This week we've chosen to highlight winter squash by showing how versatile these gourds are. We start out with a rich butternut pasta, move into a creamy kabocha soup and finish off with a hearty stuffed acorn squash. You'll need approximately 10 squash to make this week's menu. Happy cooking!
This pasta is as fall-heavy as they come. A creamy butternut squash puree is paired up with sharp cheddar, warm sage and sweet apple for a velvety sauce to coat spaghetti. It will warm you to you right up!
This easy, weeknight dinner uses frozen puff pastry, any winter squash and greens on hand to create the perfect meal! It's quick, delicious and the perfect fridge clean out!
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.
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.
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.
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!
Nothing goes together quite like apples, chai and tahini! The apple cupcakes are tart, sweet and perfectly moist, with a hint of chai spice. The tahini brings a rich nuttiness to the buttercream, providing a great contrast to the rest of the cupcake!
