Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Basil Pesto Chicken with Roasted Vegetables

Yield: 4 servings

2 cups basil

1/2 cup olive oil

1/4 cup lemon juice

2 tbsp mint

1 clove garlic, minced

1 pound chicken breast, chopped

2 carrots, chopped

2 zucchinis, chopped into quarter moons

1 yellow squash, chopped into quarter moons

1 small red onion, chopped

1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

2. To make the pesto, in a blender, combine the basil, oil, lemon juice, mint, and garlic and process until smooth. Add salt and pepper to taste.

3. In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.

4. Bake 30 minutes or until the chicken is cooked through, stirring once halfway through.

https://autoimmunewellness.com/basil-pesto-chicken-with-roasted-veggies/

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)

2 cups cooked quinoa (1 cup uncooked)

1/4 onion, diced

2 cloves garlic, minced

1 egg

1/4 cup almond flour

1/6 cup coconut flour

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp red chili flakes

salt and pepper

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.

3. In a large bowl, combine all ingredients.

4. Form into patties and place on prepared baking sheet.

5. Bake for 30 minutes, flipping patties halfway through.

6. Serve with cranberry sauce.

https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Hearty White Bean Soup

Yield: 4-6 servings

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

1 leek, diced

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 can diced tomatoes

6 cups vegetable broth

2 sprigs fresh thyme

1 cup diced butternut squash

2 kale leaves, ribs removed, finely chopped

1 can white beans, drained and rinsed

salt and pepper, to taste

1. In a large soup pot, heat oil over medium heat. Add the onion and cook, stirring often, until the onion starts to soften.

2. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes.

3. Add the garlic and cook for another 30 seconds.

4. Add the tomato paste, diced tomatoes, broth, thyme, and butternut squash. Bring to a simmer and let cook for about 15 to 20 minutes, or until the squash is tender.

5. Add the chopped kale and let cook for another 2 minutes.

6. Add beans, and season with salt and pepper.

https://helloglow.co/hearty-vegetable-soup-weekly-meal-plan/

Herb Vegetable Soup

Yield: 4-6 servings

2 tbsp olive oil
1 onion, chopped
1/2 cup celery, chopped
1/2 cup fennel, chopped
1 clove garlic, minced
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
3 cups vegetable stock
1 cup spinach
1/4 cup parsley
salt and pepper
1 tsp dill, chopped

1. In a large pot, heat the olive oil over medium heat. Add onion, celery, and fennel, and saute for 5 to 8 minutes, or until softened.
2. Add garlic, zucchini, yellow squash, broccoli, cauliflower, and vegetable stock. Let simmer for 10 minutes, until all vegetables have softened.
3. Add spinach and parsley and let wilt for 1 minute.
4. Pour into a high speed blender and puree until smooth. Season to taste with salt and pepper, and garnish with dill before serving.

Green Lentil and Squash Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, small dice
1 carrot, small dice
1 celery, small dice
2 cloves garlic, finely minced
1 cup butternut squash, diced
1 tsp oregano
1/2 tsp chili powder
1/2 tsp chili flakes
salt and pepper
1 cup green lentils
1 can diced tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/2 cup zucchini, small dice
1 cup kale, roughly chopped
1 tsp lemon juice

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, celery, and garlic and continue to sauté for 5 more minutes.
3. Add the butternut squash and stir to coat.
4. Add the spices, lentils, diced tomatoes, tomato paste, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer about 10 to 15 minutes, or until squash and lentils are starting to soften, but are still undercooked.
5. Add the zucchini and continue to simmer the soup for 5 minutes, until zucchini are starting to soften.
6. Add the kale and cook for 2 more minutes, until wilted.
7. Garnish with lemon juice just before serving. 

http://thefirstmess.com/2017/03/04/instant-cozy-lentil-greens-soup/

Spaghetti Squash with Kale Pesto

Yield: 2 servings

Squash

1 spaghetti squash

1 tbsp olive oil
salt and pepper, to taste

Pesto

1/2 cup walnuts, soaked
3 cloves garlic, minced

1 cup basil leaves

2 cups kale

2 tsp apple cider vinegar

1 tbsp water

1/3 cup nutritional yeast
1/2 cup olive oil

salt and pepper to taste

1. Soak walnuts in water for at least 2 hours. Rinse well before using.
2. Preheat oven to 450F. Line a baking sheet with parchment paper.
3. Cut squash in half, scrape out seeds. Rub the flesh with oil and sprinkle with salt and pepper. Place face down on baking sheet and bake for 30-40 minutes, or until a fork punctures the flesh of the squash easily. Let squash cool until it is not too hot to handle.
4. In the meantime, prepare the pesto by adding the garlic, basil, kale, apple cider vinegar, water, and walnuts to a food processor or blender. Pulse into a paste, then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste.

5. Once squash is cooled, use a fork to pull the squash out into a bowl.
6. Spoon pesto over the squash, drizzle with olive oil, and garnish with chopped walnuts.

http://mikaelareuben.com/recipes/spaghetti-squash-with-kale-pesto/

Stuffed Acorn Squash

Yield: 4 servings

2 medium acorn squash 

3 tbsp apple cider vinegar

3-4 tbsp olive oil

2 tbsp maple syrup

salt and pepper
1 cup red quinoa

1 lb ground meat (beef, pork, turkey) (optional)
1 small onion, chopped
2 cloves garlic, finely minced

1 tsp curry powder

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup pistachios, coarsely chopped

1. Preheat the oven to 400F.

2. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves on a baking tray, flesh-side up.

3. In a small bowl, whisk together the vinegar, 2 tablespoons of the oil, and the maple syrup. Leaving 1-2 tablespoons for later, divide the remaining mixture between the four squash halves and sprinkle with some salt and pepper.
4. Put the squash flesh-side down in the baking dish. Roast until the squash is fork-tender, 40 to 50 minutes. 

5. Meanwhile, cook the quinoa with 2 cups of water. Bring to a boil, cover, and reduce heat to low and cook for 15 minutes, or until water is absorbed. Remove from heat.
6. In a medium saucepan, over medium-high heat, heat 1 tablespoon oil. If using, add the meat and cook through. Remove from pan and set aside.
7. In the same pan, heat the remaining 1 tablespoon of oil. Add the onions and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic, curry powder, cinnamon, salt, and pepper, and stir until the spices are toasted, about 1 minute. Remove from heat.
8. Stir in the cranberries, parsley, pistachios, remaining maple mixture, and cooked meat if using.

9. Stuff the squash halves with the quinoa mixture. Serve warm or at room temperature.