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Winter Squash

Cranberry Spaghetti Squash

Cranberry-Stuffed Spaghetti Squash

Served in its shell, this simple recipe for Cranberry Spaghetti Squash makes a dramatic presentation as part of a winter meal. It’s festive enough to serve as a holiday side dish at the Thanksgiving or Christmas table as well. For more servings, simply double the recipe. Photos by Evan Atlas.

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5 Festive Pumpkin Recipes for Fall

Pumpkin bread pudding

Here’s a handful of five fun and festive pumpkin recipes for fall—bread pudding, muffins, soup, pie, and even ice cream. All vegan, and all delicious.

Warm, creamy, and comforting, Pumpkin Bread Pudding is the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion. Recipe and photo above by Hannah Kaminsky.
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Tempeh Buddha Bowl with Squash

Tempeh Buddha Bowl with Squash

If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.

 

Tempeh Buddha Bowl with Squash
Serves: 2
 
Ingredients
Marinated Tempeh
  • 1 package tempeh, cubed
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • salt and pepper
Vinaigrette
  • 2 tbsp creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tsp fresh ginger, grated
  • juice of 1 lime
  • 1 tbsp olive oil
  • ½ cup warm water
Buddha Bowl
  • ½ fresh squash or 1 cup frozen cubes squash
  • 2 cups quinoa
  • 2 cups baby spinach
Instructions
  1. In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
  2. Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
  3. When the marinated tempeh is ready, sauté the tempeh for about 5 minutes in a warm, slightly oiled pan.
  4. Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
  5. Keep the rest of the vinaigrette in the fridge up for 5 days.

 

Vegetables Tajine

There are no rules for this recipe. Use vegetables you have on hand, according to the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preference: nutmeg, ginger, caraway, cinnamon, cloves, saffron, red pepper, etc.

If you do not have a traditional “tajine” dish, a pot or wok will work very well too.

Vegetables Tajine
Serves: 3-4
 
Ingredients
  • 2 potatoes
  • 2 carrots
  • 2 zucchini
  • 1 cup celery
  • 1 can chickpeas
  • 1 onion
  • 1 clove of garlic
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp turmeric
  • Salt
  • Pepper
  • 2 cups vegetable broth
Instructions
  1. Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot.
  2. Add the spices (paprika, coriander, and turmeric), salt, and pepper. Mix. Brown for a few minutes until the onion is tender. If necessary, fill the bottom of the pot with water.
  3. Wash, peel, and slice vegetables. Pour the carrots, potatoes, zucchini, and celery into the pot and mix with the spices.
  4. Add broth and bring to boil under cover. The broth should cover the vegetables for good cooking.
  5. When the broth boils, remove the lid and lower the heat. Simmer for 20 minutes.
  6. Add the chickpeas (already cooked), stir, and continue cooking for 15 minutes.

 

Full of Veggies Minestrone Soup

Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables—you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. It’s a thick soup with seasonal vegetables and pasta, but—if you prefer—you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option.

Servings: 6

 Ingredients

  • 1 big zucchini
  • 1 yellow squash
  • 2 carrots
  • 2 potatoes
  • ½ cup frozen peas
  • 1 cup edamame
  • 1 can of diced tomatoes
  • 1 onion
  • 1 clove of garlic
  • ¼ cup fresh basil leaves
  • 1 bay leaf
  • salt and pepper
  • olive oil
  • 7 cups of vegetable broth
  • 100 g pasta (broken fehttuchini or vermicelli)

Preparation

  1. Peel and dice the zucchini, squash, carrots, & potato.
  2. Chop the onion and the garlic.
  3. In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
  4. Add the diced tomatoes and cook for about 5 minutes.
  5. Add vegetables, carrots, zucchini, squash, & cut potatoes,
  6. Add chopped basil leaves, & bay leaf. Add salt and pepper.
  7. Pour in the vegetable both.
  8. Cook and cover over low heat for 25 minutes. 5 to 10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame,
  9. Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.

Stuffed Winter Squash with Mashed Potatoes and Peas

stuffed winter squash

This mild mashed potato-stuffed winter squash 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. Each stuffed winter squash half can serve as a main dish portion; or cut each half again to make 8 smaller side dish portions. Photos by Rachael Braun.

Winter Squash Stuffed with Mashed Potatoes and Peas
Author: 
Recipe type: Winter squash / Thanksgiving
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 8
 
This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.
Ingredients
  • 2 medium butternut or carnival squashes (1½ to 2 pounds each)
  • 6 medium potatoes, any variety, peeled and diced
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, cut into thick 2-inch-long matchsticks
  • ½ cup unsweetened nondairy milk
  • 1 cup frozen petite green peas, thawed
  • 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Nutritional yeast to taste, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm ¼- to ½-inch-thick shell all around. Mash the pulp and set side until needed.
  3. Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
  4. Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
  5. When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk  and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
  6. Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.

 

Variation: Substitute 1 large sweet potato for 2 of the other potatoes.

Stuffed Squash with Mashed Pot - 3

 

Stuffed Squash with Mashed Pot - 4

Thai Red Curry with Winter Squash, Mushrooms, and Broccoli

Pressure-Cooked Thai Red Curry

This is a perfect winter dish. You’ll be wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness. Excerpted from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo.

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Butternut Squash Smoothie

Butternut squash smoothie

This mellow smoothie tastes like a liquid version of a delicious pumpkin pie — the secret being that butternut squash makes better pumpkin pie than pumpkin itself does. Gently spiced with cinnamon and ginger, this smoothie is packed with flavor and gives you a generous dose of  vitamins A and C. It might well become your go-to fall and winter smoothie! Photos by Hannah Kaminsky of Bittersweet Blog. Continue Reading…

Rice-Stuffed Delicata Squashes

Rice-suffed delicata squashes

My husband certainly has a way with his vegetable garden. Each year there’s one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, “too many tomatoes” was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives. The following year, the culprit was Swiss chard. Though mildly annoying at the time, my bewilderment over what to do with this profusion of greens led to my writing a book (my latest, Wild About Greens) on leafy greens of all sorts.

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Stewed Spaghetti Squash

Stewed Spaghetti Squash

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 grain pilafs that include quinoa or wild rice. Complete the meal with a simple salad. Photos by Rachael Braun. Continue Reading…

Asian-Spiced Kabocha Squash

asian-spiced kabocha squash recipeLike 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.

This recipe offers a wonderful side dish (or breakfast, as I like to eat it) that is slightly sweet and spicy, and is a breeze to cook up. From start to finish, I had the kabocha ready in 20 minutes, and that was with minimal monitoring required. It was definitely a nice change from my usual roasting or steaming techniques with squash. Recipe and photo contributed by Alisa Fleming, from Alisa Cooks. Continue Reading…

Pan-Seared Winter Squash and Fresh Corn

Seared squash and fresh corn

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. This serves 8 or more as a side dish. Continue Reading…

Squash, Sweet Potato, and Corn Chowder

Squash and corn chowder

Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It’s a great soup to make on a quiet Sunday — you’ll be happy to come home to it during the week! It’s delicious with fresh cornbread. It’s also the kind of soup you won’t mind making an extra effort to make for holiday meals like Thanksgiving. Continue Reading…

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