This week we've chosen to highlight winter squash by showing how versatile these gourds are. We start out with a a hearty stuffed butternut squash, move into a creamy kabocha soup and finish off with a beautiful fall risotto. You'll need approximately 11 squash to make this week's menu. Happy cooking!
This recipe uses butternut squash, cashews and nutritional yeast to create a beautifully creamy, 'cheesy' sauce! It's finished with a bit of sautéed spinach for extra veggies and pine nuts for a little crunch.
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.
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!
Prep a few of these ingredients ahead of time for a quick dinner that come together in less than 10 minutes! This quinoa bowl has lots of fresh, crunchy vegetables like cucumbers and shredded carrots, but also makes use of tender roasted butternut squash.
Artichokes, capers and tomatoes make up the base of this beautiful sauce that's served over spaghetti squash. If you've never worked with it before, just pop it in the microwave or oven and cook until tender. Once cooled, shred the squash with a fork into pasta-like threads.
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.
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.
