Roasted veggies never get old—especially when it's acorn squash...hello squash season!—but we like to pair our veggies with fun sauces that bring in more flavor. One of our favorites is a simple ginger, chili sauce—we add basil to our but feel free to sub for any leafy herb you have on hand. In a small pan, heat 2 TB oil over medium heat. Sauté chopped ginger, a serrano chili, garlic & onion powder, 3-4 mins. Let the mixture cool completely. In a high speed blender, blend sautéed ginger mixture with basil. While the motor is running, stream in remaining 1⁄4 cup oil. Season with salt & pepper.