Sunday, November 20, 2011

Vegan Thanksgiving Recipe #4: Fig-Pecan Suffed Acorn Squash

This recipe is totally not my own. I saw this online and couldn't help but want to make this immediately. I found this on Tiny Green Mom, a wonderful site with a little bit of everything, from crafts to cooking, all with the focus of organic & eco-friendly living. This might be the recipe I'm most excited to try.

From Tiny Green Mom's blog.
2 acorn squash (halved lengthwise & seeded)
1 Tbsp olive oil
salt & pepper
3 Tbsp "butter"
1/3 cup agave nectar (you can find this in the baking aisle near the sugar & flour)
3/4 cup dried, de-stemmed figs (chopped)
1/3 cup pecans (chopped)
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 350
2. Rub insides of squash with olive oil & sprinkle with salt & pepper.  Turn upside down onto a foil-lined cookie sheet. Bake 30-40 minutes (or until soft).
3. Mix remaining ingredients in a bowl.
4. Remove squash from oven and turn right side up. Fill halves with fix mixture.
5. Bake for 25-30 minutes until soft & bubbly.
6. Let cool & enjoy!

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