Cashew Cheese and Pomegranate Filled Acorn Squash

4.9 from 7 reviews


  • 1 cup raw cashews
  • 1 acorn squash, cut in half
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 2 tablespoons nutritional yeast flakes (optional – tastes great still w/o it)
  • salt and pepper, to taste
  • 1/2 cup pomegranate seeds


  1. Place raw cashews in a jar or glass and cover with water. Let soak for 1 hour.
  2. Preheat oven to 400 degrees.
  3. Place acorn squash cut side down on a baking sheet. Bake for 20-25 minutes or until squash is soft when you press the skin of the squash.
  4. Once squash is cooked, scoop out the seeds and excess strings.
  5. Remove cashews from water and place in a Blendtec or food processor to puree. Once the cashews begin to break down, add water, lemon juice, garlic powder, nutritional yeast (again, optional) and a bit of salt and pepper. Puree until smooth. The longer it goes, the smoother it will get. You are welcome to add more water to make the cheese a creamier consistency.
  6. Top acorn squash with cashew cheese and some pomegranate seeds. Scoop and eat. Perfect afternoon fall snack.

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!