This meal is 100% Vegan (as always) and 100% amazing. All ingredients are in-season and many can be found at your local farmers market (brussels sprouts, shallots, kale, onion and acorn squash are perfect this time of year). This is post 1 of 3 of my amazing dinner from last night:
- Maple And Brown Sugar Acorn Squash
- Sausage Onion Kale And Crushed Pepper Flake Skillet
- Brussels Sprouts with Shallot Dijon Lemon and Thyme Butter.
Makes 2 servings
What You’ll Need:
- 1 acorn squash
- 2 tbsp Earth Balance butter
- 2 tsp brown sugar
- 2 tbsp maple syrup
- 1-2 tbsp grape seed oil (or coconut oil, not olive oil due to the high cooking temperature)
Pre-heat your oven to 400 degrees F.
Cut acorn squash in half (use a pumpkin carver! much quicker and safer than a kitchen knife). Scoop the seeds and stringy pulp out and discard.
In a small mixing bowl, combine melted earth balance, brown sugar and maple syrup.
Rub the outside shells of the squash with grape seed oil. Put open-side up (shell down) on a cookie sheet. Use a spoon to pour melted maple butter mixture into each acorn squash half, covering all of the orange area around (including the tops). Leave an extra little pool of the mixture in each half so it can bake into the squash. Bake for 50 minutes. Eat with a spoon and enjoy! You could also scoop the squash out of the shell into a bowl and mash it with a fork or potato masher for mashed brown sugar and maple squash 🙂