Acorn Squash Alfredo

I never had acorn squash until maybe a year ago. To be honest prior to going vegan I thought pumpkins and these pretty squashes were simply decorations.

I love fall seeing that’s when I get to buy all types of squash.

Today I went to my local farmers market and sadly there cars machine wasn’t working so I only had enough cash for a few things. This acorn squash was to beautiful to pass up.

My creative brain instantly thought of making a vegan Alfredo with it.


1 acorn squash ( 2 cups pulp)

1/3 white onion diced

2 to 3 cloves minced garlic

Oil to sauté garlic and onion I used avocado oil if oil free omit

1/2 cup cashews soaked

1/3 cup filtered water

1 tsp onion powder

1 tsp garlic powder

Pinch of nutmeg

1/4 tsp dried thyme

2 tbsp nutritional yeast or I use 3 dashes curry powder for cheesy flavoring.

1 tsp coconut sugar or sweetener of choice

Sea salt and pepper to taste

Directions :

Slice acorn squash in half if you choose to use the skin as a serving dish if not heat however you choose. I baked mine for 25 minutes at 375 degrees.

As the acorn squash is cooking sauté the onions and garlic until cooked don’t burn the garlic. I seasoned the onions and garlic with a bit of sea salt and pepper. Optional I just think it gives good flavor.

In a blender I used my vitamix add the cashews but drain from the water they were soaking in.

To the blender add the sautéed onions and garlic and 2 cups of acorn squash pulp.

Add in 1/3 cup water or more to reach a creamy consistency. Add in all the spices. Blend well to combine.

Serve over pasta of choice I used gluten free brown rice spaghetti and topped it with dried parsley.


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