Recipes

Best Maple-Glazed Acorn Squash

With Creamed Spinach and Cannellini Beans

Maple-glazed acorn squash, a simple and healthy vegan baked acorn squash recipe with drizzled maple syrup and sprinkled with chopped parsley, lemon zest, and as much or as little Aleppo pepper flakes as you like. A perfect side dish for fall and winter.

I’ve been excited to make this recipe for some time now. Just thinking about the ingredients made me drool. It was so yummy, filling and easy as always, just requires simple ingredients and is ready in under an hour!

Maple-Glazed Acorn Squash

Nicole Kearsley
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food — easy to prepare and a tasty as an awesome side dish or entree!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine American, Vegan
Servings 2 Servings

Ingredients
  

  • 4 rings Acorn Squash
  • 1 clove Garlic
  • 1 Onion
  • 1 can Cannellini Beans
  • 1 Lemon
  • 1 bunch Parsley Fresh
  • 6 ounces Spinach
  • 1 tablespoon Vegan Butter
  • 1 can Coconut Milk
  • 2 tablespoons Nutritional Yeast
  • 2 teaspoon Maple Syrup
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Pepper Flakes
  • 1 teaspoon Vegetable Oil
  • 1 tablespoon Salt & Pepper To taste

Instructions
 

  • Preheat oven to 425 °F (219 °C). Toss acorn squash rings with 1 tbsp vegetable oil on a baking sheet and season with salt and pepper. Roast until tender and slightly caramelized, about 15 to 20 minutes.
  • Peel and mince the garlic. Peel and finely dice the onion. Drain and rinse the cannellini beans. Zest the lemon. Finely chop the parsley leaves. Over a sink, squeeze any water out of the spinach with your hands.
  • Add the butter to a medium saucepan over medium-high heat. Add as much of the diced onion as you’d like, and the minced garlic and cook until onions are translucent, about 3 to 4 minutes. 
  • Gently stir in the spinach, coconut milk, nutritional yeast, cannellini beans, 1/2 tsp salt, and 1/4 tsp pepper. Cover, lower heat, and simmer for an additional 5 minutes.
  • In a small bowl, whisk together maple syrup, nutmeg, and 1 tbsp lemon juice. Brush the roasted squash with the maple syrup mixture and return to the oven to cook until the glaze is sticky, an additional 3 to 5 minutes.
  • Taste the creamed spinach and add more salt and pepper if necessary.
  • Divide creamed spinach and cannellini beans between large plates and top with maple-glazed squash. Garnish with chopped parsley, lemon zest, and as much or as little Aleppo pepper flakes as you like.

Notes

FOR NO WASTE: Simply cleaned the acorn squash seeds and roasted them to top the maple glazed squash with. This will also add a layer of crunch to the dish!
*ACORN SQUASH: This recipe would also work well with other fall squashes, such as butternut or kabocha.
**ACORN SEED: To roast them: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Clean off the acorn squash seeds, removing any pulp that you can. Place the seeds onto the baking sheet and season them with salt and pepper as desired. Place into the oven for 18-25 minutes, or until golden brown. The time may vary depending on your oven and the size of the seeds.
Keyword plant based, vegan
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