Fall Harvest Butternut Squash with Almond-Pecan Parmesan

October 9th, 2014 1:00 pm by Kelly Garbato

2014-09-25 - OSG Fall Harvest Squash - 0003 [flickr]

You guys, if I hadn’t already given The Oh She Glows Cookbook five stars, I’d do it on the merits of this recipe alone. SO GOOD! Yet so simple!

It’s basically just butternut squash (duh!), diced and roasted with garlic, parsley, kale (not pictured here; I was all out!), and a chunky parmesan mixture of nutritional yeast, almonds, and pecans. Since I omitted the kale and roasted the nuts ahead of time, I was able to skip the second, shorter round of roasting altogether.

Liddon recommends serving this with Field Roast’s Smoked Apple Sage Sausage to upgrade it from a side to a meal, but I found that Tofurky’s Chicken Apple flavor works just as well. Simple pan-fry it, fold into the finished squash, and enjoy!

Serves two very hungry, very gluttonous adults.

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One Response to “Fall Harvest Butternut Squash with Almond-Pecan Parmesan”

  1. Roasted Butternut Squash & Pesto Pizza » vegan daemon Says:

    […] is kind of a mashup of some of the ideas I found. The roasted squash was heavily influenced by the Fall Harvest Butternut Squash with Almond-Pecan Parmesan from The Oh She Glows Cookbook – and the Farfalle with Zucchini, Mint, and Almonds from Vegan […]

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