Dressing

I’m finally feeling inspired by fall. My savory senses are kicking in, and I’m trying to think of simple but creative ways to prepare fall and winter produce.

Squash is kind of beautiful, huh?

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

This recipe is both savory + sweet, but we’re not topping with brown sugar or dried cranberries. Instead, we’re using fresh pears—one of the few fruits that shine during this season. I don’t even glance at the strawberries come fall. It’s all about apples + pears. And sometimes I can’t help but buy pretty food, like the pear you see below.

It’s pretty much the color of fall.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

To keep things from getting too sweet I’ve added onions and thyme to the pears. I could have eaten this entire pan when it came out of the oven. The thyme sprigs infuse a light, herby flavor into the pears and onions and compliment the squash in a very palette pleasing way.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree


Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree


Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

While you could probably just top the squash, pears, and onions with a bit of salt and pepper, I made a simple miso glaze that further accentuates the sweet and savory combination. It includes a pinch of cayenne for a little heat, savory flavor from the miso, and a bit of sweet flavor from the maple syrup, coconut oil, and apple cider vinegar. Drizzle a little on top and the entire dish comes together.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

Print this!

Roasted Acorn Squash with Pears and Miso Dressing gluten-free, vegan // yields 4 larger servings

  • 2 acorn squash
  • 1 1/2 tablespoons sunflower oil, [or other high-heat oil]
  • 2-3 medium pears
  • 1/2 med-small sized sweet yellow onion, thinly sliced
  • handful of fresh thyme sprigs
  • 2 tablespoons white miso
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unrefined coconut oil
  • 1 tablespoon pure maple syrup
  • 1 pinch cayenne pepper, optional
  • 1/2 cup toasted sliced almonds
  • salt

Preheat oven to 400° F. Slice acorn squash in half from stem to end [slice the stem off if needed to cut through]. Scoop out the seeds then slice each half into quarters.

Place squash on a large baking sheet [lined with parchment if desired], drizzle 2-3 teaspoons oil, and sprinkle with salt. Rub on all sides of the squash. Place squash on either cut side down and roast for 20-25 minutes. Flip and roast for another 20 minutes, until tender and starting to brown.

While roasting slice your pears in half and then slice each half into quarters. Remove seeds and stems. Place on a baking sheet with the sliced onion. Sprinkle salt on top and toss with about 1 teaspoon of oil. Place thyme sprigs on top and place in the oven during the last 12-15 minutes the squash bakes. Let roast for about 12 minutes, until the onions have softened.

Towards the end of roasting, place a small pot over low heat and add the miso, vinegar, coconut oil, maple syrup, and cayenne. Whisk or stir until melted then take off the heat.

Plate the squash on individual plates or a platter with the onions and pears on top. Discard thyme or strip off some of the leaves onto the squash and pears. Top with toasted almonds and miso dressing. Serve hot.

notes: There is no real sub for white miso, but I think using tahini, almond butter, or cashew butter with 1/2-1 tablespoon of tamari would make for a good sub. White miso can typically be found in the refrigerated section [but also in the aisles] by tofu and tempeh.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

Feel like simplifying this a bit? Roast the squash and the pears [no onions or thyme] as described above. Top with sea salt, toasted almonds, and a scoop of maple almond butter or salt + black pepper cashew butter. And then you have breakfast, lunch, or dinner.



Roasted Cauliflower and Chickpea Salad

Alternative title: Adventures in renovation land with a delicious recipe at the end.

We took on a large scale yard project this weekend. Maybe a little too large? But it was something that had to get done.

Roasted Cauliflower and Chickpea Salad |

Imagine a flagstone patio that is 11 feet deep by 30 feet wide (the width of our house). Then imagine that this surface slopes down a couple inches in the direction of your house and slopes up towards the yard. Then imagine a huge rain storm and where that water goes. Are you with me?

It goes through your foundation.

I would love to have a nice little discussion with the previous owners who had this shoddy patio installed. It’s unbelievable how poorly it was done.

So if you can imagine, we had to lower the side that goes into the yard so it slopes down and away from the house. This means we had to dig deep. For some unknown reason we thought it could be done with shovels.

2 hours later we rented a dingo.

12 hours later we had about 12 tons of dirt to deal with. I’m not joking.

Are you having a panic attack yet? I am.

Roasted Cauliflower and Chickpea Salad |

Luckily, we have generous and amazing friends who were there to help. I wasn’t able to help much with the labor because at this point it was a 3-person job. So then my goal became: keep these boys fed, make sure they have beer, make Home Depot runs, and post ads on Craigslist hoping people would come pick up the dirt.

We were able to offload about 1/2 of the dirt. Craigslist is an amazing thing. And now we’re using a service called Bagster to help haul the rest away. Oh, how I wish Bagster was sponsoring this post. Kidding. Maybe.

Roasted Cauliflower and Chickpea Salad |

The boys worked past sunset after I purchased a few flood lights. They finally finished excavating around 10pm on Saturday. Sunday started bright + early filling the patio area with structural backfill [basically broken concrete] and then tamping it down with a gas powered tamper that shook the whole house.

Oh, did I forget to mention when we thought we smashed the clay sewer line?

Panic attack #2.

Luckily, it was just broken pieces of old clay pipe.

And then the sprinkler electrical line was accidentally cut through with a shovel. It had 14 electrical lines running through it. Chris got that fixed and then it was time to start leveling. Even with 2 civil engineers, a landscape architect, and a mathematician it was an undertaking.

By the end of Sunday a few of the flagstone pieces were set into place, but it’s an extremely tedious process. Thankfully, Chris numbered each stone with chalk and took a ton of photos so we could place each one back in the correct spot.

Now, the end of the patio sits a good 6 inches below the top of the ground. And this is where project #2 comes in. The water can’t just pool at the end of the patio below the ground line. We now have to dig out a 30 foot long by 5 feet wide by 8 inch deep area for the water to drain.

Did I mention the [mostly dead] tree that has to be cut down?

Roasted Cauliflower and Chickpea Salad |

I think I’ll stop there. It’s Monday and this just got a little too intense.

Roasted Cauliflower and Chickpea Salad |

But if you live in Denver and know of a good landscaping company, please let me know!

Roasted Cauliflower and Chickpea Salad |

And now, we eat.

Roasted Cauliflower and Chickpea Salad |

Print this!

Roasted Cauliflower and Chickpea Salad gluten-free, vegan // yields 3-4 large servings, or 6-8 side-dish servings

cauliflower + chickpeas:

  • 1 large head cauliflower
  • 2 1/2 cups chickpeas, rinsed + drained
  • 1 1/2 tablespoons high-heat cooking oil
  • 3 tablespoons thinly sliced shallot
  • 2 teaspoons minced garlic
  • 3/4 cup sliced sun-dried tomatoes, not oil packed
  • 1/3 cup sliced kalamata olives
  • 5oz mixed baby greens
  • fresh thyme or oregano


  • 1/4 cup fresh lemon juice
  • 1/4-1/3 cup extra virgin olive oil
  • 1 1/2 tablespoons cashew butter, or almond butter
  • 1 teaspoon pure maple syrup
  • salt + pepper

Preheat your oven to 400° F.

Chop cauliflower into 1-2 bite pieces and place on a large baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast for about 30 minutes, turning once halfway through, until starting to brown.

At the same time, place chickpeas on another large baking sheet and toss with 1/2 teaspoons oil, salt, and pepper. Roast chickpeas for about 20-25 minutes, turning once halfway through. They should be starting to split open and crisp a bit. Turn oven down to 350° F. Add the garlic and shallot and toss together with another drizzle of oil. Roast until the garlic and shallot are just starting to turn golden brown, about 6-8 minutes. Stir a few times and watch closely so it doesn’t burn.

While roasting, place all dressing ingredients with about 1/4 teaspoon salt + pepper in a jar or sealable container and shake until fully combined. Set aside and shake before pouring. Store excess sealed in the fridge.

Remove both pans from the oven and toss together on one pan. Toss with desired amount of dressing. Taste, and add more salt + pepper if needed. Place mixed greens on a large platter and top with roasted salad. Sprinkle with salt, pepper, and fresh thyme. Serve extra dressing on the side.

Roasted Cauliflower and Chickpea Salad |

Thanks for listening to my weekend yard rant. If you like landscaping and live in Denver we have extra shovels.