50+ Easy and Healthy Winter Squash Vegan Recipes to Warm You

As the cold weather settles in and the days grow shorter, winter squash takes center stage in kitchens across the globe.

From the sweet and creamy butternut squash to the earthy and versatile acorn squash, these seasonal gems are not only delicious but also packed with nutrients.

Incorporating winter squash into your meals can transform ordinary dishes into extraordinary culinary experiences, especially when you embrace a vegan lifestyle.

This collection of 50+ winter squash vegan recipes showcases the versatility of squash, offering everything from hearty soups and warming casseroles to vibrant salads and flavorful tacos.

Whether you’re looking for a comforting dish to warm you on a chilly night or a unique recipe to impress your guests, this compilation has something for everyone.

Dive into the world of winter squash and discover how these recipes can bring comfort, flavor, and nourishment to your table this season.

50+ Easy and Healthy Winter Squash Vegan Recipes to Warm You

Winter squash is a true culinary treasure, rich in flavor and nutrition, and perfectly suited for vegan recipes.

The diverse range of squash varieties available during the colder months means you can enjoy endless possibilities in the kitchen.

From savory to sweet, roasted to blended, there’s a winter squash recipe for every taste preference and occasion.

By experimenting with these 50+ winter squash vegan recipes, you’ll not only enjoy the warm, comforting flavors of the season but also boost your health with a variety of vitamins and minerals.

Embrace the chill of winter with nourishing meals that celebrate the bountiful harvest of winter squash.

So grab your favorite squash, get creative in the kitchen, and enjoy the warmth and satisfaction that these dishes bring to your dining experience!

Maple Glazed Acorn Squash

This delightful dish showcases the natural sweetness of acorn squash, enhanced by a rich maple glaze. The combination of roasted acorn squash with a hint of cinnamon and maple syrup creates a warm, comforting side dish that pairs perfectly with any winter meal. It’s not only simple to prepare but also a great way to impress your guests with a vibrant and delicious plant-based option.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Place the squash halves cut-side up on a baking sheet.
3. In a small bowl, whisk together the maple syrup, olive oil, ground cinnamon, salt, and pepper.
4. Brush the mixture generously over the cut sides of the acorn squash.
5. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
6. Remove from the oven and let cool slightly before serving. Garnish with fresh thyme if desired.

This Maple Glazed Acorn Squash is not just a treat for the taste buds; it’s also visually stunning with its golden, caramelized exterior. Each bite is a perfect balance of sweetness and warmth, making it an excellent choice for holiday dinners or cozy family gatherings. The dish’s vibrant color and inviting aroma will surely elevate your table setting, encouraging everyone to indulge in the season’s best flavors.

Stuffed Butternut Squash with Quinoa and Cranberries

This hearty stuffed butternut squash recipe features a delicious filling made from fluffy quinoa, tart cranberries, and aromatic herbs. It’s a filling and nutritious dish that captures the essence of winter comfort food while remaining completely plant-based. Ideal for a main course or an impressive side, this dish is not only packed with flavor but also loaded with nutrients.

Ingredients:

• 2 medium butternut squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup dried cranberries
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Chopped parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the halved butternut squashes cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, or until tender.
3. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
4. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent. Add the cooked quinoa, cranberries, sage, thyme, salt, and pepper, stirring to combine.
5. Remove the butternut squash from the oven and fill each half with the quinoa mixture. Return to the oven and bake for an additional 15 minutes.
6. Garnish with chopped parsley before serving.

This Stuffed Butternut Squash is the epitome of winter comfort food. The warm flavors of the quinoa and cranberries combined with the natural sweetness of the roasted squash create a symphony of tastes that will leave your guests feeling satisfied and nourished. Not only is this dish visually striking, but it also provides a wholesome meal rich in fiber and antioxidants. It’s an excellent choice for a holiday feast or any chilly evening.

Creamy Winter Squash and Coconut Soup

This velvety soup is a delightful blend of winter squash and coconut milk, resulting in a rich and creamy texture that warms you from the inside out. With hints of ginger and garlic, this soup is perfect for a cozy night in or as a starter for a festive meal. It’s vegan, gluten-free, and incredibly comforting—ideal for chilly winter days.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Chopped cilantro for garnish (optional)
• Lime wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant.
2. Add the diced butternut squash, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
3. Remove from heat and stir in the coconut milk. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
4. Return to heat to warm through, adjusting seasoning as necessary.
5. Serve hot, garnished with cilantro and a lime wedge on the side.

This Creamy Winter Squash and Coconut Soup is a heartwarming dish that embraces the essence of winter in every spoonful. The combination of rich coconut milk and tender squash creates a luxurious texture that is both satisfying and nutritious. Perfect as an appetizer or a light main course, this soup not only fills the belly but also nourishes the soul. Serve it with crusty bread or a side salad for a complete and comforting meal that celebrates the bounty of winter squash.

Spiced Winter Squash and Chickpea Curry

This Spiced Winter Squash and Chickpea Curry is a vibrant, aromatic dish that beautifully marries the flavors of tender winter squash with protein-packed chickpeas. The combination of spices creates a warm, comforting experience perfect for cold evenings. It’s a one-pot meal that is not only nourishing but also incredibly satisfying, making it an excellent choice for busy weeknights or cozy gatherings.

Ingredients:

• 1 medium acorn or butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice or quinoa, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced squash, chickpeas, curry powder, cumin, turmeric, salt, and pepper. Stir well to coat the squash with the spices.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for about 20-25 minutes, or until the squash is tender.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and alongside rice or quinoa.

This Spiced Winter Squash and Chickpea Curry is a delightful fusion of flavors that will warm your heart and fill your belly. The sweetness of the squash complements the hearty chickpeas, while the aromatic spices create a comforting, exotic dish. It’s perfect for meal prep, as the flavors deepen over time, making leftovers even better. This curry is not only delicious but also packed with nutrients, making it a wholesome meal choice for your family and friends.

Roasted Winter Squash and Black Bean Tacos

These Roasted Winter Squash and Black Bean Tacos are a fantastic way to enjoy the flavors of winter squash in a fun and interactive meal. The sweetness of the roasted squash pairs perfectly with the earthy black beans, all wrapped up in warm tortillas. Topped with fresh toppings, these tacos are not only visually appealing but also full of nutritious ingredients, making them a great option for lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Corn or flour tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges, and salsa

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with olive oil, chili powder, cumin, salt, and pepper.
2. Spread the squash in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.
3. While the squash is roasting, warm the black beans in a small saucepan over low heat.
4. Once the squash is done, assemble the tacos by placing a spoonful of roasted squash and black beans onto each tortilla.
5. Top with avocado, cilantro, lime juice, and salsa as desired.

These Roasted Winter Squash and Black Bean Tacos are a deliciously creative way to incorporate winter squash into your meal rotation. The combination of textures and flavors—from the sweet, roasted squash to the creamy avocado and zesty salsa—creates a satisfying dish that will appeal to both vegans and non-vegans alike. These tacos are versatile and can easily be customized with your favorite toppings, making them a hit at any gathering or family dinner.

Winter Squash and Kale Salad with Tahini Dressing

This Winter Squash and Kale Salad is a hearty, nutritious dish that highlights the beautiful flavors of winter squash paired with nutrient-rich kale. The addition of a creamy tahini dressing brings a delightful richness, making this salad a perfect option for lunch or as a side dish at dinner. Packed with vitamins and minerals, this salad is a great way to enjoy seasonal produce while keeping your meals light and healthy.

Ingredients:

• 1 medium delicata or butternut squash, peeled and diced
• 4 cups kale, stems removed and chopped
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2-3 tablespoons water (to thin)
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and enough water to reach a smooth, pourable consistency. Season with salt to taste.
3. In a large bowl, combine the chopped kale, roasted squash, walnuts, and dried cranberries. Drizzle with the tahini dressing and toss gently to combine.
4. Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld.

This Winter Squash and Kale Salad is a delightful blend of textures and flavors that brings brightness to your winter meals. The roasted squash adds a touch of sweetness, while the kale provides a hearty base that holds up beautifully with the creamy tahini dressing. This salad not only looks stunning on the plate but is also packed with antioxidants, healthy fats, and fiber. It’s a nourishing choice for any occasion, making it an excellent addition to your winter dining repertoire.

Creamy Winter Squash Risotto

This Creamy Winter Squash Risotto is a comforting, rich dish that captures the essence of winter in every creamy bite. The natural sweetness of the winter squash melds beautifully with the creamy arborio rice, creating a luxurious texture and flavor profile. Perfect for a cozy dinner or as a side dish for festive gatherings, this risotto is a plant-based delight that’s sure to impress.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh sage or parsley for garnish

Instructions:

1. In a pot, heat the vegetable broth over low heat, keeping it warm.
2. In a separate large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the diced butternut squash to the skillet and cook for about 5 minutes, until slightly softened.
4. Stir in the arborio rice, coating it with the oil and vegetables. If using, pour in the white wine and cook until absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
6. Stir in the nutritional yeast, salt, and pepper. Adjust seasoning to taste. Serve warm, garnished with fresh sage or parsley.

This Creamy Winter Squash Risotto is a warm embrace in a bowl, perfect for chilly nights. The combination of nutty, creamy rice and sweet, roasted squash creates a dish that is both hearty and indulgent without being overly rich. The nutritional yeast adds a cheesy flavor, making it a great vegan option for risotto lovers. Serve it as a stand-alone dish or as a side, and watch it become a favorite at your table.

Roasted Garlic Winter Squash Hummus

This Roasted Garlic Winter Squash Hummus is a unique twist on the classic chickpea dip, incorporating the rich flavors of roasted squash and garlic. The creaminess of the squash blended with tahini and chickpeas creates a deliciously smooth spread that’s perfect for snacking or entertaining. Serve it with fresh veggies, pita chips, or as a sandwich spread for a nutritious boost.

Ingredients:

• 1 cup roasted winter squash (butternut or acorn)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cloves roasted garlic (or 2 fresh cloves)
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Water, as needed for consistency

Instructions:

1. If using fresh garlic, roast it in the oven until soft (about 20 minutes at 400°F/200°C) or use pre-roasted garlic.
2. In a food processor, combine the roasted winter squash, chickpeas, roasted garlic, tahini, olive oil, lemon juice, cumin, salt, and pepper.
3. Blend until smooth, adding water gradually to reach your desired consistency.
4. Taste and adjust seasoning as needed. Serve in a bowl, drizzled with olive oil and garnished with a sprinkle of paprika or chopped parsley.

This Roasted Garlic Winter Squash Hummus is a delightful and nutritious dip that brings warmth and flavor to any appetizer spread. The creamy texture and unique taste of the squash, paired with the sweet and mellow roasted garlic, create a hummus that is both comforting and gourmet. It’s a perfect party dish or a satisfying snack for any time of day, and it’s an excellent way to introduce more winter squash into your diet.

Stuffed Delicata Squash with Wild Rice and Cranberries

This Stuffed Delicata Squash with Wild Rice and Cranberries is a beautifully presented dish that celebrates the flavors of winter. The delicate flavor of the squash pairs wonderfully with the nutty wild rice and tart cranberries, making it a perfect centerpiece for any festive meal. This dish is not only eye-catching but also full of nutritious ingredients, ensuring everyone leaves the table satisfied.

Ingredients:

• 2 delicata squashes, halved lengthwise and seeds removed
• 1 cup wild rice, cooked according to package instructions
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the delicata squash halves cut-side up on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for about 25-30 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
3. In a large bowl, combine the cooked wild rice, sautéed onion and garlic, dried cranberries, chopped walnuts, thyme, salt, and pepper. Mix well.
4. Once the squash is roasted, fill each half with the wild rice mixture. Return to the oven and bake for an additional 10-15 minutes.
5. Garnish with fresh parsley before serving.

This Stuffed Delicata Squash with Wild Rice and Cranberries is a dish that highlights the beauty and flavors of winter produce. The combination of textures—from the creamy squash to the chewy rice and crunchy walnuts—creates a delightful eating experience. It’s a dish that not only tastes good but also looks stunning on your holiday table, making it a memorable addition to your winter feasts. Whether served as a main dish or a side, it’s sure to impress and satisfy your guests.

Maple-Glazed Winter Squash with Quinoa

This Maple-Glazed Winter Squash with Quinoa is a delightful balance of sweetness and nuttiness, making it an ideal dish for the colder months. The caramelized squash, drizzled with maple syrup, pairs perfectly with fluffy quinoa, creating a nutritious and satisfying meal. This recipe is perfect for a hearty lunch or a light dinner and can easily be made ahead for meal prep.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• Chopped pecans or walnuts for garnish
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper.
2. Roast the squash for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
3. While the squash is roasting, cook the quinoa according to package instructions using vegetable broth or water.
4. Once the quinoa is fluffy and the squash is roasted, combine them in a large bowl. Toss gently to mix.
5. Serve warm, garnished with chopped pecans or walnuts and fresh parsley.

This Maple-Glazed Winter Squash with Quinoa is a warm, comforting dish that celebrates the flavors of fall and winter. The combination of sweet and savory elements, along with the wholesome goodness of quinoa, makes this dish not only delicious but also incredibly nutritious. It’s perfect for those looking to add more plant-based meals to their diet without sacrificing flavor or satisfaction. Enjoy it as a main course or as a side dish during your winter gatherings.

Winter Squash and Lentil Shepherd’s Pie

This Winter Squash and Lentil Shepherd’s Pie is a hearty, comforting dish that reimagines the traditional shepherd’s pie using wholesome, plant-based ingredients. The savory lentil filling, combined with creamy mashed winter squash, makes for a satisfying meal that’s perfect for chilly evenings. This dish is a wonderful way to introduce more vegetables into your meals while providing a comforting, filling option.

Ingredients:

• 1 medium butternut or acorn squash, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium heat. Add the onion and carrots, sautéing until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
3. Add the lentils, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
4. While the lentils are cooking, steam or boil the squash until tender. Mash it with a fork or potato masher, adding salt and pepper to taste.
5. Once the lentils are cooked, transfer the mixture to a baking dish and spread the mashed squash on top, smoothing it out evenly.
6. Bake for 20-25 minutes, until the top is slightly golden. Garnish with fresh parsley before serving.

This Winter Squash and Lentil Shepherd’s Pie is a nutritious twist on a classic comfort food. The creamy mashed squash provides a perfect topping to the savory lentil filling, creating a satisfying texture and flavor combination. It’s a fantastic way to warm up on a cold winter night and is packed with plant-based protein and fiber, making it a hearty meal. Plus, it’s great for leftovers, as the flavors meld beautifully over time.

Balsamic Roasted Winter Squash Salad

This Balsamic Roasted Winter Squash Salad is a vibrant and refreshing dish that brings together the earthy flavors of roasted squash with the tanginess of balsamic vinegar. With the added crunch of toasted seeds and the freshness of greens, this salad makes for a perfect side dish or a light main course. It’s great for showcasing seasonal ingredients and is sure to impress at any gathering.

Ingredients:

• 1 medium acorn or butternut squash, peeled and cubed
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup pumpkin seeds or sunflower seeds, toasted
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: crumbled vegan feta or goat cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the roasted squash, mixed greens, toasted seeds, and dried cranberries.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine.
4. If desired, top with crumbled vegan feta or goat cheese before serving.

This Balsamic Roasted Winter Squash Salad is a delightful combination of flavors and textures that can brighten up any meal. The sweetness of the roasted squash is beautifully balanced by the tangy balsamic dressing, while the toasted seeds add a satisfying crunch. This salad is not only visually appealing but also packed with vitamins and minerals, making it a healthy addition to your winter menu. Enjoy it as a main dish or alongside your favorite protein for a complete meal.

Winter Squash Tacos with Black Beans and Avocado

These Winter Squash Tacos with Black Beans and Avocado are a delicious and colorful way to enjoy seasonal produce. The sweet and savory roasted squash pairs perfectly with hearty black beans, making these tacos not only satisfying but also packed with flavor. This recipe is easy to make, vegan, and perfect for a fun weeknight dinner or a gathering with friends.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced butternut squash with olive oil, chili powder, cumin, salt, and pepper. Roast for 25-30 minutes, until the squash is tender and caramelized.
2. While the squash is roasting, warm the black beans in a small saucepan over medium heat. Season with salt and pepper to taste.
3. Once the squash is done, assemble the tacos by placing a generous scoop of roasted squash and black beans onto each tortilla. Top with sliced avocado and fresh cilantro.
4. Serve with lime wedges for squeezing over the tacos.

These Winter Squash Tacos with Black Beans and Avocado are a vibrant and nutritious meal that’s as fun to eat as it is to make. The combination of textures—from the creamy avocado to the tender squash—creates a satisfying bite, while the spices add warmth and depth. They’re perfect for taco night or as a quick lunch option. Plus, they are easily customizable; feel free to add your favorite toppings like salsa or vegan cheese!

Spiced Winter Squash Soup with Coconut Milk

This Spiced Winter Squash Soup with Coconut Milk is a velvety, comforting dish that’s perfect for warming up on cold days. The sweet winter squash is enhanced by warming spices and creamy coconut milk, creating a rich and satisfying soup. This recipe is simple to prepare and makes for a delightful starter or main dish served with crusty bread.

Ingredients:

• 1 medium butternut or acorn squash, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a tablespoon of oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute.
2. Add the cubed squash, curry powder, cumin, and cinnamon to the pot, stirring to coat the squash with the spices. Cook for an additional 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Stir in the coconut milk and blend the soup with an immersion blender until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
5. Taste and adjust seasoning with salt and pepper. Serve warm, garnished with fresh cilantro.

This Spiced Winter Squash Soup with Coconut Milk is a delightful way to celebrate the flavors of winter. The creamy texture combined with the aromatic spices creates a dish that is both nourishing and comforting. It’s perfect for meal prep, as it stores well in the fridge and even tastes better the next day as the flavors develop. Enjoy it with a slice of warm bread for a complete and satisfying meal.

Stuffed Acorn Squash with Brown Rice and Spinach

This Stuffed Acorn Squash with Brown Rice and Spinach is a delightful and nutritious dish that showcases the natural sweetness of acorn squash. Packed with wholesome brown rice, sautéed spinach, and seasoned to perfection, this recipe is a complete meal that is not only visually stunning but also filled with flavor and texture.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup brown rice, cooked according to package instructions
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Nutritional yeast or vegan cheese for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side up on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for about 30-35 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook for another minute.
3. Add the chopped spinach to the skillet, cooking until wilted. Mix in the cooked brown rice, Italian seasoning, salt, and pepper.
4. Once the acorn squash is roasted, fill each half with the rice and spinach mixture. If desired, top with nutritional yeast or vegan cheese.
5. Return to the oven and bake for an additional 10-15 minutes until heated through.

This Stuffed Acorn Squash with Brown Rice and Spinach is not only beautiful but also packed with nutrients. The sweetness of the roasted squash pairs perfectly with the savory filling, making for a well-rounded meal. This dish is ideal for a cozy family dinner or as a festive addition to your holiday table. It’s satisfying and wholesome, ensuring everyone leaves the table feeling full and happy. Plus, it’s easy to prepare ahead of time—simply bake the squash and prepare the filling in advance for a quick assembly at mealtime!

Note: More recipes​ are coming soon!