By the time February rolls around, I’m pining for spring produce. This has happened a bit less since I moved to California but I remember how it’s like. It’s the final month of full-on winter because come March, signs of life reappear. I also remember being completely over winter squash and sweet potatoes. However, I’m here to hopefully inspire you through this final push to spring. Below are 15 of my favorite vegetarian butternut squash recipes. A few salads, soups, and pastas should do the trick. Finish out winter strong!
Vegetarian Butternut Squash Recipes For Late Winter
I find soups and salads are the best way to whip up easy vegetarian butternut squash recipes. The salads give a nod to spring while the soups help warm you for all that cold weather/snow that is still happening. I like to roast butternut squash ahead of time, either in cubes or whole. The cubed butternut squash is perfect for salads/grain bowls while the squash mash is an easy soup base.
Butternut squash is one of the items of produce that easily morphs to whatever meal you’re craving. It makes great taco or enchilada filling (or sauce!), it’s perfect in hearty grain-based dishes, and it soaks in the flavors of herbs and spices. One quick note: invest in a solid vegetable peeler. I went through a couple before I found one that could peel a squash with ease (and since then- I’ve never had a lick of trouble!)
My favorite category, butternut squash is amazing with noodles. The stovetop mac and cheese is an easy toddler win while the stuffed butternut squash shells are one of the most popular recipes on the site. It’s hard to go wrong with butternut squash and cheese.
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This is the Middle Eastern Millionaire’s Shortbread from Yotam Ottolenghi and Helen Goh’s Sweet, and it’s incredible. Millionaire’s shortbread is traditionally made by layering shortbread, caramel, and chocolate. It’s often shockingly sweet, and overly rich – even by dessert standards. This is different. Imagine a crisp, shortbread base spread thick with a creamy tahini-halva blend, finished with glossy tahini caramel. It’s brilliant, and a thin slice makes for the perfect treat.
The trickiest part of this recipe is sourcing the halva. There are a couple grocers who stock big slabs of halva here in San Francisco, and you can purchase it by the pound. Call around if you’re stumped, and check Middle Eastern markets. Even if they don’t have it, they might be able to point you in the right direction.
One of the great things about this recipe is the components. You can make them in stages. For example, you can bake the shortbread crust a few days in advance, if you like. The spread comes together in a flash, so it’s less of a consideration. And then you can make the tahini caramel when you’re ready. When finished, you can keep the bars, refrigerated, for up to a week.
Play around with pan shapes, and the like. Individual, tiny versions are definitely on my list.
Continue reading Middle Eastern Millionaire’s Shortbread…
1. Tell us a bit about yourself? My IG bio says it best: Fit mom. Dietitian/Trainer. Serving up easy eats, stronger glutes, and shame-free food for thought – with a sprinkle of disco-funk. Passionate about inspiring confidence in our food system. Occasional blogger. At the beach whenever possible. 2. What’s your favorite part about being a dietitian? […]
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One of my goals is to share more minimal, 1 to 2 person recipes. These are the recipes that I throw together on a whim and usually don’t post because they feel too simple. And yet, I think this is what people need more of in their kitchen. Recipes that are ready in 20, full of flavor, and still feature beautiful produce.
Cheese toast is usually an easy go-to when I’m in this mentality. Fry or poach an egg, combine with a bit of produce, and you have a meal. The extra special part of this is the garlicky goat cheese. I love roasted garlic but don’t always have time to make it. Toasting the garlic in a small bit of oil helps get a flavor similar to the roasted garlic in a fraction of the time.
Read more and see the recipe.
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We’re kicking off Black History Month with a traditional Creamy Yucca Mash. All this month, we’ll be bringing you recipes inspired from the African diaspora. For those of you who don’t know, yucca is a staple in many African and Caribbean dishes. It’s made mashed, fried, in soups, and also stews. Growing up in a […]
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When traveling to Portugal last year, we sampled some seriously delicious food, one dish being a Spanish-inspired tortilla.
Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor.
Vegan Sweet Potato Butternut Squash Tortilla from Minimalist Baker →
This sheet pan dinner is all about adaptability. Caramelized and deeply-roasted broccoli is my favorite base, but don’t limit yourself. Feathery leaves of Brussels sprouts make a great substitute, or(!) tiny cauliflower florets. Even better, do a mix of vegetables (the blend in the photo is mostly broccolini with a few handfuls of shredded brussels sprouts). The creamy, under-dressing is tahini based, but almond butter or sunflower seed butter work nicely as well – all in the spirit of using whatever you have on hand.
One of the magic elements of this recipe is the pop of sweetness you get from using a bit of roasted dried fruit, don’t skip, seriously. I like using golden raisins because they plump up, ooze a bit of sugary juice, and then caramelize where the juice hits the baking sheet. But if sourcing them is a challenge, just go for chopped dried apricots, or chopped dates. It all comes off one sheet pan, plated on a single, family-style platter.
Alison Roman has a brilliant version in her Dining In cookbook using cauliflower florets and dates. That was my starting point months ago, and this is where we ended up. A greened up third cousin of sorts.
You can see (above) I serve the broccoli platter alongside simple soba noodles tossed with a splash of olive oil, seasoned with a pinch of salt, and sprinkled with a mix of seeds. I boil the soba noodles while the vegetables are roasting, and it makes for a nice meal.
Continue reading Curried Sheet Pan Broccoli with Peanuts and Tahini…