This easy recipe uses butternut, whole berry cranberry relish, and tangy vegan "cream cheese" or feta cheese
When making this dish I used the neck of a butternut squash and saved the cavity portion for another dish. Of course, you may use the entire squash if feeding more people as the cavity end may also be sliced into wedges.
The process for Vegan Cream Cheese is at the bottom of the post or swap out for feta. This recipe is without measurements because it's so easy!
Recipe: Easy Butternut Wedges With Feta and Cranberry Relish (A whole neck serves 2 to 4 depending on portion amount)
Preheat oven - toaster or conventional - to 400-degrees.
butternut squash cut in wedges
Olive oil
Salt & Pepper
Small can of whole berry cranberry relish, purchased or *homemade
Crumbled vegan "cream cheese" or feta
Slice the butternut neck in half. Slice each half into two even wedges.
Line a baking tray with foil and brush or spray on a little olive oil where the squash will lay. Lay on the squash.
For a small amount, such as this two-serving portion, I use my toaster oven. The times and temperature are the same regardless of oven used.
Brush or spray a bit of olive oil on the squash wedges and sprinkle with a bit of salt and pepper.
When the oven is ready put in the squash and bake for approximately 25 to 30 minutes until squash flesh is easily pierced with a fork.
Remove the squash and place skin side down on a serving plate. Mash the top of the wedge slightly with a fork so that the relish and cheese has a surface to cling to.
Place a spoonful of relish on each wedge and top with crumbled vegan cream cheese or feta. Easy!
*In an upcoming post I'll share my recipe for whole berry Cran-Apple Relish..
Vegan Cream Cheese
To make my vegan cream cheese, I use the "fines" from the second and last straining of almond meal left over from making almond milk. It's white in color and makes a good substitute for cream cheese.
To the fines - usually about 1/3 of a cup, I add a scant pinch of salt, a few drops of lemon juice, and a drop or two of cider vinegar and mix it all up. The addition of lemon juice and vinegar moisten to a "cream cheese" consistency.
See my post on making almond milk
This easy roasted squash recipe makes a nice addition to a plate of steamed broccolini with a vegan cheese sauce and brown bastmati rice. Colorful, tasty, low-fat and nutritious!
Note: The recipe for the vegan cheese sauce on the broccolini is in my previous post on Vegan Idaho Nachos Vegan Cheese Sauce
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