Squash season is in full swing and I’m loving experimenting with all the different varieties out there. One of my favorites is butternut squash. It’s vibrant orange color, the sweet taste, and the versatility of the flesh is just great to work with. You can mash it up or cube it and add it into… Continue reading →
Adapted from Build-a-Bowl, by Nicki Sizemore (Storey Publishing, 2018). Caramelized butternut squash gets tossed with maple-roasted pecans, brown rice (or any whole grain you like, such as farro, quinoa, barley or wheat berries), crisp apples, creamy goat cheese and a roasted garlic dressing for a salad that’s savory, sweet and full of texture and flavor. It’s a fantastic side dish or healthy main course. Best of all, it can happily sit at room temperature for several hours, making it perfect for entertaining or for packing into work lunches. If you want to really gussy it up, garnish the salad with fried sage leaves just before serving (see the notes below). Baby arugula and/or white beans are also a delicious addition! *Take note that you’ll need cooked grains for this recipe.
This sausage and apple stuffed butternut squash is the perfect festive and healthy high protein breakfast option or delicious healthy Thanksgiving side dish.
This vegan roasted squash soup is supremely creamy with a touch of sweetness and heat. It's perfect as an elegant first course or a satisfying main dish! love buttercup squash for its rich, sweet flesh and deep orange color, but butternut squash also works great. The soup takes over an hour to make since you have to first roast the squash, but if you roast the squash ahead of time, the soup comes together quickly.
An easy red lentil stew with plenty of orange vegetables to help you fight off the cold this winter! Made in the Redmond multicooker.
I’m not vegetarian but seriously who can resist this colourful bowls. My love affair with Buddha bowl happened right away when I saw the picture of this vibrant bowl all over the internet. Every time I check my Pinterest and Instagram page new Buddha bowl recipes appear. Orange Grilled Tempe 1 cup orange juice 1 tablespoon freshly grated ginger 2 teaspoons soy sauce 2 teaspoons honey 2 garlic cloves, crushed and chopped 2 red chillies, chopped 1 teaspoon rice vinegar roughly 200g organic tempe or firm tofu Roasted veggies 1/2 cup chopped bell pepper 2 cups chopped butternut squash 3 cups broccoli, large stems removed and chopped 2 tablespoon coconut oil or light olive oil salt and freshly cracked black pepper Buddha Bowl 2 cup cooked brown rice 1/4 cup cooked edamame 2 tablespoon roughly chopped mint leaves Cooking Instruction Orange grilled tempeh: add about 1 tablespoon water to grated ginger, squeeze the grated ginger to extract the juice. Prepare the orange sauce by combining the ginger juice, orange juice, soy sauce, honey, chopped red chillies, and rice vinegar. Reserve half of the marinade to use later as a drizzle. Cut the tempe and tofu into thin bite-sized pieces. Place …
Remember learning that dark green and dark orange vegetables are a great source of vitamin A? The darker the color, the b...
A step by step guide to making orange-roasted butternut squash ravioli, including making the pasta dough, rolling out and forming the ravioli
Tasty recipe for bright orange roasted kabocha squash stuffed with black quinoa salad filled with pine nuts, tomatoes, mint and cucumber
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and… Continue reading →
Irish Red Ale Butternut Squash Bisque with Goat Cheese and Pomegranate
Perfect little homemade hand pies featuring a super buttery pecan pastry dough stuffed with a savory butternut squash and country ham filling!
Galette, Butternut Squash, Apples, Pies, Baking Bloggers, Holiday
Savor this deliciously creamy squash with the tangy undertones of the pomegranate molasses. Pile on a dollop of the lime sour cream, and you have a rich-layered dish that is balanced for muscle and energy recovery. It really is that good!
Autumn fresh apples and butternut squash pureed to cozy perfection then swirled with creamy, cheesy goodness. This harvest cheddar apple cider butternut squash soup is the perfect dinner to make this fall- with just the right amount of savory, sweet goodness to keep you coming back for more. This harvest inspired soup is one you're surely going to fall in love with this season.
This soup makes a great starter for a fall menu. The addition of an apple and cider provides a nice balance ...
Oven Roasted Butternut Squash & Brussel Sprout Salad with delicious goodies like feta cheese, raisins, and wild rice. Tossed with a balsamic maple dressing!
I cooked my first winter squash this week, a delicata from the garden. I added it into the lovely split pea, rhubarb and apple soup from Vegetarian Everyday/Green Kitchen Stories. I sipped a…
Roasted butternut squash and apples is an easy, healthy side dish that is perfect for the holidays
Inspired by Marie Simmons on EatingWellServe with a side salad & crusty bread for a light Autumn meal.
These vegetarian bombshells are a delicious main course or a stunning side dish! Honeynut squash halves are stuffed with a fragrant filling of quinoa, celery, apples, rosemary, thyme, spinach and pecans, and are capped with melted nutty Comté cheese. It’s the perfect dish for fall and winter and is a beautiful addition to the holiday table. Honeynut squashes look like mini butternuts but have a sweeter, richer flesh. If you can’t find them, you can use acorn squashes instead (if that’s the case, I like to add a touch of butter and maple syrup as noted in the recipe below, as the flesh isn’t quite as sweet as honeynuts). You’ll need cooked quinoa for this recipe (see note below), which can be made ahead. *For a vegan version, swap out the butter for olive oil and use a vegan cheese.