Roasted Squash and Vegan Ricotta English Muffins
A vegan delicacy served on a satisfying snack.
Number of Servings
Serves 6
Ingredients

  • Roasted Squash

    • 1 small acorn squash
    • 1 shallot, sliced
    • 1 tbs rosemary
    • 4 garlic cloves
    • [q:1/2] tsp pepper
    • [q:1/2] tsp salt
    • 2 tbs olive oil

  • Vegan Ricotta

    • 2 cups soaked cashews
    • 1 tsp lemon zest
    • [q:1/4] cup nutritional yeast
    • 1 tbs apple cider vinegar
    • [q:1/4] tsp sea salt
    • [q:1/4] tsp pepper
    • 4 cloves roasted garlic
    • [q:1/2] cup water

  • To Serve

Directions

  1. Roasted Squash

    1. Preheat oven to 400 degrees.
    2. On a baking pan, spread out sliced acorn squash. Sprinkle on top the shallot, rosemary, garlic, pepper, salt and olive oil.
    3. Bake for 30 minutes at 400 degrees.

  2. Vegan Ricotta

    1. In a blender, place cashews, lemon zest, nutritional yeast, apple cider vinegar, sea salt, pepper, roasted garlic and water. Blend until made into a paste.

  3. To Serve

    1. Fork split your Food For Life Ezekiel 4:9 English Muffin and toast it.
    2. Spread vegan ricotta onto one half of the English muffin. Place roasted squash on top of ricotta.
    3. Repeat for each English muffin.
Nutrition Info
532 Calories, 23 g Protein, 0 mg Cholesterol, 58 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 12 g Fiber, 26 g Total fat (4 g sat), 444 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Magnesium, Phosphorus, Zinc, [nut:4] Iron, [nut:1] Vitamin C, Vitamin K, Potassium