I have not had a chance to try any recipes yet (see recipe below to try one yourself), and truth be told, I would likely omit the booze, but I am excited to try the Spicy Sesame Noodles and there are a couple of salads calling my name. The Baked and Loaded Acorn Squash sounds great for New Years Eve, doesn't it? I love that this book puts an end to the idea that vegans are austere boring people and spices it up with some great humor and mischief. Find it Here.
Baked & Loaded Acorn Squash
Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, granny smiths, nutmeg, cinnamon, and apple brandy.
4 acorn squash, halved, seeds and strings scooped out
3 tablespoons vegan margarine or extra-virgin olive oil
8 pears, peeled, cored, and diced
8 granny smith apples, peeled, cored, and diced
1/4 cup Calvados brandy (apple brandy) or apple liqueur
Juice of 1 lemon
1 1/2 teaspoons nutmeg
4 teaspoons cinnamon
Preheat the oven to 400°F. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil, and bake until squash has softened, about 45 minutes. Remove from the oven.
Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed. Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until slightly browned, about 5 minutes. Yield: 8 SERVINGS
Image Credit: Amy Beadle Roth
