INGREDIENTS
1 Large Acorn Squash (reserve seeds)
2 TBSP Olive Oil
¼ TSP Ground Cinnamon
1 Medium Yellow Onion, chopped
3 Garlic Cloves, minced
2 CUPS Unsweetened Almond Milk
2 CUPS Vegetable Broth
Salt, to taste
Sour Cream or Greek Yogurt to top, optional
STEPS
1. Preheat the oven to 375ºF.
2. Chop the tip and tail off the acorn squash, then cut it in half lengthwise. Scoop out the seeds and reserve them (you can roast them like pumpkin seeds--they're delicious!).
3. Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
4. Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
5. Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.
TIPS
1. If the taste is too mild for you, try substituting 1 cup of full-fat coconut milk for the almond milk, and add 1 extra cup of vegetable broth
2. Try adding 1 TSP of black pepper and a pinch of cayenne pepper to turn up the heat
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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