Recipe | Baked Sriracha Butternut Squash Fries

I am perpetually counting calories. Which is a whole lot of fun! Perhaps this is just my perception, but it sure seems like the food blogging world is full of the “Oh gosh, I just eat whatever I want and I never workout!” types who weigh 11…

I am perpetually counting calories. Which is a whole lot of fun! Perhaps this is just my perception, but it sure seems like the food blogging world is full of the “Oh gosh, I just eat whatever I want and I never workout!” types who weigh 110 pounds and post six dessert recipes a week, usually involving Rolos and/or several heaping cups full of Nutella and I resent them and their amazing metabolism. I am not one of those bloggers. Nope. I have to watch every single thing I eat. So butternut squash fries make a frequent appearance on our dinner table. If I’m making veggie burgers or grilled cheese or something else that’s a little bit high in calories, butternut squash fries are a good low calorie counter-balance to that. And they’re filling! And delicious! And healthy! Butternut squash is high in fiber, beta carotene, potassium, and Vitamins C & B6. So in addition to having fewer calories than potato fries, they’re more nutritious too. Lower calories! More nutrition! Really, you can’t go wrong with butternut squash fries. Okay, there’s one slight downside. Butternut squash fries are not as crispy as regular fries. They’re just as versatile, though. I […]

4 Ways to Roast Butternut Squash

Roasted butternut squash is one of the easiest fall side dishes you can make. The hardest part is cutting the squash, but Kare from Kitchen Treaty has a lovely little tutorial about cutting up butternut squash without losing a limb, so I’ll direc…

Roasted butternut squash is one of the easiest fall side dishes you can make. The hardest part is cutting the squash, but Kare from Kitchen Treaty has a lovely little tutorial about cutting up butternut squash without losing a limb, so I’ll direct you over there for that. Once your butternut squash is cut, you toss it in a little oil (anything with a high smoke point works), season it, and pop it in the oven for 30-40 minutes at 400ºF, stirring every 10-15 minutes. While the butternut squash is roasting, you can work on your main dish because other than the stirring, roasted butternut squash is a pretty hands-off endeavor. That’s the best kind of side dish, isn’t it? Here are 4 ways to roast butternut squash: Spicy Cholula // I’ve already done butternut squash with sriracha, so this time I used cholula. Toss the squash with oil, a little bit of cholula, and salt. Just before serving, you can scatter some coarsely chopped cilantro leaves over the squash. Although I haven’t tried it myself, I think a squeeze or two of lime juice would work well on this too. Sesame Tamari // Toss your butternut squash with oil […]

Loaded Butternut Squash Pot Pie.

[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!] Okay guys. I’m here to tell you that this butternut squash pot pie is […]

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[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!]

Okay guys. I’m here to tell you that this butternut squash pot pie is where it’s AT.

If you are in the mood for total comfort food, like you are super pumped that winter is coming and all you can envision is snowflakes and fires and cozy, comforting meals, this is for you. And me.

I mean, it’s for us! You’re going to freak. Because we’re about to break down your new favorite fall recipe.

Today I’m partnering with Swanson to share this incredible butternut squash pot pie recipe with my favorite broth – Swanson Vegetable Broth! Swanson is a staple in my kitchen! And I just love to have the broth on hand because it’s so versatile. It adds so much flavor to everyday meals and, not to mention, makes meal prep easier. 

Ohhh just let me tell you how flavorful the broth makes this pie.

It does double duty!

First, we take our starchy veggies and cook them in the vegetable broth so they soften a bit. This is a trick I learned from my friend Jenna way back in the day, and it’s a key component to a good pot pie recipe. Your veggies get super tender this way, without being overly mushy.

Then! It gets good. Then, we take the veggies and the broth they were cooked in, and stir it into the pot pie base to create the most flavorful filling EVER. Seriously. This Swanson Vegetable Broth is full of goodness and you won’t believe how delish it makes this base taste. It provides excellent flavor without overpowering the pot pie. And that’s key, since it’s packed with veggies!

When I make a pot pie, I always start with a sweet onion. Instead of using celery here, I used shredded brussels sprouts. Along with the butternut squash, golden potatoes, carrots and sage, we have a one-way ticket to flavor town. The Swanson Vegetable Broth pulls the whole dish together. It creates an easy sauce for the filling where all the veg can hang out and party.

Sounds amazing, right?

Now the topping? The crust is straight-up irresistible. Puff pastry is the only thing I use on my pot pies – this should come as no surprise given my serious aversion to pie crust. One of the reasons I love puff pastry is because of the layers. Stick a spoon down in there and hear the crunch – it’s like ASMR for your tastebuds. 

I also love puff pastry for the topping because it’s lighter – which really counts in this otherwise rich dish. It’s flakey and delicious, yes, but it’s also light and airy on top of the saucy filling. Works so perfectly together! 

For this puff pastry crust, brush it with egg wash, then cover it in fresh sage leaves. And a sliiiiightly heavy handed sprinkle of parmesan (which is the only kind, right?).  The sage crisps up in the oven and adds something extra to the crust – like that fresh fall taste that only sage can bring. 

The whole mix of flavors – all the warming, fall vegetables in the silky filling, topped with the crust, is the ultimate comfort food. It’s fantastic.

Oh oh oh and guess what? So you probably know that my annual Thanksgiving leftover post is coming later this week. This would be a fabulous option to add in to your leftover repertoire, because if you’re really feeling it, you could always toss some turkey in with everything else. Winning! Yes I love it so much.

You must let me know once you try it.

Butternut Squash Pot Pie

Loaded Butternut Squash Pot Pie

This butternut squash pot pie is loaded with squash, brussels sprouts, potatoes and carrots, topped with a flaky sage parmesan puff pastru crust!

filling

  • 3 cups cubed butternut squash
  • 1 cup sliced carrots
  • 1 cup chopped gold potatoes
  • 6 cups Swanson Vegetable Broth
  • 8 tablespoons unsalted butter
  • 1 sweet onion, (diced)
  • 1 cup shredded brussels sprouts
  • 3 garlic cloves, (minced)
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons chopped fresh sage
  • ½ cup flour
  • ⅔ cup half and half
  • 3 tablespoons finely grated parmesan cheese
  • ¼ teaspoon fresh ground nutmeg

crust

  • 1 sheet prepared puff pastry
  • 1 egg + 1 teaspoon water, (lightly beaten)
  • 1 bunch of fresh sage leaves
  • 3 tablespoons finely grated parmesan cheese
  1. Preheat the oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
  3. While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, brussels sprouts, garlic, salt and pepper. Stir in the sage. Cook, stirring often, until the onions and brussels soften, about 5 minutes. Stir in the flour to create a roux. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
  4. Slowly stream in the Swanson Vegetable Broth, stirring the entire time, so the filling thickens as you stir. Add the vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the half and half, parmesan and nutmeg. Taste the mixture and season it with more salt and pepper if necessary.
  5. Pour the filling into the baking dish. Layer the puff pastry over top. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan. Use a sharp knife to cut slits in the puff pastry so the steam escapes.
  6. Bake the puff pastry for 30 to 35 minutes, or until the pastry is puffed and golden and the filling is bubbly underneath. Let cool slightly before serving!

Just want to dive on in.

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Butternut Squash & Caramelised Shallot Tart

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!! The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead. If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly. Serving size/serving more people This recipe makes one smallish tart, enough for 4 people as a main with […]

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Overhead image of sliced squash tart with shallots and kale

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!!

A squash tart with bowls of caramelised shallots and baby kale

The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead.

If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly.

Serving size/serving more people

This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter! If you’re cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

A sliced savoury squash tart with caramelised shallots with a slice removed on a side plate

To make ahead of time

To make this ahead of time you can prep the tart crust, filling and shallots the day before serving and leave them all separate. You can keep the crust out at room temperature but chill the filling & shallots. About 30 minutes before you’re about to serve, stir the filling up (as it may have thickened), spread it into the crust, and bake the tart as instructed in the recipe. Finally, warm up the shallots in their pan on the stove or in the oven (covered with a lid, for around 5 minutes) and top the tart with the warm shallots & a handful of leaves.

Butternut Squash & Caramelised Shallot Tart

Butternut Squash & Caramelised Shallot Tart

Yield: serves 4
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

Tart filling:

  • 500g (1 lb) butternut squash, peeled, seeds removed
  • 4 tbsp (1/4 cup) extra virgin olive oil
  • 3 large or 5 small garlic cloves, peeled, crushed
  • 2 tbsp tahini
  • 1 tsp chilli crisp (optional)*
  • 3 tbsp chickpea flour (see notes)
  • 3 tbsp water
  • zest of 1 lemon, finely grated
  • 3 sprigs fresh thyme, leaves picked
  • Salt, to taste

Tart crust:

  • 60g (1/2 cup) walnuts
  • 45g (1/2 cup) rolled oats
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 tsp fennel seeds
  • 120g (1 cup) plain white (all-purpose) flour
  • 3 tbsp extra virgin olive oil
  • 2 to 4 tbsp non-dairy milk or water

Shallots:

  • 200g (7 ounces) shallots, halved, peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp granulated sugar
  • Pinch of salt
  • 1 tbsp balsamic vinegar
  • handful of salad leaves, to serve (optional)

Instructions

Cook the squash:

  1. Cut the butternut squash into roughly 2 inch (5cm) chunks. Heat the olive oil in a large pot (I use a dutch oven here) on the stove over a medium heat. Once hot, add the squash and a pinch of salt and stir to coat. Cover with a lid and lower the heat to medium-low. Leave to cook, stirring occasionally, until the chunks and soft and starting to break down (about 15 minutes). Remove from the heat and set aside.


Make the crust:

  1. Preheat the oven to 180°C fan (350°F).
  2. Place the walnuts and oats in a food processor and blitz until you get a scruffy mealy texture. Add the baking powder, salt, fennel seeds and flour to the food processor and pulse to combine. Add the olive oil and 2 tbsp of the non-dairy milk and pulse together until you get a cohesive dough. You may need to add more milk to get it to come together.
  3. Crumble the dough into the base of a 23-cm (9-inch) springform cake tin (or a loose-based tart tin) and use your fingertips to press it down into an even layer over the base and up the sides of the tin (in a springform tin it should come up about 3cm high). Reserve a little bit of the dough for patching up cracks later on. Prick the crust all over with a fork.
  4. Place the cake tin/tart tin on a baking sheet and then into the oven. Bake for 10-15 minutes until it looks dry. Remove from the oven and use the reserved pastry to patch up any cracks that may have formed. Set the crust aside.

Make the filling:

  1. Blend the cooked squash until smooth - you can either do this straight in the pot using an immersion blender (hand blender/stick blender) or by transferring it to a food processor/blender and blitzing, then transferring to a mixing bowl.
  2. Add the remaining filling ingredients and stir together. Taste and season with salt as needed.
  3. Pour the filling into the pre-baked crust. Bake for 15-20 minutes until the top looks set and dry.

Cook the shallots:

  1. Heat the olive oil in a heavy, oven-proof frying pan/skillet over a medium heat. Sprinkle over the sugar in an even layer and then lay the shallots cut side-down over the sugar.
  2. Lower the heat to medium-low and leave to cook until you get a nice brown crust underneath (about 5 minutes). Flip each half over and allow to cook until the other side is browned (about 5 minutes again).
  3. Sprinkle with a pinch of salt and then pour in the balsamic vinegar. Cover with a lid or a piece of foil and transfer to the oven - roast for 15-20 minutes until the shallots are soft all the way through. Remove from the oven and uncover.

Finish the tart:

  1. Top the cooked tart with some leafy greens (I used baby kale) and the caramelised shallots. Serve warm.

Notes

  • *I use the Lao Gan Ma 'crispy chilli in oil' which is BANGING!! Get yourself some from your local East Asian food shop, or online.
  • If you're not vegan, you can use 1 egg instead of the 3 tbsp chickpea flour + 3 tbsp water in the filling.
  • Tart crust adapted from Amy Chaplin
  • This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter though. If you're cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Butternut Squash & Caramelised Shallot Tart appeared first on Izy Hossack - Top With Cinnamon.

Butternut Baked Ziti.

Okay so just give me all the butternut squash baked ziti! Seriously look at this fantastic cheesy dish. I realize that right now I need to be in serious turkey and stuffing mode, but HELLO. How can I do that when I’m staring at this lovely sight?  And if we’re being real, this could be […]

The post Butternut Baked Ziti. appeared first on How Sweet Eats.

Okay so just give me all the butternut squash baked ziti!

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Seriously look at this fantastic cheesy dish. I realize that right now I need to be in serious turkey and stuffing mode, but HELLO. How can I do that when I’m staring at this lovely sight? 

roasted butternut squash

And if we’re being real, this could be part of your Thanksgiving if you wanted it to! 

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Remember my butternut squash shells and cheese recipe? It’s a major hit on the site – one of the most popular recipes! And then I also have a butternut baked penne (with bacon) that’s also delish.

So obviously, since I try to reinvent the wheel of things I love, and since I just couldn’t get enough, I made… butternut baked ziti. 

YES.

Not just any butternut baked ziti. This is loaded with fire roasted tomatoes (my all-time fave!), roasted butternut squash, parmesan, mozzarella, ricotta, herbs – all the good stuff! I did not include sausage or ground beef in mine, but you absolutely could do that. Brown it and throw it in the dish with the rest of the ingredients. 

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

I got a the wildest craving for some sort of butternut pasta a few weeks ago. It was all I could think about! So I made the butternut skillet shells for dinner and we enjoyed the leftovers for a few days. But it still didn’t curb the craving.

Ever since making this harvest pasta sauce last year, I’ve come to love the combo of fire roasted tomatoes and squash. It’s that whole sweet and savory thing, you know? I rarely want tomato sauce on its own, but pair it with something sweet and I am so there. 

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Now, if you haven’t made a butternut pasta dish before, you should know that it’s a little different. It’s not as ooey-gooey, melty and cheesy as traditional mac and cheese or ziti, though this is the closest I’ve ever got to that. The sauce is thicker and heartier, but the flavor is SO good.

I mean, really good.

Oh and it’s filling to the max! Like so satisfying. I love having just a bowl of this for dinner with a greens salad – I’m set. 

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

This is one of my favorite dishes to make because you can totally make it ahead of time! It is a bit time intensive – you have to roast the squash first, then puree everything together, and then heat it and melt the cheese into a sauce. But it’s 100% WORTH IT. 

And plus, do it ahead! You can bake it ahead of even wait until it’s all assembled and stick it in the fridge. Bake when you’re ready!

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

I probably won’t be putting this on my Thanksgiving table, since the last time I did something like that (with this lasagna), my family flipped their lids. But it’s definitely going to be a staple for the rest of the fall and winter months.

It’s hearty.

Comforting. 

Ridiculously delicious. 

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Perfect for a game day meal, a Sunday dinner, a weeknight (especially if you prep ahead!) or a holiday. I mean, LOOK AT THAT CHEESE.

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Seriously, this should be your weekend plan. Now you have plans!

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Butternut Squash Baked Ziti

Butternut Baked Ziti

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

  • 4 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked pepper
  • 1 pound ziti pasta, (cooked)
  • 1 14 ounce can fire-roasted tomatoes
  • 2 garlic cloves, (minced)
  • ¾ cup milk, (whatever kind you prefer!)
  • 8 ounces mozzarella cheese, (freshly grated)
  • 4 ounces parmesan cheese, (freshly grated)
  • 1 (8 ounce) container ricotta cheese
  • ¼ cup seasoned fine breadcrumbs
  • ¼ cup panko bread crumbs
  1. Preheat the oven to 425 degrees F. Toss the squash with the olive oil, salt and pepper. Spread it on a baking sheet and roast until tender and slightly caramelized on the edges, about 20 to 25 minutes.
  2. While the squash is roasting, cook the pasta according to the directions. When finished, you can run it under cool water to stop it from cooking and also give it a quick spray of olive oil, tossing it, to keep it from sticking together.
  3. Reduce the heat in the oven to 375 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  4. Place the squash, tomatoes and garlic in a blender or food processor. Puree until smooth and creamy. Transfer the mixture to a large saucepan or skillet (make sure it’s large enough to add the ziti!) and add the milk. Heat over medium-low heat, stirring often.
  5. Once the squash mixture is warmed, stir in most of the cheese. Add in small handfuls and stir until completely melted before adding more. I like to do about three quarters of the cheese, saving some for the top. Once the cheese is all melted, taste the sauce and season it more if needed. I like to start with 1/4 teaspoon of salt and pepper if needed.

  6. Add the ziti to the squash sauce and toss well. Transfer all of the ziti into the baking dish. Scoop the ricotta in between the ziti – I like to do spoonfuls folded between the pasta all throughout the dish. Top the ziti with the remaining cheese. Top with the breadcrumbs.
  7. Bake for 35 to 40 minutes, until golden and bubbly on top. Serve!

Butternut squash baked ziti is the ultimate comfort food! Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever.

Crisped and crunchy burnt cheese is my love language.

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Butternut Squash Soup With a Hint of My Caribbean Home

In the fall, while the rest of the country reaches for pumpkin spice, I grasp for the emotionally stabilizing flavors of my Caribbean home of Trinidad and Tobago.

Dark rum and coconut always top the list, but it’s easy to end up empty handed. After al…

In the fall, while the rest of the country reaches for pumpkin spice, I grasp for the emotionally stabilizing flavors of my Caribbean home of Trinidad and Tobago.

Dark rum and coconut always top the list, but it’s easy to end up empty handed. After all, the sun has set on summer’s bounty, and the foods that mirror the fare found in the tropics have lost both their appeal and availability. So to make the dissonance less jarring, I do what most immigrants do best: Adapt. I need the resplendence of my heritage to shine through in all of my meals, even if it’s by the smallest measure. Enter butternut squash—the perfect canvas for creativity.

Read More >>

Seriously Good Vegetable Soup

You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors. I’m excited…

The post Seriously Good Vegetable Soup appeared first on Cookie and Kate.

best vegetable soup recipe

You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.

I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.

vegetable soup ingredients

I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.

Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?

Continue to the recipe...

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Chipotle Butternut Squash and Quinoa Salad

Just because it’s not summer anymore, doesn’t mean I stop rollin’ with my refrigerator salads! This Chipotle Butternut Squash and Quinoa Salad is a little smoky, uses hearty autumn vegetables, and can be served either cold or warm, making it perfect for this cooler autumn weather. And like all my refrigerator salads, this salad holds […]

The post Chipotle Butternut Squash and Quinoa Salad appeared first on Budget Bytes.

Just because it’s not summer anymore, doesn’t mean I stop rollin’ with my refrigerator salads! This Chipotle Butternut Squash and Quinoa Salad is a little smoky, uses hearty autumn vegetables, and can be served either cold or warm, making it perfect for this cooler autumn weather. And like all my refrigerator salads, this salad holds up well in the refrigerator and can be eaten alone or as the base for several different meals. Read on to find out more!

Chipotle Butternut Squash and Quinoa Salad

Overhead of a bowl of Chipotle Butternut Squash and Quinoa Salad with a black fork

How Long Does This Salad Last?

Store this salad in an air-tight container in the refrigerator and you’ll get about four days out of it, give or take some depending on the freshness of your ingredients and the conditions in your refrigerator. Remember to give the salad a stir just before serving to remix any dressing that may have settled.

How to Serve Chipotle Butternut Squash and Quinoa Salad

You can serve this salad either warm or cold. It’s great both ways! The salad has quite a bit of protein on its own, but if you want to “beef” it up a bit more, you can add some grilled chicken, shredded rotisserie chicken, sautéed shrimp, a soft boiled egg, tofu, or tempeh.

Is This Salad Spicy?

Yes. The dressing contains a good amount of chipotle powder, which has a smoky-spicy flavor. If you want to make this salad NOT spicy, simply substitute smoked paprika for the chipotle powder.

What Can I Substitute for Butternut Squash?

This salad can very easily be made with sweet potato instead of butternut squash. Just peel, dice, and sauté the sweet potato in the same manner as the butternut squash. Use about 1.5 to 2 pounds of sweet potato.

What if I Hate Cilantro??

Don’t worry, you have options. To make this Chipotle Butternut Squash and Quinoa Salad without cilantro, simply substitute sliced green onion in its place. In fact, green onion can be added to this salad even if you are using cilantro as well. It might be a great way to use up those leftovers!

Side view of a bowl of Chipotle Butternut Squash and Quinoa Salad

 

Chipotle Butternut Squash and Quinoa Salad

This make ahead Chipotle Butternut Squash and Quinoa Salad holds up well in your refrigerator for fast and easy lunches all week!

  • 1 cup quinoa ($1.20)
  • 2 lb. butternut squash (about 4 cups diced) ($1.45)
  • 2 Tbsp cooking oil ($0.08)
  • 1 pinch salt ($0.02)
  • 1 cup frozen corn ($0.20)
  • 1 15 oz. can black beans ($0.49)

Dressing

  • 1 cup chopped parsley ($0.35)
  • 1/2 cup chopped cilantro ($0.19)
  • 3 cloves garlic, minced ($0.24)
  • 1/4 cup olive oil ($0.42)
  • 2 Tbsp red wine vinegar ($0.20)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp ground cumin ($0.05)
  • 1 tsp chipotle powder* ($0.10)
  • 3/4 tsp salt ($0.05)
  1. Rinse the quinoa well with cool water in a fine wire mesh sieve. Add the quinoa and 1.75 cups water to a sauce pot. Place a lid on the pot, turn the heat up to high, and allow it to come to a boil. Once boiling, turn the heat down to low, and let the quinoa continue to simmer for 15 minutes (lid on).

  2. After 15 minutes of simmering, turn the heat off, and let the quinoa rest for 5 minutes.

  3. While the quinoa is simmering, prepare the butternut squash. Cut the ends off the squash to provide a flat sturdy surface. Use a vegetable peeler to peel the squash. Cut the squash in half, lengthwise, then scoop out the seeds. Finally, dice the remaining squash.

  4. When the quinoa is finished cooking, add it to a large bowl along with the frozen corn. Stir to combine, allowing the hot quinoa to thaw the corn. Set the bowl aside.

  5. Next cook the butternut squash. Add the cooking oil to a large skillet and place it over medium heat. Once hot, add the diced squash and a pinch of salt. Sauté the squash until it is tender and slightly browned (about 15 minutes). If the squash begins to stick, add a tablespoon or two of water and allow the steam to loosen the squash.

  6. While the squash is cooking, rinse and drain the black beans, and prepare the dressing. In a small bowl, combine the chopped fresh parsley, chopped fresh cilantro, three cloves of minced garlic, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 1 tsp salt. Stir to combine.

  7. When the butternut squash is finished cooking, add it to the bowl with the corn and quinoa. Also add the rinsed and drained black beans, and the prepared dressing. Stir to combine, then season with salt to taste, if needed. Enjoy immediately or refrigerate until ready to eat!

How to Make Chipotle Butternut Squash Salad – Step by Step Photos

Cooked Quinoa in a sauce pot

Begin with the quinoa. Rinse 1 cup quinoa with cool water in a fine wire mesh sieve. Add the rinsed quinoa to a sauce pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and bring it to a boil. Once boiling, turn the heat down to low and let it simmer (with lid) for 15 minutes. After simmering for 15 minutes, turn the heat off and let it rest for 5 minutes.

Quinoa and frozen corn in a bowl

When the quinoa is finished cooking, add it to a large bowl with 1 cup frozen corn and stir to combine. The heat from the quinoa will thaw the corn. Set the bowl aside.

Peel butternut squash

While the quinoa is cooking, prepare the butternut squash. Cut the ends off the squash to give yourself a stable base to work on. Use a vegetable peeler to peel the squash.

Scoop seeds from butternut squash

Slice the squash in half lengthwise, then scoop out the seeds. 

Diced butternut squash

Then dice the rest of the squash into 1/4-1/2 inch cubes. To dice the squash, first cut it into slices, then cut across the slices into cubes. Make sure the cubes are not too large, or they’ll take forever to cook.

Sautéed Butternut Squash in a Skillet

Add 2 Tbsp cooking oil to a large skillet and place the skillet over medium heat. Once hot, add the cubed butternut squash and a pinch of salt. Sauté the squash until it is tender and a little browned (this can take 10-15 minutes). If the squash begins to stick, add a tablespoon or two of water to the skillet and the steam will loosen the squash.

Prepared dressing for salad

While the squash is cooking, rinse and drain one 15 oz. can black beans and prepare the dressing. Chop 1 cup parsley and 1/2 cup cilantro. Mince three cloves of garlic. Combine the parsley, cilantro, and garlic with 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 3/4 tsp salt. Stir to combine.

Butternut squash black beans and dressing in bowl

Once the butternut squash has cooked, add it to the bowl with the corn and quinoa. Also add the rinsed black beans and the prepared dressing.

Finished Chipotle Butternut Squash and Quinoa Salad in the bowl

Stir the ingredients to combine, give it a taste, and adjust the salt to your liking if needed. Serve immediately or refrigerate until ready to eat!

Close overhead view of a bowl full of Chipotle Butternut Squash and Quinoa Salad

The post Chipotle Butternut Squash and Quinoa Salad appeared first on Budget Bytes.

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We’ve partnered with Hood®, makers of great-tasting, high-quality cream made from real Hood Milk, to share the cozy, fall-ready dish we’re making for every holiday get-together: a butternut squash and bacon macaroni and cheese that gets its creaminess …

We've partnered with Hood®, makers of great-tasting, high-quality cream made from real Hood Milk, to share the cozy, fall-ready dish we're making for every holiday get-together: a butternut squash and bacon macaroni and cheese that gets its creaminess from—you guessed it—Hood Cream!


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The post Baked Vegan Pumpkin Cheesecake (Gluten-free, Oil-free) appeared first on My Pure Plants.