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Baked Creamy Acorn Squash - a creamy and delicious side dish that is dairy-free, vegan and gluten-free! #acornsquash #dairyfreerecipes #dairyfree #vegan #plantbased #creamedcorn #foodphotography #christmasdinner #thanksgiving

Baked Creamy Corn Acorn Squash

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Baked Creamy Corn Acorn Squash – a savory and delicious side dish the is dairy-free/vegan!


  • 2 small acorn squash, halved and with seeds removed
  • olive oil
  • 1/2 cup coconut milk (use immersion blender to fully combine before use)
  • 1/4 cup Califia unsweetened almond milk
  • pinch of salt
  • 12 Tablespoons minced shallots
  • 2 cups corn kernels
  • 1 Tablespoon fresh thyme (additional for garnish)


  1. Preheat oven to 350 degrees F.
  2. Rub olive oil over open halves of squash.
  3. Place face up on parchment-lined cookie sheet (cut off part of the bottom to allow them to lay flat if necessary).
  4. Place squash in oven for 45 minutes.
  5. While squash is cooking take coconut milk, salt, and Califia unsweetened almond milk and combine in small bowl, set aside.
  6. In skillet, drizzle some olive oil (about a Tablespoon or two) and turn heat to medium.
  7. Add shallots and allow to cook for a minute, stirring.
  8. Add corn and thyme and continue cooking on medium for 2-3 minutes, set aside.
  9. When squash comes out of the oven you should be able to piece with a fork, if not put back into the oven for 10 additional minutes.
  10. If squash is tender, fill each squash with approx. 1/2 cup corn and 1/4 of the almond milk mixture.
  11. Place back the oven for 10-15 minutes.
  12. Serve immediately.