With a subtle hint of soy sauce and maple syrup, this simple Soy and Maple-Glazed Winter Squash recipe makes roasted winter squash positively addictive. It’s a nice addition to everyday or holiday winter meals. Continue Reading…
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.
Here’s a handful of five fun and festive pumpkin recipes for fallâ€”bread pudding, muffins, soup, pie, and even ice cream. All vegan, and all delicious.
Warm, creamy, and comforting, Pumpkin Bread PuddingisÂ the perfect dessert to ward off those autumn chills while celebrating the seasonâ€™s bounty.Â Itâ€™s a snap to customize depending on your preference; considerÂ the spices as a mere suggestion. Recipe and photo above by Hannah Kaminsky. Continue Reading…
If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash.Â 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.
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.
Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetablesâ€”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. Itâ€™s a thick soup with seasonal vegetables and pasta, butâ€”if you preferâ€”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.
1 big zucchini
1 yellow squash
Â½ cup frozen peas
1 cup edamame
1 can of diced tomatoes
1 clove of garlic
Â¼ cup fresh basil leaves
1 bay leaf
salt and pepper
7 cups of vegetable broth
100 g pasta (broken fehttuchini or vermicelli)
Peel and dice the zucchini, squash, carrots, & potato.
Chop the onion and the garlic.
In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
Add the diced tomatoes and cook for about 5 minutes.
In this hearty vegan and gluten-free lasagna I used a mixture of shiitake and white button mushrooms, fresh rosemary and tarragon, swiss chard, homemade sauce (so easy!!!), tofu â€œcheeseâ€, and squash. The flavor and texture are excellent, everything youâ€™d want from a meal on a cold winter day.Â Continue Reading…
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
Recipe type: Winter squash / Thanksgiving
Cuisine: Vegan / Healthy
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.
2 medium butternut or carnival squashesÂ (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 nondairyÂ 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
Preheat the oven to 400 degrees F.
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.
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.
When the potatoes are done, drain them and transfer to a mixing bowl. Add the milkÂ 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.
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.
With organic chia seeds, organic red palm oil, and herbs, gluten-free kasha and vegetables is transformed into a colorful side dish that is fabulous stuffed into winter squash. Recipe contributed by Leslie Cerier.Photos by Tracey Eller.Continue Reading…
This mellow smoothie tastes like a liquid version of a delicious pumpkin pie â€” 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 ofÂ vitamins A and C. It might well become your go-to fall and winter smoothie! Photos by Hannah Kaminsky of BittersweetBlog. Continue Reading…
My husband certainly has a way with his vegetable garden. Each year thereâ€™s one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, â€œtoo many tomatoesâ€ 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.
Spaghetti squash is a â€œfunâ€ 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…
Like most other winter squashes, kabocha is a bear to cut,Â but, on the bright side, no peeling is required! The skin offersÂ 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,Â 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.Â Recipe and photo contributed by Alisa Fleming, from Alisa Cooks.Continue Reading…
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. This can also be a wonderful choice for fall Jewish holidays â€” Rosh Hashanah (Jewish New Year)and Sukkoth. Adapted from Vegan Soups and Hearty Stews for All SeasonsÂ by Nava Atlas. Photo by Theresa Raffetto.
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 itâ€™s still quite good. This serves 8 or more as a side dish. Continue Reading…
If ever there was a â€œfunâ€ vegetable, it would be spaghetti squash. Here’s a tasty way to serve it, with a lightly curried tomato-coconut sauce, plus peas and almonds. I enjoy serving it to anyone who has never tried it, as everyone seems amused by its spaghetti-like appearance. Photos by Evan Atlas.Continue Reading…
Squash, corn, and sweet potato combine to make a hearty chowder thatâ€™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 â€” 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…
Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal. Adapted from Vegan Holiday Kitchen.Â Photos by Hannah Kaminsky.
Here’s a very basic preparation for pureed butternut squash, a great side dish for winter meals. If you use a good, sweet butternut squash you’ll agree that simple can be sublime. Photos by Rachael Braun. Continue Reading…