Roasted Squash and Vegan Ricotta Ezekiel 4:9 English Muffins


Serving Size: 6

  • One package of Ezekiel 4:9 Sprouted Flax English Muffins
  • Roasted Squash:
    • 1 small acorn squash
    • 1 shallot, sliced
    • 1 tbs rosemary
    • 4 garlic cloves
    • ½ tsp pepper
    • ½ tsp salt
    • 2 tbs olive oil
  • Vegan Ricotta:
    • 2 cups soaked cashews
    • 1 tsp lemon zest
    • ¼ cup nutritional yeast
    • 1 tbs apple cider vinegar
    • ¼ tsp sea salt
    • ¼ tsp pepper
    • 4 cloves roasted garlic
    • ½ cup water
  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.
  4. 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.
  5. Fork split your Food For Life Ezekiel 4:9 English Muffin and toast it.
  6. Spread vegan ricotta onto one half of the English muffin. Place roasted squash on top of ricotta.
  7. Repeat the steps above for each English muffin half

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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