Happy Thanksgiving! Wishing you all a beautiful day with love, family and of course…delicious food! I have been reflecting all week on how grateful I am for my family, my baby boy, and all of the love around me. While I cook up my Vegan Roasted Acorn Squash, Vegan Green Bean Casserole with White Beans and Garlic, Raw Vegan Pumpkin Bliss Bars, and Vegan Gluten-Free Apple Crisp, the aroma in the house is sooooo comforting. It brings back so many wonderful childhood memories, even though each dish is about 90 percent healthier than my childhood traditional dishes! Win Win!
This holiday is especially happy for me and my husband as it our baby boy’s first Thanksgiving. I feel the magic in the air like I used to and it has reminded me to begin my daily gratitude journal again, something I lost touch with years ago. Do you journal and how does it help you? When I wake up I just start writing stream of consciousness thoughts on to paper…and it’s incredibly inspiring and revealing to see in writing how much there is to be thankful for, and a great reminder to stop sweating the small stuff.
“Let gratitude be the pillow upon which you kneel to say your nightly prayer. And let faith be the bridge you build to overcome evil and welcome good.”
These gorgeous acorn squash are so easy to make and absolutely vegan and gluten-free! It’s plant-powered goodness at it it’s best. The taste of fall and the holidays make this comfort food a winner and did I mention how nutritious they are?!
The cranberries and pomegranate seeds add beautiful color and a pop of sweetness. The squash has a bit of brown sugar to glaze it and make it bubbly and deeee-licious. Other than that, it’s just lots of amazing veggies.
This is one decadent dish that is so easy to make, your guests will be begging for the recipe. It’s up to you if you want to share your secret. ;).
Roasted Acorn Squash
Cook and Prep Time: 45 minutes
3 acorn squash, cut in half and seeded
1/4 cup coconut oil
2 T brown sugar
cracked black pepper
1 cup shallots, chopped finely
4 cloves garlic
1 cup cauliflower, chopped finely
1/2 cup green beans, chopped
1/4 cup almonds, slivered
1/4 cup pomegranate seeds
1/2 cup dried cranberries
Preheat oven to 450 degrees.
Line baking sheet with parchment paper.
Cut 3 acorn squash in half and set on baking sheet.
Brush each side faced up, with coconut oil, brown sugar, chicken salt and pepper.
Roast for 40 minutes
In a large pan, heat coconut oil over medium heat and add garlic and shallots. Saute for a few minutes until translucent.
Add cauliflower, green beans, a dash of low sodium chicken salt and pepper. Saute for 10 minutes until tender.
Add in slivered almonds, pomegranate seeds and dried cranberries.
Spoon mixture into roasted acorn squash halves and bake another 10 minutes.
Garnish with additional cranberries and pomegranate seeds
Bon Appetit and Happy Holidays!
Mama on the Glow