This is a great side dish at Thanksgiving or Christmas, any special occasion really. It’s simple, delicious and nutritious. This is the first squash dish we’ve made that encourages you to eat the skin too! By all accounts the skin of the acorn squash is rich in vitamins and minerals, insoluble fiber, and beneficial plant compounds like antioxidants and polyphenols. The “parmesan” mixture is easy to make and you can whip up a little extra to top pasta dishes too. Parmesan crusted acorn squash can be put in the oven along with just about any other dish so it fits easily into your menu plan.
Parmesan Crusted Acorn Squash
Course: SidesCuisine: Vegan, gluten freeDifficulty: Easy4
servings20
minutes25
minutes45
minutesIngredients
1 large acorn squash
1/3 cup of raw cashews
2 Tbsp of nutritional yeast
1/4 tsp of garlic powder
1/4 tsp of dried thyme
1/4 tsp of dried rosemary
1/4 tsp of dried sage
1/4 tsp of dried oregano
1 Tbsp of plant based margarine, melted
Salt and pepper to your tastes
Directions
- Preheat your oven to 400° F.
- Add the cashews, nutritional yeast and garlic powder to a blender and blend until the mixture becomes almost a powder.
- Cut the squash in half, remove the seeds and pulp and then cut into 1 cm “half moon” slices.
- In a medium sized bowl combine the parmesan mixture, melted margarine, herbs and salt and pepper.
- Roll each piece of squash in the mixture, covering both sides and then place carefully on a baking sheet lined with parchment paper.
- If you have any of the mixture left at the end, go ahead and pile it on the squash.
- Bake for 25 minutes or until the squash begins to brown and serve hot.