|That little smidgeon of cinnamon on top of stuffed acorn squash makes it worth a million bites.|
At 69 cents a pound, I love picking up these yellow green gourds and devising different flavor combinations to stuff their buttery consistent centers with. It seemed only right to make a lovely concoction that blended love of cauliflower "cheese" sauce and Brussels sprouts.
Vegan Acorn Squash Stuffed Brussels Sprout & Cauliflower "Cheesy" Puree
2 cups frozen Brussels Sprouts
1 1/2 cup frozen cauliflower
1/4 cup unsweetened almond milk
1/2 cup extra firm tofu
1/2 teaspoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
2 teaspoons yellow mustard
2 tablespoon panko bread crumbs
dash of cinnamon
Step 1 as always- preheat oven to 350 degrees.
After cutting the acorn squash in half, scoop out the seeds and membrane.
Bake for 30 minutes and prepare cooking Brussels sprouts and cauliflower accordingly.
|Once Brussels sprouts and cauliflower are cooked, place into a blender with all ingredients.|
|Giving it a spoon toss in between rounds of blending.|
|After taking out the acorn squash around half their baking mark, fill each with the cream.|
|Spread thin layer of yellow mustard....|
|Sprinkle on the panko bread crumbs and cinnamon. Bake for 20-30 minutes more.|
|Breaking it in and drooling at the thick, rich texture. So savory and delicious!|
Gotta love the makeshift edible bowl.
The pleasurable companionship of cauliflower and Brussels sprouts cream, and the acorn squash tastes warm, sweet (by trick of cinnamon madness!), and comforting- much needed in these cold nights that make kitten hugs even more rewarding.
Might add more panko next time, couldn't get enough of the crunchy topping! So amazing....
|Okay, on a bad note, I ended the night consuming half of coveted birthday dessert due to Matt Bomer and his White Collar show. I feel so ashamed yet satisfied at the same time. Coconut Almond Chip. Try it. And die.|