A roundup of delicious vegetarian & vegan recipes featuring winter squash! Great ideas for Thanksgiving appetizers, sides, and main dishes.
It’s squash season! I think fall has a tendency to become “canned pumpkin season,” but there are so many great meals that can be made around fresh squash. Here are just a few of my favorites! Click directly on the photos to go to each recipe.
Butternut Apple Cranberry Sandwich
My current obsession – I’ve eaten this sandwich multiple times this week. I can’t get enough of those roasted butternut planks with tangy apple cider-marinated cabbage stacked between thick slices of bread.
Butternut Squash Turmeric Curry
A perfect weeknight creamy coconut curry. It’s easy to make, it’s flexible to adapt with ingredients that you have on hand, and it freezes well. Oh, and it’s super flipping delicious with the turmeric and cardamom spices.
Butternut Hummus with Feta & Pomegranates
Oh gosh, this hummus is so yummy. Butternut squash makes it creamy, while the pomegranates give a bright pop of flavor and color. Host a fall cocktail hour and serve this… or don’t and just make it for yourself 🙂
Butternut Squash & Leek Stuffing
Thanksgiving is around the corner, and you’ll love this colorful stuffing with squash, cranberries, sage, and purple cipollini onions!
A Spiced-up Fall Squash Salad
Well, as you can probably tell, I love the combination of squash and pomegranates. In this salad, butternut squash is roasted with a bunch of warming spices (cumin, coriander, cinnamon & cayenne), which go so well with the apple-cider date dressing and creamy goat cheese.
Roasted Delicata Squash with Apples and Sage
This dish has been a reader favorite since I posted it last year. It’s simple to make but not simple in flavor. Roasted delicata squash, apples, sage, and kale are pepped up in a bright apple-cider Dijon dressing. A great fall side dish to have in your back pocket.
Homemade Pumpkin Puree
For all of you that don’t have access to canned pumpkin – here’s a simple recipe to make pumpkin puree using fresh pumpkin.
Pumpkin Tortilla Soup
I think there’s a tortilla soup for all seasons, and I love this fall version. It has a rich tomato base that’s flavored with pasilla chilies, cumin, and oregano. It’s hearty from the fresh pumpkin (you could also use butternut squash), and black beans. Top it with avocado and lots of lime to brighten things up.
For more squash recipes:
Click over to our and have a look! You can easily search for any recipe based on ingredient. If you click “,” it’ll show you all of the squash recipes. You can also narrow your results by clicking “,” or whatever combination you desire. (Note, that the iphone/mobile version looks slightly different – you’ll click the upper left area to get to the ingredient/search options).
This recipe is just the type I was looking for to up my fall cooking game. I made half a batch and plan to make a full batch in October for a family get-together.
Thanks for sharing another wonderful post on different squash recipes in front of fall season.I will surely try some of these recipes at home as I get enough time after finishing my research paper with the help of this site https://kingcitation.com/apa/ that helps students like me to create bibliography or citation list instead of creating these citation list manually and save a lot of time.By the way,the ingredients you used for these recipes are really useful and healthy for boosting immune system in the era of COVID-19.
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All of these recipes look so good! I’m eyeing that butternut hummus though 😉