Acorn Squash

Great sides can make a meal—literally. Acorn squash marinated with ancho chili paste, stuffed with plant-based chorizo and topped with salsa fresca and avocado mousse.

  • by Nicholas Landry
  • Servings: 4
  • Ready in: 35-50 Minutes
  • Ideal application: Side or Main Dish
  • Products:

    Better Than Bouillon® Vegetarian No Chicken Base, Summit Hill Foods® Ancho Chili Paste, Original Louisiana Brand® Jalapeño Hot Sauce, Better Than Bouillon® Chili Base

Special Notes

When cutting the acorn squash, I’d recommend using a medium-sized round cookie cutter for super-easy clean cuts. Serve as a premium side, an appetizer or alongside grains for a flavor-packed vegetarian meal. Finish with a touch of olive oil for an appealing shine and flavor.


  • 1 acorn squash
  • 1 bunch green onions
  • 1/2 cup cold water
  • 1 tsp Better Than Bouillon® Vegetarian No Chicken Base
  • 1 1/2 tsp Summit Hill Foods® Ancho Chili Paste
  • 1 cup meatless chorizo crumbles, frozen
  • 1/2 cup cilantro leaves
  • 1 red radish, thinly sliced
  • 1/4 cup pepitas
  • 1/4 cup whole cashews
  • 1 cup cherry tomatoes, cut in half
  • 1 tbsp diced poblano pepper
  • 1 lime, zest and juice
  • 1 1/2 tsp Original Louisiana Brand® Jalapeño Hot Sauce
  • 2 tbsp olive oil
  • 1 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp oregano leaves
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 avocado (peeled and pitted)
  • 2 tsp Better Than Bouillon® Chili Base
  • 1 tsp Original Louisiana Brand® Jalapeño Hot Sauce
  • 1/3 cup vegan sour cream
  • 1 tbsp lime juice
  • 2 tbsp cilantro


1. Preheat oven to 400°F.
2. Place silpat baking mat on baking sheet pan or line pan with parchment paper.
3. Halve acorn squash and remove seeds from center. Cut into ¼-inch thick slices.
4. Using a mixing bowl, combine ancho chili paste, vegetarian no chicken base and cold water.
5. Thinly slice green onions about halfway down to green stem and reserve the little bit of green and white slices in one long piece. Save the slices for later.
6. Gently toss the acorn squash and green onions in ancho chili and vegetarian no chicken base.
7. Place on baking sheet and roast for 20-25 minutes.
8. While squash is roasting, combine tomatoes, poblano pepper, lime juice and zest, jalapeño hot sauce, olive oil, onion, oregano, salt and cracked black pepper in a medium-sized mixing bowl. Mix until tomatoes are well coated and place in fridge to marinate.
9. In food processor or blender combine peeled & seeded avocado, chili base, vegan sour cream, lime juice and cilantro. Whip in blender or food processor until nice and creamy. Pour mousse into a piping bag and refrigerate.
10. In a medium-sized sauté pan, heat on medium heat and add meatless chorizo crumbles. Heat completely and then place off to the side.
11. Remove acorn squash and green onions from oven.
12. When plating, place acorn squash rings throughout the plate, fill areas with meatless chorizo crumbles, cherry tomato salsa, radish slices, cilantro leaves, pepitas and whole cashews. Then, gently pipe the avocado mousse over the top so you get a little bit with each bite.

Meet the Chef

Nicholas Landry

Nicholas Landry

Corporate Chef

After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.

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