Vegan or veg Creamed acorn squash (was: Easy stuffing - sherry)

[Guest guest]

Oh, Susie, you're more than welcome! It's so tasty, as long as the squash

is fully cooked. That way, you can dig into a taste of stuffing and also a

taste of squash. Even better with something moist like the Hains dressing.

 

Here's another recipe using acorn squash that I think is even better. This

recipe is something I cook weekly in the autumn when the acorn squash are

delicious and abundant. I've eaten this recipe in vegetarian and

non-vegetarian (when I was growing up) versions for 50 years, and it's just

wonderful. DH, who wasn't raised on it and isn't veg, just loves it as

well.) The creamy filling (which can be made vegan and is just as

delicious this way) is a great contrast with the sweet acorn squash

holder. This is really delicious IMHO.

 

Creamed Bacos in Acorn Squash (serves 2)

1 acorn squash

3 Tbsp flour

3 Tbsp butter or margarine (I've made this many times with vegan margarine)

1 Tbsp nutritional yeast (optional)

1 1/2 teaspoons Spike seasoning

2 cups milk or nonsweetened soymilk

1 Tbsp vegan bcn bits like Bacos (or crumble cooked tempeh bcn, etc.)

 

Cut one acorn squash in half. Remove seeds and pulp with a spoon. Cut a

bit off each bottom if necessary for the squash half to sit level. Cook

in a microwave 6 minutes on each side, 12 minutes total or to the

recommendation of your microwave (mine is rather low power). (If you don't

use a microwave, follow directions for cooking an acorn squash in a

conventional oven. Halve and seed.)

 

Sautee the flour and the butter or margarine together for a couple of

minutes over medium heat on the stove in a small pan to take away the raw

taste of the flour. Add the nutritional yeast and Spike. Sautee another

minute. Then add the milk/soymilk slowly, whisking continuously. (This

makes a white sauce.) When boiling and thick, remove from heat and stir in

the meatless bcn. Pour into holes in the halves of the cooked acorn

squash. Serve and enjoy.

 

If you have leftover creamed bcn, refrigerate it. When you want to use

it, toast some bread, tear the toast into bitesized bits when it's cool

enough to handle, then pour the heated leftover cream sauce over

it. Serve. Awesome!

 

Sherry in Oregon

 

At 07:49 PM 11/3/2005, you wrote:

>i hadn't thought to stuff a roasted squash with

>dressing! that's a great idea! i think that will be

>our main course this year. i've been seeing lots of

>interesting squash (like carnival) in the stores so

>far this year.

>thanks for setting off the lightbulb in my head.

>susie

 

 

 

[Guest guest]

Sherry

This sounds so Yummy.. It almost makes me wanna run out and get an acorn

squash.

YES I think I will!!

Ezevia

 

On 11/4/05, Sherry Rose <sherry wrote:

>

> Oh, Susie, you're more than welcome! It's so tasty, as long as the squash

> is fully cooked. That way, you can dig into a taste of stuffing and also a

>

> taste of squash. Even better with something moist like the Hains dressing.

>

> Here's another recipe using acorn squash that I think is even better. This

>

> recipe is something I cook weekly in the autumn when the acorn squash are

> delicious and abundant. I've eaten this recipe in vegetarian and

> non-vegetarian (when I was growing up) versions for 50 years, and it's

> just

> wonderful. DH, who wasn't raised on it and isn't veg, just loves it as

> well.) The creamy filling (which can be made vegan and is just as

> delicious this way) is a great contrast with the sweet acorn squash

> holder. This is really delicious IMHO.

>

> Creamed Bacos in Acorn Squash (serves 2)

> 1 acorn squash

> 3 Tbsp flour

> 3 Tbsp butter or margarine (I've made this many times with vegan

> margarine)

> 1 Tbsp nutritional yeast (optional)

> 1 1/2 teaspoons Spike seasoning

> 2 cups milk or nonsweetened soymilk

> 1 Tbsp vegan bcn bits like Bacos (or crumble cooked tempeh bcn, etc.)

>

> Cut one acorn squash in half. Remove seeds and pulp with a spoon. Cut a

> bit off each bottom if necessary for the squash half to sit level. Cook

> in a microwave 6 minutes on each side, 12 minutes total or to the

> recommendation of your microwave (mine is rather low power). (If you don't

>

> use a microwave, follow directions for cooking an acorn squash in a

> conventional oven. Halve and seed.)

>

> Sautee the flour and the butter or margarine together for a couple of

> minutes over medium heat on the stove in a small pan to take away the raw

> taste of the flour. Add the nutritional yeast and Spike. Sautee another

> minute. Then add the milk/soymilk slowly, whisking continuously. (This

> makes a white sauce.) When boiling and thick, remove from heat and stir in

>

> the meatless bcn. Pour into holes in the halves of the cooked acorn

> squash. Serve and enjoy.

>

> If you have leftover creamed bcn, refrigerate it. When you want to use

> it, toast some bread, tear the toast into bitesized bits when it's cool

> enough to handle, then pour the heated leftover cream sauce over

> it. Serve. Awesome!

>

> Sherry in Oregon

>

> At 07:49 PM 11/3/2005, you wrote:

> >i hadn't thought to stuff a roasted squash with

> >dressing! that's a great idea! i think that will be

> >our main course this year. i've been seeing lots of

> >interesting squash (like carnival) in the stores so

> >far this year.

> >thanks for setting off the lightbulb in my head.

> >susie

>

>

>