Tuesday, 18 September 2012
Vegan root vegetable ideas (gluten free and soy free)
This is acorn squash.
I baked it in the oven on 350F for an hour and scooped out the insides. I was doing this during a lazy Sunday morning. Then oven is doing the work not me. :)
Then when I was ready to do something with it, I purred it in my magic bullet with some maple syrup and almond milk.
I stuck some parsley in there just to class is up. :)
I would serve this with other roasted veggies as a dipping sauce, or with pickled beets. You could also dip warm bread in this, make this into a soup.
It's nice to have different textures when you eat.
This really took no time at all, and it was just a matter of doing different parts of the cooking when I had time.
The leaves are changing in my area and I have this beautiful tree that turns bright red just outside our bedroom windows. This morning I noticed we have one whole branch that is red. I love the fall!