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!
∞ posted at 10:56 by seriousmeaveness 
