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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Marinate the acorn squash (up to the day before) + preheat the oven.
2. Break up the cauliflower, garlic + roast it.
3. Slice the onions + mushrooms, trim the green beans.
4. Flour and roast the onion slices. Place the acorn squash in a roasting pan alongside.
5. Saute the mushrooms.
6. Pull out the cauliflower once tender. Remove. Place the green beans in the same roasting pan, add water and oven-steam with the foil on top.
7. Blend the almonds and water. Add the soft cauliflower + garlic.
8. Assemble the casserole with the sauce and green beans. Top with the mushrooms. Bake briefly, 10-15 minutes. Top with the crispy onions and finish for about 5 more minutes.
*Please note, parts of this meal can be made in advance and stored separately to be baked at the last minute before dinner.
Wedges of acorn squash are marinated in cranberry juice before being roasted into an almost candied state of goodness. The brilliant red juice adds a subtle tang, color and essence to an otherwise lovely squash. The skin is edible as well!
This dish is all about the veggie. The sauce that brings it altogether, that is usually coming directly from a can of gelatinous mushroom soup, is actually a cauliflower sauce base with almonds. The roasted garlic, saute of mushrooms and crispy onion topping gives a huge boost of flavor and makes the dish more reminiscent of the classic Thanksgiving side.
