#squashlove

Butternut squash gnocchi is a fun change from regular gnocchi. It has a hint of sweetness and a bright color. With the earthy tastes of sage and garlic, this dish is warm and filling, perfect for a cozy dinner.

Ingredients: 1 medium butternut squash, halved and seeds removed. 2 cups all-purpose flour. 1/4 cup grated Parmesan cheese. 1 large egg. 1/2 teaspoon salt. 1/4 teaspoon ground nutmeg. 2 tablespoons olive oil. 4 cloves garlic, minced. 8-10 fresh sage leaves, chopped. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the butternut squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for about 45-50 minutes or until tender. Remove from the oven and let cool slightly. Scoop out the flesh of the roasted squash and place it in a large mixing bowl. Mash it well with a fork or potato masher until smooth. Add the flour, Parmesan cheese, egg, salt, and nutmeg to the bowl with the mashed squash. Mix well until a dough forms. If the dough is too sticky, add a little more flour. Divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into bite-sized pieces and gently press the tines of a fork against each piece to create ridges. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped sage leaves. Cook for 1-2 minutes until fragrant. Add the cooked gnocchi to the skillet with the garlic and sage. Toss to coat the gnocchi evenly with the garlic and sage-infused oil. Season with salt and pepper to taste. Serve the butternut squash gnocchi hot, garnished with additional grated Parmesan cheese and fresh sage leaves if desired.

Prep Time: 30 minutes

Cook Time: 60 minutes

Winter Layered Smokey Lentil and Squash Bake is a hearty and tasty vegan dish that is great for cold days. This dish is full of healthy lentils, squash, and fragrant spices that will make you feel good and satisfy your hunger.

Ingredients: 1 cup green lentils, cooked. 1 small butternut squash, peeled and sliced thinly. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups spinach leaves. 1 cup dairy-free cheese, grated. 2 tbsp olive oil.

Instructions: Preheat the oven to 180C 350F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, saut until softened. Add cooked lentils, smoked paprika, thyme, rosemary, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally. In a baking dish, layer half of the sliced squash. Top with half of the lentil mixture, then half of the spinach leaves and half of the dairy-free cheese. Repeat the layers with the remaining squash, lentil mixture, spinach, and cheese. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the squash is tender and the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

Winter Layered Smokey Lentil and Squash Bake is a hearty and tasty vegan dish that is great for cold days. This dish is full of healthy lentils, squash, and fragrant spices that will make you feel good and satisfy your hunger.

Ingredients: 1 cup green lentils, cooked. 1 small butternut squash, peeled and sliced thinly. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups spinach leaves. 1 cup dairy-free cheese, grated. 2 tbsp olive oil.

Instructions: Preheat the oven to 180C 350F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, saut until softened. Add cooked lentils, smoked paprika, thyme, rosemary, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally. In a baking dish, layer half of the sliced squash. Top with half of the lentil mixture, then half of the spinach leaves and half of the dairy-free cheese. Repeat the layers with the remaining squash, lentil mixture, spinach, and cheese. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the squash is tender and the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

Winter Layered Smokey Lentil and Squash Bake is a hearty and tasty vegan dish that is great for cold days. This dish is full of healthy lentils, squash, and fragrant spices that will make you feel good and satisfy your hunger.

Ingredients: 1 cup green lentils, cooked. 1 small butternut squash, peeled and sliced thinly. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups spinach leaves. 1 cup dairy-free cheese, grated. 2 tbsp olive oil.

Instructions: Preheat the oven to 180C 350F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, saut until softened. Add cooked lentils, smoked paprika, thyme, rosemary, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally. In a baking dish, layer half of the sliced squash. Top with half of the lentil mixture, then half of the spinach leaves and half of the dairy-free cheese. Repeat the layers with the remaining squash, lentil mixture, spinach, and cheese. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the squash is tender and the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

This recipe is a hearty vegan version of Shepherd's Pie. Instead of meat, it uses lentils and serves the pie in halves of roasted acorn squash. This meal is healthy and comforting, making it perfect for a cozy dinner.

Ingredients: 2 acorn squash, halved and seeds removed. 1 cup cooked lentils. 1 cup mixed vegetables such as peas, carrots, and corn. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup mashed potatoes made without oil or dairy. Fresh parsley, for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the cut side of the acorn squash halves down on a baking sheet. Roast for 30 to 35 minutes, or until soft. Set the filling aside while the squash roasts. The onion and garlic should be cooked in a large skillet until they become soft. To the pan, add the smoked paprika, dried thyme, rosemary, cooked lentils, mixed vegetables, tomato paste, salt, and pepper. Cook until everything is hot and well mixed. Carefully turn the squash over once it's done and fill each half with the lentil and vegetable mix. Add a lot of mashed potatoes to the top of each stuffed squash half. Put the stuffed squash back in the oven and bake for another 15 to 20 minutes, or until the filling is hot and the mashed potatoes are golden brown. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 20 minutes

Cook Time: 55 minutes

A velvety smooth soup that is great for cold nights. It has the sweetness of butternut squash and the warmth of fragrant spices.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add cubed butternut squash, ground cumin, and ground cinnamon, cook for 5 minutes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes. Stir in coconut milk. Blend soup until smooth using an immersion blender. Season with salt and pepper to taste. Serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This dish combines the sweet and earthy flavors of roasted squash with the smoky heat of chipotle, nuttiness of walnuts, and the crunch of Brussels sprouts. It's a comforting and satisfying pasta dish perfect for a cozy night in.

Ingredients: 1 butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil, divided. Salt and black pepper to taste. 8 ounces conchiglie pasta. 1 cup Brussels sprouts, trimmed and thinly sliced. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1/4 cup chopped walnuts. 1/4 cup grated Parmesan cheese.

Instructions: Preheat oven to 400F 200C. Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Cook conchiglie pasta according to package instructions. Drain and set aside. In a large skillet, heat remaining olive oil over medium heat. Add Brussels sprouts and cook until slightly tender, about 5 minutes. Add minced garlic and chipotle pepper to the skillet. Cook for another 1-2 minutes, until fragrant. Stir in the cooked pasta and roasted squash. Cook until heated through, about 2-3 minutes. Toss in chopped walnuts and grated Parmesan cheese. Season with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

A creamy and comforting vegan risotto made with tender butternut squash, perfect for a cozy dinner.

Ingredients: 1 cup arborio rice. 4 cups vegetable broth. 2 cups diced butternut squash. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup nutritional yeast. 1/4 cup vegan butter. 1/4 cup white wine optional. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the vegetable broth in a big pot and heat it over medium-low heat. Melt the vegan butter over medium-low heat in a different pan. When you add the chopped onion and garlic, cook them until they get soft. Spread the arborio rice out in a pan and add the butter mixture. Stir the rice to coat it. For two to three minutes, toast the rice. Add the white wine and stir constantly while cooking until it's gone. Slowly pour in the warm vegetable broth while stirring the mixture often. Let the broth soak in before adding more. When the time is up, add the diced butternut squash to the risotto. It will take about 20 to 25 minutes of stirring and adding broth until the risotto is creamy and the rice and squash are cooked all the way through. Add the nutritional yeast and season with pepper and salt to taste. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 30 minutes