Yet another thing to love about fall is the plethora of squash varieties you can discover at farmer’s markets and the grocery store. It’s a great time of year to dream up dishes, and experiment around. The following recipe is one of my favorite results from doing so thus far this season.
Ingredients:
1 Acorn Squash
1 Pint of Non-Fat Cottage Cheese
¼ Cup Dried Cranberries
¼ Cup Pistachios – shelled and chopped
1 Tbsp Honey
½ Tsp Cinnamon
½ Tsp Allspice
2 Tbsp Macadamia Nut Oil
Directions:
Preheat oven to 400F. Cut your acorn squash in half
Scoop out insides with a spoon
Brush squash with macadamia nut oil
Cover a baking sheet with tinfoil
Place acorn squash face down onto baking sheet, and place into the oven to cook until soft (approx 30 min).
When your squash is almost cooked, throw cottage cheese, honey, cinnamon, allspice, and pistachios into a blender.
Stir in cranberries, and then spoon filling into squash. Garnish with cinnamon.
What would anyone suggest as a vegan sub for the cottage cheese?
Hi Naida – have you ever tried blending almonds with a bit of water? Or, you might even be able to pull this off with cauliflower by chopping it up very small.
This looks so delish! I should definitely get some acorn squash next time I’m in the store. For a vegan alternative, you can blend almond or cashews soaked in water for a couple of hours with water as you said! You can also add some nutritional yeast for a more cheesy flavor. Thanks for sharing!
naida. try using the tofuti better than cream cheese. you can find it at any grocery store. it’ll be a little smoother and probably even more delicious!
I finally got around to trying this. It looked really interesting, so I was intrigued, and wanted to try it. I must admit my friend and I were pretty skeptical, but it turned out to be really delicious! I used a sweet dumpling squash instead of an acorn, and Daisy 2% cottage cheese. I think if I were to make this again, I would stir in coarsely chopped pecans along with the cranberries.