31 Best Butternut Squash Recipes for All the Fall Feels

I have a complicated relationship with these best butternut squash recipes. When I was 15, I attempted to cook my first-ever pot of butternut squash soup from scratch. I was using a dull chef’s knife to cut the squash in half when, in the blink of an e…

I have a complicated relationship with these best butternut squash recipes. When I was 15, I attempted to cook my first-ever pot of butternut squash soup from scratch. I was using a dull chef’s knife to cut the squash in half when, in the blink of an eye, I sliced the tip of my pointer finger. The mediocre knife was no match for the tough root vegetable.

If you’re wondering how to cut a butternut squash without losing a finger, we’ve got you covered with tips and tricks. (My 15-year-old self would appreciate the how-to guide). But if you want delicious butternut squash recipes to make during the cold weather months, here are 31 of our very best. From butternut squash soup to pizza to fall pasta recipes galore, these mains and sides will get you through the chilliest months of the year.

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Creamy Squash Soup

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall…

A Couple Cooks – Recipes worth repeating.

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.

Squash Soup

What’s more quintessential for fall and winter than a great Squash Soup recipe? This cozy orange puree warms you from the inside out, ideal with a grilled cheese for lunch or as a first course to Thanksgiving dinner. Sure, it takes a while to peel and dice the squash: but that’s all part of the fun! This is the top way to use the season’s most popular squash, the mighty butternut, but it works with other varieties as well. Through the years we’ve honed our recipe to perfection: and we think you’ll love this creamy, classic take.

Ingredients in squash soup

There are many different ways to make a squash soup, and here’s ours! A few secrets: adding a potato to the mix helps to round out the creamy texture (using only squash can make the texture rather grainy). There’s no need for heavy cream: just a handful of vegetables and spices make a robust, cozy flavor. Here’s what you’ll need for this squash soup recipe:

  • Olive oil
  • Shallot
  • Celery
  • Garlic
  • Butternut squash
  • Red potato
  • Vegetable broth
  • Dried sage, nutmeg, and cinnamon
  • Sugar
  • Kosher salt
Squash Soup Recipe

Types of squash for soup

The best types of squash for squash soup? Butternut squash is a favorite: its naturally sweet flavor makes it ideal for pureed soup. But there are lots of other types that work well here! Just make sure to taste the finished soup and adjust the sugar and salt to taste, since all squashes vary in sugar content. Here are a few types of squash that work well:

  • Butternut squash: a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato.
  • Acorn squash: a round, yellow and green squash that’s easy to find in grocery stores; its flavor can be slightly less sweet
  • Delicata squash: a yellow and orange oblong shaped squash with a very sweet flavor; this is a favorite of ours (it’s great as squash fries)
  • Kabocha squash: a Japanese variety that’s similar to butternut squash, with a more buttery texture
Butternut squash

How to peel and cut butternut squash

If you use butternut squash for this squash soup, it’s notoriously difficult to peel and cut. But it’s well worth it in the end: we promise! Here are a few tips for how 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.

Squash soup variation: curried

This squash soup recipe is classic, with a straightforward squash flavor. Want to mix it up a bit? Our favorite variation is a curried squash soup! Warm curry spices accent the sweet squash perfectly. Here’s what we’d recommend adding to the mix:

  • 1 tablespoon finely grated ginger (add with the garlic)
  • 1 cup full fat coconut milk (add when blending)
  • 2 tablespoons Thai red curry paste (add when blending)
Squash Soup

Butternut squash nutrition

Is butternut squash healthy? You’re in luck: it’s a great source of fiber and other vitamins. 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.

Ways to serve squash soup

This squash soup recipe is creamy and delicious: but it’s not a meal in itself! You’ll need to add a decent source of protein to this soup to make it a meal. Here are some ideas for what to serve with squash soup:

More squash recipes

What else can you make with the season’s best produce? Here are a few more squash recipes to add to your arsenal:

This squash soup recipe is…

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

Print
Squash Soup

Creamy Squash Soup


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.


Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 celery rib, chopped
  • 2 garlic cloves*, minced
  • 6 cups peeled and diced butternut or other squash (1 medium butternut squash or 2 to 3 pounds of squash of any kind) 
  • 1 medium red potato, peeled and diced (about 8 ounces)
  • 3 cups vegetable broth (or chicken broth)
  • ¼ teaspoon dried sage
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon cinnamon
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon kosher salt

Instructions

  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the shallots, celery, garlic, butternut squash, and potato and sauté for 5 minutes. 
  2. Add the broth, sage, nutmeg, cinnamon, sugar and salt. Increase the heat to medium high and bring to a steady simmer. Then lower the heat, cover, and cook until the squash is tender, stirring occasionally, for 20 to 25 minutes.
  3. Carefully transfer the hot soup to a blender, then blend and transfer back to the pot (or puree the soup using an immersion blender). Add a splash more broth if it is too thick. Return the soup to the pot and allow it to cool for a few minutes; it will become thicker and creamier as it cools. (If using a squash other than butternut, taste and adjust the sugar and salt to taste.) Serve immediately or refrigerate for up to 4 days. 

Notes

*Optional: Adding 1 tablespoon finely grated ginger with the garlic brings even bigger flavor.

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

Keywords: Squash soup, squash soup recipe

A Couple Cooks - Recipes worth repeating.

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making the perfect fall or winter side dish.

The post Roasted Delicata Squash appeared first on Budget Bytes.

I need to share a food with you that I’ve been crushing on lately. It’s not anything fancy or even unique, but somehow it still blows my mind every time I make it. I’m talking about roasted delicata squash. Everyone always talks about butternut squash, acorn squash, and spaghetti squash, but we need to be talking about Delicata squash. Because it’s the best winter squash by far, IMHO. We’re nearing the end of the season, so I wanted to squeeze this post in there so you can give it a try before the crop runs out!

Roasted delicata squash piled onto a plate

Why is Roasted Delicata Squash So Good??

This pretty little winter squash is a little sweet and almost has a rich quality to the flavor, making it taste rather dessert-like, especially when roasted. When delicata squash is roasted all of those natural sugars get caramelized so you get that buttery caramel flavor on the back end. It’s truly perfection and I have a hard time not eating the entire squash myself.

Can You Eat the Skin on Delicata Squash?

Yes! The skin of Delicata squash is 100% edible. That’s the second reason I love this squash so much. It’s so easy to prepare because you don’t have to bother peeling it. Not to mention that gorgeous yellow and green striped skin makes for a really beautiful plate.

How to Season Roasted Delicata Squash

Look, this squash is so delicious it truly doesn’t need any seasoning. That being said, I did just a pinch of salt, pepper, and garlic powder. You could also play around with adding some sweet-smoky-spicy seasonings like brown sugar, smoked paprika, or cayenne pepper. I think those flavors would pair beautifully with the sweet flavor of the squash.

What to Serve with Delicata Squash

Roasted delicata squash makes a great side dish to any roasted Autumn or Winter meats, like Herb Roasted Tenderloin, Cider Roasted Turkey, or Herb Roasted Chicken Breasts. You could also add it to a fall inspired salad, like this Autumn Kale and Sweet Potato Salad, or make it part of a sheet pan meal, like this Sheet Pan Cranberry Chicken Dinner. It would even go nicely with something Like Bratwurst and Sauerkraut.

Two whole delicata squashes
Close up view of roasted delicata squash on the baking sheet

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making it the perfect fall or winter side dish.
Course Dinner, Side Dish
Cuisine General
Total Cost $1.88 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 114kcal
Author Beth – Budget Bytes

Ingredients

  • 1 delicata squash (⅔ lb.) $1.66
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp salt $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Cut the ends off the delicata squash, then slice it open length-wise.
  • Use a spoon to scrape out the seeds, then slice the squash into ½-inch wide slices.
  • Place the sliced squash on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle the salt, garlic powder, and pepper over top. Toss the squash until it is fully coated in oil and spices. Make sure it is spread out over the baking sheet in an even layer.
  • Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, flip the squash pieces over. Roast for an additional 10-15* minutes, or until browned to your liking.
  • Taste the squash and adjust the salt or pepper to your liking. Serve warm.

Notes

*Cooking time may vary depending on the size of your squash.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Sodium: 152mg | Fiber: 2g
Close up view of roasted delicata squash on the baking sheet

How to Make Roasted Delicata Squash – Step by Step Photos

whole delicata squash on a blue background

Preheat the oven to 400ºF. I bought two delicata squashes, but I only roast one at a time because you need to make sure the slices have plenty of room on the baking sheet and are not crowded in order to get the nice caramelization. (I’ll just save the second one for next week 😏)

Seeds being scraped out with a spoon

Slice the stem off the squash, then slice it open lengthwise. Thankfully, Delicata squash are not that big and are slightly softer than butternut squash, so they’re much easier to cut. Use a spoon to scrape out the seeds.

Sliced delicata squash on a cutting board

Cut the squash into ½-inch wide slices.

squash slices on a baking sheet being drizzled with oil

Place the squash pieces on a parchment-lined baking sheet. Drizzle with a tablespoon or so of olive oil.

Seasoned squash ready to roast

Also add a little salt, pepper, and garlic powder (about ⅛ tsp each). Toss the squash pieces until they’re evenly coated in oil and spices, then make sure they’re spread out evenly over the baking sheet again.

Roasted delicata squash on the baking sheet

Transfer the squash to the oven and roast for 20 minutes. After 20 minutes, take the squash out of the oven, flip them over, then return to the oven for another 10-15 minutes, or until they’re nice and caramelized like in the photo above.

overhead view of roasted delicata squash on a plate

Give the squash a taste and add more salt or pepper if you prefer. Serve it up warm and enjoy! …And try not to eat all of it before you even sit down to your meal. ;)

The post Roasted Delicata Squash appeared first on Budget Bytes.

Butternut Squash Lasagna with Sage

This butternut squash lasagna recipe is incredible! Ricotta, Pecorino, and sage make a stunning dinner that pleases everyone. Welcome to…

A Couple Cooks – Recipes worth repeating.

This butternut squash lasagna recipe is incredible! Ricotta, Pecorino, and sage make a stunning dinner that pleases everyone.

Butternut Squash Lasagna

Welcome to your new favorite fall dinner: Butternut Squash Lasagna with Sage! The flavors are impeccable: creamy ricotta, punchy Pecorino, and fresh sage envelop the sweet squash in a cozy embrace. In fact, an embrace is just what it feels like when you take a bite! It’s a bit of prep work, but we’ve simplified a few steps so you don’t need a nap once you throw it in the oven. Every bite is a bit of sweet, savory, creamy, herby, and altogether irresistible.

Ingredients in butternut squash lasagna

Butternut squash lasagna can take ages to make, especially if you roast the squash and make a béchamel sauce. This recipe is simplified: you’ll boil the squash and make a quick sauce using ricotta cheese that doesn’t require any heating on the stovetop. Here’s what you’ll need for this recipe:

  • Butternut squash (medium)
  • Ricotta, Mozzarella and Pecorino cheese
  • Milk
  • Lasagna noodles
  • Olive oil
  • Garlic powder, nutmeg salt and pepper
  • Fresh sage
  • Lemon

This recipe comes out stunning: it’s ideal for entertaining! It’s perfect for fall dinner parties, and would be a great Thanksgiving recipe or for Christmas dinner.

Butternut Squash Lasagna Recipe

How to cut butternut squash: some tips!

The hardest part of making a butternut squash lasagna? Cutting the squash. Butternut squash is a notoriously difficult vegetable to tackle. We’ve got a few tips for cutting squash without breaking into a sweet:

  1. Watch the video! First, watch this quick video of How to Cut Butternut Squash. It’s helpful to watch the method.
  2. Use a serrated peeler. A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which can easily slip. Don’t have one? Try this serrated vegetable peeler.
  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. 
Butternut Squash Lasagna

A few time savers in this butternut squash lasagna

If you follow along with us, you might know we’re sticklers for simple recipes (we even wrote a cookbook about it). While lasagna is almost never easy, the concept is pretty simple. But a typical butternut squash lasagna requires quite a bit of prep work. Here’s how we simplified this recipe to save time:

  • Boil the butternut squash instead of roasting it. Roasting is our favorite technique for cooking vegetables, but it’s got a longer lead time. Roasted butternut squash takes about 45 minutes with preheat time, whereas you can whip up boiled squash in about 10 minutes with boiling time.
  • Make a quick ricotta sauce. A bechamel sauce is more traditional in a butternut squash lasagna, but that also takes time and dirties a pot. This recipe uses ricotta, milk and some seasonings to make a quick and dirty sauce.

The sauce is not a traditional cream sauce, so the lasagna has a firmer texture. It’s not as gooey as you might expect, but it’s 100% delicious.

Make ahead and storage info

Butternut squash lasagna is a bit of a project for a weeknight: it takes about 1 ½ hours start to finish. We love making this for guests: but you can also make it on a weeknight with some additional prep steps! Here are some ideas:

  • Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake (or use leftover roasted butternut squash). You can also boil the noodles in advance and refrigerate: just make sure they’re coated in a little olive oil before refrigerating.
  • Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
  • Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Butternut Squash Lasagna

More butternut squash recipes

When squash season is upon us, it’s easy to get squash obsessed! Here are a few of our top butternut squash recipes:

This butternut squash lasagna recipe is…

Vegetarian. For gluten-free, use gluten-free noodles.

Print
Butternut Squash Lasagna

Butternut Squash Lasagna with Sage


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 9
  • Diet: Vegetarian

Description

This butternut squash lasagna recipe is incredible! Ricotta, Pecorino, and sage make a stunning dinner that pleases everyone.


Ingredients

For the butternut squash

  • 2-pound butternut squash (medium)
  • ½ tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

For the lasagna

  • 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
  • 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
  • Zest of 1/2 lemon (about 2 teaspoons)
  • ⅛ teaspoon ground nutmeg
  • ½ cup plus 2 tablespoons milk
  • 16 ounces (2 cups) whole milk ricotta cheese
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 cup shredded Pecorino cheese, divided
  • 8 ounces (2 ½ cups) shredded mozzarella cheese, divided

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done). Drain, then place in a medium bowl. Mix with the olive oil, kosher salt and garlic powder.
  3. Meanwhile, boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  4. Prepare the ricotta sauce: Add 1 tablespoon chopped sage to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt and pepper and milk. Stir.
  5. Layer the lasagna: In a 9” x 13” baking dish, spread ½ cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, ½ of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese and ⅓ cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining ½ cup mozzarella cheese, ⅓ cup Pecorino cheese, and ½ tablespoon sage.
  6. Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven. (See make ahead and storage notes below.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Pasta

Keywords: Butternut squash lasagna, butternut squash lasagna recipe

A Couple Cooks - Recipes worth repeating.

Cranberry Goat Cheese Stuffed Acorn Squash.

This stuffed acorn squash is sponsored by ALDI! This stuffed acorn squash is hearty, beautiful and satisfying. It can be a stunning side dish on your Thanksgiving table or the main dish of a meatless Thanksgiving spread! It’s packed with rice, vegetables, cranberries, pepitas and goat cheese! It’s time! Thanksgiving recipes are HERE! Welcome to […]

The post Cranberry Goat Cheese Stuffed Acorn Squash. appeared first on How Sweet Eats.

This stuffed acorn squash is sponsored by ALDI! This stuffed acorn squash is hearty, beautiful and satisfying. It can be a stunning side dish on your Thanksgiving table or the main dish of a meatless Thanksgiving spread! It’s packed with rice, vegetables, cranberries, pepitas and goat cheese!

It’s time! Thanksgiving recipes are HERE!

stuffed acorn squash

Welcome to How Sweet Eats 2021 Thanksgiving Week!! Oh, this is my most FAVORITE time of the entire year and I am so excited to share this week’s recipes with you. Eddie is STILL talking about them. They are THAT good! 

thanksgiving spread

And I have even more exciting news – this year, I’ve partnered with ALDI to bring you this delicious stuffed acorn squash. The rest of the recipes I share this week will all be able to be made using ingredients from your local ALDI! Yes, that means you only need to go to one store to get your Thanksgiving shopping done.

acorn squash

ALDI is your one stop shop for the holiday. From the turkey to apps and snacks, all the ingredients you need for side dishes and of course, dessert, they have everything you need! And guess what?! This year, you can get EVERYTHING you need for a traditional Thanksgiving meal at ALDI for less than $30*. 

ALDI is stocked with the essentials for every Thanksgiving celebration – whether you started a new tradition after the craziness of last year, or you’re going back to your usual Thanksgiving routine. The prices are incredibly affordable every single day and their selection of seasonal products is top-notch.

stuffed acorn squash

In addition to this stuffed acorn squash, here’s a peek at what you can look forward to for this Thanksgiving week:

  • French Onion Mashed Potatoes
  • Maple Mustard Roasted Brussels Sprouts
  • Chipotle Creamed Corn
  • Smoked Cheddar Biscuits

OMG!

stuffed acorn squash

We’re bringing this all together with the Citrus Butter and Sage Turkey I shared with ALDI last year. Add in my pumpkin dream cake, my honeycrisp harvest salad and some whole berry cranberry sauce from ALDI – and you’ve got your most perfect Thanksgiving menu.

thanksgiving spread

For years, I’ve talked about how my family loves a super traditional Thanksgiving dinner. And I do too. I get it. It’s such a comforting nostalgic meal and heck, we only eat it once every year. What I love about this menu is that it’s very close to being traditional – with just a few modern spins. The caramelized onion mashed potatoes may be the best thing to come out of my kitchen, and the chipotle creamed corn? 

OH MY WORD.

Stay tuned as you’ll receive those recipes in a few days. For now, let’s get to this dreamboat: the stuffed acorn squash!

stuffed acorn squash

This squash is an absolutely showstopper. Yes, the filling is delicious, and we will get to that in a second. But the presentation is really what takes things over the top. If you’re someone who loves Thanksgiving side dishes (me!) and you plan on skipping the turkey, or you’re creating a vegetarian meal, this stuffed acorn squash could also be your main dish. It’s so beautiful, incredibly satisfying and of course, delicious.

stuffed acorn squash

Let’s go over our stuffed acorn squash ingredients:

  • Acorn squash, of course! I love to serve mine standing up, but you can also slice these in half and serve them stuffed as boats. There is no wrong way to serve them. Acorn squash has a mild buttery and somewhat nutty flavor. The key here is salt and pepper. Don’t skimp on the seasoning!
  • Grains. You can go with rice or even quinoa here. I love using the Earthly Grains Long Grain and Wild Rice from ALDI. It has incredible flavor, especially if you cook it in the Simple Nature Organic Vegetable Broth.
  • Mushrooms. These add a meaty texture and great flavor. I also add in some diced sweet onion and garlic too
  • Greens. I use the Simply Nature Organic Chopped Kale. It’s already chopped, which is a HUGE plus. It’s so easy to use. The kale brings more texture to the filling.
  • Dried fruit. This adds a hint of sweetness. I love using Southern Grove Dried Cherries or Cranberries. In fact, I often use a mixture of both. You could also use dates here too.
  • Goat cheese. For some creaminess and tang. I grab the Emporium Selection Goat Cheese from ALDI and crumble it into the filling. 
  • Nuts or seeds for crunch! I like to use the Southern Grove Pepitas, but you could also use the walnuts or pistachios.

stuffed acorn squash

I roast the squash first so it’s tender and flavorful. Then I make the filling, which really only takes a few minutes once the rice is cooked. It’s so easy, yet so flavorful.

Another bonus here is that you can even prep most of this ahead of time. I am ALL about the prep for Thanksgiving. I’ve already shared my Thanksgiving kitchen essentials with you and at the end of this week, I’ll share my timeline of how I make the meal come together. I utilize the days leading up to the holiday so I’m not scrambling on Thursday. When it comes to this recipe, you can pre-roast the squash and make the filling the day before. Bring it all together, warm it in the oven and serve! (more…)

The post Cranberry Goat Cheese Stuffed Acorn Squash. appeared first on How Sweet Eats.

7 Vegan Thanksgiving Recipes

From vegan centrepieces which don’t involve meat (and aren’t nut roast) to deliciously gooey maple pecan pie. This list of Thanksgiving recipes is perfect for your whole plant-based menu, no planning needed! 1. Butternut Squash & Carame…

From vegan centrepieces which don’t involve meat (and aren’t nut roast) to deliciously gooey maple pecan pie. This list of Thanksgiving recipes is perfect for your whole plant-based menu, no planning needed! 1. Butternut Squash & Caramelised Shallot Tart 2. Vegan Cauliflower Cheese Gratin 3. Roasted Brussels Sprouts with Chestnuts & Smoky Olives 4. Hassleback …

7 Vegan Thanksgiving Recipes Read More »

The post 7 Vegan Thanksgiving Recipes appeared first on Izy Hossack - Top With Cinnamon.

Zucchini Parmesan Pasta

Easy Pasta Dinner Pasta nights are always happy nights at our house. Our entire family loves a good pasta dinner and we are currently loving this Zucchini Parmesan Pasta. I have been making it on repeat because our garden is producing massive amounts o…

Easy Pasta Dinner Pasta nights are always happy nights at our house. Our entire family loves a good pasta dinner and we are currently loving this Zucchini Parmesan Pasta. I have been making it on repeat because our garden is producing massive amounts of zucchini and yellow squash right now. I love making zucchini bread,…

The post Zucchini Parmesan Pasta appeared first on Two Peas & Their Pod.