Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Love the flavour. I put it in two 6 inch tart pans and one 4 inch tart pan. Would love to freeze the larger ones. Is that doable or will the squash go all mushy?
I have made this twice now and everyone in the family really enjoys it! I was worried it might not be sweet enough for them, however with a few berries on top and also a few chopped pecans it was perfect for everyone- especially those eating gluten free!
I am curious if anyone knows how much cooked squash is created by the 4 cups of cubes (I have loads of squash purée in the freezer). I imagine it isn’t 4 cups of mashed squash.
What replaces the tahini?
I don’t know what it tastes like if you make it with tahini. I never have any, so I subbed almond butter.
2018? Why did it take me so long to discover this wonderful recipe? Made it for Thanksgiving. Loved it so much I made a second one the next day. It is delicious, relatively light, and I love the oat crust. I will never dread Farm Share winter squash glut again!
Mine came out too runny. Followed the directions exactly. Not sure why.
Can anything be subbed for the cashews? Can’t do nuts.
I would appreciate a calorie count. Thank you
This is SO good – I dream of it and keep an acorn squash at the ready always!