Quinoa and Cranberry Stuffed Delicata Squash

2 Delicata Squash

2 TBSP Butter, separated (for vegans, use a non-dairy based butter)

1 tsp Brown Sugar

Salt/Pepper

3/4 Cup Quinoa

1 1/2 Cup Water

1 Medium Onion

1 Clove Garlic

1/4 Cup Dried Cranberries

1/2 tsp Thyme

1/4 tsp Cumin

1/4 Cup Mushrooms

1/4 Cup Chopped Pecans

Preheat oven to 350°.

Cut the squash in half and remove the seeds.  Melt 1 TBSP butter and coat the inner parts of the delicata evenly.  Sprinkle with brown sugar and season with salt and pepper, to taste.

Bake squash in a pan for 30 minutes, or until the squash is cooked through.

Meanwhile, bring water to a boil in a medium sized pot and add the quinoa.  Cook for 15 minutes.

While the quinoa is cooking, chop the onion, garlic, cranberries and mushrooms.  Heat a large pan on medium heat and add 1 TBSP butter, onion and garlic.  Cook for several minutes until they begin to soften and add cranberries, mushrooms, thyme, and cumin.  Cook for about 10 minutes and fold in cooked quinoa.  Cook for several more minutes before adding in chopped pecans.

Evenly disperse quinoa mixture into squash.

Serve and enjoy!\

Recipe from alittlethymeandrosemary

Delicata Squash Soup (dairy free)

Ingredients

  • 3 pounds delicata squash halved lengthwise and seeded

  • 4 tablespoons avocado oil split in two

  • kosher salt to taste

  • black pepper to taste

  • 4 cups bone broth, chicken broth or veggie broth see notes

  • 22 ounces canned coconut milk about 1 1/2 cans

  • 1 yellow onion roughly chopped

  • 1 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • 6 garlic cloves minced

  • 1/2 to 1 lemon juiced, see notes

  • 2 teaspoons kosher salt see notes

  • black pepper to taste

Instructions

  • Preheat the oven to 325 degrees Fahrenheit, and adjust the oven rack to the middle position. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Generously spray or brush with 2 tablespoons of oil and season with salt and pepper. Add about 1/8 inch of water to the baking sheet. Roast the squash for 40 minutes, until fork tender. Remove from the oven and set aside to cool.

  • In a large saucepan or Dutch oven, melt 2 tablespoons of oil. Add onions with a big pinch of salt. Cook over medium low heat for 5 minutes, stirring occasionally until softened. Add garlic and saute for another minute, stirring often. Scoop the flesh out of the squash into the pot, and cook for another minute, stirring everything together well. 

  • Add broth, coconut milk, and spices to the pot. Give everything a nice stir and cook over medium heat, stirring occasionally, until the liquid has reduced by about one-fourth. This will take roughly 20 minutes.

  • Carefully ladle the soup into a blender pitcher. You may need to do this in batches depending on the size of the pitcher. Add lemon juice, salt, and pepper. Puree until smooth and taste to adjust seasonings. 

  • Ladle into bowls and garnish with your favorite toppings: coconut cream, fresh herbs, roasted delicata squash, etc.

Recipe from themovementmenu

Maple Thyme Roasted Delicata Squash and Red Onion

Ingredients

  • 4 Delicata squash, cut into rounds and seeded

  • 2 red onion, cut into rounds

  • ¼ cup olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoons Dijon mustard

  • 1 tablespoon maple syrup

  • 1 tablespoons thyme leaves

  • Kosher salt

Instructions

  1. Preheat the oven to 375 degrees. Spread the squash rounds and onion rounds out on the sheet pans so that they are in a single layer and there is red onion on both sheet pans.

  2. In a small bowl, whisk together the oil, vinegar, Dijon, maple syrup, thyme and season with kosher salt to taste.

  3. Drizzle the mixture over the squash and onions and toss them gently to coat. Do an additional sprinkle of kosher salt over the vegetables.

  4. Roast them for 15 minutes until golden brown on the bottom. Let cool slightly and then pile onto a serving platter.

Recipe from heatherchristo

Roasted Delicata Squash & Kale Salad

Ingredients

salad:

  • 12 oz kale washed and chopped

  • avocado oil (or olive oil) and sea salt for massaging the kale

  • 2 delicata squash

  • 2 med/large apples cored and sliced into 1/2” slices

  • 3/4 tsp ground cinnamon

  • 1 cup pecans

  • 2/3 cup Dried cranberries 

dressing:

  • 2 medjool dates softened or 2 Tbsp Maple Syrup

  • 3 Tbsp water

  • 3 Tbsp apple cider vinegar

  • 2 tsp mustard

  • 1/2 tsp cinnamon

  • 1/4 tsp sea salt fine grain, or to taste

  • 1/8 tsp black pepper or to taste

  • 1/3 cup avocado oil or light olive oil

Instructions

for the squash:

  1. Preheat your oven to 425° and line a large baking sheet with parchment paper. Wash the squash Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.

  2. Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer.

  3. Place in preheated oven and roast for 25-30 minutes, flipping after 15 minutes or so. Once they appear golden brown and crisp, remove from the oven.

apples and pecans:

  1. Spread out the apple slices on a large parchment lined baking sheet and sprinkle with the cinnamon. Roast in the preheated oven (below or above the squash for 7-9 minutes or until tender.

  2. After 5 minutes, sprinkle the pecans over the apples and continue to roast 2-4 minutes, watching the pecans to avoid burning.

for the dressing:

  1. Place all dressing ingredients in a small high speed blender until smooth. Set aside until ready to serve.

arrange the salad:

  1. Place the chopped kale in a large bowl and drizzle with 1-2 Tbsp oil and sprinkle with sea salt. Massage the kale for several minutes until you reach desired texture.

  2. Layer the kale with the roasted delicata squash, apples, pecans, and the dried cranberries. Toss with the dressing before serving. Keep leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe adapted from paleorunningmomma

2 Ingredient Sweet Potato Tortillas

INGREDIENTS

  • 150 g sweet potato, mashed (3/4 cup)

  • 130 g all-purpose flour (1 cup)

INSTRUCTIONS

  1. To a mixing bowl, add the mashed sweet potato and the flour and stir until well-combined. Use your hands to form a dough ball. It should not be too sticky.

  2. Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (they should be roughly 1/2 cm thick). Don't make them too thin, otherwise they won't be as soft and flexible.

  3. Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.

Recipe from bloomingnolwenn

Sweet Potato Hashbrowns

NGREDIENTS 

  • 3 small sweet potatoes about 1lb.

  • 3 eggs

  • 1/2 cup grated Parmesan

  • 1/4 cup chopped parsley

  • Salt & pepper to taste

  • Vegetable oil for frying

INSTRUCTIONS 

  • Peel and shred the sweet potatoes. Place them in a medium mixing bowl.

  • Add the eggs, Parmesan, and parsley, and generously season with salt and pepper. Stir the mixture well.

  • Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add spoonfuls of the potato mixture to the pan and flatten them into patties about ½-inch thick. Flip them over once browned – about 2–3 minutes on each side.

Recipe from cooktoria

Sweet Potato Black Bean Burger

Ingredients

SWEET POTATO BLACK BEAN PATTIES

  • 1 medium sweet potato, cooked

  • (1)15-ounce can black beans, drained and rinsed (1 1/2 cups)

  • 1/4 cup chopped small red onion

  • 1/2 cup rolled oats or quick oats

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2-1 teaspoon salt

SRIRACHA MAYO, OPTIONAL

  • 1/2 cup Vegan Mayo1/2 cup Vegan Mayo

  • 1 tablespoon Sriracha hot sauce1 tablespoon Sriracha hot sauce

  • tiny pinch garlic powder

FOR SERVING

  • 6 burger buns

  • lettuce, tomato slices, red onion, avocado slices

Instructions

  • Preheat oven to 400 degrees. Lightly grease a baking sheet with olive oil. Cut the sweet potato in half lengthwise and place facedown on the pan. Bake for about 30 minutes, until fork tender and cooked through. Remove from oven. Lower the oven to 375 degrees.

  • When the sweet potatoes are cool enough to handle, peel off the skin and add the flesh to a large bowl. Mash with a potato masher, add the black beans and slightly mash the beans into the sweet potatoes, leaving some beans whole.

  • To the bowl with the sweet potatoes and black beans, add the diced red onion, oats, cumin, smoked paprika, onion powder, garlic powder and 1/2 teaspoon salt. Stir well with a large spoon until combined. Taste, add more salt if desired. 

  • Prepare a baking sheet for the burgers by either lightly greasing with oil or using parchment paper. You can use the same pan you cooked the sweet potato on.

  • Fill a 1/2 cup measuring cup, then form into a burger shape, about 1 inch thick. You can make them thinner or thicker as you prefer. Place burgers on the prepared baking sheet. Bake for 15 minutes, flip carefully and bake for 15 more minutes. Remove from oven.

  • Serve in buns with optional Sriracha mayo (or regular vegan mayo), lettuce, tomato slices, red onion and/or avocado slices.

Recipe from noracooks

Chili Lime Sweet Potato and Chicken Skillet

Ingredients

  • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; cut into 1-inch cubes)

  • 2 tablespoons olive oil

  • salt and pepper

  • 4 cups sweet potato cubes (cut into 1-cm (1/2 inch) cubes; approximately 1 large or 2 smaller sweet potatoes)

  • 2 bell peppers (cut into 1/2 inch pieces)

  • 1 red onion (1 small onion or 1/2 large onion; diced)

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1/4 teaspoon salt

  • 1 cup chicken stock

  • 1 tablespoon lime zest

  • 1 can black beans drained (540mL/18 oz)

To serve

  • shredded cheddar cheese

  • cilantro leaves

  • lime wedges

  • greek yogurt or sour cream

  • avocado

  • tortilla chips

Instructions

  • In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).

  • Remove the chicken from the pan and place on a clean plate.

  • Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.

  • Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.

  • Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.

  • Serve with suggested toppings.

Recipe from sweetpeasandsaffron

Honey Roasted Sweet Potatoes

INGREDIENTS

  • 2 pounds sweet potatoes peeled and chopped

  • 1 tablespoon olive oil extra virgin

  • 2 tablespoons butter melted

  • 1 lemon juice + zest

  • ¼ cup honey

INSTRUCTIONS

PREP

  • Preheat oven to 425° Fahrenheit. Line a baking sheet with aluminum foil. Set aside.

  • Peel sweet potatoes, cut into bite-sized pieces, and add to a large mixing bowl. Season with salt and pepper.

MAKING THE LEMON BUTTER

  • Add butter and olive oil to a small saucepan. Simmer over medium heat until the butter has melted. Add lemon juice, lemon zest, and honey. Simmer for one minute on low heat.

  • Pour the lemon butter over the sweet potatoes. Toss well to make sure the sweet potatoes are evenly coated.

ROASTING

  • Transfer sweet potatoes onto the baking sheet and roast for 20 minutes. Check for doneness and add additional time if needed.

  • Serve and enjoy.


Recipe from cheerfulcook

Cream of Rutabaga Soup

INGREDIENTS

  • 4 slices bacon

  • 2 medium onions, chopped

  • 2 celery ribs, chopped

  • 2 garlic cloves, minced

  • 2 cups rutabagas, diced

  • 1 medium potato, diced

  • 3 cups chicken stock

  • 1 tablespoon sugar

  • 1⁄4 teaspoon pepper

  • 1⁄2 teaspoon salt

  • 1 cup milk (or 1/2 cup milk and 1/2 cup cream)

INSTRUCTIONS 

  • Cook bacon until crisp in a large pot.

  • Remove bacon from pot, crumble and set aside.

  • Saute onions, celery and garlic in bacon grease for 5 minutes.

  • Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.

  • Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.

  • Stir in milk.

  • Heat gently to serving temperature, do not boil.

  • Garnish with bacon and enjoy.

Recipe from Food.com

Roasted Fennel and Potato Soup (vegan)

INGREDIENTS

  • 1 1/2 lbs. (3 – 4) yukon gold potatoes, cut into 1 inch chunks

  • 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)

  • 1 medium onion, peeled and cut into 1/2 inch slices

  • 2 tablespoons olive oil

  • mineral salt & fresh cracked pepper, to taste

  • 2 cups water or low-sodium vegetable broth

  • 2 cups unsweetened plain non-dairy milk

INSTRUCTIONS

Preheat oven to 425 degrees F.

Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 – 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.

Puree: In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.

Warm: Bring the pot to the stove and heat soup over medium low until warmed through.

Serve: Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.

Serves 4 – 6.


Recipe from simple-veganista


Leek, Mushroom, and Chicken Soup

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 4 cups thinly sliced leeks (about 2 leeks)

  • 4 cups thinly sliced cremini mushrooms (about 1 pound)

  • 1/4 cup coconut aminos or tamari

  • 1 can full-fat coconut milk

  • 3 cups bone or chicken broth

  • 1/2 teaspoon cumin

  • 1/2 teaspoon turmeric

  • 1 1-inch piece ginger, peeled and minced

  • 1 teaspoon minced garlic

  • 1/4 teaspoon red chili flakes

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 2–3 cups cubed leftover boneless, skinless chicken breasts (optional)

Instructions

  1. Heat olive oil in a pot over medium heat. Add leeks and saute for about 5 minutes, until softened and vibrant. Add the mushrooms and garlic, continuing to saute for another 3 minutes. Pour in the coconut aminos and stir to coat. Add the coconut milk, broth, cumin, turmeric, ginger, red chili flakes, sea salt, and black pepper. Stir to combine.  Let the mixture simmer for about 15 minutes.

  2. Add chicken and stir to combine. Simmer for another 5 minutes, until chicken has warmed up. Serve immediately.

Recipe from doyouevenpaleo

Basic Pesto

INGREDIENTS

  • 2 cups fresh basil leaves (no stems)

  • 2 tablespoons pine nuts or walnuts

  • 2 large cloves garlic

  • ½ cup extra-virgin olive oil

  • ½ cup freshly grated parmesan cheese

INSTRUCTIONS

  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

  2. With the machine running slowly dribble in the oil and process until the mixture is smooth.

  3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Roasted Fennel

Ingredients

  • 1-2 fennel bulbs, fronds removed and cut into wedges

  • extra-virgin olive oil, for drizzling

  • sea salt and freshly ground black pepper

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet.

  • Roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the edges.

Recipe from loveandlemons

Creamy Potato Leek Soup

  • 3 large leeks, washed and dark green parts/roots removed, chopped

  • 3 large Yukon gold potatoes, peeled and chopped into 1-inch pieces

  • 1 medium yellow onion, chopped

  • 4 1/2 cups vegetable broth

  • 1/4 cup light cream

  • 3 tbsp butter

  • 2 cloves garlic, minced

  • 2 tbsp chives or scallions, chopped

  • 1/2 tsp salt, or to taste

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne, optional

INSTRUCTIONS 

  • Melt butter in 3-quart pot over medium heat.

  • Add garlic, onion, and leeks. Cook until softened (about 5 minutes).

  • Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes).

  • Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes).

  • Either use an immersion blender, or ladle soup into a big food processor or blender. Blend until pureed and return to pot. You may have to work in batches, depending on how big your appliance is.

  • Once pureed soup is returned to pot, reduce heat to low and stir in cream. Cook for an additional 3-5 minutes or until hot.

  • Top with chives or scallions and serve.

Recipe from dishingdelish


Crispy Apple and Kohlrabi Salad



INGREDIENTS

  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide

  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide

  • ⅓ cup grated gouda cheese (optional, not shown)

  • ¼ cup fresh tarragon leaves

  • 3 tablespoons toasted sunflower seeds*

  • Lemon zest, to taste

  • 1 to 2 tablespoons olive oil, to taste

  • 1 to 2 tablespoons lemon juice, to taste

  • Flaky sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).

  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

Recipe from cookieandkate

Baked Apples and Rutabaga

INGREDIENTS

  • 4 cups cored then sliced apples

  • 4 cups thinly sliced rutabaga ( approx. 1 med. or 1/2 large)

  • 1 medium onion

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1/8 teaspoon black pepper

INSTRUCTIONS

  1. Preheat oven to 375.

  2. Put large oven safe frying pan in oven with 1 tablespoon oil for 2 minutes. I like to use a 12 inch cast iron pan.

  3. Thinly slice the onion during the 2 minutes then put in pan and back in the oven so the onions can soften while the oven preheats.

  4. While the onions cook, thinly slice the apples and rutabaga.*

  5. Once the oven is preheated, pull the pan from the oven and remove onions.

  6. Layer rutabaga in bottom of pan.

  7. Sprinkle 1/2 the salt and pepper over top.

  8. Put apples on top of rutabaga.

  9. Spread cooked onions across top.

  10. Add remainder of salt and pepper.

  11. Cover pan with oven safe lid or foil.

  12. Bake 45 minutes.

Recipe from realthekitchenandbeyond

Instant Pot Rutabaga Mash

INGREDIENTS

  • 2 large rutabagas

  • ¼ tsp nutmeg

  • salt

  • 1 cup (250ml) water

INSTRUCTIONS

  • Peel and cut the rutabaga into 1 inch cubes.

  • Pour 1 cup of water in the Instant Pot insert, add in the steamer basket, then place rutabaga cubes on top.

  • Season with salt and add in the nutmeg.

  • Put the lid on, lock and turn the valve to the sealing (not venting) position.

  • Select the manual or pressure cook button, set to high pressure for 5 mins, or up to 8 for larger cubes.

  • When cook time is done, perform a quick pressure release.

  • Decant the Instant Pot rutabaga to a bowl and then mash.

  • Top with herbs and spices of your choice (if desired) and serve.

Recipe from recipesfromapantry

Tomato Cucumber Salad

Ingredients

  • 2 medium Tomatoes

  • 1 Cucumber

  • 1/4 Onion, or 2 Scallions, diced

  • 2 Tbsp Olive Oil

  • 1-2 Tbsp Apple Cider Vinegar

  • 1 Tbsp Maple Syrup

  • Salt and Pepper to taste

  • 2 Tbsp fresh basil, chopped (optional)

  • 1 clove garlic, minced (optional)

Note: You may also add sliced green pepper, summer squash, or fresh corn to this salad. Or experiment with different fresh herbs!

Instructions

  1. Slice Tomatoes into wedges. Slice cucumber in half lengthwise, then into 1/4 inch slices Add to a Medium sized Bowl. (Also, any other summer veggies you’d like)

  2. Add diced onions.

  3. Add Olive oil, Apple Cider Vinegar, Maple Syrup,Salt and Pepper.

  4. Add Basil and Garlic if using.

  5. Stir to combine. Enjoy right away or let sit in the fridge for 10-15 minutes before serving for better flavor.

Sauteed Leek Greens with Bacon

Ingredients

  • 2 tbsp olive oil

  • 3 slices bacon

  • 3 leek greens (the top dark green part) sliced thin, cross-wise

  • ⅓ cup low sodium chicken broth

Instructions

  1. Heat 1 tablespoon olive oil in a skillet on medium heat. Add bacon, cook for about 5 minutes, then flip to cook until both sides are browned, about 10 minutes total cooking time.

  2. Remove the bacon from the pan, and set aside to cool on a paper towel. Break the bacon into bite sized bits when it has cooled, and divide the bacon bits into 2 equal portions.

  3. Pour excess bacon grease out of the skillet, but leave a bit! Heat the other tablespoon of olive oil in the skillet on medium high, then add the sliced leek greens. Stir to combine the leek greens with the oil.

  4. When the leek greens begin to sizzle a bit, stir in the chicken broth. Bring the liquid to a boil, then reduce heat to simmer. Simmer covered on medium low for at least 20 minutes.

  5. After the simmering time, remove the cover, stir in half of the bacon bits in with the leek greens. Reserve a bit of the bacon to sprinkle on top when serving.

  6. Cook the leek greens with the bacon bits uncovered for a few minutes to let the flavors meld and have more liquid absorbed. Use a slotted spoon to serve the leek greens with bacon. Pass the reserved bacon so each person can add a bit more on top of the dish, and enjoy with the rest of your meal!

Recipe from cookingchatfood