Reduce to a light simmer over medium-low heat. Sprinkle in the paprika, cayenne pepper and nutritional yeast (image three).īring to a rapid simmer over medium-high heat, continuing to stir in a figure eight motion. Slowly add remaining milk until a thin sauce forms. Slowly pour coconut milk into the flour mixture, whisking the whole time to prevent clumping. This cooks the flour and prevents it from tasting raw. Sprinkle in flour, stirring frequently until lightly browned (image two). Once hot, add the garlic and fresh herbs and saute until aromatic, about one minute (image 1). To make the roux simply heat olive oil in a large skillet over medium-high heat.
#ACORN SQUASH CASSEROLE VEGAN HOW TO#
Yield: 4 servings, Serving Size: 1/4 of the Acorn SquashĪmount Per Serving: Calories: 138, Total Fat: 9.8g, Saturated Fat: 6g, Cholesterol: 22.5mg, Sodium: 0.6mg, Carbohydrates: 12.7g, Fiber 2g, Sugars: 0.New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
#ACORN SQUASH CASSEROLE VEGAN SKIN#
Then, scrap the flesh away from the skin and mix it all together with the remaining butter and molasses remaining in the center. Bake the acorn squash for 30-40 minutes until the flesh is soft and pulls away easily from the skin.Mix the butter, molasses and stevia together with a pasty brush and brush all over the flesh of the squash. Add 1/2 teaspoon of molasses and 1 teaspoon of sweetener to the butter in both squash halves. Melt the butter, and put half of the butter in the center of each half of the squash.Place the two squash halves on a baking sheet, cut side up. Use a spoon to remove the seeds and discard them. 2 tsp Stevia Blend, or Sweetener of Choice.After the squash has cooled for a few minutes, loosen up all the flesh and mix it with the extra butter and molasses in the center.Įffortless Oven Roasted Acorn Squash Recipe – No Sugar AddedĪn easy fall inspired side dish, this oven roasted acorn squash recipe is sure to delight flavored with rich butter and sweet, smokey molasses. The squash is done when there’s brown roasted spots around the edges and the flesh pulls away easily from the skin. Finally, bake the squash at 425° for 30-40 minutes. Then, using a pastry brush, mix everything together and brush it all over the flesh of the acorn squash. In the center, add melted butter, molasses and stevia (or your sweetener of choice). Next, place the cleaned out squash cut side up on a baking sheet. You’ll also be adding butter to aid in the roasting process and enhance to the naturally buttery flavor of acorn squash. If you don’t have stevia, use your favorite sugar alternative instead. Molasses is what makes brown sugar brown, and it gives the acorn squash a sweet, subtly smokey flavor. Make this recipe without sugar by using stevia and molasses instead.
Many recipes for acorn squash use brown sugar.
Brush the Squash with Butter and Molasses Second, once you’ve got the squash cut in half, scrape out all the seeds and throw them away. The skin isn’t as tough as some other varieties, but it can be a little tough to get started. First, start by cutting the squash in half. This oven roasted recipe makes a great side dish for any of your fall meals. Acorn squash can be prepared in a lot of ways.
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