This week we've chosen to highlight winter squash by showing how versatile these gourds are. We start out with a a hearty stuffed acorn squash, move into a creamy kabocha soup and finish off with a beautiful fall butternut squash salad. You'll need approximately 10 squash to make this week's menu. Happy cooking!
These stuffed acorn squash are the perfect thing to help you dive right into fall! Filled with legumes, rice, chipotle and baked in the oven, they're a delicious and nourishing dinner. Top it off with a vegan chipotle aioli and sliced avocado!
Kabocha, also known as Japanese pumpkin, has a rich, sweet flavor, with a chestnut-like texture similar to a sweet potato. Because it is so flavorful, Kabocha is delicious as the star of this creamy soup.
If you're not sure what to do with those leftover squash seeds, this recipe is for you! This dish utilizes every part of the squash by adding them as a crunchy topping, making it the perfect textural contrast to the soft squash.
Nothing's better than cozying up to a warm bowl of risotto topped with fall veggies! This dinner incorporates both squash and portobello mushrooms to create a delicious, filling dinner.
We love a little breakfast for dinner! This one uses spiralized squash to create a nest to cradle the fried eggs in. Serve it up with sliced avocado and greens for an easy, nutritious dinner.
This roasted butternut squash salad is the ultimate fall salad! Greens are topped with oven roasted butternut squash, sliced apples, creamy blue cheese crumbles, pecans, tart pomegranate seeds, with a finished with a homemade honey dijon vinaigrette.
Double the chocolate means double the delicious! These cookies have the ultimate chewy texture and come together in no time. Both gluten free and vegan, your sweet tooth will be completely satisfied after these.
