Winter Squash
This simple butternut squash and potato dish is a fusion of Asian and Indian flavors. Contributed by Anne Dinshah, from Healthy Hearty Helpings, ©1999, published by American Vegan Society. Read More→
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Once you have a winter squash partially baked, most anything you make comes together easily and quickly. This simple side dish is easy enough to serve at everyday meals, and festive enough for the holiday table. Though its past fresh corn season in most areas, markets often bring this classic crop back for the holiday season, and it’s still quite good. Read More→
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Served in its shell, this simple preparation of spaghetti squash makes a dramatic presentation as part of a winter meal.
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Spaghetti squash is a “fun” vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Serve as a side dish with quinoa or wild rice pilafs. Read More→
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Delicata squash is delicious any way you slice it. Delicata, acorn, and butternut are three of my favorite varieties of squash. For delicata, wash it, cut it in half from top to bottom, then scoop out the seeds from each half with a spoon and slice into half-inch pieces. This squash is delicious simply steamed in a little water. Contributed by Meg Wolff, from A Life in Balance, ©2010, Down East Books.
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A dairy- and tomato-free lasagne, this deceivingly luscious dish makes a special fall meal. It also makes a terrific vegan main dish for Thanksgiving dinner. Read More→
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Like most other winter squashes, kabocha is a bear to cut,
but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience. Read More→
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This makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Read More→
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