Acorn Squash Alfredo Vegan Recipe 415

VEGAN STUFFED ACORN SQUASH

Steps:

• Preheat your oven to 400F (200C).
• Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.
• Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.
• Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. I found the vegetable broth I used had enough salt so I did not need extra, but taste your dish and add more if needed. Remove from heat.
• Divide the quinoa mixture evenly among the acorn squash halves, packing it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired. See notes for making this dish ahead of time.

ACORN SQUASH ALFREDO, VEGAN RECIPE - (4.1/5)

Steps:

• Turn on oven to 350 degrees. Fill a casserole dish with an inch of water. Slice Acorn Squash in half (horizontal slice as shown) and lay flat in dish. Place in oven to roast at 350 degrees for 60-75 minutes. When your squash is roasted the skin should peel away quite easily. Remove all skin and place squash flesh in a food processor. Add all other ingredients. Blend on high for at least 2 minutes. You want all the parsley to chop into fine bits. Set sauce aside. Boil a pot of salted water. Cook your pasta. 2-3 minutes before the pasta is ready to drain, add mushrooms. Drain as usual. Toss dry pasta in a splash of Olive Oil (opt'l). Toss warm pasta in your Acorn Alfredo Sauce. Mix well so each pasta bit is coated. You can either store in fridge and re-heat later-or eat right away-or transfer pasta into an oven safe dish and let heat at 300 degrees for 20 minutes. This will marinate the pasta a bit and soften the sauce. You can even add a sprinkle of vegan cheese on top if you'd like.

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
• While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
• Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
• Remove squash from the oven and stuff with the couscous-veggie mixture.

ISA'S BUTTERNUT SQUASH VEGAN ALFREDO PASTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
• Roast in the preheated oven until tender and lightly browned, about 25 minutes.
• Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
• Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
• Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
• Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.