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Maple Roasted Acorn Squash with Dairy-Free Feta

The perfect combination of sweet and salty, this Maple Roasted Acorn Squash with Dairy-Free Feta is sure to be a Fall favorite.



You will want to put this Dairy-Free Feta on everything - it's the perfect salty, tangy, creamy feta taste without the dairy. It pairs perfectly with this sweet roasted acorn squash with a zesty lime dressing.


The feta takes 2 minutes to throw together then stick in the fridge to marinate for a few hours or overnight. Use it on top of salads, grain bowls, roasted veggies, avocado toast, or just eat it plain - it's that good!


Ingredients


For the Maple Roasted Squash:

1 acorn squash

3.5 tbsp olive oil, divided

1 tbsp maple syrup

1 tsp smoked paprika

1 tsp sea salt

1/2 tsp fresh black pepper

1 tbsp honey

1 tbsp lime juice

Zest of 1 lime

Optional garnish: fresh cilantro


For the Tofu Feta:

7 oz organic extra-firm tofu (half of the 14 oz block)

1.5 tbsp red wine vinegar

1.5 tbsp olive oil

1 tbsp water

1 tbsp white miso

1/2 tbsp dried oregano

1/2 tsp garlic powder

Black pepper to taste

1 tbsp nutritional yeast


Directions



You can make the Tofu Feta in cubes or crumbled.

  • First make the feta - cut the tofu into 1/2 inch cubes or crumble with your hands (for this recipe, I like to have the feta crumbled but it works either way)

  • Mix all other feta ingredients in a bowl

  • Add the tofu to a glass container or mason jar, pour in the liquid, put on the top and gently shake/flip to coat all the tofu

  • Let sit in the fridge for at least 3 hours (preferably overnight) to let the flavors develop

  • Once the feta is ready, preheat the oven to 400F

  • Cut the acorn squash in quarters, scoop out the seeds, then cut into 1/2 inch pieces and arrange in single layer on a baking sheet

  • Mix 1.5 tbsp of the olive oil, maple syrup, paprika, salt, and pepper in a bowl, pour over the squash and mix around with your hands until the squash is coated

  • Bake for 30-35 minutes, flipping over halfway through, until golden and tender

  • While the squash is baking, mix the other 2 tbsp of olive oil, lime juice, honey, and half of the lime zest in a bowl

  • Once the squash is slightly cooled, top with the dressing, 2 tbsp of the feta, and the remaining lime zest and serve


Be sure to tag me @nutrimsa if you make this recipe at home - I'd love to see!


Xx, Kara

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