Last night my husband had a great dinner. Thought I'd share. Wild rice. Beluga lentils cooked in mushroom broth. Acorn squash mash. The whole dinner was such a treat. Every part was a perfect example of simplicity at its finest. The acorn squash mash was the only more step-intensive item on the menu so I'll share the recipe. Acorn Squash Mash I cut two acorn squash in half and scraped out the seeds/fiberous strings. I put them aside to roast later. Then I put the squash on a baking sheet in the oven at 425 degree F. I let them roast for approx. 40min-1 hour. Watch so they do not get burned. Browned, however, is nice. (The beluga lentils and the wild both take just as long to cook, so everything comes out right around the same time.) Scoop out the insides of each side right into a food processor. Give it a pulse or two. Put a big spoonful of balance butter and a healthy dash of cinnamon. Pulse again. Scrape the sides with a spatula. Don't overpulse. You don't want to eat babyfood. It's nice if there are still a few chunks. Now on that same cookie sheet, toast some walnuts for 3-5 minutes. Watch VERY carefully so as not to burn them. Add walnuts, diced apple, and raisins to squash and fold in with spatula. Enjoy!
I make my squash this way all the time! Except I add vegan butter, cinnamon, nutmeg,raisins and maple syrup. I also don't use the food processor, I just stir it up with a spoon. Such a yummy warm winter treat!
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