Baked Squash with Mulligatawny

Baked Squash with Mulligatawny
  • 2 medium-sized butternut squash (cut squash into 1.5 inch slices)
  • 1 small acorn squash (cut the lid off)
  • 1 pkg Snowdon House Mulligatawny Soup Mix
  • 6 cups water
  • ½ cup soaked cashews
  • 1 tablespoon almond butter
  • ¼ cup hemp seeds for garnish
  • Pinch paprika (for dusting)
  • Pinch turmeric (for dusting)
  1. Preheat the oven to 350°

  2. Place sliced squash face down on the parchment sheet. Bake 35-40 minutes till done. Remove from the oven. Let cool a bit and remove seeds.

  3. In a saucepan place 6 cups of water and add the mulligatawny soup. Cook for 35-45 minutes until most of the water has been absorbed. Make sure the peas are fully cooked. Add the cashews and almond butter.

  4. Place on a platter for serving.  Fill each slice of squash with Mulligatawny and garnish with hemp seeds. Dust with paprika and turmeric.

Products used in this recipe:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

Shopping Cart
Scroll to Top