I’m addicted to pumpkins and squash. I’m testing out recipes for thanksgiving and I came across acorn squash in my local farmers markets This was the first time I prepared an acorn squash dish, and I’m definitely making this again.
This was super quick and easy with minimal ingredients.
1 acorn squash
1/2 cup cashew cream ( soaked cashews blended with water to a creamy consistency)
4 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon minced garlic
1 teaspoon Dijon mustard
1 medjool date
1/4 teaspoon sea salt
Slice the top off of the acorn squash and scoop out the seeds. Place face down on a baking sheet and bake for 20 minutes. Then carefully flip and bake for 15 more minutes. Prepare pasta while the acorn squash is cooking. Once acorn squash is fully cooked carefully scoop out the inside and add to your high speed blender. Add in the cashew cream and the other ingredients and blend until fully combined. Blend sauce into the pasta and mix to combine.
Hope everyone who celebrates has a wonderful vegan friendly thanksgiving!