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This vegan creamed spinach and white bean stuffed delicata squash is cozy, hearty, and wholesome. Roasted delicata squash is filled with a creamy cashew-based sauce, white beans, and spinach, then topped with crunchy toasted breadcrumbs.
2 small delicata squashes (about 5½ inches in length)
2 tablespoons olive oil
1 small white or yellow onion, diced
3 garlic cloves, minced
1½ cups (1 15 oz. can) white beans, drained and rinsed (cannellini recommended)
4 cups fresh spinach
Salt and pepper, to taste
Toasted bread crumbs (gluten-free if needed)
For the creamy sauce:
½ cup raw cashews, soaked in hot water for 30 minutes
½ cup water
2 tablespoons nutritional yeast
1 garlic clove
2 tablespoons fresh lemon juice
1 teaspoon sea salt
Add mushrooms to the filling for extra umami.
Swap spinach for kale or chard if desired.
Top with vegan parmesan before baking for a more indulgent version.
Prepare filling and sauce in advance for quicker assembly.
Use gluten-free bread crumbs if needed.