Nothing says fall like acorn squash! This has become our most beloved squash whether baked simply or stuffed with a hearty filling. Most of the ingredients for this autumn supper came from our CSA or the Ithaca Farmers Market. I also tried to replicate a dish from one of our favorite restaurants, Just a Taste.

For the acorn squash, I decided to just bake it with some brown sugar and maple syrup. An easy recipe for classic baked acorn squash from Simply Recipes was used in this meal. The ingredients were all on hand and it saved me from creating a stuffing and prolonging the preparation. It was just the right amount of sweetness and baked to perfection!

For the braised greens, I was inspired by the garlic braised greens with walnuts, tomatoes, sherry vinegar and blue cheese dish at Just a Taste. I used red cooking wine (as I didn’t have sherry on hand) and a vegan feta soy-based cheese in place of the blue cheese. I used kale from our CSA as the greens for my version. It was very delicious and came together nicely in a large skillet on the stove top. My only regret was forgetting to chop up some fresh garlic to put in the dish.

To top the meal off, we used fresh corn on the cob from Ithaca Farmers Market.

Overall, we’d rate this entire meal 4 out of 5 carrots on the veganlicious scale!