vegansaurus!

07/27/2011

It’s another delicious vegan dinner from reader Ron! This is roasted butternut squash over spinach and strawberries with a maple pecan glaze.
Ron says, “I split the squash in half lengthwise, scooped out the seeds, and  cooked it face down in a pan of water at 350 F for an hour. For  the glaze, I melted a couple of tablespoons of Earth Balance, added some  maple syrup and crushed pecans. The tart of the spinach & strawberries offset the sweet of the maple syrup nicely.”
It looks beautiful, thanks, Ron!

It’s another delicious vegan dinner from reader Ron! This is roasted butternut squash over spinach and strawberries with a maple pecan glaze.

Ron says, “I split the squash in half lengthwise, scooped out the seeds, and cooked it face down in a pan of water at 350 F for an hour. For the glaze, I melted a couple of tablespoons of Earth Balance, added some maple syrup and crushed pecans. The tart of the spinach & strawberries offset the sweet of the maple syrup nicely.”

It looks beautiful, thanks, Ron!

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