Tag Archives: squash

Butternut squash risotto

I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0

You need:

1 large butternut squash, roasted in the oven on 350Fx 50 minutes

2 cups dry brown rice

4cups veggie broth

2cups unsweetened soymilk

3 small onions chopped

8 small cloves garlic chopped

Garlic olive oil for sautéing

1tbs each fresh thyme, rosemary, and sage

Salt and pepper to taste

1/2 tsp nutmeg

1cup nutritional yeast

I used a blender and and a instantpot for this recipe

First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!

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Butternut Squash Bowl!

Fall is approaching and with it all the squashes and pumpkins! Keeping it simple here with the old standby, creamy, vibrant, butternut squash. This bowl is SO satisfying, full of protein, healthy fats, and complex carbs. A great comfort feast for cooler nights and so so tasty!!

You need:

-1/2 large butternut squash roasted (cut in half and baked face down at 375 for 35 min)

-2 small yellow potatoes steamed

-Sweet brown rice cooked

-Green onion, chopped

-Romaine lettuce

-Black soybeans, cooked

-Tahini

-Sriracha sauce

-Sesame seeds garnish-not pictured 🙂  avocado and cilantro or fresh parsely would also make great garnishes!

Making the rice/beans and steaming/roasting the veggies is really all there is to this one. Otherwise simply assemble in a bowl, cutting squash and veggies into cubes and drizzling with the sauces, sprinkling with garnishes. I like to put everything in the romaine leaves and wrap them up like little tacos too 🙂 soooooo tasty!

Enjoy!

Savory Balsamic Butternut Squash

With Garlic, Jalapenos, and Mushrooms.  I love butternut squash. Really any squash. Kabocha, acorn, spaghetti, etc… This combination was delicious just a slight twist on an old favorite, a slightly spicy, totally savory version of butternut squash.
You need:

1/2 large butternut squash, cubed

1/2 large jalapeno, chopped

4-5 cloves garlic, pressed

about 4-5 oz large button mushrooms, halfed

1 spritz coconut oil spray

A few pumps balsamic vinegar spray

Parsely/other dried seasoning to taste (I used a little bit of garlic lemon mix)
Toss all ingredients in a large casserole dish
Heat to 350, roast for 45minutes, until squash is soft, stirring halfway through and adding more balasmic/oil for added moisture as desired.  That is it! Serve over quinoa, add in some fresh greens, add in some extra protein if desired, and enjoy!

   
    
    
    
   

Parmesan Brussels and Spagetti Squash

OMG! Instant favorite alert! Brussels sprouts and spagetti squash, fresh herbs, savory cheese, mushrooms, tomatoes, and garlic make this a true treat. The flavors are so rich and complex, and I love the subtle burn of the crushed red pepper 🙂

You need:

-spaghetti squash roasted whole at 375F for 1 hr 20min

– about 7 large Brussels sprouts sliced

-1 large tomato, chopped

-1/2 onion, chopped

-1/2 can chick peas

-about 6 large mushrooms sliced

-6 cloves garlic, minced

-salt, 1/4 tsp

-pepper, 1/4 tsp

-crushed red pepper, 1/4 tsp

-oregano, 1/4 tsp

-fresh thyme, 1tsp

-fresh parsley, 1tbs

-herbed goat cheese (optional), 1tbs

-shredded Parmesan (optional), 2 tbs

-olive oil, 2tbs
Sauté all veggies in olive oil on low heat, adding in canned chick peas and herbs/seasoning once veggies are reduced and mostly soft. The brussels retain some crispiness, but I like the tomatoes soft and mostly cooked down. Then turn off heat and add cheeses if you are using.  Remove spagetti squash from the shell and serve your saute over this squash “pasta”. Garnish with a sprinkle of parmesan and some fresh parsley.  Enjoy!!!
   
  

                           

Strawberry Summer Squash Salad

I love combining sweet and savory. Herbs and hearty squash with the light and sweetness of ripe strawberries. While we always have great produce in Northern CA, the strawberries are boggling right now 🙂  Getting your greens never felt like such a treat with this salad.

You need:

-3 cups dark leafy greens

-1 cup chopped and steamed starchy veggies; I used white sweet potato and orange kabacho squash

-4 large strawberries chopped

-sliver of red onion and/or bell pepper

-1 large lemon for dressing

-handful walnuts

-1 tbs herbed goat cheese

-salt/pepper/parsley dashes on top
It’s salad, so combine in a bowl 🙂  With the rich flavor of the goat cheese and the herbs, I found lemon juice to be a perfect dressing by itself, (and so portable to take to work in a ziplock and then squeeze before eating) but you could incorporate balsalmic vinegar, olivie oil, etc by drizzing as well.  Enjoy!!
   
  

             

Quinoa Kale Salad

This meal is vegan, gluten free, and protein/nutrient packed! And did I mention that it’s gorgeous?

1 cup cooked quinoa, cooled
1.5 cups kale
1/2 red onion
Handful chopped parsley
Butternut squash cubes 1.5 cup
Pecans crusted with nutritional yeast
Lemon 1/2 juiced
olive oil, drizzle (optional)
handful dried cranberries

rosemary and salt for roasting the squash

Start by roasting your butternut squash. Mine was SO beautiful that I found today, it looked like a papaya! Anyways, chop into less than 1 in cubes (mine aren’t perfect cubes, but make them all about the same size to cook evenly). Spray with coconut oil spaced out evenly on a cookie sheet. Top with freshly chopped rosemary and sea salt to taste.
Roast for about 1 hour at 375.

Take out and cool.

Clean and devein your kale. I used curly kale but any kind works.

Chop into small pieces and combine in a large bowl with quinoa, onion, parsley and drizzle with your lemon and olive oil.

Pecans were tossed in coconut oil then dipped into nutritional yeast for coating, then baked also at 350 for 5min. Careful, unless your use raw pecans, they will burn quickly.

Toss and enjoy! Keeps well compared to other salads since kale is slow to wilt 🙂

Other suggested toppers/substitutions include:
pomegranate instead of dried cranberries
sunflower seeds/slivered almonds instead of pecans
roasted squash seeds (coconut spray, garlic powder, crushed red pepper, oregano, salt 8 min 375)
substitute butternut squash for kabocha or even persimmon

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