” This Creamy One Pot Butternut Squash Soup is so easy to make and it’s the perfect comforting soup for fall! And it’s healthy, dairy-free, and vegan too!” – thebusybaker.ca
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” These Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce are a healthy mix of roasted veggies, crunchy toppings and spicy sauce.” – www.thissavoryvegan.com
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Roasted Brussels sprouts taste great when combined with all the classic Autumn flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the Brussels Sprouts. And, you get a little bit of crunch from pecans and dried cranberries.
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These crispy baked butternut squash fries are a delicious way to enjoy butternut squash.These baked fries are easy to cook. The hardest part is just breaking down the squash if you don’t have a special cutter. Or you can also buy pre-cut spears as well.
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This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that’s so plentiful right now. And it comes together quickly and easily. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.
Tip: Cut up the butternut squash, add the mushrooms and sage, toss into a big zipper bag and refrigerate the day before. Then you have it all ready for an easy Monday or Tuesday night dinner prep.
yield: ABOUT 6 SERVINGS
prep time: 30 MINUTES
cook time: 40 MINUTES
total time: 1 HOUR 10 MINUTES
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This recipe makes a lot, can be served warm or cool, and keeps well, so this is the perfect make-ahead potluck dish. The sweet flavor of the roasted squash make it equally fitting to serve for brunch or a side dish at dinner. You can also make a batch on Sunday and have lunches all set for the entire week.
There are a lot of parts to this dish, but you’ll find it comes together surprisingly quickly. While the squash and onions are roasting, you can plump the cranberries and make the couscous. All that’s left is to toss everything together with the vinaigrette. You’ll find that the salad is even better the second day after the flavors have had time to mingle.
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