Oven Roasted Acorn Squash with Cashew/Walnut Cream Sauce

Thanksgiving sides for our vegan/vegetarian family members don’t have to be difficult or lacking flavor. This Oven Roasted Acorn Squash with a Vegan Cashew/Walnut Cream sauce is absolutely DELICIOUS and something the whole family can enjoy! Recipe below! #ClaudiasCocina #ThanksgivingSides

Oven Roasted Acorn Squash and Cream Sauce

1-2 acorn squash, sliced and seeds removed. 

2 tbsp oil

Salt & Pepper to taste 

Cashew/Walnut Cream Sauce (recipe below)

Pomegranate Aprils (Seeds)

Mint leaves

Directions: 

• Place Acorn Squash Round on a Baking/Cookie Sheet and season with Oil, Salt and Pepper.

• Bake at 400F for 25-45 mins or until fork tender. Flipping once while baking.

• Place on serving Tray and smother with cream sauce. Decorate with Pomegranate Aprils and Mint Leaves.

For Cashew/Walnut Cream Sauce

2 cups cashews/walnuts 

1 1/2 cups water or broth of choice

2 cloves garlic

2 tbsp sugar

1 teaspoon salt

1/4 tsp ground cinnamon

Directions: 

• In a sauce pan de 4 cups of water and nuts. Boil for 15 minutes or until nuts have doubled in size. Strain.

• In a blender, add all ingredients and blend until smooth. Reserve in an airtight container until ready to use. Keeps for 4 days.

• When ready to use, reheat in sauce pan on low and serve when warm.