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 tablespoon extra virgin olive oil divided
- 2 small acorn squash halved and seeds removed
- ½ cup coconut milk use immersion blender to fully combine before use
- ¼ cup unsweetened almond milk
- pinch kosher salt
- 1-2 tablespoons shallots minced
- 2 cups corn kernels frozen or canned
- 1 tablespoon fresh thyme additional for garnish
Instructions
- Prep: Preheat oven to 350℉.
- Bake Squash: Rub 1 tablespoon extra virgin olive oil over open halves of 2 small acorn squash. Place squash face up on a parchment-lined baking sheet. Bake squash in preheated oven for 45 minutes.
- Combine: While squash is cooking, combine ½ cup coconut milk, ¼ cup unsweetened almond milk, and a pinch kosher salt in a medium bowl, set aside.
- Sauté: Bring a cast iron skillet to a medium heat and coat with 1 tablespoon extra virgin olive oil. Add 1-2 tablespoons shallots to the hot pan and allow to cook for a minute, stirring. Add 2 cups corn kernels and 1 tablespoon fresh thyme, continue cooking on medium high heat for 2-3 minutes, set aside.
- Check Squash: 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.
- Fill Squash: If squash is fork tender, fill each squash with approx. ½ cup of the corn mixture and ¼ cup of the almond milk mixture. Place back the oven for 10-15 minutes.
- Serve: Enjoy 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.
Nutrition
Calories: 230kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 216mg | Potassium: 875mg | Fiber: 5g | Sugar: 4g | Vitamin A: 911IU | Vitamin C: 28mg | Calcium: 100mg | Iron: 2mg
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