Vegan Recipe Corner
Acorn Squash and Walnut Bake
Recipe by Liqin Cao
Ingredients
- 1 medium size acorn squash
- 1 teaspoon olive oil
- 1/8 teaspoon thyme
- 1/8 cup walnuts
- 1 tablespoon pine nuts
- 1/8 cup frozen peas
- 1/8 cup frozen corn
- 1 tablespoon sun-dried tomatoes
- pinch of coarse sea salt
Directions
- Preheat the oven to 375°F.
- Cut acorn squash in half and scoop out seeds.
- Drizzle the inside flesh with olive oil.
- Spread thyme evenly with a spoon and sprinkle in coarse sea salt
- Pack in walnuts, pine nuts, peas and corn
- Top with sun-dried tomatoes
- Wrap in tin foil with flesh side up and place on a foil lined sheet and bake until squash is soft (about 60-75 minutes).
- Season with salt, pepper or add vegan cheese on top.
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