Maple Roasted Butternut Squash as a simple side dish!

Butternut Squash is truly one of the most versatile winter squashes. It can be made sweet or savory, and can be used in SO many different ways! You can roast it with maple syrup like we did with this recipe, put it in savory salads, on top of quinoa with cranberries for breakfast, use it in chili, or creamy risotto, the options are endless!

Butternut squash is a great winter vegetable to add to your rotation during the colder months because it is loaded with vitamin A and C, gut-healthy fiber, and gives you the nutrients you need to keep those winter sniffles away.

The naturally sweet flavor of the butternut pairs perfectly with the maple syrup to give it a more caramelized flavor, then adding cinnamon gives it a warm spice, and topped with pecans for some added crunch!

Ingredients you’ll need

• a large butternut squash
• coconut oil
• pure maple syrup
• cinnamon
• flaky sea salt
• chopped pecans (you could also use walnuts instead!)

All of these ingredients come together to make the most deliciously sweet, soft, perfectly roasted butternut squash. The cinnamon adds warmth, the coconut oil and maple syrup give it a natural sweetness, and the pecans add texture that we all love.

Step-by-step Instructions

Step 1

Preheat the oven to 400 degrees Fahrenheit. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.

Step 2

In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.

Step 3

Roast at 400 degrees for 15-20 minutes, until the squash is turning a golden brown color.

Step 4

Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.

Step 5

Once roasted, remove from the oven, transfer to a platter and enjoy!

What to serve with butternut squash

You can serve this right on a platter in the middle of the table because it is so pretty. It would be perfect for your Thanksgiving menu because it is so versatile and packs a ton of flavor.

• with your Thanksgiving turkey
• if not Thanksgiving, then this perfect roasted chicken would be delicious
• you can serve it alongside this White Bean & Sausage Stew
• you can eat it for breakfast alongside eggs for a sweet and savory combo (I like to put runny fried eggs on top and let it get a little saucy)
• it can be the vegetable side to this Skillet Sausage & Cornbread Stuffing

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Maple Roasted Butternut Squash

Maple Roasted Butternut Squash is a simple Fall dish that is made coconut oil, maple syrup, cinnamon, and sprinkled with walnuts. The perfect cozy side dish that is so versatile!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 large butternut squash
• 3 tablespoon pure maple syrup
• 2 tablespoon melted coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon flaky sea salt
• 1/3 cup chopped pecans

Instructions

• Preheat the oven to 400 degrees. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.
• In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.
• Roast at 400 degrees for 15-20 minutes.
• Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.
• Once roasted, remove from the oven, transfer to a platter and enjoy!

Looking for more butternut squash recipes?

• Roasted Butternut Risotto
• Warm Kale, Butternut & Quinoa Salad
• Vegetarian Butternut Squash Chili

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Why You’ll Love This Butternut Squash Pasta Salad

Butternut squash is my favorite of all the fall squashes. It is so versatile, can be used in sweet and savory recipes, and has so many health benefits. It can be pureed into a pasta sauce, roasted alongside other veggies, put in a risotto, used in salads, put in soups and chilis, and so much more!

For this recipe, we are pairing it with pasta, dried cranberries, goat cheese, baby kale, and pecans for the most PERFECT fall flavor combination. Then we toss it in a simple red wine vinaigrette that gives it so much bright flavor that compliments the sweetness.

This dish is so quick and easy to throw together, and will definitely feed a crowd. It can be eaten as the main course for a meatless meal, but also as a side dish if you want to pair it with something like grilled chicken for more protein.

Ingredients

• PASTA – you can use any type of pasta shape you want for this, but I love something like penne or rotini to keep it easy to eat with the veggies
• BUTTERNUT SQUASH – you will used chopped butternut squash so that it is in smaller shapes and roasts quickly
• BABY KALE – I like using the smaller leaf version of kale for this because it has a softer texture, but you can use regular kale if you want
• CHOPPED PECANS – pecans give the dish a little bit more texture and crunch against the soft pasta and butternut
• DRIED CRANBERRIES – these add a perfect amount of sweetness and lots of fall flavor
• GOAT CHEESE – you can use any type of crumbled cheese you want, but I love the tangy flavor that goat cheese gives with the sweet squash and cranberries
• FRESH OR DRIED SAGE – sage just screams fall and Thanksgiving to me, and it adds a really nice flavor to the dish
• RED WINE VINEGAR – you could also use balsamic if you don’t have red wine vinegar, but I like the lighter flavor of red wine for this one, it is less overpowering
• EXTRA VIRGIN OLIVE OIL – my staple oil for all dressings and vinaigrettes
• SALT & PEPPER – to bring out all those flavors, of course

How to Cut & Peel Butternut Squash

It can feel intimidating to cut a butternut squash because the skin is thick and the vegetable is dense. But it is easier than you think if you have a good sharp knife and some patience.

STEP 1 – Make sure you have a sharp knife and a sturdy cutting board that is not going to slide around on the countertop.

STEP 2 – Lay the squash on its side and cut the top and bottom parts off so that you can stand it upright.

STEP 3 – Then cut the squash in half, right above the larger bulb part of the squash. Then you are left with two pieces, the thinner top portion, and the wider bulb at the bottom.

STEP 4 – Now stand one of the halves upright, and use your knife to carefully peel the skin in a downward motion. Repeat this all the way around, on both halves of the squash. You can also use a vegetable peeler, but make sure you have a strong and sharp peeler because the skin is pretty thick. My vegetable peeler doesn’t do a good job at this, so I use the knife.

STEP 5 – After peeling the squash, cut the bulb piece in half, and scrape out the seeds and insides with a spoon. Then lay flat and chop into 1/2 inch cubes. Do the same with the top half, just cut it in half, then lay flat and chop into 1/2 inch cubes.

What type of pasta is best for this dish?

You can use any shape of pasta you want for this, but I recommend sticking with the medium sized pastas that are a little more dense: penne, rotini, elbow macaroni, bow ties.

These shapes are perfect for a pasta salad because they are a similar shape to your vegetables and can be easily picked up with a fork. For this dish, I went with a Gluten-Free Multigrain Rotini from NOW Foods. They have a new line of pasta that is made with cauliflower, and it is DELICIOUS. It is a mix of grains like rice, quinoa, and amaranth, with cauliflower for added veggies. It has a really great earthy taste that is not overpowering to any flavors in a dish, and you don’t taste cauliflower!

The texture is perfect and holds up to the dressing and other vegetables in this dish. It is just the right amount of chew to it, and doesn’t get mushy. I would highly recommend this pasta!

You can get a 20% discount with NOW Foods if you use the code CANDACE!

Eat it WARM or COLD!

I love a good versatile pasta dish, and not all pasta is good served cold. But this one is! It can be eaten as a warm and cozy pasta dinner, or cold as a pasta salad for an easy grab and go lunch!

Storage Tips

This pasta salad will stay fresh in the fridge if you keep it in an airtight container for up to 5 days. If you want to eat it warm, just heat it in the microwave for 30-60 seconds.

Thank you to NOW Foods for sponsoring this post! I am grateful to be able to partner with such great brands to bring you the best recipes.

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Butternut Squash Pasta Salad

Servings 6

Ingredients

• 3 cups chopped butternut squash (into 1/2 inch cubes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1 package gluten-free rotini pasta , I used rotini from NOW Foods
• 1 (packed) cup baby kale
• 2 tbsp fresh sage , finely chopped
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries
• 2 oz crumbled goat cheese

Vinaigrette

• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

• Preheat your oven to 425 degrees. Place the chopped butternut squash onto a lined baking sheet, drizzle with 2 tbsp of olive oil and season with 1/2 tsp salt. Toss to get everything evenly coated and roast for 30-35 minutes, until the squash is golden brown.
• While the squash is in the oven, cook the pasta. Fill a large pot with water and cook according to package instructions. Once cooked, drain the pasta and put it in a large serving bowl.
• When the squash is done roasting, transfer it to the same serving bowl as the pasta. Then add in the kale, pecans, cranberries, sage, and goat cheese. Gently toss to combine.
• To make the vinaigrette, add the red wine vinegar, olive oil, salt, and pepper to a jar with a tight fitting lid. Give it a good shake to combine. Then pour the vinaigrette over the pasta dish. Gently toss to make sure everything is coated in the vinaigrette.
• Serve and enjoy!

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Why You’ll Love This Vegetarian Stuffed Acorn Squash

This is by far my favorite way to eat acorn squash! You can get so creative with what you want to fill it with, and it looks so pretty and impressive, while being relatively easy to pull off. It is easily a Fall favorite in our family, and it is a fun way to cook this type of squash.

This recipe is vegetarian, but you can also add a protein like ground turkey or sausage, and that would be just as delicious. Here are a couple of variations of acorn squash recipes HERE and HERE.

How to Cut Acorn Squash

Winter squashes like acorn and butternut can be a little intimidating to cut because they are so sturdy before you cook them. But if you do it the right way, it can be easier than you think!

To cut your acorn squash, you’ll need a sharp chef’s knife and a sturdy cutting board. To cut your acorn squash in half, you’ll need to cut off the end of the acorn squash with the stem on it. You don’t need to cut very much off, but probably 1/2 inch.

Once that’s done, you can stand your acorn squash vertically on the end that you just cut off. This provides a stable base for you to make a cut without cutting your fingers or hand. Next use your knife to make a vertical cut down the middle of the acorn squash. Then all you will need to do is use a spoon to scoop out the seeds and those stringy guts inside.

Ingredients for Wild Rice & Kale Stuffed Acorn Squash

• Acorn Squash – these are readily available in pretty much any grocery store or farmer’s market during the Fall and winter months, they are so versatile, and have a slightly sweet flavor
• Wild Rice – you can any type of rice you like in this recipe, but I just liked the variation and the chewy texture that wild rice offers
• Kale – kale is a hearty green that can hold up and not get too soft in a filling like this, but you could also use swiss chard if you want
• Mushrooms – they give off that meaty, savory flavor that goes so well with the rice
• Carrots – they add color, texture and extra veggies to the mix
• Olive Oil – the perfect earthy flavor to cook the dish in
• Vegetable broth – cooking your rice in broth instead of water adds so much flavor
• Paprika, salt, pepper – paprika adds the perfect subtle smokiness to the dish
• Fresh Garlic – I add fresh garlic to pretty much everything for added flavor, and it’s good for the gut!

How to Make Stuffed Acorn Squash

1. Preheat the oven to 375 degrees and prep your acorn squash by cutting it in half lengthwise and using a spoon to scoop out the seeds and guts.
2. Drizzle a little bit of olive oil on the inside and place face down on a lined baking sheet. Bake for 20-25 minutes, when it is soft enough to easily stick a fork all the way into the flesh.
3. While the squash is baking, make the filling. Combine the rice and broth in a small pot, cover, and bring to a boil. Once boiling, reduce to a simmer and let it cook for 20-25 minutes (or according to package instructions).
4. Preheat a medium sized skillet over medium heat. Add 2 tbsp olive oil, and sauté the mushrooms and carrots for 4-5 minutes, until soft and lightly brown. Add the garlic, kale, salt, pepper and paprika, stir for another 2-3 minutes, until the kale wilts.
5. Remove the skillet from the heat, and add the cooked rice to the vegetable mixture and stir to combine.
6. To serve, spoon the mixture into each of the little squash bowls. You should have enough filling to completely fill each squash.
7. Serve and enjoy!

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Vegetarian Stuffed Acorn Squash

Servings 4

Ingredients

• 2 acorn squash
• 3/4 cup uncooked wild rice
• 1 1/2 cups vegetable broth or water
• 8oz package mushrooms , stems removed and finely chopped
• 2 large carrots finely chopped
• 3 cups kale , finely chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp paprika
• 2 cloves garlic , finely chopped

Instructions

• Preheat the oven to 375 degrees. Cut the acorn squash in half and scoop out the guts and the seeds.
• Drizzle a little bit of olive oil on the inside and place face down on a lined baking sheet. Bake for 20-25 minutes, when it is soft enough to easily stick a fork all the way into the flesh.
• While the squash is baking, make the filling. Combine the rice and broth in a small pot, cover, and bring to a boil. Once boiling, reduce to a simmer, and let cook for 20-25 minutes (or according to package instructions).
• Preheat a medium sized skillet over medium heat. Add 2 tbsp olive oil, and sauté the mushrooms and carrots for 4-5 minutes, until soft and lightly brown. Add the garlic, kale, salt, pepper and paprika, stir for another 1-2 minutes, until the kale wilts.
• Remove the skillet from the heat and add the cooked rice to the vegetable mixture and stir to combine.
• To serve, spoon the mixture into each of the little squash bowls. You should have enough filling to completely fill each squash.
• Serve and enjoy!

Looking for more easy dinner recipes?

• Southwestern Stuffed Peppers
• Lemon Herb Roasted Chicken & Potatoes
• Greek Pasta Salad
• Vegan Lentil Sloppy Joes

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The post Vegetarian Stuffed Acorn Squash appeared first on The Wheatless Kitchen.

The BEST Gluten-Free
Butternut Squash Recipes

Vegetarian Butternut Squash Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.

get the recipe

Roasted Butternut Risotto

Roasted Butternut Risotto is the ultimate fall comfort food! It is packed with sweet roasted butternut squash, and has a perfect creamy texture, and is even vegan!

get the recipe

Roasted Garlic Butternut Squash Soup

This creamy Roasted Garlic Butternut Squash Soup is vegan, full of flavor, and has a silky smooth texture. Topped with roasted pepitas and parsley, it is perfect for a simple fall lunch or dinner!

get the recipe

Butternut Squash Pasta Salad

Butternut Squash Pasta Salad is a perfect cozy dinner or side dish. This meatless meal is packed with fall flavors, lots of vegetables, and can be eaten warm or cold! 

get the recipe

Creamy Butternut Leek Soup

The comforting flavors of Creamy Butternut Leek Soup are perfect in this simple Fall dish. The velvety texture and crunchy toppings are the perfect combination for a healthy dinner.

get the recipe

Stuffed Butternut Squash with Quinoa, Sausage & Cranberries

Savor the flavors of fall with this stuffed butternut squash recipe, featuring a hearty filling of savory sausage, nutty quinoa, and sweet cranberries.

get the recipe

Butternut Squash Puree with Chipotle Chickpeas

This sweet puree is made of butternut squash and blended to creamy perfection. Topped with smoky and slightly spicy chickpeas lends the perfect texture combination!

get the recipe

Maple Roasted Butternut Quinoa Breakfast Bowl

Start your day on a delicious note with this Maple Roasted Butternut Quinoa Breakfast Bowl! Roasted butternut squash is paired with fluffy quinoa, creating a hearty base that’s both nutritious and satisfying. Drizzled with pure maple syrup for a touch of sweetness, and topped with crunchy almonds and dried cranberries!

get the recipe

Butternut, Fennel & Chickpea Stew

get the recipe

Maple Roasted Butternut Squash

This deliciously sweet and savory side dish pairs perfectly with any meal! Maple Roasted Butternut Squash is a staple in the Fall, tossed with maple syrup, seasoned with cinnamon, and topped with crunchy walnuts.

get the recipe

Warm Kale, Butternut & Quinoa Salad

get the recipe

Curried Butternut Lentil Stew

get the recipe

Millet Salad with Roasted Kale, Butternut & Tahini Dressing

get the recipe

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The post The BEST Gluten-Free Butternut Squash Recipes appeared first on The Wheatless Kitchen.

You will LOVE this Vegetarian Butternut Squash Chili

Butternut is my favorite of all the winter squashes. It is slightly sweet, buttery, and extremely versatile. You can roast, steam, puree, or saute it. You can put it in soups, stews, chili, pasta, risotto, or even mix it with greens to make a warm salad. It can be used in heavier, more comforting dishes, or in lighter recipes. It is NOT hard to get creative with butternut squash.

This chili feels like a cross between being light AND hearty. It doesn’t seem like your typical comforting winter chili. And the addition of the beans makes it a little more filling, without being heavy. They add a nice punch of protein and fiber.

The combination of the sweet butternut squash and the smokiness of the fire roasted tomatoes is something special. I like seeing the little charred bits in the chili. It makes it feel like you slaved in the kitchen to make this, when in reality you threw it in the crockpot and came back 5 hours later to the smell of heaven. Or at least I let my husband think that.

Ingredients You’ll Need

• butternut squash
• carrots
• green bell pepper
• onion
• canned white beans
• canned fire roasted tomatoes
• vegetable stock
• chili powder
• cumin
• salt & pepper
• optional toppings: sour cream & fresh parsley

2 Different Cooking Methods

• SLOW COOKER or INSTANT POT – If you have either of these kitchen appliances, you know how convenient they can be. You can easily combine all of the ingredients into the pot, set it on low, and come back in a few hours. There is no need to pre-cook any of the ingredients since there are no meat products. But if you are going to add ground turkey or beef to the mix, just make sure you brown it in a skillet first, then add it in with the rest of the ingredients.
• STOVETOP – This method takes less time overall, you just have to be around it a little bit more than the slow cooker method. It is so perfect when you aren’t able to make it ahead of time. It is so simple, you would just use your biggest soup pot, combine everything together, and it would only take about 45 minutes to simmer.

What to Serve With Butternut Squash Chili

• Gluten-Free Flatbread with Homemade Hummus
• Zucchini & Sun-Dried Tomato Muffins
• Rosemary Cornbread Muffins
• Paleo Herb Dinner Rolls
• and if you aren’t trying to keep the entire meal vegetarian, then you can serve it up with perfectly roasted chicken, salmon, or your favorite type of protein!

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Vegetarian Butternut Squash Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.

Servings 6

Ingredients

• 1 medium sized butternut squash (skin removed and chopped into bite sized pieces)
• 3 carrots , chopped
• 1 green bell pepper , chopped
• 1 medium onion , chopped
• 1 (14oz) cans white beans , rinsed and drained
• 1 (14oz) can fire roasted tomatoes
• 4-5 cups vegetable stock (depending on how thick you want it)
• 2 tsp chili powder
• 1 tsp cumin
• 3 cloves garlic , finely diced
• 1/2 tsp salt
• 1/2 tsp black pepper

Optional toppings

• sour cream
• fresh parsley

Instructions

• Slow cooker method: Make sure that you chop all of the vegetables in similar size pieces to ensure even cooking. Combine all of the ingredients into the slow cooker, give it all a good stir. Set it on LOW and let it cook for 4-5 hours.
• Stovetop method: Chop all of the vegetables in similar sizes to ensure even cooking. Preheat a large soup pot over medium heat. Add a drizzle of olive oil to the bottom of the pot, and add the onion, garlic, and butternut squash. Stir frequently, let it cook for 2-3 minutes until the onion starts to become translucent. Next, add in all of the rest of the ingredients and stir. Turn the heat down to medium-low and cover with a lid. Bring it to a gentle simmer and let it simmer for 40-45 minutes.
• Once done cooking, spoon it into bowls, and top with whatever you want. I love to add sour cream and fresh parsley.

Looking for more soup & chili recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• White Bean & Sausage Stew with Kale
• Creamy Butternut Leek Soup

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A Simple Roasted Butternut Risotto Recipe

I was intimidated to make risotto for the longest time because I had always heard that it was so time consuming. And while it does take a little more work than just making regular rice, it is not too bad, and is SO worth it. This creamy, dreamy dish is the perfect answer to your fall comfort food cravings.

I kept it pretty simple when it comes to ingredients, I didn’t want too many elements to overpower the creamy rice and roasted butternut squash. Butternut is hands down my favorite of all the winter squashes, so I really wanted it to shine. I used chopped onion, fresh garlic, vegan butter, and chopped parsley to bring out all of those amazing savory flavors.

Ingredients for Roasted Butternut Risotto

• arborio rice – a short-grain rice is best for making risotto because it has a higher starch content
• butternut squash – you can use any type of winter squash for this, but I prefer butternut. It holds up well to being stirred into the risotto, and adds a perfect sweet roasted flavor.
• vegan butter – you have to have some type of butter in a risotto to give it that creamy consistency
• onion – adds a ton of flavor and texture to the dish
• garlic – onion and garlic go together like peanut butter and jelly, so it is in perfect in this dish
• salt & pepper – the staples, of course
• extra virgin olive oil – I have also used avocado oil for this and it works as well
• vegetable stock – you can use any type of stock/broth you want, but to keep it vegan, use veggie stock

Tips & Tricks for Making Risotto

Stir the rice often, but not constantly

I have heard that you have to stand over the stove and constantly stir your rice to make a creamy risotto, but then I learned from my girl, Rachael Ray, that you don’t actually have to do that. You want to stir it often, but not every single second. Stirring it constantly will make it kind of gluey, so you want to let it cook for a couple of minutes before you agitate it again. But you do need to stir often so that it doesn’t burn on the bottom.

Use warm stock

Never add cold stock to the rice when it is cooking because it will cook everything down and mess up the cooking process. Keep your stock warm in a saucepan on the stove and add it in from there.

Add the stock slowly

Don’t add all of the stock to the rice at once, because then you are just boiling rice like you regularly would. You want to add it in increments, let it cook into the rice, then add more later.

Don’t cook the rice until it is mushy

You want to cook the rice like you would paste, to al dente. You want the rice to still have some texture to it, not a mushy bowl of rice.

Cook it at a medium simmer

You don’t want it to cook at too low of a heat because it will take forever to cook, you want to keep it at a medium simmer.

Don’t cook the butternut in the risotto

You want to cook most vegetables separately before you add them to the risotto, like we do when we roast the butternut separately for this. This results in much better texture.

Add a little extra butter at the end

This results in an ever creamier texture!

This recipe makes a good amount of food, so it is perfect for a dinner party, and makes great leftovers. Go grab all the butternut squash and reward yourself with a bowl of fall comfort food.

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Roasted Butternut Risotto

Roasted Butternut Risotto is the ultimate fall comfort food! It is packed with sweet roasted butternut squash, and has a perfect creamy texture, and is even vegan! Ideal as a hearty side or a satisfying main course, this risotto is perfect for cozy autumn or winter meals.

Servings 6

Ingredients

• 1½ cups arborio rice
• 4 cups vegetable stock
• ½ large onion , chopped
• 2 cloves garlic , finely chopped
• 2 tbsp butter (I used vegan butter)
• 3 tbsp extra virgin olive oil
• 1 medium sized butternut squash
• pinch of salt & pepper
• chopped parsley , for garnish

Instructions

• Preheat the oven to 400 degrees. Peel, remove the seeds, and chop the butternut squash into bite size pieces. Spread the chopped butternut out onto a large lined baking sheet. Drizzle the squash with about 2 tbsp of olive oil, and season with a pinch of salt and pepper. Toss to combine, spread it in an even layer, and roast for 20-25 minutes.
• Make the risotto while the squash is cooking. Start by bringing the stock to a very low simmer, and keep it warm over a low heat during the cooking proces. In a large pot, over medium heat, add 1 tbsp of olive oil and 1 tbsp of butter. Saute the onion and garlic for 3-5 minutes, until the onion starts to soften. 
• Add the rice to the pot and cook for 1-2 minutes, stirring until the rice starts to look a little bit translucent. 
• Add 1 cup of the warm stock to the rice, and stir every couple of minutes until the rice absorbs the liquid. Continue stirring in the stock, 1 cup at a time, allowing the liquid to be absorbed each time before adding more stock. It should come to a simmer each time you add more stock, stir frequently. 
• Add the last tbsp of butter and stir to melt, season with a pinch of salt and pepper to taste. Remove from the heat. 
• When the squash is done roasting, add all of the squash to the rice, and stir to combine. Be gentle when stirring, you don't want to break up the squash too much.
• Spoon the risotto into bowls to serve, and garnish with fresh chopped parsley.

Looking for more vegetarian dinner recipes?

• Warm Kale Salad with Wild Rice & White Beans
• Balsamic Tofu Stir-Fry with Quinoa & Broccoli
• Dairy-Free Vegetarian Lasagna
• Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce

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Quinoa & Apple Stuffed Acorn Squash

I love winter squash because they are all so versatile. You can add all kinds of sweet and savory flavors with butternut, kabocha, acorn squash, etc. You can really get creative and have some fun with all of the fall/winter squashes. Make sure you scroll to the bottom of this post to get more ideas for how to use winter squash!

For this recipe, I went with a sweet and savory combo. Acorn squash has a hint of natural sweetness on its own, so I thought it would be perfect to pair with the sweetness of apples and maple syrup. Then we round it out with protein-packed quinoa and crunchy pecans. It is what Fall dreams are made of!

I love serving stuffed acorn squash to family and friends because not only is it delicious, it looks fancy and makes it look like you are super creative. I hope you love acorn squash as much as I do, now go stuff it with delicious things!

Ingredients You’ll Need

A few simple ingredients brings this delicious Fall dish together in no time! Pairing big flavors lets us use less, but pack a big punch.

• acorn squash
• quinoa
• red apple
• pecans
• extra virgin olive oil
• pure maple syrup
• coconut oil
• pinch of salt & pepper

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Quinoa & Apple Stuffed Acorn Squash

Quinoa & Apple Stuffed Acorn Squash is the perfect plant-based Fall recipe that will always impress as a main or side dish. It is the perfect mix of sweet and savory with apples, pecans, quinoa, and creamy acorn squash.

Servings 4

Ingredients

• 2 medium sized acorn squash
• 1/2 cup uncooked quinoa
• 1 large red apple , chopped
• 1/2 cup chopped pecans
• 2-3 tbsp pure maple syurp
• 1-2 tbsp extra virgin olive oil
• 2 tsp coconut oil
• pinch of salt

Instructions

• Preheat the oven to 400 degrees. Prep the acorn squash by cutting them in half lengthwise. Use a good, sharp knife for this because they can be hard to cut. 
• Once you cut them in half, scoop out the seeds with a spoon. Drizzle the cut side of each piece of acorn with about a tsp of olive oil, then season them with a pinch of salt. Lay them face down on a lined baking sheet and roast for 30-35 minutes. You should be able to pierce a knife all the way through the flesh easily when they are done. 
• While the squash is cooking, prepare the quinoa. Rinse the quinoa in a fine mesh strainer with cold water. Combine the quinoa, 1 cup of water, and a small pinch of salt in a medium sized pot over high heat. Cover and bring to a boil, once boiling, turn the heat down to low and let simmer for 15-20 minutes, until all liquid is absorbed.When the quinoa is done, fluff with a fork and transfer to a large bowl so it has a chance to cool down. 
• Prepare the apples while the quinoa is cooling. Preheat a large skillet over medium heat, and add the coconut oil to melt. Add the chopped apple and saute for 3-4 minutes, until they just start to turn lightly brown. Next, add in the chopped pecans and maple syrup. Stir frequently to make sure the pecans don’t burn, and let it cook for another 2 minutes. Add the apple mixture to the quinoa and stir it all together. 
• When the squash is done cooking, remove from the oven and use tongs or a spatula to turn them over so the inside can cool a bit. Once the squash is cool enough to handle, spoon the quinoa mixture into the center of each piece of squash and serve.

Looking for more fall/winter squash recipes?

• Stuffed Butternut Squash with Quinoa, Sausage & Cranberries
• Stuffed Acorn Squash with Wild Rice & Kale
• Breakfast Baked Acorn Squash
• Quinoa & Sausage Stuffed Acorn Squash
• Maple Roasted Butternut Squash
• Warm Kale, Butternut & Quinoa Salad

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The post Quinoa & Apple Stuffed Acorn Squash appeared first on The Wheatless Kitchen.

I am a huge fan of eating seasonally, it really is one of the best things you can do for your health year-round. You are going to get SO many more nutrients from the foods that are being grown during the season that you are in.

Winter squashes are always one of the very first things I reach for when the fall/winter months roll around. Butternut squash is my all-time favorite squash because it is so versatile. You can make it savory, you can make it sweet, it’s creamy texture is the best, and it is packed with tons of vitamins and nutrients.

The flavors in this soup are insanely delicious, and so simple at the same time. I wanted to let the butternut shine, so I didn’t want to throw any other veggies in there with it. I just amped up the flavor with roasted garlic.

Have you ever had roasted garlic? If not, you’re missing out! When you roast a whole head of garlic, it sort of caramelizes and gets kind of sweet. It isn’t bitter at all, and blends beautifully with the butternut.

Then top the creamy dreamy soup off with some crunchy roasted pepitas, and you have yourself a bowl of cozy goodness to curl up on the couch with.

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Roasted Garlic Butternut Squash Soup

Ingredients

• 1 medium sized butternut squash
• 1 whole head of garlic
• 2 tbsp extra virgin olive oil
• 1½ cups vegetable stock
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat the oven to 400 degrees. You will start by roasting the garlic first. Peel away the outer layers of the garlic bulb skin, but leave the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. 
• Drizzle a couple teaspoons of olive oil over the entire head, make sure the garlic head is well coated. Wrap in aluminum foil and bake for 30-35 minutes, or until the cloves are starting to turn brown and feel soft when pressed.
• While the garlic is roasting, prepare your butternut squash. Remove the skin and seeds, then chop into bite size pieces. Place on a baking sheet, toss with a tbsp of olive oil, season with salt and pepper, and roast for 20-25 minutes, until soft. 
• When the squash and garlic are done roasting, let cool slightly. Squeeze the garlic cloves out of the head, and place the garlic, butternut squash and vegetable stock into a blender. Blend until smooth and creamy. *see notes
• Transfer to bowls and top with roasted pepitas and parsley.

Notes

• you can decide how many garlic cloves you want to use after roasting, but I recommend using at least 3-4 in this soup. Remember, roasted garlic is sweet, not bitter, so you are able to use much more than you would with raw garlic.

Looking for more butternut squash recipes?

• Maple Roasted Butternut & Quinoa Breakfast Bowl
• Roasted Butternut Risotto
• Maple Roasted Butternut Squash
• Warm Kale, Butternut & Quinoa Salad
• Stuffed Butternut Squash with Quinoa, Butternut & Cranberries

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The post Roasted Garlic Butternut Squash Soup appeared first on The Wheatless Kitchen.

Thanksgiving is close, and I’m officially pulling out all the butternut and acorn squash recipes for you guys! I love a good Thanksgiving menu that has a variety of Grandma’s classic dishes, and also some new fun experiments.

This stuffed acorn squash dish could be something that you bring to your Thanksgiving gathering as a side dish, or even as a part of the main course.

It is simple, only requires a few ingredients, and is always a hit when I make it for friends and family. If you decide that you don’t want to serve it with the acorn squash as the bowl, you can cut the skin off of the squash, then dice it up and mix everything together. It is delicious either way!

Acorn Squash is so versatile ->

Did you know that you can use acorn squash in sweeter recipes as well? Its true, one of my favorite ways to eat it is for breakfast, stuffed with yogurt, and then drizzled with honey and cinnamon. You can also stuff if with fruits like apple, this quinoa and apple stuffed version is amazing.

How to cut an acorn squash ->

Cutting any larger squash like this can be a little intimidating, but it doesn’t have to be. Just make sure you are using a very sharp chef’s knife and have a stable cutting board that won’t slide around on your countertop.

Start by cutting the stem end off, it shouldn’t be too difficult because you don’t need to cut much off. Just the VERY end of it. (You’ll see that I didn’t cut the stem off in these pictures, but I was able to get around it with my knife for photography purposes )

Next, stand your acorn squash up on the end that you just cut. Then, make a cut down the middle of the squash, using your hand to press firmly on the top of the knife to push down (watch those fingers!). Once you have it cut in half, just scoop out the seeds and stringy bits in the inside with a spoon.

I think you guys are going to love this one! You have everything from the soft roasted squash, to the fluffy texture of the quinoa, the savory chicken sausage, and the bit of sweetness from the dried cranberries.

Fancy enough for a family Thanksgiving dinner, and easy enough for a simple weeknight meal!

Looking for more Fall recipes?

• Stuffed Butternut Squash with Quinoa, Sausage & Cranberries
• Stuffed Acorn Squash with Wild Rice & Kale
• Roasted Acorn Squash & Quinoa Salad
• Maple Roasted Butternut Squash
• Creamy Butternut Leek Soup

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Quinoa & Sausage Stuffed Acorn Squash

Serves 2 as a main course, or 4 as a side dish

Ingredients

• 1 acorn squash
• ½ cup uncooked quinoa
• 1½ cups water or broth
• 1 lb ground chicken sausage
• 3 green onions
• ⅓ cup dried cranberries
• 3 tbsp chopped parsley
• 2 tbsp extra virgin olive oil
• pinch of salt and pepper

Instructions

• Preheat the oven to 400 degrees. To cut the acorn squash in half, make sure you are using a very sharp chef's knife and have a stable cutting board that won't slide around on your countertop. Start by cutting the stem end off, it shouldn't be too difficult because you don't need to cut much off.
• Next, stand your acorn squash up on the end that you just cut. Then, make a cut down the middle of the squash, using your hand to press firmly on the top of the knife to push down (watch those fingers!). Once you have it cut in half, just scoop out the seeds and stringy bits in the inside with a spoon.
• Drizzle the inside of the squash with 1 tbsp of oil, season with a pinch of salt and pepper, and place the squash face down on a baking sheet. Roast for 30-35 minutes, until you are easily able to stick a knife into the flesh.
• While the squash roasts, cook the quinoa. Start by rinsing the quinoa in a fine mesh strainer under cold water. Then add the quinoa and 1 1/2 cups of water or broth to a saucepan. Cover with a lid and bring to a boil. Once boiling, turn the heat down to low and let it simmer until all of the liquid is absorbed, about 20-25 minutes.
• While the quinoa cooks, prepare the rest of the filling. Preheat a large skillet over medium heat. Add 1 tbsp of olive oil, then add the chicken sausage. Use a wooden spoon to break up the pieces of sausage, and let it cook for 4-5 minutes, until it is almost completely cooked through.
• Add in the green onions and continue to cook for another 2-3 minutes, until the chicken sausage is cooked through and slightly brown. 
• Take the skillet off the heat, add in the cranberries, quinoa and parsley, stir to combine. 
• Once the squash is done, transfer the halves to a plate and spoon the quinoa mixture into the center of the squash, filling as much as you would like. Garnish with more parsley if desired.

Notes

*you will have some leftovers of the quinoa/sausage filling. You can eat it as is, or even add it on top of greens to make a salad.

The post Quinoa & Sausage Stuffed Acorn Squash appeared first on The Wheatless Kitchen.

Winter squash is one of my favorite things, and we eat SO much butternut and acorn squash during the fall and winter months because of that. And I’ve cooked it just about every way I can think of. Pureed, roasted, on salads, in soups and stews, as breakfast, in risotto, you name it and I’ve done it with either butternut or acorn squash.

I love that butternut squash is so versatile, you can obviously use it in hearty, savory meals, but also sweeten it up too.

This dish is one of those meals that has it all. You’ve got a comforting roasted winter veggie, lean protein from the chicken sausage, fiber from the quinoa, leafy greens, and a little pop of sweetness from the cranberries. It is a crowd pleaser, to say the least.

And my favorite part is that the butternut serves as its own little bowl!

Serve this up as an easy weeknight meal, or even as a side dish on your Thanksgiving menu.

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Stuffed Butternut Squash with Quinoa, Sausage & Cranberries

Ingredients

• 3 small butternut squash
• 3/4 cups uncooked quinoa
• 1¼ cups chicken broth
• 1 lb ground chicken sausage
• 2 cups kale, stems removed
• ½ cup dried cranberries
• 1-2 tbsp extra virgin olive oil
• salt & pepper

Instructions

• Preheat the oven to 400 degrees and line a large baking sheet with foil. With a sharp knife, carefully cut each butternut squash in half lengthwise. Then use a spoon to scoop out all of the seeds from the inside. Drizzle the cut side of each squash with olive oil and season with a pinch of salt and pepper. 
• Place the squash cut side down on the baking sheet, and roast for about 30 minutes, until you can easily stick a knife all the way through.
• While the squash is cooking, make the filling. Start by rinsing the quinoa with cold water in a fine mesh strainer. Then in a medium sized pot, combine the quinoa and broth. Put the pot over high heat until you bring the liquid to a boil. Once boiling, turn the heat down to low and let it simmer for about 20-25 minutes. 
• Next, preheat a large skillet over medium-high heat and add 1 tbsp of olive oil to the pan. Add the chicken sausage, season with salt and pepper, and use a wooden spoon to stir occasionally until the meat is brown and cooked through. Once brown, drain off any excess oil or liquid from the meat, then add the kale. Stir frequently for about 1-2 minutes, until the kale is wilted. 
• Remove the pan from the heat and add in the cranberries.
• Once the quinoa is done and all of the liquid is absorbed, then add the quinoa to the sausage mixture and stir it all together. 
• Once the butternut has cooked and cooled for a few minutes, it is time to assemble the meal. Before I transferred the filling, I scooped a little bit of the inside of the butternut out so that I would have more room for filling, then saved the rest for a later meal, but that step is optional. 
• To assemble, spoon the quinoa mixture into each butternut squash until they are full. You will have some mixture left over to save for later. 

  Plate each butternut, serve and enjoy!

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The post Stuffed Butternut Squash with Quinoa, Sausage & Cranberries appeared first on The Wheatless Kitchen.