Baked Creamy Corn Acorn Squash
Baked Creamy Corn Acorn Squash - a savory and delicious side dish the is dairy-free and vegan! Perfect for your next holiday meal!
Ingredients
- 2 small acorn squash halved and seeds removed
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup coconut milk use immersion blender to fully combine before use
- 1/4 cup unsweetened almond milk
- pinch of kosher salt
- 1-2 tablespoons shallots minced
- 2 cups corn kernels frozen or canned
- 1 tablespoon fresh thyme additional for garnish
Instructions
- Preheat oven to 350 degrees F.
- Rub olive oil over open halves of squash.
- Place squash face up on a parchment-lined baking sheet.
- Bake squash in preheated oven for 45 minutes.
- While squash is cooking, combine coconut milk, salt, and unsweetened almond milk in a medium bowl, set aside.
- Bring a cast iron skillet to a medium heat and coat with 1 tablespoon of olive oil.
- Add shallots to the hot pan and allow to cook for a minute, stirring.
- Add corn and thyme, continue cooking on medium high heat for 2-3 minutes, set aside.
- 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.
- If squash is fork tender, fill each squash with approx. 1/2 cup of the corn mixture and 1/4 cup of the almond milk mixture.
- Place back the oven for 10-15 minutes.
- Serve immediately.
Notes
- Storage: this is a recipe that should be eaten immediately, but you could cook the acorn squash ahead of time, store in an airtight container in the fridge until the next day. Then pull them out to come to room temperature before the final bake with the creamy corn mixture.
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