Crispy Roasted
Acorn Squash
55 minutes l Makes 5 cups
Breaded, twice-roasted, and infused
with the flavors of rosemary and
balsamic vinegar, these crispy chunks of
acorn squash make a perfect side dish
for holiday menus.1/4 cup balsamic vinegar
2 tsp. finely chopped fresh
rosemary
1 medium acorn squash,* halved,
seeds removed, and cut into
3/4-inch slices
1/4 cup whole wheat bread crumbs
2 Tbsp. nutritional yeast
1 tsp. dried Italian seasoning,
crushed
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepperCalabaza Squash
Shepherd’s Pie
pictured on page 44
1 hour 30 minutes lMakes 10 cups
Mild and sweet calabaza squash, aka
West Indian pumpkin, is mashed as
a flavorful topping for this bean-and-
veggie shepherd’s pie. You can also use
sweet dumpling or kabocha squash.2 medium calabaza squash
(3 lb. each), halved and seeds
removed
1 to 2 cups unsweetened,
unflavored plant milk, such as
almond, soy, cashew, or rice
2 cups thinly sliced fresh
mushrooms
1 medium parsnip, peeled and
chopped (2 cups)
1 cup finely chopped onion
1 cup thinly sliced carrots
1 cup cut-up fresh green beans
(1/2-inch pieces)
6 cloves garlic, minced
2 tsp. dried herbes de Provence,
crushed
1 cup unsweetened, unflavored
plant milk, such as almond, soy,
cashew, or rice
1/4 cup oat flour
1 15-oz. can lima beans or white
beans, rinsed and drained
Sea salt and freshly ground
black pepper, to taste- Preheat oven to 425°F. Line a baking
sheet with parchment paper. Place
squash halves, cut side down, on the
prepared baking sheet. Bake about
40 minutes or until tender. Let stand
until cool enough to handle. Reduce
oven temperature to 400°F. - Scoop squash flesh into a mixing
bowl; mash until smooth. Add enough
milk, 1/2 cup at a time, until mixture has
the consistency of mashed potatoes. - Heat a large skillet over medium. Add
mushrooms, parsnip, onion, carrots,
green beans, garlic, herbs de Provence,
and 1/4 cup water. Cover and cook about
10 minutes or until vegetables are
tender, stirring frequently. - Meanwhile, in a bowl whisk together
the 1 cup milk and the oat flour until
smooth. Add to skillet with lima beans;
mix well. Cook about 5 minutes or
until thickened and bubbly, stirring
frequently. Season with salt and pepper. - Transfer vegetable mixture to a 3-qt.
casserole. Top with squash, spreading
evenly or creating a scalloped pattern
with a spoon. Bake 20 to 30 minutes or
until browned on top.- Preheat oven to 400°F. Line a baking
sheet with parchment paper. In a
large bowl stir together vinegar and
rosemary. Add squash; toss to coat.
Transfer squash to the prepared baking
sheet; reserve any vinegar mixture left
in bowl. Roast squash about 30 minutes
or until tender. - Meanwhile, in a small bowl stir
together the remaining ingredients. - Transfer roasted squash to bowl with
reserved vinegar mixture; toss to coat.
Add bread crumb mixture; toss to coat
evenly. Spread squash on baking sheet
again. Bake 10 to 15 minutes more or
until coating is crisp. Serve immediately.
*Tip Try subbing pumpkin, delicata
squash, or kabocha squash for the
acorn squash.
- Preheat oven to 400°F. Line a baking
46