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Meatless Monday: Butternut Squash 4 Ways

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Meatless Monday: Butternut Squash 4 Ways

Forget about summer and celebrate fall this Meatless Monday with tasty recipes featuring the versatile butternut squash.

Fall is here, and although that means that summer is officially over (sad), it means a few pretty awesome things as well. One: squishy leaf piles for jumping in; two: chunky knits and fuzzy sweaters; and three: butternut squash.

Butternut squash is a winter squash, meaning it’s eaten when it’s mature and its skin is hard. Its flesh has a sweet, nutty flavour, and tastes delicious baked with just a touch of butter and pepper. However, if you’d like to try something a bit more fun this Meatless Monday, the following butternut squash recipes will make you glad it’s finally fall.

Soup
Butternut squash is an excellent soup base. Blended baked butternut squash takes on a creamy consistency that pairs well with a variety of flavours. Try this filling Roasted Butternut Lentil Soup, flavoured with Indian spices such as turmeric and garam masala, or this Maple Squash Soup, which appeals to a sweeter palette, but with a touch of spicy cayenne.

Roasted
Tossed with extra-virgin olive oil and fresh herbs, roasted butternut squash is the perfect accompaniment to a variety of dishes. Try this recipe, which also features fresh-out-of-the-garden carrots and sage. Serve it as a side to this lovely Orange Bergamot Roast Chicken

Stew
As the days get shorter and the temperature drops, you might find yourself searching for a new favourite stew recipe. We’ve got it for you here with this vegan Curried Black Bean Stew. Not only is it hearty and satisfying, but also it’s so easy, which is especially good after a long day of work. Looking for something with an ethnic twist? Try this one-pot Moroccan Chicken and Rice.

Pizza?
This Deep Dish Butternut Squash Pizza is made in a skillet for extra crunch and character. Instead of the classic pizza sauce, this fall-inspired pizza uses a homemade butternut squash spread. Topped with chewy kale, roasted red peppers, and creamy goat cheese, this is a new twist on a classic. 

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