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SQUASH ~ RECIPES W/SQUASH

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Ronda Fermino
Sivan's Kitchen on Instagram: "Roasted orange soup 🥕🧅🍠🧄 I served this creamy and delicious soup in a whole roasted pumpkin, however you don’t have to do the same. It is very beautiful and the whole pumpkin adds much flavor to the soup. My chicken stock is just osem brand consome mixed with water. You can use an immersion blender or transfer to a blender to puree. Ingredients: •1 whole pumpkin •1 medium sized butternut squash •3 medium to large sweet potatoes •4-5 peeled carrots •1 large red onion •2 whole garlic heads •7 cups chicken stock •olive oil for drizzling •salt and pepper for seasoning •toasted pumpkin seeds for garnishing and a dash of cinnamon. Instructions: 1.Preheat Oven: Preheat your oven to 400°F (200°C). 2.Prepare Pumpkin: Wash and dry the whole pumpkin
This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu. Creamy and thick with a hint of cinnamon and chili spice you'll love the flavor of this soup.
vegan recipe on Instagram: "🤤 Get 300+ delicious Vegan Recipes Cookbook for a healthier lifestyle, link in our bio 👆 Butternut Squash Soup | Recipe ⬇️ By @Dr.vegan Ingredients 1 Butternut Squash small to medium-sized 200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat 1-2 Red Onions 1 head Garlic 2 Tomatoes or 1 cup of cherry tomatoes 350 ml Vegetable Broth (1 1/2 cups) 1 tsp Fresh Ginger optional: grated Olive Oil enough to drizzle over vegetables Fresh Cilantro: for garnish For Grilled Cheese: 2 slices of bread preferred vegan cheese, vegan butter Seasoning 1 tsp pepper 1 tsp dry cumin 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 tsp chili flakes to taste Instructions Preparation: Preheat the oven to 380°F (193°C). Prepare all listed vegetables and

** SOUP - Vegan Options

4 Pins
Diane Morrisey on Instagram: "Roasting Acorn Squash until caramelized, gloriously golden and fork tender is delicious on its own, but stuffing it with a delicious Fall festive quinoa salad takes it to the next level and is a perfect vegetarian option for anyone who doesn’t eat meat during the Holidays! The Roasted squash makes a perfect vessel for anything and is a natural bowl for the salad. The salad is filled with so much seasonal goodness, that all will enjoy this, not only non-meat eaters! Keep it #vegan by omitting the cheese . . . Fall Festive Quinoa Salad Stuffed Acorn Squash . . 2 cups cooked quinoa (according to the package instructions) 2 sweet potatoes diced up 2 acorn squash 1/2 cup red onion, chopped Zest of one orange Juice of 2 oranges 1/3 cup olive oil 1/2 tsp s
Shanika Graham-White on Instagram: "The Sunday before Thanksgiving, we’re leaning into this Wild + Brown Rice Stuffed Butternut Squash with a bit of thankful 🎶 🎼. God is SO good. That’s the post! 🙌🏾✌🏾 FOLLOW @orchidsnsweettea_ for more deliciousness‼️ YOUR GROCERY LIST: 🍁Organic Butternut squash - Try opting for a smaller one if possible! 🍁Extra virgin olive oil - Helps to roast everything to perfection. I love using @californiaoliveranch or @wearebrightland 🍁Sea salt + Black pepper - Elevates the seasoning and overall taste. 🍁Spices + seasonings: Smoked paprika, garlic powder + dried thyme. Feel free to modify to suit your preferences! 🍁Wild rice blend + brown rice - (You can also use all wild rice if desired) Using both creates a chewy + fluffy filling. Extra virgin olive o
Diane Morrisey on Instagram: "Roasting Acorn Squash until caramelized, gloriously golden and fork tender is delicious on its own, but stuffing it with a delicious Fall festive quinoa salad takes it to the next level and is a perfect vegetarian option for anyone who doesn’t eat meat during the Holidays! The Roasted squash makes a perfect vessel for anything and is a natural bowl for the salad. The salad is filled with so much seasonal goodness, that all will enjoy this, not only non-meat eaters! Keep it #vegan by omitting the cheese . . . Fall Festive Quinoa Salad Stuffed Acorn Squash . . 2 cups cooked quinoa (according to the package instructions) 2 sweet potatoes diced up 2 acorn squash 1/2 cup red onion, chopped Zest of one orange Juice of 2 oranges 1/3 cup olive oil 1/2 tsp s

** TOPPED &/or STUFFED ~ ex)Stuffed Acorn Squash

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This Grilled Summer Squash Casserole is the perfect side dish for a summer dinner party. Get the recipe at Food & Wine.

** CASSEROLE DISHES

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Catherine Perez on Instagram: "🥪 Made a new tofu marinade, which is being used to make some maple balsamic tofu slices. Perfect for sandwiches like this one and stuffed with roasted acorn squash. Love this one as it still manages to pack in at least 30g of protein per serving. Yogurt Sauce 1/2 cup unsweetened plant-based yogurt 1 clove garlic, grated 1 lemon 2 tsp maple syrup Kosher salt to taste Acorn Squash Slices 1 lb acorn squash, seeds removed & thinly sliced 1 tbsp nutritional yeast 1 t
Georgina Thomas on Instagram: "Courgette, pesto and cheese toasties An absolute dream of a toastie: courgettes, lemon, cheese, pesto…. all of the best things Ingredients 2 slices white boule / sourdough bread (buttered on both sides) 1/2 green courgette 1/2 yellow courgette 1 tsp lemon zest 2 tbsp basil pesto 1 tbsp butter @kerrygold_uk 1/2 cup grated cheddar + mozzarella (you can add as much of this as you want, imo the more the better) Salt and black pepper Instructions Heat a frying pan on medium-high heat. Add 1 tbsp butter. Once melted add the thinly chopped courgettes, lemon zest and a generous pinch of salt and pepper. Cook until soft. In the same pan, add one slice buttered bread. Load up with the courgettes, cheese and then spread the pesto onto the other slice of bre

** SANDWICH IDEAS

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Caitlin Latessa-Greene on Instagram: "DELICATA SQUASH WITH CABBAGE-APPLE SLAW & HOT HONEY DRESSING. A mix of fresh & cooked veggies with crunch, tang, sweet & spice! We even use those seeds for an added layer 🙃 Tip: if you want to make this ahead, you can make the squash, slaw & dressing ahead & assemble before enjoying! • Dressing: 2 tbsp tahini 1/2 tbsp honey 1 tsp red wine vinegar 1/2 tsp salt 1/4 tsp garlic powder 1/2 tsp (or more) red pepper flakes 1.5-2 tbsp water (to thin) • Squash: 2
Mediterranean Diet Plan 🇺🇸 on Instagram: "🥬 Roasted Cabbage Slaw with Sweet Sesame Onions Cre by @plantbasedrd Chickpeas 1, 15 oz can chickpeas, drained and rinsed 1 tbsp avocado oil Fresh cracked white pepper 1 tsp chili oil Marinated Onions 1/2 medium red onion, thinly sliced 1/3 cup cilantro or parsley, stems removed and minced 1 tsp fresh ginger, grated Juice and zest of 1 lime 1-2 tbsp maple syrup 2 tsp tamari 2 tsp toasted sesame oil 1 tbsp toasted sesame seeds Squash & Cabbage 1 lb delicata squash 1 lb cabbage, thinly sliced (about 1/2 sm head each of green & red cabbage) 2 tbsp avocado oil or more as needed 1 1/2 tsp ground coriander 1 tsp garlic powder 1/2 tsp fennel seeds (optional) Preheat oven to 425F. Pat chickpeas dry and transfer to a baking sheet and drizzle with 1 tb

** SALADS … VEG SALADS

11 Pins
Butternut Squash and Kale Strata

** STRATA … Brkfst/Brunch Strata Dishes

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** BAKES ~ ex)Zucchini & Yellow Squash Casserole

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Leah Victoria on Instagram: "The fruits of my labor - two ways 🥳 #cooking #recipe #explore #homemade #homegrown #homecook #mom"

** FRIED CUTLETS ~ ex)Fried Summer Squash Cutlets

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Caitlin Latessa-Greene on Instagram: "BUTTERNUT SQUASH & CRISPY KALE SALAD WITH ROASTED GARLIC YOGURT! This one is festive & perfect for the holidays—an must try! • For the squash: 1 large butternut squash, peeled and cubed 2-3 tbsp olive oil, plus more for garlic 1/2 tsp sea salt, plus more for garlic 1/4 tsp pepper 3 sprigs fresh rosemary 1 head garlic, top sliced off • For the kale and pumpkin seeds: 2 cups chopped kale 3 tbsp raw pumpkin seeds 1 tbsp olive oil, or more as needed Honey • For the salad: 1 cup unsweetened plain Greek yogurt 1/3 cup pomegranate seeds 1-2 tbsp feta cheese, optional Honey, optional • 1️⃣Preheat the oven to 425. Line one sheet pan with parchment paper and set aside. 2️⃣Use a second sheet pan or roasting pan, add the squash, olive oil, salt, pepper and r
Squash Panzanella with Mozzarella & Crispy Sage I Georgie Eats
Sam Jones | No Meat Disco on Instagram: "FRIDGE RAID EP 1 - CURRIED BUTTERNUT PUREE WITH CRISPY CHICKPEAS AND MISO COURGETTE 🍛 So I wanted to start a new series where I try and reduce the food I throw away in my fridge. If I’m struggling with what to make I tend to go into my fridge and make something with what I get and get creative! Ingredients For the curried butternut puree: Half a butternut squash Half sweet potato 1 large tbsp tandoori curry paste (I used @gymkhanalondon ) 1 can chopped tomatoes 1 tbsp peanut butter (I used @containsnutsltd ) Salt and pepper For the chickpeas: Half can chickpeas 1 tbsp roasted garlic curry paste Spring onions For the courgettes: 1 large courgette 2 tsp miso paste 1 tbsp oil Extra: 1 tbso coconut yoghurt, 1 tsp onion relish(I used @russel

** LAYERED DISHES

3 Pins
Recipe: Roasted Vegetable Stack
Quinoa Stuffed Acorn Squash ~ an all-in-one meal that's bursting with fall flavors!
Vegan Holiday Vegetable Crescent Roll Ring

** STUFFED W/ … ex)Rings, etc

3 Pins
Amine Laabi on Instagram: "BUTTERNUT SQUASH CANNELLONI 🍁 1. Roast the Butternut Squash: • Preheat your oven to 400°F (200°C). • Cut the butternut squash in half lengthwise and scoop out the seeds. • Place the halves on a baking tray, cut side up. Drizzle with olive oil, season with salt, pepper, and a few sage leaves. • Roast for 45 minutes or until the flesh is tender. Once roasted, scoop out the flesh and purée 1 cup for the filling and 1 cup for the béchamel. Set aside. 2. Prepare the Stuffing: • In a skillet, heat some olive oil and sauté one garlic clove and one chopped chili pepper until fragrant. • Add 2 cups of kale and sauté until wilted. Season with salt and pepper, then remove from heat. • In a bowl, mix the sautéed kale with 1 cup ricotta, 1 cup mozzarella and 1 cup
Danae Halliday on Instagram: "Pasta salads aren’t just for summer! This orzo pasta salad is made with roasted butternut squash, orzo, creamy goat cheese, spinach, sweet dried cranberries, crunchy pepitas, and an easy homemade balsamic vinaigrette. It’s full of fall flavors and loaded with texture! Click the link in my profile and tap on the picture to be taken to the recipe: https://reciperunner.com/butternut-squash-orzo-salad/ #reciperunner #salad #pasta #pastarecipe #saladbowl #butternutsquash #comfortfood #foodreels #dinnerideas #fallfood #fallrecipes #orzo #f52grams #healthyrecipes #easyrecipe"

** PASTA DISHES & PASTA BAKES

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Sarah Pound on Instagram: "12 DAYS OF EGG RECIPES @wholesomebysarah RECIPE 11/12 ROASTED PUMPKIN, FETA & SPINACH FRITTATA For the full recipe, please comment RECIPE in the comments and I’ll DM you the recipe 🙌 Serves 4 Ingredients: 1 cup spinach, roughly chopped 1 cup pumpkin, cut into cubes & roasted 1/2 cup sundried tomatoes, roughly chopped 2 tablespoons caramelised onion jam 1 cup tasty cheese, grated 4 egg, whisked 1/4 cup milk or cream 1/3 cup feta cheese, crumbled Sea salt & cracked pepper For the full recipe, please comment RECIPE in the comments and I’ll DM you the recipe 🙌 #easymeals #easyrecipes #dinnerideas #dinnerrecipes #healthyfood #easydinner #healthyrecipes #recipeideas #frittata #vegetablefrittata #vegetarian #vegetarianrecipes"
Jessica Sepel - JSHealth® 🧿 on Instagram: "CARAMELIZED ONION & PUMPKIN FRITTATA ✨⁠ ⁠ If you’re looking for a breakfast option that doubles as meal prep... look no further! ⁠ ⁠ This high in protein frittata is packed with flavour, deliciously nourishing and freezer-friendly. ⁠ ⁠ Who else loves this one?⁠ 🙌 ⁠ ⁠ ​​Ingredients:⁠ - ½ butternut pumpkin, peeled & finely diced, approximately 800g⁠ (28oz)⁠ - 3 tbsp extra virgin olive oil⁠ - 1 red onion, finely sliced⁠ - 1 tbsp balsamic vinegar⁠ - 1 tbsp coconut sugar⁠, or brown sugar, optional⁠ - 12 eggs, whisked⁠ - 3 sprigs rosemary, leaves finely chopped⁠ - 2 cups baby spinach, finely shredded⁠ - 100g (3.5oz) goat’s cheese, crumbled, or feta, omit for dairy-free⁠ ⁠ Method:⁠ Preheat the oven to 180°C or 350°F. Line a baking tray with baking pape
Butternut Spinach Egg Bake - onebalancedlife.com

** BRKFST/BRUNCH Recipes

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Amelia Sandy on Instagram: "Simple nutrition episode 2: butternut squash Mac and Cheese 🧡 the addition of a whole butternut squash makes this sauce full of fibre and vits. I use @myvegan Xantham Gum to thicken up the sauce a bit too - code AMELIA for discount! Recipe: Peel and chop 1 med/large butternut squash and boil in water until soft but not mushy. Start your pasta water boiling and add in your pasta when the water is boiling. Make your roux by adding a large chunk of vegan butter to a pan and melting gently, add 3-4 tbsp plain flour and mix until it forms a thick paste. Add a little bit of soy milk and mix well making sure there are no lumps, repeat by adding more soy milk and mixing until you have a thick smooth sauce. Add 1 cup of vegan cheese and mix until melted. Drain the b

** MAC & CHEESE Recipes w/Squash

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Carina Wolff on Instagram: "Honey Coconut Delicata Squash with Chili Butter and Herbs! Delicata squash IS the superior squash, and here’s why: You can eat the skin! And the seeds! Which makes it super easy to prep. I love the way the crunchy seeds contrast with the soft, caramelized squash. This recipe is based on one from @alisoneroman where she caramelizes the squash in honey and coconut oil. I went a step further and drizzled it in a little chili butter (yes, I love fat). Finished it all o
Nisha Vora | Vegan Recipes on Instagram: "If you need a fun & gourmet but easy dish for your holiday dinner, whether for Thanksgiving or Christmas, save this Miso-Glazed Honeynut Squash with Whipped Tofu! Full recipe with cooked lentils + homemade roasted nut/seed mix is on YouTube, or I’ve written it shorthand below. Enjoy! MISO-GLAZED HONEYNUT SQUASH ▪️4 honeynut squash ▪️Extra virgin olive oil ▪️Kosher salt & fresh black pepper ▪️2 TBSP white miso, at room temp ▪️1 ½ TBSP apple cider vinegar ▪️1 TBSP soy sauce ▪️1 heaping TBSP organic brown sugar  ▪️3 garlic cloves, grated or minced  ▪️¾ to 1 cup (180 to 240g) Whipped Tofu (see comments for recipe) ▪️Flaky sea salt ▪️1 handful flat-leaf parsley, chopped  ▪️To serve (optional): cooked black beluga lentils ▪️To serve: roasted, sa

** VEG DISHES

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48K views · 2.2K likes | John Gregory-Smith on Instagram: "Mediterranean Bulgur Salad – Recipe below Welcome back to another episode of speedy suppers that I cook in the week for my partner. This time the best salad ever. If you fancy downloading the e-book to accompany the series, with all 8 recipes, including this one, to save and print as you like, which also includes 2 exclusive recipes for only £1, click the link in my bio or head to https://johngregorysmith.myshopify.com Serves 4 250g butternut squash, cut into 1cm cubes 2 red peppers, cut into 2cm cubes 2 tbsp olive oil 200g bulgur wheat 40g dried cranberries 6 radishes, thinly sliced 6 spring onions, finely chopped 2 handfuls of finely chopped mint leaves 60g of roughly chopped rocket leaves 100g feta,
Baked Butternut Squash Salad | MWM
Couscous Pomegranate Salad | plantbaes

** SALADS … GRAIN SALADS w/Squash in it

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Nasim Lahbichi on Instagram: "Creamy Gochujang Vegetable Galette for when you’re brain feels like a bumper car rink but you still need to impress A galette is a superior savory bakery item. The stakes are low like your drive. But the reward is the boost of serotonin you needed Here’s how to make it: 1 pie crust 6oz cream cheese, room temp 3 tbsp gochujang 1 tsp orange zest 2 tsp chopped sage, divided 1/2 tsp salt 1/4 tsp cinnamon 1 medium butternut squash, remove the “butt” 1 medium sweet potato 1 purple carrot 1 tbsp olive oil 1 tbsp sesame oil 1 egg yolk Process: Preheat oven to 375F and position rack in the middle. Bring the pie crust to room temp and make the filling. Combine the cream cheese, gochujang, orange zest, 1 tsp sage, salt, and cinnamon in a bowl until combined. Set aside

** TARTS & GALETTES

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Leah Victoria on Instagram: "The fruits of my labor - two ways 🥳 #cooking #recipe #explore #homemade #homegrown #homecook #mom"
Nature Made vitamins on Instagram: "Imagine your favorite meal with a side of... Acorn Squash Fries! This delicious recipe from @shredhappens is the perfect way to elevate any meal and incorporate Fiber. Acorn Squash also has Vitamin C, which can help support your immune health. Here’s how to make them: 1. Start by cutting an acorn squash down the middle. Remove the insides, then cut the squash into “fry” shapes. 2. In a bowl, mix together 2-3 Tbsp avocado oil, salt, pepper, 1/2 tbsp smoked paprika, 1/2 tbsp oregano, and 1/2 tbsp onion powder. Toss in the squash “fries,” and mix well. . 3. Finely shred 2-3 ounces of Pecorino and Parmesan cheeses. . 4. Coat the fries with cheese on both sides. . 5. Lay them out on a baking sheet and bake at 425F for 20 minutes. Remove, flip, then put the

** FRIES

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Arash Hashemi on Instagram: "@SHREDHAPPENS - HEALTHIER BROWNIES . We’re using not one but two cooking hacks to make the best healthier brownies you’ve ever had. . These are not only flourless, but contain no added sugar, they’re blood sugar friendly, and get a boost of protein thanks to cottage cheese! . Here is how I made it: . 1.Roast 1 small butternut squash (it should be 1lb) in the oven. Just peel, remove the seeds, cut into cubes or chunks, spray with avocado oil, pop into the oven at 400F for 50 minutes. . 2.Remove the butternut squash, let it cool slightly, then add to a food processor. . 3.To the food processor add 1 cup almond flour, 1 cup cottage cheese, 1/2 cup dark cacao powder, 2 large eggs, 6 tablespoons powdered monk fruit, a splash of vanilla extract, and 1 tbsp baking pow

*SWEET RECIPES Using Squash ~ ex)Cakes, Brownies, etc…

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Nasim Lahbichi on Instagram: "first meal of 2024 🤝 vegan sancocho sancocho was one of my favorite cozy meals that i begged my mom to make as a kid— it’s flavorful and salty in the best way, like you 👄 using mushrooms instead of meat makes this a bit friendlier on the planet and accessible for the vegan girlies in your life here’s how to make it (recipe in bi0 too): 3 tbsp extra virgin olive oil 6oz shiitake mushrooms 8oz baby bell mushrooms 1/4 cup sofrito 1 tbsp tomato paste 4 cups water 1 tbsp vegetable stock paste 1 green plantain 2 large carrots 12oz kabocha squash 8oz yuca root, substitute with baby potato 2 bay leaves 1/4 cup parsley fresh chopped parlsey, for garnish avocado, for garnish //Process Prepare the veggies by quartering the mushrooms. Rinse the kabocha squash, remov

** STEWS & STEW-Like Dishes

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James Synowicki | Food & Grill on Instagram: "Butternut Squash Lasagna Roll Ups. A top 3 searched recipe on zimmysnook.ca and those who try it, make it again and again. Comment “Roll ups” and we will DM you the recipe. Tender lasagna sheets, rich, nutty roasted butternut squash, mixed with caramelized onion, sage, a velvety béchamel sauce with creamy ricotta and ooey gooey mozzarella cheese. Baked in tomato sauce with parmesan cheese until the sauce is bubbling and the top edge of each roll is crispy. All of the elements come together in a wonderful medley of taste and texture. #homecooking #canadianfoodies #rolledlasagna #lasagne #lasagna #iamsomartha #tasty #simplerecipes #dinnerinspiration #dinnerinspo #makeamoment #butternutsquash #squash #salsaverde #whatsonmyplate #getinmybelly
Nasim Lahbichi on Instagram: "a moroccan spiced squash lasagna dupe— with the best plant-based cheese to ever grace this earth from @daiyafoods #daiyapartner as a lactose intolerant gorl, i fear we’ve suffered enough— but the second i tried this new @daiyafoods Oat Cream™ blend, I knew it had to go into my famous lasagna that is the perfect serve for valentine’s day, the big game, or both (we love versatility here) here’s how to make it: Oven-Ready Lasagna 12-16 ounces Daiya Mozzarella (Squash Puree) 3lb kabocha squash 2 cups oatmilk 6 tbsp butter 1 tbsp sesame oil 2 garlic cloves, minced 1 tsp ras el hanout 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 tbsp salt (Bechamel) 2 tbsp vegan butter 1 tbsp flour 1 cup oat milk salt/pepper/nutmeg process: - Preheat oven to 375F with a rack in the center
Christina Soteriou (previously Bunch) on Instagram: "The size of this squash! They grow even bigger than that in Cyprus, some of them I’ve seen, you’d need two people to carry it home. Fun fact: we call this a kolodji (Κολοτζι) in Cypriot Greek and we also use the same word to call people silly (in a cute way) when they’ve done something a bit stupid and I absolutely love it. So this is a roasted squash, caramelised onion and chili jam lasagne, that I didn’t write out the full recipe for because I didn’t weigh out the massive squash and hadn’t really planned to film it. If you’d like the full recipe I can film it again but for now I only have the béchamel recipe below (which is different from the olive oil béchamel I shared a few weeks ago!). I also thought after eating it that som

** Lasagnas & Rolls ~ p 2/2024

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Sivan's Kitchen on Instagram: "Roasted orange soup 🥕🧅🍠🧄 I served this creamy and delicious soup in a whole roasted pumpkin, however you don’t have to do the same. It is very beautiful and the whole pumpkin adds much flavor to the soup. My chicken stock is just osem brand consome mixed with water. You can use an immersion blender or transfer to a blender to puree. Ingredients: •1 whole pumpkin •1 medium sized butternut squash •3 medium to large sweet potatoes •4-5 peeled carrots •1 large red onion •2 whole garlic heads •7 cups chicken stock •olive oil for drizzling •salt and pepper for seasoning •toasted pumpkin seeds for garnishing and a dash of cinnamon. Instructions: 1.Preheat Oven: Preheat your oven to 400°F (200°C). 2.Prepare Pumpkin: Wash and dry the whole pumpkin
vegan recipe on Instagram: "🤤 Get 300+ delicious Vegan Recipes Cookbook for a healthier lifestyle, link in our bio 👆 Butternut Squash Soup | Recipe ⬇️ By @Dr.vegan Ingredients 1 Butternut Squash small to medium-sized 200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat 1-2 Red Onions 1 head Garlic 2 Tomatoes or 1 cup of cherry tomatoes 350 ml Vegetable Broth (1 1/2 cups) 1 tsp Fresh Ginger optional: grated Olive Oil enough to drizzle over vegetables Fresh Cilantro: for garnish For Grilled Cheese: 2 slices of bread preferred vegan cheese, vegan butter Seasoning 1 tsp pepper 1 tsp dry cumin 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 tsp chili flakes to taste Instructions Preparation: Preheat the oven to 380°F (193°C). Prepare all listed vegetables and
RUHAMA SHITRIT on Instagram‎: "FALL SOUP!🧡 Fall is definitely one of my favorite seasons here in Boston.🍁Today, I was inspired by the beautiful fall colors and made this comforting fall soup, or as we call it in Hebrew - MARAK KATOM. So delicious and easy to prepare! Follow @ruhamasfood for more recipes. RECIPE BELOW . מרק כתום וסתווי🍂 מתכון בתגובות! . Recipe: Ingredients- 1 butternut squash, peeled and cut to chunks 2 large sweet potatoes, peeled and cut to cubes 2 potatoes, peeled and cut to cubes 1 large sweet onion, roughly chopped 2 garlic cloves 4 carrots, peeled and cut to quarters 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of garlic powder 1/2 teaspoon of paprika 1/2 teaspoon of ground cumin 3/4 teaspoon of cinnamon 1 tablespoon of honey 4 tablespoons

** SOUP RECIPES

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Mob on Instagram: "Follow @mob for the best squash recipes this spooky season Ed @rocketandsquash here. I love this dish as an example of how you can (and should) use every last bit of a winter squash. This particular one is an onion squash. Sometimes it’s called red kuri, other times you’ll just find it among other ‘mixed squash’. Whatever the label, it’s worth looking out for this particular gem and it’s definite onion-like shape. When roasted the flesh is sweet, nutty and moreish. It’s also really smooth and makes an excellent purée. Which could be a soup, or might be used as a sauce, like here in this orzo dish. Some of the squash is left whole for bulk and interest, and there’s texture and fragrance from roast seeds and sage, plus a tickle of heat thanks to chilli flakes and hot ho
Sophie Waplington on Instagram: "Dishes I eat as a vegan personal trainer Ep. 7: CHEESY BEANY SQUASH BOWL with quinoa, lentils and tangy onions 🫘🎃 PROTEIN BREAKDOWN (protein on the left, quantity on the right) 19.04g -tofu 280g 6.2g - cashew nuts 30g 27.5g - green and puy lentils cooked 250g pack (I use @merchantgourmet) 21.3g - quinoa dried 150g 35g - butterbeans cooked 480g (2x @bionaorganic cans) 7.65g- nooch 15g ~4-5g - red kuri squash ~1-2g - Sprinkle of pumpkin seeds =122.7 /3 = 40g

Kuri Squash / Onion Squash

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Nasim Lahbichi on Instagram: "Gochujang Sesame Chickpea Salad is my favorite way to use up that dusty can of beans in your pantry (and it’s better than that dry wrap from Trader Joe’s (recipe below) I ate the same turkey hummus sandwich everyday throughout college because it felt the most financially responsible during a time when I paid my way through school and living in NYC away from my parents. Making more flavorful and fulfilling options now makes me sad for that version of myself who hone

Sandwich & Toast Ideas

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Caitlin Jesson on Instagram: "MAPLE, GINGER & THYME HONEYNUT SQUASH (GF / DF)✨ I’ve made this recipe with every type of squash there is and I have to say roasted honeynut is my absolute favorite. Not only is the ginger, maple and thyme combo absolutely delicious with the creamy squash and flaky salt but the presentation can’t be beat. I would venture to say this is the perfect fall side dish! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 3-4 honeynut squash, halved with seeds removed and scraped clean ½ cup olive oil ½ cup maple syrup 2 tbsp freshly grated ginger 1 tsp salt 2 tbsp fresh thyme, finely chopped Flaky sea salt, for garnish Preheat oven to 450°F. Combine olive oil, maple syrup, ginger, salt and thyme in a medium sized bowl and whisk well. Ad
Sherri Davidson on Instagram: "MAPLE ROASTED HONEYNUT SQUASH aka my favorite side dish ever. Ingredients - Honeynut squash - extra virgin olive oil - flakey salt - high quality butter - high quality pure maple syrup - fresh thyme STEP 1: Cut your honeynut squash lengthwise. Scoop out the seeds. Drizzle with extra virgin olive oil and flakey salt. Add butter into the center of each honeynut squash as well as 1 tsp of pure maple syrup. Sprinkle a generous amount of cinnamon over the squash and fresh thyme. STEP 2: Transfer to a baking dish and bake at 400 degrees for 60 minutes basting every 20 minutes. (Total 2 times). STEP 3: serve with some extra flakey salt to finish and enjoy"
Catherine Perez on Instagram: "🌱 Making my way through all the winter squashes. Today, some honeynut squash to make this Roasted Honeynut Squash Red Lentil Soup with toppings galore. 😌 As far as I’m concerned, layering is caring. Lentil Soup 1 honeynut squash, cut in half & seeds removed 2 tbsp avocado oil 12 sprigs fresh thyme 1 medium yellow onion, diced 1 shallot, diced 5 cloves garlic, grated 2 plum tomatoes, diced 1/2 tsp ground coriander 1/4 tsp ground cumin 1 cup dry red lentils, rinsed 5 cups vegetable broth Kosher salt Brussels Slaw & Toppings 8 brussels sprouts, thinly sliced 1 scallion, thinly sliced 1/4 cup parsley or cilantro, minced Zest of 1 lemon Juice of half a lemon 2 tsp extra virgin olive oil Store bought or Homemade Baked Pita Chips Za’atar for topping, optional P

Honeynut Squash Ideas

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Nasim Lahbichi on Instagram: "a moroccan spiced squash lasagna dupe— with the best plant-based cheese to ever grace this earth from @daiyafoods #daiyapartner as a lactose intolerant gorl, i fear we’ve suffered enough— but the second i tried this new @daiyafoods Oat Cream™ blend, I knew it had to go into my famous lasagna that is the perfect serve for valentine’s day, the big game, or both (we love versatility here) here’s how to make it: Oven-Ready Lasagna 12-16 ounces Daiya Mozzarella (Squash Puree) 3lb kabocha squash 2 cups oatmilk 6 tbsp butter 1 tbsp sesame oil 2 garlic cloves, minced 1 tsp ras el hanout 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 tbsp salt (Bechamel) 2 tbsp vegan butter 1 tbsp flour 1 cup oat milk salt/pepper/nutmeg process: - Preheat oven to 375F with a rack in the center
Nasim Lahbichi on Instagram: "first meal of 2024 🤝 vegan sancocho sancocho was one of my favorite cozy meals that i begged my mom to make as a kid— it’s flavorful and salty in the best way, like you 👄 using mushrooms instead of meat makes this a bit friendlier on the planet and accessible for the vegan girlies in your life here’s how to make it (recipe in bi0 too): 3 tbsp extra virgin olive oil 6oz shiitake mushrooms 8oz baby bell mushrooms 1/4 cup sofrito 1 tbsp tomato paste 4 cups water 1 tbsp vegetable stock paste 1 green plantain 2 large carrots 12oz kabocha squash 8oz yuca root, substitute with baby potato 2 bay leaves 1/4 cup parsley fresh chopped parlsey, for garnish avocado, for garnish //Process Prepare the veggies by quartering the mushrooms. Rinse the kabocha squash, remov
Kabocha Squash Lentil Soup

Kabocha Squash

6 Pins