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Baked Creamy Corn Acorn Squash

Baked Creamy Corn Acorn Squash
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Baked Creamy Corn Acorn Squash is a delightful, vegan dish that brings comfort and flavor to any table. This recipe showcases the natural sweetness of acorn squash, filled with a creamy corn mixture that is both savory and satisfying. Perfect for weeknight dinners or holiday gatherings, this dish is not only easy to prepare but also looks stunning when served. The combination of coconut milk and fresh herbs creates a rich flavor profile, while the vibrant colors make it an eye-catching centerpiece. Whether you’re hosting a festive meal or simply looking for a nutritious side dish, Baked Creamy Corn Acorn Squash is sure to impress your family and friends.

Ingredients

Scale
  • 2 small acorn squash
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup coconut milk
  • 1/4 cup unsweetened almond milk
  • pinch of kosher salt
  • 1–2 tablespoons shallots (minced)
  • 2 cups corn kernels (frozen or canned)
  • 1 tablespoon fresh thyme (additional for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut the acorn squash in half and remove the seeds. Rub with olive oil and place cut-side up on a parchment-lined baking sheet.
  3. Bake the squash for 45 minutes or until fork-tender.
  4. While baking, mix coconut milk, almond milk, salt, and shallots in a bowl.
  5. In a skillet with olive oil, sauté shallots for one minute before adding corn and thyme; cook until heated through.
  6. Fill each squash half with the corn mixture combined with almond milk.
  7. Return to the oven for an additional 10-15 minutes.
  8. Serve warm, garnished with fresh thyme.

Nutrition

Find it online: https://www.fullrecipeshub.com/baked-creamy-corn-acorn-squash/