Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing.
Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Preheat the oven to 425 F (220 C). Line baking sheet with parchment paper.
Wash squash thoroughly, cut off ends and cut in half lengthwise. Scoop out seeds in centre and discard or use for another purpose. Slice squash in 1/2 in (1.25 mL) wide half-moon slices.
In small bowl, combine coriander, cumin, and salt.
Arrange squash pieces on parchment-lined baking sheet; brush with 1 tsp (5 mL) olive oil and season with half the spice mix. Turn over and repeat on other side with remaining olive oil and spice mix. Roast in preheated oven for 20 minutes on one side; turn over and roast for a further 15 minutes, until squash is crispy and golden brown.
Meanwhile, in large bowl, whisk together dressing ingredients. Pour about 1/4 of the dressing into a small bowl and reserve.
In dry pan over medium-high heat, lightly toast pine nuts until just golden, about 2 to 3 minutes. Set aside to cool.
When squash is finished roasting, remove from oven and allow to cool for 3 to 4 minutes. In large bowl, toss arugula with remaining 3/4 of dressing and arrange on large serving platter, placing the half-moons of warm crispy squash on top. Drizzle reserved dressing overtop and garnish with pine nuts.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!