Oven Roasted Ratatouille

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, […]

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What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, I think you’re going to love it. It kind of reminds me of pizza, but like, made out of really pretty vegetables (and it certainly made my house smell like pizza).

Originally posted 5-19-2014, updated 7-8-2021.

Overhead view of oven roasted ratatouille in the casserole dish with a serving spoon

What is Ratatouille?

Ratatouille is a classic French dish made of stewed vegetables, like tomato, zucchini, eggplant, onion, and bell pepper. It’s rich, comforting, and perfect for sopping up with a piece of crusty artisan bread or ladling over a bowl of polenta. As with most recipes that have been around for generations, there are many interpretations of ratatouille, and I definitely took mine in a different direction.

Rather than stewing the vegetables together in a pot, I chose to make an oven roasted ratatouille, which is a common alternative to the stewed version. Not only is oven roasting the sliced vegetables super pretty, but it’s a little more hands-off than stewing vegetables in a pot, which I appreciate. I also added marinara sauce to the bottom of my casserole dish which ends up mixing with the juices from the vegetables and creating the most delicious sauce (get some bread ready for dipping). Lastly, I topped with cheese, which definitely isn’t the norm for ratatouille, but it sure was delicious! And it really created that pizza-like effect. 

What Size Vegetables to Use

This recipe is extremely flexible. I’ve given some approximate weight values for the vegetables below, but you can really use whatever size you have available and whatever you can squeeze into your baking dish. But a word of advice–once sliced the volume of the vegetables always ends up being more than you estimated, so err on the side of smaller vegetables.

And you don’t have to make the vegetables line up or alternate perfectly in the dish. Just squeeze the slices in there and you’ll be good! I promise it will still taste great even if it doesn’t look perfect. ;) 

What Kind of Baking Dish to Use 

The size of the dish you’ll need will probably vary a bit with the size of your vegetables, but I would suggest using something in the neighborhood of a 9″x11″ rectangular casserole dish, or a 3 quart round dish. You can use a dish made with glass, ceramic, or metal. 

How to Serve Oven Roasted Ratatouille

Oven roasted ratatouille makes a delicious side dish for grilled or roasted meat, like Herb Roasted Pork Tenderloin, Garlic Butter Baked Cod, or Herb Roasted Chicken Breast. You could also serve this as part of a vegetarian meal by pairing it with something like a rich and creamy risotto or serving it on top of a bowl of polenta.

side view of ratatouille in the casserole dish

oven roasted ratatouille with a portion scooped out of the corner

Oven Roasted Ratatouille

Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.
Total Cost $5.68 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 ¾ cup each
Calories 99kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup marinara sauce $0.50
  • 1 yellow onion $0.25
  • 1 eggplant (about 1 lb.) $1.49
  • 1 zucchini (about ½ lb.) $0.71
  • 1 yellow squash (about ½ lb.) $0.55
  • 3 Roma tomatoes $0.87
  • 1 Tbsp olive oil $0.16
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 1/8 tsp salt $0.01
  • 1 cup shredded mozzarella $0.94
  • 1 Tbsp chopped parsley (optional) $0.09

Instructions

  • Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
  • Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
  • Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
  • Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
  • After roasting, sprinkle the chopped parsley over top, then serve.

Notes

Try to purchase vegetables that are a close size in diameter to make layering easier.

Nutrition

Serving: 1Serving | Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Sodium: 291mg | Fiber: 3g

How to Make Oven Roasted Ratatouille – Step by Step Photos

Eggplant, onion, squash, and tomatoes whole on a cutting board

For this recipe, I used one small eggplant (about 1 lb.), one yellow onion, one yellow squash (1/2 lb.), one zucchini (½ lb.), and three Roma tomatoes. The eggplant, squash, zucchini, and tomatoes are the vegetables that will get layered pretty in the dish, while the onion will be hiding underneath in a base layer.

Sliced eggplant, squash, zucchini, and tomatoes

Preheat the oven to 400ºF. Thinly slice the eggplant, squash, zucchini, and tomatoes. You want everything to be similar in height when placed in the casserole dish, so for pieces with a larger diameter, you’ll want to slice those in half (I did this for the eggplant and larger ends of the squash and zucchini). Aim for ⅛-inch thick slices. 

onion and marinara in the casserole dish

Thinly slice the onion. Spread 1 cup marinara in the bottom of a large casserole dish. Sprinkle the sliced onion over top.

Layered vegetables in the casserole dish

Layer the vegetables in the dish standing up on their sides, like cards in a card catalog (wait, did I just date myself??). They do NOT need to be perfect. Just start squeezing them in as best you can. It’s nice to try to alternate them in a pattern, but once you get toward the end you might have more left of one type of vegetable, so just start popping them in there anywhere they’ll fit. Drizzle 1 Tbsp olive oil over top. Sprinkle ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp freshly cracked pepper, and ¼ tsp salt on top of the vegetables.

Roasted ratatouille in the casserole dish

Transfer the dish to the preheated 400ºF oven and roast for 40 minutes.

Cheese being sprinkled on top of the ratatouille

After 40 minutes, remove the dish from the oven and sprinkle 1 cup of shredded mozzarella on top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and creamy.

Melted cheese on oven roasted ratatouille

Top with a little chopped parsley, then serve!

oven roasted ratatouille with a portion scooped out of the corner

So delicious… and it’s just begging for a beautiful baguette to bathe in it. Mmmmm. You’ve got to spoon some of that sauce from the bottom of the pan onto your plate!

Close up side view of ratatouille in the casserole dish

Closer look? So pretty. I ❤️ vegetables!

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Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

As soon as the warm weather of summer rolls around all I want to eat are crunchy vegetables and cold pasta salad. This Summer Vegetable Pasta Salad is my go-to with a medley of colorful vegetables, a tangy homemade vinaigrette, and plenty of ways to customize it based on what I have on hand, or what I’m craving that day. Plus it holds up great in the fridge, so it’s perfect for meal prep!

Originally posted 6-14-2011, updated 5-22-2021.

Overhead view of a bowl full of summer vegetable pasta salad

Perfect for Potlucks

This classic vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. ;)

Vegetable Options

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley, plus threw in some roasted red peppers for fun. But you can add so many different vegetables to this mix. Here are a few more options:

  • Cauliflower
  • Fresh bell pepper
  • Black olives
  • Asparagus (steamed or grilled)
  • Chopped spinach
  • Artichokes

Other Add-ins

In addition to swapping out some of the vegetables, you can experiment with adding other ingredients to this salad to either add more flavor or make it into a full meal. Here are a few ideas:

  • Grilled chicken
  • Parmesan cheese
  • Toasted pita bread
  • Feta cheese
  • Salami
  • Mozzarella cubes or pearls

Dressing Options

The recipe below includes a really basic tangy vinaigrette, but if you don’t have a well stocked pantry and want to buy a bottled dressing for this salad, any basic Italian dressing will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette.

Close up view of summer vegetable pasta salad
Overhead view of a bowl full of summer vegetable pasta salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Total Cost $8.76 recipe / $1.10 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 1.5 cups each
Calories 330kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/2 cup olive oil $1.28
  • 1/3 cup red wine vinegar $0.53
  • 1 Tbsp Dijon mustard $0.10
  • 1 tsp dried oregano $0.10
  • 1 clove garlic, minced $0.08
  • 3/4 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 12 oz. bowtie pasta $0.79
  • 2 Roma tomatoes $0.63
  • 1 yellow squash $0.75
  • 1 zucchini $0.85
  • 1 broccoli crown $1.07
  • 1/2 red onion $0.19
  • 1 12oz. jar roasted red peppers $1.99
  • 1/2 cup chopped parsley $0.35

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
  • Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
  • While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
  • Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Sodium: 856mg | Fiber: 5g | Iron: 2mg
close up side view of a bowl of summer vegetable pasta salad

How to Make Summer Vegetable Pasta Salad – Step By Step Photos

homemade vinaigrette in a glass measuring cup

Make the dressing first. Whisk together ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper. Set the dressing aside.

Cooked bowtie pasta in a metal colander

Cook 12oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rise to cool it off, then let it drain well.

Chopped vegetables on a cutting board

While the pasta is cooking and draining, prepare the rest of the vegetables. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted red peppers.

Chopped broccoli and red onion on a cutting board

Chop one crown of broccoli into small bite-sized florets and slice ½ of a red onion. Roughly chop ½ cup parsley (not pictured).

pasta and vegetables in a large dish, vinaigrette being poured over top

When the pasta is cool and drained and all the vegetables chopped, it’s time to assemble the salad. Place everything in the largest bowl or container you have, give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Finished summer vegetable pasta salad in a large casserole dish

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

Overhead view of summer vegetable pasta salad in a rectangular casserole dish

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Butternut Squash Mac and Cheese

This creamy, dreamy butternut squash mac and cheese is so tasty! It boasts less cheese and more fiber and vitamins than the standard. Welcome to our new favorite way to use butternut squash in a recipe. Butternut squash mac and cheese! Why add this mighty squash to your favorite pasta? Well, three reasons. The first is simply to have an excuse to use this fall ingredient in your kitchen! Butternut squash also lets you use less cheese and adds fiber to this traditionally starchy dish. But most of all…it’s just delicious. The squash gives the cheese sauce a sweet undertone and makes it extraordinarily creamy. Ready to get started? Ingredients in butternut squash mac and cheese First things first: this butternut squash mac and cheese has cheese in it. Yep, it’s designed as a way to use less cheese: not no cheese altogether. If you’re looking for a vegan mac and cheese, head to our Vegan Green Chili Mac we wrote for Washington Post! It’s incredibly tasty. But if you’re on board for the less cheese, more fiber version: let’s go! Here are the ingredients you’ll need: Butternut squash: Fresh is best: because it has the best flavor and texture! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This creamy, dreamy butternut squash mac and cheese is so tasty! It boasts less cheese and more fiber and vitamins than the standard.

Butternut squash mac and cheese

Welcome to our new favorite way to use butternut squash in a recipe. Butternut squash mac and cheese! Why add this mighty squash to your favorite pasta? Well, three reasons. The first is simply to have an excuse to use this fall ingredient in your kitchen! Butternut squash also lets you use less cheese and adds fiber to this traditionally starchy dish. But most of all…it’s just delicious. The squash gives the cheese sauce a sweet undertone and makes it extraordinarily creamy. Ready to get started?

Ingredients in butternut squash mac and cheese

First things first: this butternut squash mac and cheese has cheese in it. Yep, it’s designed as a way to use less cheese: not no cheese altogether. If you’re looking for a vegan mac and cheese, head to our Vegan Green Chili Mac we wrote for Washington Post! It’s incredibly tasty. But if you’re on board for the less cheese, more fiber version: let’s go! Here are the ingredients you’ll need:

  • Butternut squash: Fresh is best: because it has the best flavor and texture!
  • Pasta: Any short shape works!
  • Olive oil
  • Vegetable broth
  • Spices: chili powder, nutmeg, salt and pepper
  • Milk
  • Cheese: there are a few different options: see below!
Butternut squash mac and cheese

3 advantages to making butternut squash mac and cheese!

What do you get when you add butternut squash to mac and cheese? So much goodness! Here are the particulars on this butternut squash mac and cheese:

  • Reduces the standard recipe by over 1000 calories! Compared to a standard homemade mac and cheese, this recipe removes half the cheese, all the butter and flour, and 1 cup of the milk. That’s a savings of over 1000 calories (or 125 calories per serving for 8 servings).
  • Adds fiber. 1 cup of butternut squash has 7 grams fiber (source), so each serving has about 12% of your daily need.
  • Adds Vitamin A, Vitamin Cm and other vitamins. 1 cup of butternut squash has 457% of your daily Vitamin A and 52% of your daily value of Vitamin C (source). You get half that in each serving of this butternut squash mac and cheese!

How to cut butternut squash: some tips!

Now, we know: cutting a butternut squash can be daunting. It is for us too! But over the years, we’ve developed some best practices that make it much less painful. Here are a few tips for how to cut the squash for this butternut squash mac and cheese:

  1. Watch the video: First, watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which easily slips. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t cut the entire squash together. Chop off the neck, then peel it and chop into squares! Do the same for the base. 
Roasted butternut squash

Can you substitute frozen butternut squash in mac and cheese?

Technically yes, but we don’t recommend it. You can use 4 cups frozen butternut squash in this recipe instead of fresh. However, fresh such better flavor that we don’t recommend frozen. Here’s what to know:

  • The flavor is much better with fresh. When it comes to fresh vs frozen squash: fresh is better every time. Frozen is not nearly as flavorful: but it does work in a pinch!
  • Make these changes with frozen if you must: Use only 1 1/2 cups veggie broth for simmering and simmer for 5 minutes until the squash is tender. Omit the milk. Add additional kosher salt to taste. But instead of frozen butternut squash, we recommend this…

Meal prep tip: peel and dice the squash in advance!

If you do want to speed up this recipe: don’t use frozen squash. Simply peel and dice the butternut squash in advance! You can place it in a sealed container and refrigerate until you make the recipe, 2 to 3 days. It makes the recipe so much easier!

What cheese to use

There are lots of options for the cheese in this butternut squash mac and cheese! Here are a few options, in order of our preference:

  • Smoked gouda. It’s unique, but it adds a smoky nuance to the flavor and makes it taste completely irresistible.
  • Sharp cheddar. This one is the classic mac and cheese choice. It’s always tasty and you can combine it with the two cheeses below.
  • Monterey jack (with cheddar): Monterey jack is a great choice to mix with cheddar: it adds just the right cozy comfort food vibe. Go half cheddar and half Monterey jack.
Butternut squash mac and cheese

Variation: make it gluten free!

Another plus for butternut squash mac and cheese: it’s easy to make gluten free. Many mac and cheese recipes use flour and butter to make a roux, a way to thicken a cheese sauce. It makes for a lusciously creamy sauce, but it does have flour. This recipe is simple to make gluten free with a simple swap of pasta. You can use:

  • Gluten free pasta made with gluten-free flour
  • Legume pasta made with lentil or chickpea flour. This type of pasta alternative is becoming easy to find at your local grocery.

Ways to serve with butternut squash mac and cheese

Make the pasta, make the sauce, and bam: you’ve got a delicious and healthy dinner idea! How to round out the meal? We’d suggest adding a quick and easy vegetable to add even more fiber and nutrients. Some serving suggestions for butternut squash mac and cheese:

Butternut squash mac and cheese

This butternut squash mac and cheese recipe is…

Vegetarian. For gluten-free, use gluten free pasta or legume pasta.

Print
Butternut squash mac and cheese

Butternut Squash Mac and Cheese


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8 as a main, 10 to 12 as a side
  • Diet: Vegetarian

Description

This creamy, dreamy butternut squash mac and cheese is so tasty! It boasts less cheese and more fiber and vitamins than the standard.


Ingredients

  • 1 pound small pasta shells* (gluten free or legume pasta as desired)
  • 4 cups peeled and diced butternut squash** (about 1 medium squash: not frozen!)
  • 3 garlic cloves
  • 2 tablespoons olive oil or butter
  • 2 cups vegetable broth 
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1/2 cup 2% milk
  • 2 cups (8 ounces) shredded smoked gouda cheese (or sharp cheddar cheese, or equal parts cheddar and Monterrey Jack)
  • Seasoned Italian breadcrumbs or plain breadcrumbs, optional

Instructions

  1. Prep the squash and garlic: Peel and dice the butternut squash. Mince the garlic.
  2. Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
  3. Make the sauce: In a large skillet, heat the olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned. Carefully add the squash and vegetable broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly, then cook 20 minutes until the squash is tender. 
  4. Blend the sauce: Carefully add the squash and all liquid to a blender. Add the milk and blend until smooth. Pour the sauce back into the pot. Stir in the shredded cheese and stir with a spoon until it is melted (gently heat it over low heat if it doesn’t melt right away). Taste and add additional salt as desired.
  5. Serve: Pour the sauce onto the pasta. Taste and add a few more pinches salt as necessary. Serve immediately, sprinkled with breadcrumbs if desired.

Notes

*We like making half the pasta (8 ounces) and saving half the sauce for later to make with fresh pasta.

**Using frozen squash is not nearly as flavorful. To save prep time, peel and dice the squash in advance, and refrigerate it until making the recipe (up to 2 days).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Butternut squash mac and cheese

More butternut squash recipes

Butternut squash is a winter squash with personality! It turns everything to gold. Here are a few more butternut squash recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Our Best Butternut Squash Soup

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal. When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true. All about butternut squash The squash that everyone’s talking about is more than just a trendy craze. Butternut squash is a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato. Popular ways to eat it are in soup recipes, as a pasta sauce, or in risotto. Is butternut squash healthy? Here’s a little breakdown on the nutrition info of butternut squash: Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.

Vegan butternut squash soup

When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.

All about butternut squash

The squash that everyone’s talking about is more than just a trendy craze. Butternut squash is a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato. Popular ways to eat it are in soup recipes, as a pasta sauce, or in risotto. Is butternut squash healthy? Here’s a little breakdown on the nutrition info of butternut squash:

  • Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your daily need (source). You’ll get that in one serving of this butternut squash soup, along with more from the other ingredients.
  • Butternut squash is also high in Vitamin A and Vitamin C. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
  • Butternut squash is a low calorie food. 1 cup has 82 calories.
Butternut squash soup

Ingredients in this butternut squash soup recipe

Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin! Instead of rich and heavy butters and creams of the past, butternut squash soup of today can feature beautiful flavors that are fully made of plants. Here’s what we included in this vegan butternut squash soup recipe:

  • Yellow onion
  • Garlic
  • Fresh ginger: this is key to the nuanced fall flavor profile!
  • Carrot
  • Butternut squash
  • Olive oil
  • Vegetable broth
  • Cumin
  • Chickpeas: this trick adds protein to the vegan soup, making it more filling than most!
  • Coconut milk
How to Cut Butternut Squash

What’s the best way to cut butternut squash?

The longest lead time item in this soup? Cutting the butternut squash! This squash is notoriously difficult to peel and chop. We recommend using a fresh butternut squash in this recipe for best results (though you can use frozen in a pinch). Here are some tips for best way to cut butternut squash:

  • Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
  • Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
  • Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.

How to make butternut squash soup

This butternut squash soup recipe is easy to make, once you’ve gotten past the cutting part! Here are the basic steps to a butternut squash soup:

  • Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below!
  • Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant.
  • Add the remaining ingredients and simmer. Simmer until the veggies are tender.
  • Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.
Butternut squash soup

Chickpeas add body, protein and fiber to a vegan soup

A unique ingredient in this vegan butternut squash soup helps it stay filling by giving it a boost of protein and fiber: chickpeas! Don’t worry if you’re not a chickpea fan. You’ll puree them right into the body of the soup, so the flavor is barely perceptible and the texture is non-existent. You can omit the chickpeas if you like, but we love adding a boost of nutrients and keeping the soup as filling as possible.

What to serve with butternut squash soup

Once you’ve simmered and blended, let’s get to eating this tasty soup! There are lots of ways to serve a butternut squash soup recipe, but remember: you’ve got to add something to make it filling! Here are some options we love:

Vegan butternut squash soup

What else to do with butternut squash?

There are so many ways to use this tasty squash! Here are a few more ideas for fall:

This butternut squash soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Vegan butternut squash soup

Best Butternut Squash Soup Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.


Ingredients

  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and finely grated ginger
  • 1 cup peeled and chopped carrots (about 2 medium or 1 very large)
  • 1 medium butternut squash (4 cups chopped)*
  • 2 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 teaspoon dried sage
  • 1 teaspoon kosher salt
  • 15-ounce can chickpeas
  • 1 cup full fat coconut milk, plus more to garnish
  • Optional garnishes: fresh chopped parsley, pepitas

Instructions

  1. Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
  3. Add the carrots, squash, vegetable broth, cumin, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
  4. Add the chickpeas and coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving. 

Notes

*To speed up prep, substitute frozen butternut squash. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Butternut squash soup recipe, vegan butternut squash soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles. One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved. How to make spaghetti squash lasagna: basic steps This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do: Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash. *Note: Using the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.

Spaghetti squash lasagna

One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.

How to make spaghetti squash lasagna: basic steps

This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:

  1. Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
    *Note: Using the Instant Pot cuts this time in half.
  2. Step 2 (15 minutes): Make the filling and layer it up.
  3. Step 3 (10 minutes): Bake it until the cheese melts.
Spaghetti squash lasagna

Tips on how to cook spaghetti squash

The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:

  • Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
  • Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
  • Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
  • Allow to steam 5 minutes in a colander. This helps to remove excess liquid.

Alternative method: Instant Pot!

Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.

The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!

How to make spaghetti squash lasagna

Spaghetti squash lasagna filling ingredients & add-in ideas!

Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:

  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Italian seasoning
  • Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
  • Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.

Bake it in the shells, or use a baking dish!

The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:

  • Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
  • Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Spaghetti squash lasagna

Make ahead tips for spaghetti squash lasagna

Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:

  • Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
  • Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!

Sides to serve with spaghetti squash lasagna

This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):

We hope you love it as much as we do! Let us know in the comments below.

Spaghetti squash recipe

This spaghetti squash lasagna recipe is…

Vegetarian and gluten-free.

Print
Spaghetti squash lasagna

Favorite Spaghetti Squash Lasagna


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.


Ingredients

  • 2 medium spaghetti squash
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
  • 1 1/2 to 2 teaspoons kosher salt
  • 2 1/2 cups spaghetti sauce or marinara, your favorite brand (24 ounce jar)*
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
  3. Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
  4. Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
  5. Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to 1/2 teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between 1/4 to 1/2 teaspoon more. 
  6. Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 1/2 cups sauce. Sprinkle the top with 1/2 cup shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese (split across the 4 shells or in the pan).
  7. Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil. 

Notes

*To make a more filling spaghetti squash lasagna, simmer 1 1/2 cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain 3/4 pound ground beef and add it to the sauce.

**Make ahead tips:  Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Spaghetti squash lasagna

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Butternut Squash Curry

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk. You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises. Is this an authentic Thai red curry?   Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. This […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.

Butternut squash curry

You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises.

Is this an authentic Thai red curry?  

Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

This butternut squash curry is a recipe we designed in the style of a Thai red curry. This is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Thai cuisine does feature different types of squash and pumpkin, but usually not butternut squash since it is not a native plant. So this uses the principles and flavors of Thai red curry to highlight this tasty winter squash. 

Butternut squash curry

The key to butternut squash curry: red curry paste!

Do not make this butternut squash curry unless you can find red curry paste! This is what makes the fragrant Thai curry flavor. What is it? Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. In traditional Thai cooking, you’d make it with the real ingredients. Curry paste is a shortcut: it has all the chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. A few notes on red curry paste:

  • It ranges from mild to medium spicy, based on the brand. We love using Thai kitchen curry paste which is very mild. Taste your curry paste before using it: if it’s very spicy, use less than the recipe specifies.
  • It’s easy to find near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes (see below). You can also buy it online: Thai Kitchen red curry paste.
Butternut squash curry

How to cut butternut squash: some tips!

The main part of this butternut squash curry that requires technique is cutting the butternut squash! It takes a little time to peel and cut the squash. Here are a few tips: 

  1. Watch the video: The easiest way to understand how to cut it is by showing you! Watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: The easiest way to peel butternut squash is a squash peeler! It’s serrated, which makes it easier than a normal vegetable peeler. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t try to cut the entire squash together. Chop off the neck, then peel it and chop into squares. Do the same for the base. 

Can you substitute frozen squash? (No.)

Important: don’t be tempted to substitute frozen squash in this butternut squash curry recipe! This has been optimized for fresh squash. In fact, we tried it with frozen because we thought it would be a natural swap. The squash came out mushy and waterlogged: nothing like the fresh version. So stay away from this swap for this recipe. 

A few ideas for adding protein to butternut squash curry

You can eat this butternut squash curry on its own, but if you want to load it up with more protein, here’s what to do: 

  • Add shrimp. Throw in raw shrimp in the last 5 minutes of simmering. 
  • Add chickpeas. Make a butternut squash chickpea curry by adding drained and rinsed chickpeas when you add the coconut milk. You may need to increase the salt a bit in the final seasoning.
  • Add tofu. Make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 
How to make butternut squash curry

What to serve with butternut squash curry? 

This butternut squash curry is Thai-style, so it’s most authentic to serve it with rice. Don’t attempt to add naan: that’s for an Indian-style curry! Here are the types of rice we like to serve with a Thai-style curry: 

  • Jasmine rice (best fit): Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.
  • Basmati rice (also works): Basmati rice also works, but it’s less fragrant and more often used for Indian curries. See How to Cook Basmati Rice and Instant Pot Basmati Rice.
  • Jade rice (for fun!): Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent. 

Want to know more about rice nutrition? See Quinoa vs Rice.

Butternut squashs curry

More recipes with red curry paste

When you buy a jar of red curry paste for this butternut squash curry, there are lots more ways to use it! Here are some of our top favorite recipes using curry paste: 

This butternut squash curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Butternut squash curry

Butternut Squash Curry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.


Ingredients

  • 1 medium butternut squash (4 cups chopped*)
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste**
  • 15-ounce can full fat coconut milk
  • 1/4 teaspoon ground turmeric
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 2 cups baby spinach or chopped spinach
  • To serve: jasmine rice, basmati rice or jade rice
  • Optional: Add shrimp, chickpeas, or tofu to add more protein***

Instructions

  1. Start the jasmine rice, basmati rice, or jade rice
  2. Peel and chop the butternut squashDice the onion. Place them in a bowl together. 
  3. Mince the garlic. Cut the pepper into thin strips.
  4. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and butternut squash and saute for 5 minutes, until onions are translucent. Add the garlic and red pepper and saute for 1 minute.
  5. Add coconut milk, curry paste, turmeric, water and kosher salt and bring to a simmer. Simmer until squash is tender, about 10 to 15 minutes. Add the spinach and wilt for 1 minute. Serve immediately with rice. 

Notes

*Do not substitute frozen butternut squash; the texture does not work in this recipe. 

**The spice level for red curry pastes varies based on the brand. The brand we use (Thai Kitchen) is very mild. Taste your curry paste before you make the curry and add a little less if you’re worried about the heat level. 

***Add shrimp in the last 5 minutes of simmering, or chickpeas when you add the coconut milk (you may need to increase the salt a bit at the end; taste and add more to taste). For tofu, make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Butternut squash curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

So—What’s the Difference Between Pumpkin & Squash?

What’s in a name? When it comes to pumpkins, not much.
The word pumpkin probably makes you think of a large, round orange specimen ready for carving, but any hard-skinned squash could be called a pumpkin—there’s no botanical distinction tha…

What's in a name? When it comes to pumpkins, not much.

The word pumpkin probably makes you think of a large, round orange specimen ready for carving, but any hard-skinned squash could be called a pumpkin—there’s no botanical distinction that makes a pumpkin a pumpkin

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Kefir-Ranch Dip Is Good for Your Gut. It Tastes Really Good, Too.

The title of Lindsay Maitland Hunt’s latest cookbook, which released this summer, says it all. Help Yourself: A Guide to Gut Health for People Who Love Delicious Food. It’s an ambitious, flavor-forward collection that covers everything from digestive s…

The title of Lindsay Maitland Hunt's latest cookbook, which released this summer, says it all. Help Yourself: A Guide to Gut Health for People Who Love Delicious Food. It's an ambitious, flavor-forward collection that covers everything from digestive system basics, to microbiota science, to leaky gut syndrome. And everyday recipes are what tie it all together. In the excerpt below, Lindsay breaks down her approach to eating good and feeling good. Also included: a couple recipes from the book that you'll want to make ASAP.


If you grew up with the USDA food pyramid, it’s likely that these guidelines and my food pyramid will look a little different to you. Once you start eating with your microbes in mind, these are the things that are crucial. How you source ingredients matters, too, not just for your gut but for the health of the planet. These are by no means rules; rather, they are meant to encourage and educate you about the best-case scenario.

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Butter Parmesan Gnocchi with Squash, Corn & Tomatoes

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squas…

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squash, Corn, and Tomatoes dish. It is comforting and delicious, but also filled with lots of…

The post Butter Parmesan Gnocchi with Squash, Corn & Tomatoes appeared first on Two Peas & Their Pod.