Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Pasta Pie
• Ingredients
• Adaptations/Variations
• How to Make Butternut Squash & Spinach Pasta Pie
• Tips for Success
• More Pasta Bake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Like most everyone else, I’m a huge fan of the food blog Smitten Kitchen. Deb has been blogging since the beginning, and she’s done it SO well.

A few years ago, she shared the recipe for a winter squash and spinach pasta bake that was inspired by a similar pasta “cake” by British chef Yotam Ottolenghi. I’ve made this pasta bake more times than I can count, revising and refining it into my own version of the recipe that I absolutely love.

The concept is similar to my laziest lazy lasagna – simply toss everything together, raw pasta and all, in a big bowl, then spread it in a baking dish and bake until perfect. It’s light on the hands-on time, and even though the baking (and resting) times are quite long, clocking in at two hours, with a little planning ahead this butternut squash pasta pie makes for a super easy dinner.

The best part, other than it being super easy to make, is that this pasta pie holds up flawlessly for easy leftovers. We don’t have a microwave, so we add a couple of slices to our steamer basket and steam it for about 5 minutes until warmed through. Perfection.

One of these Butternut Squash & Spinach Pasta Pies feeds us for multiple dinners and lunches for several days! It’s just so awesome.

Ottolenghi calls this a cake, and Deb calls it a bake. I deviate and instead call it a pasta pie. Growing up, we used to eat this delicious spaghetti pie that would cook up in a similar shape and style and you’d serve it in wedges, so in my mind, it’s a pie.

Why You’ll Love This Pasta Pie

• It’s super easy. Mix it up in a big bowl, dump it into your springform pan, and let the oven do all the work.
• It’s comfort food with a twist. We’ve got comforting cheesy pasta, but we also have protein thanks to the cheeses and nutrients courtesy of the butternut squash and spinach.
• The leftovers! I know I keep droning on about the leftovers, but seriously. The best.

Ingredients

• Butternut squash – You’ll need about 1/4 of a medium-size squash.
• Spinach – I like to use packaged pre-washed baby spinach. It’s just so easy! I do give it a few extra chops just so the pieces aren’t super big.
• Pasta – I like penne pasta best in this butternut squash pasta bake, but another medium pasta will work just fine, or even broken-up lasagna pasta.
• Ricotta cheese – I like full-fat for the most creamy result.
• Parmesan – For loads of umami flavor. Both mixed into the pasta and melted on top.
• Mozzarella cheese – Low-moisture, whole milk mozzarella is my preference.
• Water – I know it feels weird to mix water in! Just trust me. It helps cook the pasta and ultimately evaporates.
• Olive oil
• Garlic powder – Fresh garlic is delicious and works too, but I’ve noticed that garlic powder tastes great as well, and it’s so much easier. Easy is good.
• Crushed red pepper flakes – For a touch of heat. You can leave these out if you are feeding kiddos or anyone sensitive to spiciness.
• Thyme – Love the flavor dried thyme adds! You can use fresh thyme if you have it and would rather; I suggest doubling the quantity if so.
• Salt & pepper – Mixed in, and a little more for serving, if you like.

Adaptations/Variations

• Swap out the squash: Most any winter squash or pumpkin will work well. Not sure which squash you want to try? Check out my Ultimate Squash Guide on my other blog.
• Try kale instead of spinach – Just make sure to de-stem it first and chop into bite-size pieces.
• Try another cheese. Smitten Kitchen’s version uses fontina; over the years, I’ve switched to mozzarella because I’m such more likely to have it on hand (and I love it!) Swiss, Gruyere, or even cheddar would all be great.

How to Make Butternut Squash & Spinach Pasta Pie

I’ve found that it can be hard to make sure all of the cheeses and seasonings are distributed, so I like to mix the cheese, water, and seasonings first, then add the big bulky items (the spinach, squash, and pasta).

So first up, you’ll want to grab a big bowl – the bigger the better! Add the egg, ricotta, half of the parmesan, the mozzarella, water, the seasonings, and 2 tablespoons of the olive oil. Whisk everything together until well-blended, then add the pasta, spinach, and butternut squash and, using a sturdy spatula, mix until combined.

Now it’s time to pile everything into your springform pan! Line it with parchment paper – I like to do a “plus sign” of paper, with plenty hanging over the edges.

Pour the entire bowl of pasta mixture into the parchment-lined springform, press it in gently to make sure it’s even, then fold the parchment paper that’s over the sides back over the top of the pie.

And then cover the whole thing with foil, place it on a sturdy baking sheet to catch any spillage, and bake for an hour.

After an hour, you’ll want to remove the foil, drizzle the remaining olive oil over the top, and continue baking it uncovered for the remaining 30 minutes.

The last 30 minutes are the hardest! Because this is your resting time. In order for the pasta pie to hold together well, it’s highly recommended that you rest it for 30 minutes after baking it.

Rested? Good! Now unclip your springform and relish in your perfect butternut squash and spinach pasta pie! Slice into wedges, serve, and devour.

Tips for Success

• If possible, definitely use a springform pan. You’ll want a standard size 9-inch” springform pan with 3″ tall sides. That said, this will probably work in an 8×8″ casserole dish. I haven’t tried it, and you’ll want to scoop it out more like a lasagna vs. in wedges.
• Use a baking sheet to catch drips. It’s worth the extra insurance!
• Don’t skip the resting step. It helps the pie hold together.
• Cut the butternut squash into small-size cubes. My cubes often end up bigger than I meant to, so I intentionally try to cut them smaller (about 1/2-inch). I like the smaller bites and feel that size goes better with the overall dish.

I hope this Butternut Squash & Spinach Pasta Pie is as much a revelation for you as it has been for us! It’s just so easy and so tasty, the perfect vegetarian pasta bake.

More Pasta Bake Recipes

• The Best Mac & Cheese
• Butternut Squash Mac & Cheese
• Best Vegetarian Lasagna
• The Laziest Lazy Lasagna Ever
• Four-Cheese Baked Ziti

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Butternut Squash & Spinach Pasta Pie Recipe

If you've had baked spaghetti pie, this pasta bake is similar in concept. Pasta, cheeses, squash, and spinach are baked together and then sliced into wedges for serving. This pasta pie tastes SO good and makes super easy, amazing leftovers!

Keyword butternut squash pasta bake, pasta pie

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 8 wedges

Calories 353kcal

Author Kare

Equipment

• 1 9" springform pan
• parchment paper
• foil

Ingredients

• 1 large egg
• 1 cup ricotta cheese
• 1 cup grated parmesan divided in half
• 1 cup shredded mozzarella cheese
• 1 1/4 cups water
• 3 tablespoons olive oil divided [you'll reserve 1 tablespoon for drizzling over the top]
• 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups winter squash cubed small [1 pound, or about 1/4 of a medium-size butternut squash]
• 5 ounces baby spinach roughly chopped
• 8 ounces penne pasta can sub another type of medium dried pasta or lasagna noodles broken into 1-inch pieces

Instructions

• Preheat oven to 350°F. Line a nine-inch springform pan with parchment paper. I like to use two pieces in plus sign to ensure coverage Fold the sides over the edge.
• In a very large bowl, beat the egg. Add the ricotta, 1/2 the parmesan, mozzarella, water, 2 tablespoons of the olive oil, garlic powder, crushed red pepper flakes, thyme, salt, and pepper. Mix until thoroughly combined.
• Add the butternut squash, spinach, and pasta. Using a large, sturdy spatula or wooden spoon, mix well.
• Pour the mix into the lined springform pan. Press gently to make sure it'a all even. Sprinkle with the second half of the parmesan. Fold the parchment paper that was hanging over the sides up and over the top and cover tightly with foil.
• Place on a baking sheet to catch any spillage and bake for 1 hour, then remove the foil and fold the sides down, drizzle on the remaining 1 tablespoon olive oil, and bake for another 30 minutes uncovered until golden in spots on top.
• Remove from the oven and let it cool for 30 minutes.
• Remove the springform ring and slide the pasta bake by the parchment paper onto a platter. Cut into wedges and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stovetop (we usually steam leftover wedges in a steamer basket on the stovetop).

Recipe adapted from Smitten Kitchen’s winter squash and spinach pasta bake which was adapted from pasta “cake” by British chef Yotam Ottolenghi. 

Nutrition

Serving: 1wedge | Calories: 353kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 653mg | Potassium: 553mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11484IU | Vitamin C: 24mg | Calcium: 318mg | Iron: 2mg

The post Butternut Squash & Spinach Pasta Pie Recipe appeared first on Kitchen Treaty.

I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!

Table of Contents

• Why You’ll Love This Roasted Butternut Squash Salad
• Ingredients
• Adaptations/Variations
• How to Make Roasted Butternut Squash Salad
• Tips for Success
• More Fall & Winter Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love This Roasted Butternut Squash Salad

This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)

I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!

Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!

Ingredients

• Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
• Olive oil – For roasting the squash.
• Salt & pepper – Also for roasting the squash.
• Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
• Baby spring greens mix
• Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
• Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
• Feta cheese – Crumbled.
• Dried cranberries – For some added color and sweetness.
• Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.

Adaptations/Variations

• Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
• Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!

How to Make Roasted Butternut Squash Salad

First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.

Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.

Next, whip up the salad dressing in a small bowl or mason jar.

It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.

Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!

Tips for Success

• Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
• If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.

I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.

More Fall & Winter Salad Recipes

• Simple Fall Salad
• Fall Fruit Salad
• Lemon Garlic Kale Salad
• Winter Kale Salad

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Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword butternut and feta salad, butternut squash feta salad, butternut squash salad, roasted butternut squash salad, salad with roasted butternut squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the salad:

• 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pepitas pumpkin seeds
• 4 cups baby spring greens mix washed and dried
• 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
• 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
• 1/3 cup crumbled feta cheese
• 2 tablespoons dried cranberries

For the salad dressing:

• 5 tablespoons olive oil 1/3 cup
• 2 tablespoons red wine vinegar
• 1 tablespoon orange juice
• 1 teaspoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

• Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

• In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

• Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
• Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

The post Roasted Butternut Squash Feta Salad Recipe appeared first on Kitchen Treaty.

With tender baby kale, sweet roasted butternut squash, tart dried cranberries, and creamy avocado, this is a winter salad idea I can get firmly behind.

I love this winter kale salad recipe so much because, well, one, it’s absolutely freaking delicious! But it’s also super flexible and can be made vegan, vegetarian, or meaty – and every variation is so tasty.

So if you’re looking for green salad recipes for winter, start here! You’ll love this one.

Table of Contents

• The Story Behind The Recipe
• Winter Kale Salad Ingredients
• How to Make It
• Variations/Additions
• Tips for Avoiding a Soggy Salad
• More Winter Salad Ideas

The Story Behind The Recipe

This recipe came to Kitchen Treaty during a time when I was feeling frustrated by my limitations – I was having to eat dairy-free and wasn’t yet comfortable creating 100% plant-based recipes.

So I asked around, and by a mad stroke of luck, two incredible food bloggers agreed to share recipes here on Kitchen Treaty every month or so – Gina, and, for this recipe, Brandy from Nutmeg Nanny created some serious salad deliciousness.

Every time I make this salad, I have to force myself to stop eating it – it’s that good!

Winter Kale Salad Ingredients

• Baby kale: This plate of deliciousness is made with baby kale because I personally find it to be a bit easier to eat for salads. If you wanted to you use regular curly kale it’s still totally doable, but you might want to give it a little massage first.
• Roasted butternut squash
• Dried cranberries
• Avocado
• Hard boiled eggs
• Apples
• Blue cheese

And for the dressing, we have:

• Olive oil: Because every good vinaigrette starts with olive oil!
• Red wine vinegar
• Meyer lemon juice: Meyer lemons bring the wintertime vibes and are a little sweeter than traditional lemons. But you can use regular lemon juice too!
• Dijon mustard
• Garlic
• Salt and pepper

How to Make It

First, roast the butternut squash. While it’s cooking, you can work on chopping your other winter salad ingredients.

Then, mix your vinaigrette dressing right in your big salad-mixing bowl.

Add the veggies to the salad bowl and top with the butternut squash. Toss well to incorporate the dressing, then top with hard-boiled eggs, chicken, tofu, and/or any other protein you like!

Variations/Additions

Amp up the protein. If you prefer a little more protein with your salads you can also add more eggs or dice up some marinated baked tofu. Or, if you’re a carnivore, some crispy fried bacon pieces and some grilled chicken.

Go flexitarian! This winter kale salad can be made One Dish, Two Ways style by separating it into individual servings and topping the carnivores’ portions with sliced chicken.

Try a different winter squash. So many winter squashes lend themselves to roasting and would be amazing in this salad. Kabocha, buttercup, or delicata would be great, especially because they’re small and roasting one would be just about perfect for the quantities in this salad. Pumpkin would be excellent too! I’m partial to Long Island Cheese Pumpkin.

Cook the eggs differently. This winter salad would be so excellent with soft-boiled or even poached eggs in lieu of the hard-boiled eggs.

Tips for Avoiding a Soggy Salad

Now I know in the pictures the salad is perfectly dressed and everything is perfectly placed BUT in real life I do not make a salad like this. In real life it all gets tossed together so every single bite is sure to have some sort of deliciousness hanging out in it. So here is my little tip just to make sure you don’t get a soggy overdressed salad:

1. Make your dressing right in your large salad bowl
2. Throw in your greens and then top with all your other ingredients as they cook and cool.
3. When you’re finally ready to eat the salad, THEN toss quickly and serve.

That way you don’t try dress the salad too early and make it soggy OR make the salads and try to toss the dressing on the plate. (This method is also great for dinner parties!)

More Winter Salad Ideas

I love these green salad recipes for winter:

• Lemon-Garlic Kale Salad with Almonds
• Rainbow Kale Salad brings all the colors!
• This simple fall salad is marketed for autumn but a great fit for winter too
• This Massaged Kale Salad with Chickpeas is another one of my faves.

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Winter Kale Salad

Roasted butternut squash, avocado, baby kale, and cranberries join together for a hearty winter salad that can be customized in so many different ways.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword kale

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the roasted butternut squash:

• 1 1/2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/4 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the salad dressing:

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh squeezed Meyer lemon juice can substitute plain lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• Pinch kosher salt and freshly ground black pepper plus more to taste
• 1/2 cup olive oil

For the salad:

• 5 ounces baby kale washed and dried
• Prepared roasted butternut squash
• 1 avocado cubed
• 1 apple cored and cubed (Fuji is great in this salad)
• 1/2 cup crumbled blue cheese
• 1/3 cup dried cranberries
• 4 hard-boiled eggs peeled and halved

Optional toppings:

• Grilled chicken sliced
• Crispy bacon crumbled
• Marinated tofu cubed

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool to room temperature before putting on the salad.

Make the salad dressing

• In a large salad bowl (the one you will use for serving) add vinegar, lemon juice, honey, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. Slowly drizzle in the olive oil until the mixture is smooth and combined. Taste the dressing and add more kosher salt and pepper if desired.

Assemble the salad

• Top the dressing with the baby kale, butternut squash, avocado, apple, blue cheese, and cranberries. Toss to combine and make sure all ingredients are evenly coated. Top with eggs and serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free option:

Omit the blue cheese.

Vegan option:

Omit the blue cheese and eggs. Add cubed marinated tofu and/or vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

Originally published Feb. 29, 2016.

The post Winter Kale Salad appeared first on Kitchen Treaty.

But after coming up with these Chipotle Butternut Squash & Black Bean Quesadillas, I’m not quesadilla-pouty anymore. Not even a little bit.

These vegan quesadillas are so full of flavor! Butternut squash is tossed with minced chipotles and then roasted, for a smoky-spicy-golden one-two flavor punch. Seriously, it’s worth some additional time to roast your butternut squash. Roasting brings out the squash’s natural sugars, caramelizing them into a sweet and nutty situation. So good.

Once that roasted butternut squash is smashed onto your tortilla, add a good amount of black beans. Protein and fiber, baby! I love to use these Supremely Delicious Black Beans from Scratch – my fave. And then – super important – give the whole thing a good squeeze of lime before adding the top tortilla.

I have honestly never watched the Netflix show “Salt, Fat, Acid, Heat,” but I feel pretty good about that combo going on right here.

So what is it about these vegan quesadillas that make me forget the cheese? That mashed roasted butternut squash! It really lends a creamy factor that makes me forget all about cheese.

The cherry on top of the situation is this Avocado Crema Sauce. OMG – dip that quesadilla wedge into a big vat of sauce and mmmmmmm.

(By the way, you can totally add vegan cheese – or cheese-cheese for the dairy-eaters! – to these if you absolutely want to. My fave that I tried when testing these quesadillas is the vegan pepper jack by Miyokos. But seriously – they really don’t need it!)

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Vegan Chipotle Butternut Squash & Black Bean Quesadillas

So much flavor packed into these simple quesadillas! Creamy butternut squash roasted with chipotle peppers, black beans, a good hit of lime and fried up golden-crisp – so good. Don't forget the Avocado Crema sauce on the side!

Course dinner

Cuisine American, Mexican

Keyword vegan quesadilla

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Kare

Ingredients

Roasted Chipotle Butternut Squash

• 3 cups cubed butternut squash about 1/2 of a small butternut squash; roughly 3/4-inch cubes
• 2 tablespoons chipotle peppers in adobo sauce, minced from a 7-ounce can of chipotle peppers in adobo; save the rest for another use
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Quesadillas

• 8 flour tortillas
• 1 batch roasted chipotle butternut squash
• 1 1/2 cups black beans
• 1 each lime halved, for squeezing over the filling before cooking
• 4 tablespoons olive, vegetable, or canola oil
• avocado crema or your favorite salsa for serving

Instructions

Make the Roasted Chipotle Butternut Squash

• Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven.

  Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside.

Assemble and Cook the Quesadillas

• Place a large saute pan over medium heat to warm up while you assemble your first quesadilla.
• To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas.
• Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden.
• Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa.

Notes

We love these quesadillas with Vegan Avocado Crema! 

The post Vegan Chipotle Butternut Squash & Black Bean Quesadillas appeared first on Kitchen Treaty.

I created this recipe before butternut squash mac and cheese was a huge thing – and while I knew it was mac-and-cheese-esque, I basically considered it a butternut pasta bake. It’s a creamy butternut squash pasta casserole, but it’s also basically vegan baked mac & cheese with butternut squash. I’m never really sure what to call it, but Butternut Squash Pasta Bake seems to be the best fit! No matter what you call it, I think you’ll consider it delicious!

We love this easy butternut squash pasta dish for busy weeknights or make-ahead dinners. It’s simple enough for a cozy weeknight dinner with the family, or serve up butternut squash pasta bake for Thanksgiving. It’s going to be devoured either way!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Butternut Squash Pasta Dish
• Ingredients
• Adaptations/Variations
• How to Make This Butternut Squash Pasta Bake
• Tips for Success
• Can I Freeze Butternut Squash Pasta Bake?
• Serve it With …
• More Butternut Squash Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first shared this Creamy Butternut Squash Pasta Bake recipe in November 2015. My oven had broken down, and as soon as we replaced the new range, this was the first thing I made! It’s such perfect comfort food for this time of year.

It’s just like a vegan mac and cheese with butternut squash, and really is the ideal seasonal stand-in for mac and cheese.

If you’re craving creamy baked breadcrumb-topped, macaroni cheese-like goodness, but are looking for a bit of variety, prefer to (or have to) avoid dairy, get thee to the kitchen and make this butternut squash pasta dish! I think you’ll love it.

Why You’ll Love This Butternut Squash Pasta Dish

This is kind of another vegan mac and “cheese” recipe, in that it’s rich and creamy and has that look about it, and it’s based off of that same recipe, this isn’t about the cheese or anything that tastes like it. It’s all about the glorious butternut and its ability to transform into a velvety sauce that oozes into every nook and tunnel that the penne pasta throws at it.

And I guess also like many mac and cheese recipes, this one is topped with glorious breadcrumbs and then baked until bubbly and golden.

Except! It’s vegan! No dairy, no cheese. The butternut squash really creates the most velvety, creamy sauce, and with a few flavorings, the dairy and cheese simply aren’t needed. Truly.

Readers say …

“Thanks so much for this recipe. All five of my family members (including my 8yo, 5yo food allergic kid and picky 2yo) gobbled this up. That NEVER happens. Thanks so much again!”

– Sarah

Ingredients

• Pasta: I like to use whole wheat pasta to add a bit of protein and fiber, but you can use whatever pasta you like. Gluten-free pasta works too! (I’d recommend chickpea pasta or brown rice pasta)
• Olive oil: For sauteeing the onion and garlic.
• Onion & garlic: For loads of flavor and a bit of added nutrition.
• Dry mustard & smoked paprika: These two seasonings add smoky, slightly cheesy flavor, but without the cheese!
• Salt & pepper: For highlighting the flavors. Use a little or a lot, to taste.
• Tamari: Or low-sodium soy sauce. Another secret ingredient that adds more complex, savory flavor to vegan casseroles.
• Butternut squash: Peeled and diced. Learn more about how to peel and cut a butternut squash.
• Coconut milk: For a rich and creamy sauce.
• Lemon juice: To brighten and highlight the flavors, and balances with a bit of acidity.

For the breadcrumb topping:

• Panko breadcrumbs: Use a GF breadcrumb if you’re making a GF version.
• Thyme & smoked paprkia
• Salt
• Olive oil

Adaptations/Variations

• Gluten-Free Butternut Squash Pasta Bake: Use gluten-free pasta such as brown rice or chickpea pasta, and gluten-free breadcrumbs.
• Ritz-Topped Butternut Pasta Bake: Swap the panko for crushed Ritz cracker crumbs.

Tips for Success

• Cook the pasta JUST to al dente. It will cook the rest of the way in the oven.
• It will seem like a lot of sauce for the pasta. But please persevere … as it bakes, the pasta soaks up a lot of the sauce and you end up with a perfectly creamy – not dry – butternut squash pasta bake.

Can I Freeze Butternut Squash Pasta Bake?

Yes. I suggest freezing it without the breadcrumb topping. Thaw overnight in the fridge, top with the breadcrumbs, then bake as directed.

Serve it With …

• This kale salad goes perfectly with the fall vibes.
• A fall fruit salad is the perfect sweet accompaniment.
• How about some hot apple cider for sipping?

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Butternut Squash Pasta Bake Recipe

Fall comfort food to the max. Butternut squash, garlic, smoked paprika … pureed into a velvety sauce that smothers tender pasta. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.

Diet Vegan, Vegetarian

Keyword butternut squash pasta bake, butternut squash pasta dish, vegan butternut squash mac and cheese

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 308kcal

Author Kare

Ingredients

For the pasta:

• 8 ounces whole wheat penne pasta can sub white pasta or GF pasta
• 1 tablespoon olive oil
• 1 cup chopped yellow onion about 1/2 medium onion
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1 tablespoon Tamari or low-sodium soy sauce to taste
• 4 cups diced peeled butternut squash about 1/2 medium squash
• 1/2 cup canned full-fat coconut milk
• 2 teaspoons freshly squeezed lemon juice

For the breadcrumb topping:

• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons olive oil

Instructions

• Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
• While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
• Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender, 7-8 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
• Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
• Make the breadcrumb topping. Add Panko breadcrumbs to a small bowl along with the thyme, paprika, and salt. Mix to combine. Drizzle the olive oil over the breadcrumb mix and stir until combined. Spoon over the top of the pasta.
• Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.
• Let cool for a few minutes before serving.

Notes

Gluten-free option:

Use gluten-free pasta (I recommend brown rice pasta for this recipe)

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 43g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 719mg | Potassium: 440mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10216IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg

More Butternut Squash Recipes

• Butternut Squash Soup with Coconut Milk
• Thai Red Curry Butternut Squash Soup
• Butternut Squash Fries
• Butternut Squash “Cheese” Sauce

First published November 30, 2015.

The post Creamy Butternut Squash Pasta Bake Recipe appeared first on Kitchen Treaty.

My favorite thing about this easy butternut squash soup recipe is that you don’t need to peel and dice your butternut squash. Just cut it in half, de-seed it, and roast it. Then just scoop out the creamy squash and puree it into your soup.

Table of Contents

• About the Recipe
• Butternut Squash Soup with Coconut Milk Ingredients
• How to Make Roasted Butternut Squash Soup
• Can I Freeze Roasted Butternut Soup?
• More Cozy + Easy Soups
• More Butternut Squash Goodness

About the Recipe

If you’re looking for a simple and straightforward dinner recipe, I’ve got you covered with this easy and delicious roasted butternut squash soup with coconut milk.

This easy butternut squash soup with coconut milk and ginger happens to be vegan, but it’s another one of those happily vegan recipes that tastes so delicious that carnivores love it just as much.

Ginger and coconut milk pair magically with creamy butternut squash, and the tiny kiss of sweetness from the maple syrup gives this butternut squash soup recipe a special little boost.

And the list of ingredients? Pretty short!

Butternut Squash Soup with Coconut Milk Ingredients

We only have nine ingredients, and that’s if I include the olive oil, salt, and pepper. Six if I don’t!

• Butternut squash – of course! You’ll want a medium one, about 2 1/2 pounds.
• Olive oil – for sauteing the onion.
• Yellow onion – feel free to use any kind of onion you prefer.
• Veggie broth – I like to go with low-sodium vegetable broth so that I can better control the overall salt content of this butternut squash soup. Go with your favorite store-bought broth or make your own veggie broth in the slow cooker (it’s so easy!)
• Fresh ginger – The ginger flavor pairs SO well with the butternut squash and coconut milk.
• Salt & pepper
• Pure maple syrup – just a little for an irresistible touch of sweetness
• Coconut milk – I prefer full-fat coconut milk here, but you can swap in unsweetened oat milk or coconut milk or even heavy whipping cream or half and half if you’re okay with some dairy.

I hope you love this easy roasted butternut squash soup with coconut milk recipe as much as we do. It’s definitely earned immediate keeper status around here.

Can I Freeze Roasted Butternut Soup?

Yes, this soup freezes really well! Just let it cool and transfer it to an airtight container or freezer bag. Label and freeze for up to 3 months! To reheat, let it thaw in the fridge overnight then heat gently over the stove until hot.

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Roasted Butternut Squash Soup with Coconut Milk Recipe

A gorgeous, velvety soup that’s full of flavor. It’s oh-so easy to make, too – no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash soup with coconut milk, dairy free butternut squash soup, easy butternut squash soup, roasted butternut soup, roasted butternut squash soup, roasted butternut squash soup with coconut milk

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 409kcal

Author Kare

Ingredients

• 1 medium butternut squash approximately 2 1/2 pounds, rinsed, halved and seeded
• 3 tablespoons olive oil divided
• 1/2 medium yellow onion diced (about 1 cup)
• 1 1/2 cups low-sodium vegetable broth plus an extra 1/2 cup if needed for thinning
• 1 tablespoon minced fresh ginger about 1 thumb-sized piece
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/4 teaspoon ground white pepper + more to taste*
• 2 teaspoons pure maple syrup
• 15 ounces coconut milk 1 can; full fat recommended thought lite works too, the soup will just be a bit thinner/less rich overall

Garnish ideas:

• pepitas
• roasted butternut squash seeds that you scooped out using these directions
• croutons
• parsley
• coconut milk
• dash of smoked paprika

Instructions

• Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with 1 tablespoon olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
• Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
• Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
• Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you’re already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
• Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
• Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days. Freeze in an airtight container for up to 3 months; to reheat, thaw overnight in the fridge and heat gently in a pan over the stove.

Notes

Nutrition information does not include optional toppings.

10/7/2024 recipe update: Updated quantity of olive oil to 3 tablespoons instead of 2 teaspoons + 2 tablespoons. You’ll brush the butternut squash with 1 tablespoon of olive oil and sauté the onion with the other two. I updated these numbers so that the recipe and measurements will be simpler. If you want to use less olive oil, you can probably get away with half the amount.

Nutrition

Serving: 1g | Calories: 409kcal | Carbohydrates: 30g | Protein: 5g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 313mg | Potassium: 929mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19932IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 5mg

More Cozy + Easy Soups

• Velvety roasted carrot soup with quinoa (or a grain you love) makes an easy light dinner or satiating lunch.
• Your pressure cooker does all the work in this hearty and full-of-flavor Instant Pot Golden Lentil Soup.
• I love making a batch of this Vegetarian Minestrone early in the week for dinner then enjoying leftovers for lunches all week long!

More Butternut Squash Goodness

• This Slow Cooker Thai Curry Butternut Squash Soup is SOOOO simple and easy yet unbelievably tasty.
• Butternut squash makes the most creamy, dreamy pasta sauce! Try this Butternut Pasta Bake.
• Head on over to my other blog, Good Gourds, for ALL the squash and pumpkin goods!

The post Roasted Butternut Squash Soup with Coconut Milk appeared first on Kitchen Treaty.

And we’ve needed a little dose of comfort food in the form of creamy winter vegetable soup around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.

Once every few days, the clouds part and the sun peeks through. Everyone rushes outside to put up holiday decorations or just turn their faces up to the sun for a moment before the marble-sized raindrops return. And before we know it, they do return.

And so: thank goodness for our toasty houses. Thank goodness for pine-scented candles and cheery Christmas lights and soft flannel pajama pants. Thank goodness for the oh-so occasional sun break. And thank goodness for winter vegetable soup recipes like this one.

This hearty winter vegetable chowder features a dream-team of roasted vegetables: butternut squash, parsnips, fennel, sweet potatoes, and carrots. Onions and vegetable broth give the soup a great base of robust flavor (and the vegetable broth, of course, keeps it vegetarian).

Potatoes give the soup that signature chowder creaminess without adding fat. And the earthy fresh thyme complements all those wonderfully caramelized roasted veggies oh-so perfectly.

I just love thyme in creamy winter soups. I don’t think I could quit it if I tried.

So! Storm-a-brewing in your neck of the woods? Brew up some of this soup and serve it with some warm crusty bread and a simply-dressed green salad for dinner tonight.

Oh, and top your meat-eater’s serving with a little crumbled bacon if you like.

The post Rustic Roasted Winter Vegetable Chowder appeared first on Kitchen Treaty.

For me, this time of year is simultaneously wonderful and, well, kind of tough.

I love the idea of cozying up and basically straight-up hibernating – and I love it a little more every year. Last winter, I learned all about the Danish concept of Hygge and suddenly the whole idea of cocooning and cozying up etc. felt legit.

But for an introvert like myself, the impending winter can also be an excuse to stay home instead of dragging myself out to do social stuff. To a fault. That, combined with the complete lack of vitamin D available in the Pacific Northwest between October and April, can send me easily into a bit of a spiral.

So, my goal is this year is balance. Plenty of cozying up and embracing this dark and stormy season, but also faithfully popping my vitamin D supplement, getting outside whenever I can, and dragging my rear out of the house to see friends as often as possible.

I suppose this line of thought doesn’t have much to do with these baked butternut squash fries, except for the fact that both things happen in the fall and winter.

I will say that butternut squash fries are definitely one of those things that lands on the positive side of the winter equation, however. They’re especially delicious eaten cozied up in a blanket in front of the fire. Just saying.

Now, these fries are not crispy, except for a few magical end pieces here and there. They’re not even very rigid – many of them are a bit fragile and bend and break. PLEASE DON’T LET THIS STOP YOU FROM TRYING THEM! Oven-baked butternut squash fries are absolutely delicious, just as they are. Okay, even more so when coated in Chinese five-spice blend as they are here.

Chinese five-spice is a blend of warming spices such as anise, star anise, nutmeg, cloves, and ginger, or sometimes cinnamon, Sichuan peppercorns, or even fennel. Perfect fall and winter flavors if you ask me – and ideal with roasted butternut squash.

I wanted to keep these on the healthy side, but every time I tried them, I just couldn’t get over the fact that they really call for a creamy, dreamy dipping sauce. So I broke out the mayo and I do not regret it one bit.

The sauce is simply mayo, Sriracha, and Tamari, and it’s the perfect companion to these fries. If I’m watching my portion control, I might just drizzle a tablespoon of the dipping sauce over a bit plate of these instead of serving the dip alongside.

Or I might just go for it.

Happy Winter!

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Butternut Squash Fries

Generously coated in warming spices and roasted to delicious golden perfection. Don’t skip the spicy dipping sauce!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Author Kare

Ingredients

5-Spice Butternut Squash Fries

• 1 medium approx. 2 pound butternut squash, peeled, seeded, and cut into approx. 1/2-inch square, 4-inch long spears (here are some tips for cutting butternut squash)
• 2 tablespoons olive oil
• 1 1/2 teaspoons Chinese 5-spice blend
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper

Spicy Sriracha Dipping Sauce:

• 1/4 cup mayonnaise vegans use vegan mayo
• 1 tablespoon Sriracha sauce
• 1 tablespoon Tamari or soy sauce start with less if using soy sauce then add more to taste – it’s saltier than soy sauce

Instructions

• Preheat oven to 400 degrees Fahrenheit. Set out a large rimmed cookie sheet.
• Place cut butternut squash into a large bowl and drizzle with olive oil. Sprinkle with 5-spice blend, 1 teaspoon kosher salt, and black pepper. Use clean fingers to toss well, making sure each piece is coated with olive oil and spices. Pour onto cookie sheet and spread into a single layer. Try to make sure there’s a bit of space around each piece; if you need to divide the fries between two cookie sheets, that’s fine.
• Bake until tender and golden, about 40 minutes, carefully tossing 2-3 times while baking (they’ll be a bit fragile).
• While the fries bake, make the Spicy Sriracha Dipping Sauce. To a small bowl, add the mayo, Sriracha, and Tamari. Mix with a small whisk or fork until smooth.
• Serve fries right away with the dipping sauce alongside.

The post Butternut Squash Fries appeared first on Kitchen Treaty.

Butternut squash soup is the best thing ever. No! Wait! Black bean soup is the best thing ever!

Stop arguing with yourself, self! BOTH soups are the best thing ever! Okay, except one other possibility: helloooo, mash-up. Two great things that go great together: butternut squash soup and black bean soup – together as one.

Yes, today, the issue is finally settled. Bester than best. A black bean soup WITH butternut squash, and the result is spectacular!

Table of Contents

• The Story Behind the Recipe
• Butternut Squash Black Bean Soup Ingredients

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Always on a mission to increase the protein quotient in recipes, I got to thinking recently about adding beans to traditional roasted butternut squash soup. Soon, I found myself dreaming of southwest flavors, and this Roasted Butternut Squash Black Bean Soup was born.

Butternut Squash Black Bean Soup Ingredients

You’re never going to guess the two main ingredients in this soup.

Okay, fine … I guess it’s pretty easy to guess.

I kept this one super simple, because that’s how I like to roll. Okay possibly also because I am a little lazy. Here are all the ingredients:

• Butternut squash – roasted to glorious perfection.
• Black beans – hearty, smoky, perfect. I highly HIGHLY recommend starting with these homemade black beans for that extra fist-pump of flavor, but canned black beans totally do fine too.
• Olive oil – For sauteing the onion and garlic.
• Onion & garlic – Classic flavor builders!
• Veggie broth – I like to use low-sodium vegetable broth so I can better control the overall salt content.
• Paprika, cumin, cinnamon, and cayenne pepper – sweet paprika, ground cumin, a nice warm touch of cinnamon, and a bit of cayenne pepper for a touch of heat.
• Red wine vinegar – Adds a tiny but zingy punch of flavor.
• Toppings – Crunchy baked corn tortilla strips, cilantro, more butternut squash, some sour cream or cashew sour cream, and a sprinkle of paprika. All optional but highly recommended.

Basically, this butternut squash and black bean soup is the best. thing. EVER.

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Butternut Squash and Black Bean Soup

Fall soup gone hearty! Or is it hearty black bean soup gone autumn? Either way, this mash-up of two favorite is a warming, satiating affair.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Calories 226kcal

Author Kare

Ingredients

For the roasted butternut squash:

• 6 cups cubed butternut squash peeled and seeded, 3/4-inch dice (about 1/2 a large squash)
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon Hungarian sweet paprika or plain paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the soup:

• 1 tablespoon olive oil
• 1 medium yellow onion diced small (about 2 cups)
• 3 medium cloves garlic minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 – 1/4 teaspoon cayenne pepper to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups 32 ounces low-sodium vegetable broth
• 3 15-ounce cans cooked black beans, drained, divided (about 4 1/2 cups total)
• 1 tablespoon red wine vinegar

Garnishes:

• Baked corn tortilla strips*
• Sour cream or cashew sour cream
• Cilantro
• Roasted & salted pepitas
• More roasted butternut squash
• A sprinkle of paprika

Instructions

• First, get the butternut squash in the oven. Preheat oven to 400 degrees Fahrenheit. Add butternut squash to a large bowl and toss with olive oil. Sprinkle with cumin, paprika, salt, and pepper and toss again until well-coated. Spread on a large rimmed baking sheet – I like to line mine with parchment paper for easier clean-up. Bake, stirring once or twice, until tender and some sides are golden brown, about 25 minutes.
• While the squash roasts, start the soup. Set a medium soup pot over medium-low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 8 minutes. Add garlic, cumin, cinnamon, cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook, stirring constantly, for one minute.
• Add the vegetable broth and 2 cans (3 cups) of the drained black beans. Stir well and remove from heat.
• When the squash is cooked, add half the squash to the soup. Working in batches with a blender or using an immersion blender, puree the soup. Return the soup to the stovetop and add the remaining can (1 1/2 cups) beans and all but 1/2 cup of the remaining butternut squash. Stir and cook over medium low until hot.
• Add red wine vinegar and stir to combine. Taste and add more salt, pepper, and/or cayenne if desired.
• Serve with assorted toppings and reserved roasted butternut squash.

Nutrition

Calories: 226kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 843mg | Fiber: 8g | Sugar: 7g

The post Butternut Squash Black Bean Soup appeared first on Kitchen Treaty.