This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
There's nothing tastier than warm roasted squash on a winter's eve. Add this creamy coconut-almond creamy dressing with roasted corn and thyme for a delicious upgrade.
- 2 small acorn squash, halved and with seeds removed
- Olive oil
- 1/2 cup coconut milk (use an immersion blender to fully combine before use)
- 1/4 cup Unsweetened Almondmilk
- pinch of salt
- 1-2 Tablespoons minced shallots
- 2 cups corn kernels
- 1 Tablespoon fresh thyme (additional for garnish)
Preheat oven to 350. Rub olive oil over open halves of squash. Place face up on parchment-lined cookie sheet (cut off part of the bottom to allow them to lay flat if necessary). Place squash in the oven for 45 minutes.
While squash is cooking take coconut milk, salt, and unsweetened almond milk and combine in small bowl, set aside. In skillet, drizzle some olive oil (about a Tablespoon or two) and turn heat to medium. Add shallots and allow to cook for a minute, stirring. Add corn and thyme and continue cooking on medium for 2-3 minutes, set aside.
When squash comes out of the oven you should be able to piece with a fork, if not put back into the oven for 10 additional minutes. If the squash is tender, fill each squash with approx. 1/2 cup corn and 1/4 of the almond milk mixture. Place back the oven for 10-15 minutes. Serve immediately.