#butternutsquash

[artsytattletail64]

The TattleTriplets!!

Plumpetal (Plum) Pie! He's the oldest... by 20 minutes.

Butternut Squash! The middle child UuU

And Dewdrop Dewberry! He's the youngest.

I'm gonna TRY and have these be their FINAL designs (well, as pups-.... I still gotta redesign THE FUTURE!TRIPLETS-)

Anyways! Here's the squishies :3 I'm very proud of these, and love them very much UuU

[drawntw]

A refreshing sorbet made with the subtle sweetness of butternut squash and a blend of warming spices, perfect for a unique frozen treat.

Ingredients: 1 butternut squash, peeled, seeded, and cubed. 1 cup water. 1 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt. Juice of 1 lemon.

Instructions: Put butternut squash cubes, water, sugar, cinnamon, ginger, nutmeg, cloves, and salt in a saucepan. Over medium-low heat, bring the mixture to a boil. Then, lower the heat and let it simmer for 15 to 20 minutes, or until the squash is soft. Take it off the heat and let it cool down a bit. Put the mixture in a blender and blend it until it's smooth. Add the lemon juice and stir. Spread the mix out in a small dish and freeze it for four hours, or until it gets firm. When the sorbet is firm, put it in bowls and serve.

Prep Time: 20 minutes

Cook Time: 20 minutes

Already Bored

[14-billion-years-later]

A tasty and healthy quinoa pilaf with the earthy tastes of butternut squash, the sweetness of pomegranate, and the crunch of toasted almonds. This dish has a great mix of tastes and textures, which makes it a great addition to any meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small butternut squash, peeled and diced. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon cinnamon. Salt and pepper to taste. 1/2 cup pomegranate seeds. 1/4 cup fresh parsley, chopped. 1/4 cup almonds, toasted and chopped.

Instructions: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add butternut squash, red onion, and garlic. Saut until butternut squash is tender, about 10 minutes. Stir in cumin, cinnamon, salt, and pepper. Cook for an additional 2 minutes to let the flavors meld. Once quinoa is cooked, fluff it with a fork and add it to the skillet with the butternut squash mixture. Mix well to combine. Remove the skillet from heat and gently fold in pomegranate seeds, fresh parsley, and toasted almonds. Serve the quinoa pilaf warm, garnished with additional parsley and pomegranate seeds if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Multidisciplinary Conference on Engineering Research

[bedeviled-derpy]

This vegan Persian-inspired soup combines the sweetness of butternut squash and sweet potatoes with aromatic spices like turmeric, cumin, and cinnamon, creating a flavorful and comforting dish.

Ingredients: 1 small butternut squash, peeled and diced. 2 medium sweet potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp ground turmeric. 1 tsp ground cumin. 1/2 tsp ground cinnamon. 4 cups vegetable broth. 1 can 14 oz coconut milk. Salt and pepper to taste. 2 tbsp olive oil. Chopped fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Add the cinnamon, cumin, and turmeric, and stir them in. Cook for one more minute. Put in vegetable broth, diced squash, and sweet potatoes. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and season with salt and pepper to taste. Keep cooking for five more minutes. Serve hot with chopped fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Remy Dehame

[matt-burnett]

This pasta dish combines the sweetness of baked butternut squash with the savory richness of Parmesan cheese, creating a flavorful and comforting meal.

Ingredients: 1 butternut squash, peeled, seeded, and cut into cubes. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces pasta of your choice. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cubed butternut squash on a baking sheet and season it with salt and pepper. Brush it with olive oil. Roast in an oven that has already been heated for 25 to 30 minutes, stirring every 15 minutes, until soft and lightly browned. Follow the directions on the package to cook the pasta until it's al dente while the squash is roasting. Drain the pasta and set it aside. Save 1/4 cup of the pasta water. Put the cooked pasta, roasted butternut squash, and the pasta water you saved in a large skillet. Toss gently over medium-low heat until everything is heated through and well mixed. Grate some Parmesan cheese on top after taking it off the heat. If you want, you can sprinkle chopped fresh parsley on top and serve right away.

Prep Time: 15 minutes

Cook Time: 30 minutes

Mandol Pierre

[kayartics]

This vegan risotto with roasted butternut squash and sage is a warm and tasty dish that's great for fall or winter. The roasted butternut squash and fragrant sage are mixed into the creamy Arborio rice to make a dish that is both hearty and elegant. You can eat it as a main dish or with your favorite vegan protein to make a full meal.

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil, divided. Salt and pepper, to taste. 1 onion, diced. 2 cloves garlic, minced. 1 1/2 cups Arborio rice. 1/2 cup white wine optional. 4-5 cups vegetable broth, warmed. 1/2 cup nutritional yeast. 1/4 cup chopped fresh sage. 2 tablespoons vegan butter.

Instructions: Preheat the oven to 400F 200C. Place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted. Pour in the white wine and cook, stirring, until the wine has been absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes. Stir in the nutritional yeast, roasted butternut squash, chopped sage, and vegan butter. Season with salt and pepper to taste. Remove from heat and let sit for a few minutes before serving. Garnish with additional sage if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

Gorgeous Eyes Beauticians

[kaylor-evidence]

The roasted butternut squash and sour black bean salad inside these vegan tacos make them very tasty. They're simple to make and great for a quick dinner during the week.

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper, to taste. 1 can black beans, drained and rinsed. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. Juice of 1 lime. 8 small corn tortillas. Optional toppings: avocado, salsa, vegan sour cream.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the butternut squash in a large bowl and add the chili powder, cumin, salt, and pepper. Toss the squash to coat it. Place the squash in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until the squash is soft. Put the black beans, red onion, cilantro, and lime juice in a medium-sized bowl and mix them together. Add pepper and salt to taste. Put the corn tortillas in a dry pan and heat them over medium-low heat for about 30 seconds on each side. To make the tacos, put some roasted squash on each tortilla, then cover it with the black bean mixture. You can add extra toppings if you like.

Prep Time: 15 minutes

Cook Time: 30 minutes

AuthorAID

[sundaydinnerswithcandy]

Butternut Squash with Balsamic and Chile Panko Crumbs

Home Cooking With Jean-Georges

Chef Jean-Georges Vongerichten

[eggsywafflex]

This autumn-inspired pasta dish combines hearty whole wheat pasta with a creamy pumpkin sauce, loaded with flavorful vegetables like butternut squash, mushrooms, and kale. Nutmeg adds warmth while fresh sage and toasted pumpkin seeds provide a delightful crunch.

Ingredients: 8 oz whole wheat pasta. 2 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 2 cups diced butternut squash. 1 cup sliced mushrooms. 1 cup kale, chopped. 1/2 cup vegetable broth. 1/4 cup pumpkin puree. 1/4 tsp nutmeg. Salt and pepper to taste. 2 tbsp chopped fresh sage. 2 tbsp toasted pumpkin seeds.

Instructions: Cook pasta according to package instructions. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add butternut squash and mushrooms, cook until tender. Stir in kale, vegetable broth, and pumpkin puree. Season with nutmeg, salt, and pepper. Simmer for 5-7 minutes until sauce thickens slightly. Toss cooked pasta with the sauce until well coated. Serve topped with fresh sage and toasted pumpkin seeds.

Prep Time: 15 minutes

Cook Time: 20 minutes

Bobbi

[classic-draws]

This dairy-free butternut squash tortellini recipe is a delicious and comforting dish perfect for any occasion. The creamy butternut squash filling wrapped in delicate vegan wonton wrappers creates a satisfying dish that's sure to impress.

Ingredients: 1 medium butternut squash, peeled and diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon nutmeg. Salt and pepper to taste. 1 package vegan wonton wrappers. Fresh sage leaves for garnish optional. 1/4 cup pumpkin seeds optional.

Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, mix the diced butternut squash with garlic powder, olive oil, salt, and pepper. Put the squash in an oven that has already been heated and roast it for 25 to 30 minutes, or until it is soft and slightly caramelized. After the squash has been roasted, use a fork to mash it or a blender to make it smooth. On each vegan wonton wrapper, put a small amount of the mashed butternut squash. Spray water along the edges of the wrapper, then fold it over and seal it to make tortellini shapes. As the water boils, add salt to a large pot. Add the tortellini slowly to the boiling water. Cook for three to four minutes, or until they float to the top. A slotted spoon can be used to take the cooked tortellini out and let it drain. If you want, you can serve the tortellini hot and top it with fresh sage leaves and pumpkin seeds.

Prep Time: 30 minutes

Cook Time: 30 minutes

Brock

[allthingsjamesbaldwin]

This Vegan Winter Bowl with Creamy Pumpkin Seed Dressing is a perfect cold-weather salad that's both nutritious and flavorful. It combines the earthy flavors of roasted butternut squash, the freshness of mixed winter greens, and the sweetness of pomegranate seeds and cranberries. The creamy pumpkin seed dressing adds a delightful creaminess and nutty flavor to tie it all together. It's a satisfying and healthy meal option for winter.

Ingredients: 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup roasted butternut squash, cubed. 1 cup cooked quinoa. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. 1/4 cup dried cranberries. Creamy Pumpkin Seed Dressing: 1/2 cup pumpkin seeds, 1/4 cup water, 2 tablespoons lemon juice, 1 clove garlic, 1/2 teaspoon maple syrup, salt and pepper to taste.

Instructions: Put cooked quinoa, roasted butternut squash, pomegranate seeds, chopped pecans, and dried cranberries in a large bowl. Set it aside. Put the pumpkin seeds, water, lemon juice, garlic, maple syrup, salt, and pepper in a blender. This will make the Creamy Pumpkin Seed Dressing. Mix until it's creamy and smooth. Pour the Creamy Pumpkin Seed Dressing over the salad and mix everything together well. Serve right away as a warm and tasty vegan winter bowl. Have fun!

Alexis O

[artsytattletail64]

Baby TattleTriplets!

[melindasss]

[annieeats]

Veg Traybake with Sweet Tomato, Chianti, Porcini, Olives, Oregano, and Baked Feta by Jamie Oliver.

Photograph from the cookbook 'Veg: Easy and Delicious Meals for Everyone' by Jamie Oliver.

Due to the feta in the previous blog, I was reminded of this classic traybake in my kitchen. I genuinely appreciate Jamie Oliver for his healthy, no-fuss recipes with clear instructions.

Click here for the recipe on the Happy Foodie website.

The only thing that doesn't quite resonate with me, but is very characteristic of Jamie as a chef, particularly evident in his cooking shows, is his tendency to use his bare hands. Whether tossing salads or coating raw chicken in flour, it's a signature move.

Lo and behold, this recipe involves a bit of handwork too – scrunching in the tomatoes and tearing the olives apart. Yet, I must admit (again), nothing squeezes the tomatoes to pieces better than pushing them through your fingers. Insert a slightly queasy smiley face here.

What I appreciate most about this recipe is the diverse range of vegetables. Though it takes a bit of time to cut them, the effort is more than worth it. I enjoy pairing it with the roasted taste of pearl couscous, creating a hearty and satisfying meal.

Three notes:

The recipe calls for 250ml / 8.5oz of Chianti red wine, which can be replaced with a splash (1 tsp) of balsamic vinegar for sweetness and a hint of tangy flavor. I've found that the cans of plum tomatoes contain enough moisture, so the missing 250ml / 8.5oz of wine isn't a problem at all.

Additionally, porcini mushrooms, not commonly found in regular supermarkets, can be substituted with any mushroom you like.

Lastly, any squash will do. This recipe requires approximately half of a regular-sized butternut squash, so if you don't have other butternut squash plans soon, just buy something close to 400g / 14oz. Even 100g / 3.5oz above or below does not matter.

[thefashionistacook]

Creamy Butternut Squash Pasta with Sausage and Spinach

[disparoenautomatico]

SALAD OF FARRO WITH BUTTERNUT SQUASH Elevate your salad game with our Farro Salad featuring the vibrant colors and rich flavors of Butternut Squash. A delightful treat for your taste buds.