Just like that, it's squash season again. This recipe pairs maple syrup glazed squash with creamed spinach and beans for a delicious and easy dish. If you can slice the squash into rings without hurting yourself, the rest is super simple. Alternatively cut into 4 wedges but you'll need to roast the squash longer. Be careful and use a sharp knife.
1 acorn squash, deseeded, sliced into rings
1 clove garlic, minsed
1/2 onion, diced
15 oz can cannellini beans, rinsed & drained
1 lemon, zested
Fresh chopped parsley for garnish
8 oz spinach
1 Tbsp vegan butter
15 oz can coconut milk
2 Tbsp nutritional yeast
1 Tbsp maple syrup
1/4 tsp nutmeg
1/4 tsp chili pepper flakes
1 Tbsp vegetable Oil
Salt & Pepper
1. Preheat oven to 425°F. Brush acorn squash rings with 1 Tbsp vegetable oil on a baking sheet and season with salt and pepper. Roast until tender and slightly caramelized, about 15 to 20 minutes.
2. In a skillet over medium-high heat, add vegan butter. Once melted, sauté onion and garlic until onions are translucent, about 3 to 4 minutes. Stir in coconut milk, nutritional yeast, 1/2 tsp salt, and 1/4 tsp pepper. Once well combined add beans and spinach. Cover, lower heat to medium and simmer for an additional 5 minutes.
3. In a small bowl, whisk together maple syrup, nutmeg, and 1 Tbsp lemon juice. Turn the roasted squash over and brush with the maple syrup mixture and return to the oven to cook until the glaze is sticky, an additional 5 minutes.
4. Serve creamed spinach and cannellini beans topped with maple-glazed squash. Garnish with chopped parsley, lemon zest, and chili pepper flakes.
Recipe adapted from Purple Carrot