#squashlove

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

It's cold outside, but this Butternut Squash Soup will warm you up and taste great. It's the BEST EVER because it has butternut squash, fragrant spices, and a creamy texture.

Ingredients: 1 medium-sized butternut squash, peeled, seeded, and cubed. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup heavy cream optional. Fresh parsley or chives for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add cubed butternut squash, vegetable broth, ground cinnamon, ground nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender. Using an immersion blender, blend soup until smooth. Alternatively, transfer soup in batches to a blender and blend until smooth. Stir in heavy cream if desired, and adjust seasoning to taste. Serve hot, garnished with fresh parsley or chives if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delightful winter salad featuring the sweet and nutty flavors of roasted butternut squash, crisp apple slices, creamy feta cheese, and crunchy pecans, all tossed together with a tangy balsamic vinaigrette.

Ingredients: 2 cups diced butternut squash. 1 apple, thinly sliced. 1/2 cup crumbled feta cheese. 1/4 cup chopped pecans. 4 cups mixed greens e.g., spinach, arugula. 1/4 cup dried cranberries. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add 1 tablespoon of olive oil, salt, and pepper to the diced butternut squash and toss it all together. Put it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and has a little brown sugar on it. In a small bowl, mix together 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Set this bowl aside while you roast the butternut squash. The mixed greens, sliced apple, crumbled feta cheese, chopped pecans, and dried cranberries should all be put in a large salad bowl. After the squash is cooked, let it cool down for a while and then add it to the salad bowl. Pour the dressing over the salad, and then gently toss everything together. Serve your tasty Chopped Winter Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan stuffed squash are a hearty and delicious dish, perfect for Thanksgiving dinner or any fall meal. The combination of squash, quinoa, lentils, and savory herbs makes for a satisfying meal that's packed with flavor and nutrition.

Ingredients: 2 small acorn squash. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1/2 cup diced bell pepper. 1/2 cup diced zucchini. 1/2 cup diced mushrooms. 1/2 cup cooked quinoa. 1/2 cup cooked lentils. 1/4 cup chopped parsley. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper, to taste.

Instructions: Preheat the oven to 400F 200C. Cut the squash in half horizontally and scoop out the seeds. Place the squash halves on a baking sheet, cut side up, and bake for 30-40 minutes, or until tender. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saut until softened, about 5 minutes. Add the bell pepper, zucchini, and mushrooms, and cook for another 5 minutes. Stir in the quinoa, lentils, parsley, thyme, sage, salt, and pepper. Remove the squash from the oven and fill each half with the quinoa mixture. Return the squash to the oven and bake for an additional 15 minutes. Serve hot, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 60 minutes

These crispy butternut squash bites are a delightful vegan treat that combines the natural sweetness of butternut squash with a crunchy coating of cornmeal and breadcrumbs. Perfect for snacking or serving as an appetizer!

Ingredients: 1 small butternut squash, peeled and seeded. 2 tablespoons olive oil. 1/4 cup cornmeal. 1/4 cup breadcrumbs use gluten-free breadcrumbs if needed. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C and line a baking sheet with parchment paper. Cut the butternut squash into bite-sized cubes or wedges. In a bowl, toss the butternut squash cubes with olive oil until evenly coated. In another bowl, mix together cornmeal, breadcrumbs, paprika, garlic powder, salt, and pepper. Dip each butternut squash cube into the breadcrumb mixture, coating evenly, and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the coating is crispy and golden brown. Remove from the oven and let cool slightly before serving. Enjoy these crispy butternut squash bites as a tasty snack or appetizer!

Prep Time: 15 minutes

Cook Time: 25 minutes