25+ Nutritious February Melon Squash Recipes You’ll Love

February is a month known for its cozy, comforting meals, and what better way to warm up than with dishes made from seasonal ingredients?

Melon squash, with its sweet and tender flesh, is a perfect winter vegetable to feature in a variety of dishes.

This versatile squash adds a natural sweetness and depth of flavor to everything from soups and stews to casseroles and curries.

Whether you’re looking for a savory side dish, a hearty main course, or even a sweet treat, melon squash has the ability to shine in a range of recipes.

In this blog, we’ll explore over 25 delicious and creative recipes that highlight the best of February melon squash.

From savory stuffed pasta shells to comforting curries, these recipes will inspire you to make the most of this vibrant vegetable during the winter months.

Whether you’re a seasoned cook or a beginner in the kitchen, these recipes are easy to follow and are sure to impress family and friends alike.

25+ Nutritious February Melon Squash Recipes You’ll Love

Incorporating melon squash into your meals not only adds a burst of flavor and color but also provides essential nutrients that are perfect for the colder months.

These 25+ February melon squash recipes will help you create hearty, warming dishes that bring both comfort and joy to your table.

Whether you’re using it in a savory dish or experimenting with it in a dessert, melon squash proves to be a versatile ingredient that can be enjoyed in countless ways.

So, next time you’re at the market, be sure to pick up this beautiful squash and start cooking up something special.

Let these recipes inspire you to make the most of February’s seasonal bounty!

Melon Squash and Ginger Soup

This hearty melon squash and ginger soup is a perfect comfort food for chilly February evenings. The subtle sweetness of the melon squash pairs beautifully with the zesty kick of ginger, creating a warming dish that is both nourishing and flavorful.

Ingredients:

• 1 medium melon squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 teaspoon turmeric
• 1/2 cup coconut milk
• Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant (about 5 minutes).
2. Add the grated ginger and cook for another minute.
3. Add the cubed melon squash, vegetable broth, salt, pepper, and turmeric. Bring the soup to a simmer, and cook for about 20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth (alternatively, transfer to a blender in batches).
5. Stir in the coconut milk and heat through for 2-3 minutes. Adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

This melon squash and ginger soup is the perfect winter dish to warm you up. The creamy texture, combined with the unique flavor profile from ginger and turmeric, creates a deeply satisfying meal. It’s both nutritious and light, making it a great addition to your February menu.

Stir-Fried Melon Squash with Garlic and Sesame

This stir-fried melon squash with garlic and sesame is a simple yet flavorful dish that brings out the vegetable’s natural crunch. With aromatic garlic and a hint of sesame oil, this side dish makes an excellent pairing with rice or can be served as a light main dish.

Ingredients:

• 1 medium melon squash, peeled and sliced into thin strips
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 2 teaspoons toasted sesame seeds
• 2 spring onions, sliced
• Chili flakes (optional, for heat)
• Salt, to taste

Instructions:

1. Heat sesame oil in a large frying pan or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the melon squash strips and stir-fry for 5-7 minutes, or until the squash is tender but still has a little bite to it.
3. Stir in the soy sauce, rice vinegar, honey, and a pinch of salt. Continue cooking for another 2 minutes.
4. Remove from heat and sprinkle with toasted sesame seeds and sliced spring onions.
5. If desired, sprinkle with chili flakes for some added spice.
6. Serve immediately with steamed rice or as a side dish.

This stir-fried melon squash with garlic and sesame is quick and easy, yet packs a punch of flavor. The sweetness of the melon squash is balanced by the savory soy sauce and the nutty aroma of sesame oil, creating a well-rounded dish that’s both light and satisfying. It’s perfect for busy weeknights or when you’re craving something flavorful but not too heavy.

Baked Melon Squash Fries with Herbed Yogurt Dip

These baked melon squash fries are a healthier alternative to traditional potato fries, offering a sweet and savory twist. Paired with a tangy herbed yogurt dip, this dish is perfect for snacking, as an appetizer, or a side dish at your next gathering.

Ingredients:

• 1 large melon squash, peeled and cut into thin fries
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 teaspoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the melon squash fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Arrange the fries in a single layer on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
5. While the fries bake, prepare the dip by mixing Greek yogurt, lemon juice, dill, parsley, and a pinch of salt in a small bowl.
6. Serve the baked melon squash fries with the herbed yogurt dip on the side.

These baked melon squash fries with herbed yogurt dip are a fun and healthy twist on traditional fries. The natural sweetness of the melon squash shines through, while the herbed yogurt dip provides a creamy and tangy complement. It’s a delightful snack or side dish that’s easy to prepare and perfect for any occasion. Try it next time you’re craving something crispy but with a healthy edge!

Melon Squash and Sweet Potato Hash

This hearty melon squash and sweet potato hash is a perfect way to start your day or enjoy as a light dinner. The sweet, slightly earthy flavors of the melon squash and sweet potatoes pair wonderfully with crispy onions and a hint of fresh herbs, making it a balanced and filling meal.

Ingredients:

• 1 medium melon squash, peeled and cubed
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1-2 eggs (optional, for topping)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
2. Add the cubed melon squash and continue to cook for another 8-10 minutes, until both the sweet potatoes and squash are tender and lightly browned.
3. In another pan, heat the remaining olive oil and sauté the onions until caramelized, about 5 minutes.
4. Sprinkle the smoked paprika, ground cumin, salt, and pepper over the vegetables in the skillet and stir to combine.
5. Serve the hash topped with caramelized onions and a sprinkle of fresh parsley. Optionally, fry or poach eggs to place on top for added protein.
6. Serve hot as a satisfying breakfast or dinner.

This melon squash and sweet potato hash is a perfect combination of sweet and savory flavors, creating a comforting and filling dish. The natural sweetness of the squash and sweet potatoes is enhanced by the smoky paprika and cumin, while the crispy onions add a depth of flavor. Adding a fried egg on top turns it into a more substantial meal, making this dish ideal for any time of day.

Melon Squash Salad with Feta and Pomegranate

This refreshing melon squash salad with feta and pomegranate is a vibrant, nutrient-packed dish that’s perfect for February. The combination of sweet melon squash, tangy feta, and juicy pomegranate seeds creates a delightful contrast in textures and flavors, making it an ideal side salad or light lunch.

Ingredients:

• 1 medium melon squash, peeled, seeded, and cut into cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup pomegranate seeds
• 1 tablespoon fresh mint, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the melon squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the squash for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.
3. While the squash cools, whisk together the balsamic vinegar and honey in a small bowl.
4. Once the squash has cooled slightly, combine it in a large bowl with the crumbled feta, pomegranate seeds, and chopped mint.
5. Drizzle the balsamic-honey dressing over the salad and toss gently to combine.
6. Serve immediately as a refreshing side dish or light main course.

This melon squash salad with feta and pomegranate is the perfect balance of flavors and textures. The sweet roasted melon squash complements the salty feta, while the pomegranate seeds add a burst of juicy sweetness. The balsamic-honey dressing ties everything together, creating a refreshing and vibrant dish that is both light and satisfying. This salad is a great addition to any meal and a wonderful way to enjoy melon squash in a new way.

Melon Squash and Chickpea Curry

This melon squash and chickpea curry is a rich, aromatic dish that is perfect for a cozy dinner. The melon squash absorbs the flavors of the curry spices while adding a natural sweetness, while the chickpeas provide a hearty protein boost. Serve it with rice or naan for a complete, satisfying meal.

Ingredients:

• 1 medium melon squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chili powder (optional)
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and grated ginger and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, coriander, and chili powder (if using), and cook for another minute to toast the spices.
4. Add the cubed melon squash, chickpeas, coconut milk, vegetable broth, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until the melon squash is tender.
5. Adjust seasoning to taste and serve the curry hot, garnished with fresh cilantro.
6. Enjoy with rice, naan, or as is.

This melon squash and chickpea curry is a warming, comforting dish that brings together the sweetness of melon squash and the earthiness of chickpeas. The blend of spices creates a rich and aromatic curry, while the coconut milk gives the dish a creamy texture. It’s a perfect meal for chilly February evenings, and it’s also a great option for vegan or vegetarian diets. This curry is not only delicious but also packed with nutrients, making it a wholesome meal everyone will enjoy.

Melon Squash and Bacon Frittata

This melon squash and bacon frittata is a delightful savory dish, perfect for breakfast, brunch, or a light dinner. The richness of crispy bacon combined with the mild sweetness of melon squash creates a well-balanced flavor. This frittata is easy to make and can be served warm or at room temperature, making it a versatile addition to any meal.

Ingredients:

• 1 medium melon squash, peeled, seeded, and cubed
• 4 slices bacon, chopped
• 1 small onion, chopped
• 6 large eggs
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/2 cup shredded cheese (cheddar or Gruyère work well)
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove and set aside, leaving a bit of bacon fat in the pan.
3. Add the cubed melon squash and chopped onion to the skillet and sauté for about 5-7 minutes, or until the squash is softened and lightly browned.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked bacon and shredded cheese.
5. Pour the egg mixture over the melon squash and onion in the skillet, and cook on the stove for 2-3 minutes to set the edges.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is golden and fully set.
7. Remove from the oven, garnish with fresh thyme, and slice into wedges. Serve warm or at room temperature.

This melon squash and bacon frittata is a comforting and filling dish with a perfect blend of flavors. The crispy bacon adds a savory, smoky touch, while the melon squash gives the frittata a sweet contrast and light texture. It’s easy to prepare, making it a great dish for both busy mornings and relaxed weekends. Whether enjoyed as a breakfast, brunch, or light dinner, this frittata will leave you feeling satisfied and happy.

Roasted Melon Squash with Maple and Cinnamon

This roasted melon squash with maple and cinnamon is a simple yet irresistible side dish. The natural sweetness of the melon squash is enhanced by the warmth of cinnamon and the rich flavor of maple syrup. This dish is perfect for a winter evening and pairs wonderfully with meats or as a light, sweet treat on its own.

Ingredients:

• 1 medium melon squash, peeled, seeded, and cut into wedges
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Chopped pecans or walnuts (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the melon squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
3. Arrange the wedges on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
5. Optional: Sprinkle chopped pecans or walnuts over the squash before serving for added crunch and flavor.
6. Serve as a side dish with roasted meats or as a sweet treat on its own.

This roasted melon squash with maple and cinnamon is a warm and comforting dish perfect for chilly evenings. The maple syrup creates a beautiful glaze that brings out the sweetness of the squash, while the cinnamon adds a cozy spice. It’s a versatile dish that can accompany a hearty dinner or be served as a stand-alone sweet side dish. The addition of nuts gives it an extra layer of texture, making it even more delicious.

Melon Squash and Quinoa Stuffed Bell Peppers

These melon squash and quinoa stuffed bell peppers are a nutritious and colorful meal that’s packed with protein, fiber, and flavor. The sweetness of melon squash complements the hearty quinoa, while the bell peppers add a fresh, slightly tangy element. This dish makes a satisfying vegetarian meal or a wholesome side dish.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 medium melon squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced melon squash to the skillet, and cook for another 5-7 minutes, until the squash is tender but still holds its shape.
4. Stir in the cooked quinoa, cumin, smoked paprika, salt, and pepper. Mix until the ingredients are well combined and heated through.
5. Stuff the bell peppers with the quinoa and melon squash mixture, pressing it down gently to pack the filling.
6. Place the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 25-30 minutes, or until the peppers are tender.
7. Remove from the oven and sprinkle with crumbled feta cheese and fresh cilantro before serving.

These melon squash and quinoa stuffed bell peppers are a perfect balance of flavors and textures. The sweetness of the melon squash pairs perfectly with the nutty quinoa, while the cumin and paprika add a rich depth of flavor. Roasting the peppers enhances their natural sweetness, and the feta adds a creamy, tangy contrast. This dish is not only colorful and beautiful but also packed with nutrition, making it an excellent choice for a light yet satisfying meal.

Melon Squash Soup with Coconut Milk

This melon squash soup with coconut milk is a velvety, creamy, and flavorful soup perfect for colder months. The natural sweetness of the melon squash is complemented by the richness of coconut milk and a subtle hint of ginger. This soup is both comforting and nourishing, making it ideal as a starter or a light main dish.

Ingredients:

• 1 medium melon squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Optional: Red chili flakes for heat

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Add the cubed melon squash, coconut milk, vegetable broth, and cumin. Stir to combine, and bring to a simmer. Let it cook for 20-25 minutes, or until the melon squash is tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Season with salt and pepper to taste, and adjust the consistency by adding more broth if needed.
6. Serve hot, garnished with fresh cilantro and a sprinkle of red chili flakes, if desired, for a little heat.

This melon squash soup with coconut milk is a smooth, creamy, and flavorful dish that warms you from the inside out. The sweetness of the melon squash blends harmoniously with the coconut milk, creating a silky texture. The hint of ginger adds a touch of spice, making this soup comforting yet vibrant. It’s an easy, nourishing meal that’s perfect for a light lunch, starter, or cozy dinner. Add a touch of chili flakes for a bit of heat or enjoy as is for a more mellow flavor.

Melon Squash and Lentil Stew

This hearty melon squash and lentil stew is a satisfying, nutrient-dense meal that’s packed with protein and fiber. The melon squash adds a sweet flavor that perfectly balances the earthiness of lentils, while the variety of spices makes the stew warming and full of flavor. It’s a perfect dish for a cold winter day or a filling vegetarian dinner.

Ingredients:

• 1 medium melon squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until softened.
2. Stir in the garlic and cook for an additional minute, until fragrant.
3. Add the cubed melon squash, lentils, turmeric, cumin, cinnamon, and coriander. Stir to coat the vegetables and spices evenly.
4. Pour in the diced tomatoes (with juice) and vegetable broth. Stir, and bring to a boil.
5. Reduce the heat to a simmer and cover. Let the stew cook for 35-40 minutes, or until the lentils and melon squash are tender. Add more broth or water if the stew becomes too thick.
6. Season with salt and pepper to taste, and serve garnished with fresh parsley.

This melon squash and lentil stew is a warming, flavorful dish that’s both filling and nourishing. The melon squash provides a subtle sweetness that complements the hearty lentils, while the blend of spices adds depth and warmth. This stew is perfect for a cold day when you need a satisfying meal that is also packed with nutrients. It’s a wonderful vegetarian option that can easily be made vegan or gluten-free and can be enjoyed by the whole family.

Melon Squash and Chicken Stir-Fry

This melon squash and chicken stir-fry is a quick and easy meal that’s full of flavor and texture. The melon squash adds a crisp, slightly sweet contrast to the tender chicken, while the savory stir-fry sauce ties everything together. Packed with vegetables and proteins, this dish makes for a well-balanced meal that’s ready in no time.

Ingredients:

• 1 medium melon squash, peeled, seeded, and cut into matchsticks
• 2 chicken breasts, thinly sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1/2 cup bell pepper, sliced
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger to create the stir-fry sauce.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same skillet, add the matchstick-cut melon squash and bell peppers. Stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.
4. Add the cooked chicken back into the pan along with the stir-fry sauce. Toss everything together until well combined and heated through.
5. Remove from heat, sprinkle with green onions and sesame seeds (if using), and serve immediately.

This melon squash and chicken stir-fry is a flavorful, quick, and healthy meal that combines sweet and savory elements beautifully. The melon squash adds a slight sweetness and crunch, while the chicken remains tender and juicy. The stir-fry sauce brings everything together with its balance of salty, sweet, and tangy flavors. This dish is great for a weeknight dinner, and you can easily customize it with your favorite vegetables or adjust the seasonings to your taste. It’s a great way to enjoy melon squash in a savory dish!

Melon Squash and Ricotta Stuffed Pasta Shells

These melon squash and ricotta stuffed pasta shells are a unique and flavorful twist on the traditional stuffed shell recipe. The sweet melon squash is combined with creamy ricotta cheese and a variety of herbs to create a delicious filling that’s both savory and slightly sweet. This dish is perfect for a comforting dinner or a special occasion.

Ingredients:

• 12 large pasta shells
• 1 medium melon squash, peeled, seeded, and grated
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions, drain, and set aside to cool slightly.
3. In a skillet, sauté the grated melon squash over medium heat for 3-4 minutes until softened. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, ground nutmeg, and sautéed melon squash. Season with salt and pepper to taste.
5. Stuff each pasta shell with the melon squash and ricotta mixture.
6. Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce.
7. Pour the remaining marinara sauce over the stuffed shells and cover with aluminum foil.
8. Bake for 20-25 minutes, or until bubbly and heated through.
9. Garnish with fresh basil leaves before serving.

These melon squash and ricotta stuffed pasta shells offer a delicious and creative twist on a classic Italian dish. The combination of sweet melon squash with creamy ricotta creates a rich, flavorful filling, while the marinara sauce adds a tangy contrast. This dish is both comforting and visually appealing, making it perfect for a family dinner or a dinner party. It’s a great way to incorporate more vegetables into your meals while enjoying the satisfaction of a hearty pasta dish.

Melon Squash and Sausage Breakfast Skillet

This melon squash and sausage breakfast skillet is a hearty and satisfying way to start your day. The savory sausage is paired with the sweetness of melon squash, along with eggs for protein, making this dish a complete meal. It’s easy to make and can be customized with your favorite herbs and spices, perfect for a quick breakfast or brunch.

Ingredients:

• 1 medium melon squash, peeled and cubed
• 2 sausage links, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the diced onion and garlic. Cook for 3-4 minutes, until softened and fragrant.
3. Add the cubed melon squash and cook for about 5-7 minutes, until tender and lightly browned.
4. Return the cooked sausage to the skillet and stir to combine.
5. Create four small wells in the mixture and crack an egg into each well. Sprinkle with paprika, salt, and pepper.
6. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
7. Garnish with fresh parsley and serve immediately.

This melon squash and sausage breakfast skillet is a flavorful and filling dish that brings together savory sausage, sweet melon squash, and eggs into one satisfying meal. The combination of ingredients creates a wonderful balance of textures and flavors, with the eggs adding richness and the sausage providing a savory base. This dish is great for a hearty breakfast, brunch, or even a quick dinner. It’s easy to prepare, nutritious, and perfect for those who love savory breakfasts with a twist.

Melon Squash and Chickpea Curry

This melon squash and chickpea curry is a fragrant and flavorful dish that combines the sweetness of melon squash with the earthy richness of chickpeas. The curry is full of spices like turmeric, cumin, and coriander, which give it depth and warmth. This dish is vegan, gluten-free, and can be served with rice or flatbread for a complete meal.

Ingredients:

• 1 medium melon squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or flatbread, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the turmeric, cumin, and coriander, and cook for another minute to toast the spices.
4. Add the cubed melon squash and chickpeas, stirring to combine with the spices.
5. Pour in the coconut milk and vegetable broth. Stir well, bring to a simmer, and cook for 20-25 minutes, or until the melon squash is tender and the curry has thickened.
6. Season with salt and pepper to taste.
7. Serve the curry with rice or flatbread, and garnish with fresh cilantro.

This melon squash and chickpea curry is a rich and comforting dish that’s full of flavor and heat. The sweet melon squash balances perfectly with the hearty chickpeas, while the coconut milk adds creaminess and depth. The spices create a fragrant and warming curry that’s perfect for a cozy dinner. This vegan and gluten-free dish is an excellent way to enjoy melon squash in a savory, spice-filled recipe. Pair it with rice or flatbread to soak up all the delicious curry sauce, making for a truly satisfying meal.

Note: More recipes are coming soon!