Ingredients:

• 1 small butternut squash
• 2 cups of all-purpose flour
• 1 egg
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• Olive oil or butter for sautéing

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A post shared by Jan Marie Jacobson (@janmariejacobson)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for about 45-50 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let it cool slightly.
2. Scoop out the flesh of the roasted butternut squash and mash it in a large mixing bowl until smooth. Add the beaten egg, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Mix well to combine. Gradually add the flour, mixing until a soft dough forms.
3. Transfer the dough to a floured surface. Divide the dough into small portions and roll each portion into a rope, about 1/2 inch thick. Cut the ropes into bite-sized pieces. Using the back of a fork, gently press each gnocchi to create ridges on one side and a slight indentation on the other. This helps the sauce adhere better to the gnocchi.
4. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer them to a plate.
5. In a skillet, heat olive oil or butter over medium heat. Add the cooked gnocchi to the skillet and sauté until they are lightly golden brown on all sides, about 3-4 minutes. Transfer the sautéed gnocchi to serving plates. Sprinkle with additional grated Parmesan cheese and freshly ground black pepper if desired. Serve immediately and savor the delicious flavors of homemade butternut squash gnocchi!

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A post shared by Poppy (@lapin_lepain)

The post This Butternut Squash Gnocchi is Delicious appeared first on falafelandcaviar.com.

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A post shared by BBC Good Food (@bbcgoodfood)

Ingredients (to serve 4)

• 1 butternut squash, peeled and deseeded
• 1 onion
• 2 tablespoons of vegetable oil
• 1 tablespoon of tomato puree
• 1/4 cup of coconut milk
• 1 cup of water
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 3 cups of spinach

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A post shared by Melissa Hemsley feelgood food (@melissa.hemsley)

Instructions

1. Cube the squash and coat with 1 tablespoon of oil.
2. Place on a baking tray and then roast in the oven at 350 degrees for 30 – 40 minutes.
3. Meanwhile, dice the onion and then fry it with the remaining oil, smoked paprika and salt.
4. Once the onion has softened, add the tomato puree, coconut milk and water. Simmer for 5 minutes.
5. Add the roasted squash to the pan, then blitz the soup smooth. Return to the pan and heat over a medium heat.
6. Add the spinach to the pan. As soon as it wilts, remove the pan from the heat and serve.

View this post on Instagram

A post shared by Steve Miller (@savor_every_bite)

Silky smooth and seriously tasty, this soup recipe is sure to brighten even the dullest of days.

The post This Butternut Squash Soup is Wholesome and Healthy appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ariel Laing (@wellseasonedstudio)

Ingredients

• 1 large butternut squash
• 1 onion
• 2 carrots
• 3 cloves of garlic
• 1 apple
• 4 cups of vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt
• Black Pepper
• 2 tablespoons of olive oil
• Optional toppings- roasted pumpkin seeds, Greek yogurt, or fresh sage

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A post shared by @hasancls10

Instructions

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
2. Incorporate the diced butternut squash, carrots, and apple into the pot. Sauté for an additional 5 minutes, allowing the flavors to meld. Season the vegetables with ground cumin, ground cinnamon, salt, and pepper. Stir well to coat evenly.
3. Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it cook for 20-25 minutes or until the vegetables are tender.
4. Using a hand blender, carefully puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches, then return it to the pot. Taste and adjust the seasonings if needed. Serve hot, garnished with your choice of toppings.

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A post shared by Helena-Maria Hedberg (@helenamaria_lagar)

The post This Butternut Squash Soup is Fantastic appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ashley | Baker By Nature (@bakerbynature)

Ingredients

• 1 large butternut squash
• 1 tin of green lentils
• 1 white onion
• 4 cloves of garlic
• 1 heaped tablespoon of tomato puree
• 1 heaped tablespoon of plain flour
• 2 tablespoons of olive oil
• 12 ounces of lasagna sheets
• 1 handful of fresh sage
• 3 ounces of nutritional yeast
• 2 cups of oat milk

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A post shared by Damian Zedower (@damian_zedower)

Instructions

1. Peel your butternut squash and cut it up into small chunks. Put into a deep baking dish and add half of your olive oil and a pinch of salt.
2. Roast for about 30 minutes.
3. Add your garlic about 10 minutes before you remove your butternut squash from the oven. Chop up your onions into small chunks and fry in a saucepan with the other half of your olive oil. Once they have turned translucent, add your roasted squash and garlic.
4. Stir in your lentils and add your tomato puree and cook for about 15 minutes, adding water if it begins to dry up. You can blend if you want a smoother flavor, but leave unblended if you want more texture and if your squash is small enough.
5. Meanwhile, you can make your bechamel sauce. Heat some oil in a separate pan and add your flour. Cook for a couple of minutes, before adding your oat milk and stirring well. Cook on a low heat and keep stirring, before adding your nutritional yeast. Taste for flavor and add more salt or nutritional yeast if you want more of a cheesy flavor.
6. Once your butternut squash sauce and bechamel sauce are cooked, remove them from the heat. In a deep baking dish, add a layer of your squash sauce and spread out to cover the dish. Do the same with your bechamel, before adding a layer of lasagna pasta sheets. Repeat this at least once, until you have run out of squash and bechamel sauces.
7. Once you have constructed your lasagna, cook in the oven for about 30 minutes, and enjoy!

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A post shared by The Store (@thestore_bedford)

The post Try This Delicious and Nutritious Vegan Lasagna Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1/3 cup margarine
• 3/4 cup sugar
• 2 eggs
• 1 can (5 ounces) evaporated milk
• 1 tablespoon vanilla extract
• 2 cups mashed butternut squash

Topping:

• 1/2 cup crisp rice cereal
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons margarine, melted

Instructions:

1. In a medium-sized bowl, cream butter and sugar.
2. Then beat in the eggs, milk, and vanilla.
3. Stir in the squash (the mixture will be thin).
4. Put the mixture into a greased 11-inch x 7-inch x 2-inch baking pan and bake uncovered at 350 F until the casserole is set, for around 45 minutes.
5. In another bowl, combine the topping ingredients and sprinkle it over the casserole.
6. Put the casserole back into the oven for another 5-10 minutes, or until it begins to bubble.

The post Butternut Squash Casserole Should Be on Your Thanksgiving Table! appeared first on falafelandcaviar.com.

When people think about butternut squash, it seems like the only place for it is roasting in the oven or in a soup. But, this Indian-style butternut squash dish proves everyone wrong by making a delicious new twist on a classic winter staple.

Ingredients

• A small yellow onion
• 2 tablespoons of ginger, minced
• 1/2 teaspoon of chili powder or cayenne
• 1/2 teaspoon of whole cumin seeds
• 1/4 teaspoon of asafetida if you can get it
• 1 butternut squash
• 1 teaspoon of salt or more to your taste
• 4 medium tomatoes
• 2 tablespoons of lime juice
• 2 tablespoons of light brown sugar
• Olive oil

Recipe

1. Start by chopping up the onion, tomatoes, and butternut squash.
2. Then, heat up the oil over medium or medium-high heat and once it’s shimmering, add in the onions and cook for about 5 minutes.
3. Then, add in all the spices to bloom. This will really change the overall flavor of your dish.
4. Once the cumin seeds have started to pop, add in the tomatoes and ginger and continue to cook for a few more minutes. Season with salt to your taste.
5. Finally add in the butternut squash, season with salt, and turn the heat down to medium.
6. Cook until the squash is fork-tender, then serve just as is or add some cilantro or other herbs to garnish!

The post This Twist on Butternut Squash is a Wecolmed Change! appeared first on falafelandcaviar.com.

Ingredients:

The ingredient list for the spicy butternut squash soup includes 1 large butternut squash, 5 cloves of garlic, 2 jalapenos, 2 cups chicken broth, 4 leaves fresh sage, 1 medium white onion, 1/4 teaspoon nutmeg, 1 shallot, 15 oz. can full-fat coconut milk, 1/2 teaspoon apple cider vinegar.

Instructions:

Set the oven on 400 F degrees before you start. Get a large baking sheet and add a little oil on top. You need to cut the butternut squash and take away the seeds. Put it on the pan and leave it in the oven for half an hour. Once the time is up, you should include the onion, garlic, and jalapeno, and leave it in the oven for another half an hour.

When it’s done, use a large spoon to remove the inside of the squash and put it in a pot. Add all the other items that were on the baking sheet. Place the pot on the stove. Include the coconut milk, sage, chicken broth, apple cider vinegar, and nutmeg. Blend everything very well to get an even mixture. Let the spicy butternut squash soup boil. Once it does, you can lower the heat for half an hour.

The post Super-Fast Spicy Butternut Squash Soup Recipe appeared first on falafelandcaviar.com.

Ingredients:

Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.

Instructions:

Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.

Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.

Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.

The post This is the Best Stuffed Butternut Squash Recipe Ever appeared first on falafelandcaviar.com.

Ingredients:

• 1 small butternut squash
• 2 cups of all-purpose flour
• 1 egg
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• Olive oil or butter for sautéing

View this post on Instagram

A post shared by Jan Marie Jacobson (@janmariejacobson)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for about 45-50 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let it cool slightly.
2. Scoop out the flesh of the roasted butternut squash and mash it in a large mixing bowl until smooth. Add the beaten egg, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Mix well to combine. Gradually add the flour, mixing until a soft dough forms.
3. Transfer the dough to a floured surface. Divide the dough into small portions and roll each portion into a rope, about 1/2 inch thick. Cut the ropes into bite-sized pieces. Using the back of a fork, gently press each gnocchi to create ridges on one side and a slight indentation on the other. This helps the sauce adhere better to the gnocchi.
4. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer them to a plate.
5. In a skillet, heat olive oil or butter over medium heat. Add the cooked gnocchi to the skillet and sauté until they are lightly golden brown on all sides, about 3-4 minutes. Transfer the sautéed gnocchi to serving plates. Sprinkle with additional grated Parmesan cheese and freshly ground black pepper if desired. Serve immediately and savor the delicious flavors of homemade butternut squash gnocchi!

View this post on Instagram

A post shared by Poppy (@lapin_lepain)

The post This Butternut Squash Gnocchi is Delicious appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by BBC Good Food (@bbcgoodfood)

Ingredients (to serve 4)

• 1 butternut squash, peeled and deseeded
• 1 onion
• 2 tablespoons of vegetable oil
• 1 tablespoon of tomato puree
• 1/4 cup of coconut milk
• 1 cup of water
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 3 cups of spinach

View this post on Instagram

A post shared by Melissa Hemsley feelgood food (@melissa.hemsley)

Instructions

1. Cube the squash and coat with 1 tablespoon of oil.
2. Place on a baking tray and then roast in the oven at 350 degrees for 30 – 40 minutes.
3. Meanwhile, dice the onion and then fry it with the remaining oil, smoked paprika and salt.
4. Once the onion has softened, add the tomato puree, coconut milk and water. Simmer for 5 minutes.
5. Add the roasted squash to the pan, then blitz the soup smooth. Return to the pan and heat over a medium heat.
6. Add the spinach to the pan. As soon as it wilts, remove the pan from the heat and serve.

View this post on Instagram

A post shared by Steve Miller (@savor_every_bite)

Silky smooth and seriously tasty, this soup recipe is sure to brighten even the dullest of days.

The post This Butternut Squash Soup is Wholesome and Healthy appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ariel Laing (@wellseasonedstudio)

Ingredients

• 1 large butternut squash
• 1 onion
• 2 carrots
• 3 cloves of garlic
• 1 apple
• 4 cups of vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt
• Black Pepper
• 2 tablespoons of olive oil
• Optional toppings- roasted pumpkin seeds, Greek yogurt, or fresh sage

View this post on Instagram

A post shared by @hasancls10

Instructions

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
2. Incorporate the diced butternut squash, carrots, and apple into the pot. Sauté for an additional 5 minutes, allowing the flavors to meld. Season the vegetables with ground cumin, ground cinnamon, salt, and pepper. Stir well to coat evenly.
3. Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it cook for 20-25 minutes or until the vegetables are tender.
4. Using a hand blender, carefully puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches, then return it to the pot. Taste and adjust the seasonings if needed. Serve hot, garnished with your choice of toppings.

View this post on Instagram

A post shared by Helena-Maria Hedberg (@helenamaria_lagar)

The post This Butternut Squash Soup is Fantastic appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ashley | Baker By Nature (@bakerbynature)

Ingredients

• 1 large butternut squash
• 1 tin of green lentils
• 1 white onion
• 4 cloves of garlic
• 1 heaped tablespoon of tomato puree
• 1 heaped tablespoon of plain flour
• 2 tablespoons of olive oil
• 12 ounces of lasagna sheets
• 1 handful of fresh sage
• 3 ounces of nutritional yeast
• 2 cups of oat milk

View this post on Instagram

A post shared by Damian Zedower (@damian_zedower)

Instructions

1. Peel your butternut squash and cut it up into small chunks. Put into a deep baking dish and add half of your olive oil and a pinch of salt.
2. Roast for about 30 minutes.
3. Add your garlic about 10 minutes before you remove your butternut squash from the oven. Chop up your onions into small chunks and fry in a saucepan with the other half of your olive oil. Once they have turned translucent, add your roasted squash and garlic.
4. Stir in your lentils and add your tomato puree and cook for about 15 minutes, adding water if it begins to dry up. You can blend if you want a smoother flavor, but leave unblended if you want more texture and if your squash is small enough.
5. Meanwhile, you can make your bechamel sauce. Heat some oil in a separate pan and add your flour. Cook for a couple of minutes, before adding your oat milk and stirring well. Cook on a low heat and keep stirring, before adding your nutritional yeast. Taste for flavor and add more salt or nutritional yeast if you want more of a cheesy flavor.
6. Once your butternut squash sauce and bechamel sauce are cooked, remove them from the heat. In a deep baking dish, add a layer of your squash sauce and spread out to cover the dish. Do the same with your bechamel, before adding a layer of lasagna pasta sheets. Repeat this at least once, until you have run out of squash and bechamel sauces.
7. Once you have constructed your lasagna, cook in the oven for about 30 minutes, and enjoy!

View this post on Instagram

A post shared by The Store (@thestore_bedford)

The post Try This Delicious and Nutritious Vegan Lasagna Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1/3 cup margarine
• 3/4 cup sugar
• 2 eggs
• 1 can (5 ounces) evaporated milk
• 1 tablespoon vanilla extract
• 2 cups mashed butternut squash

Topping:

• 1/2 cup crisp rice cereal
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons margarine, melted

Instructions:

1. In a medium-sized bowl, cream butter and sugar.
2. Then beat in the eggs, milk, and vanilla.
3. Stir in the squash (the mixture will be thin).
4. Put the mixture into a greased 11-inch x 7-inch x 2-inch baking pan and bake uncovered at 350 F until the casserole is set, for around 45 minutes.
5. In another bowl, combine the topping ingredients and sprinkle it over the casserole.
6. Put the casserole back into the oven for another 5-10 minutes, or until it begins to bubble.

The post Butternut Squash Casserole Should Be on Your Thanksgiving Table! appeared first on falafelandcaviar.com.

When people think about butternut squash, it seems like the only place for it is roasting in the oven or in a soup. But, this Indian-style butternut squash dish proves everyone wrong by making a delicious new twist on a classic winter staple.

Ingredients

• A small yellow onion
• 2 tablespoons of ginger, minced
• 1/2 teaspoon of chili powder or cayenne
• 1/2 teaspoon of whole cumin seeds
• 1/4 teaspoon of asafetida if you can get it
• 1 butternut squash
• 1 teaspoon of salt or more to your taste
• 4 medium tomatoes
• 2 tablespoons of lime juice
• 2 tablespoons of light brown sugar
• Olive oil

Recipe

1. Start by chopping up the onion, tomatoes, and butternut squash.
2. Then, heat up the oil over medium or medium-high heat and once it’s shimmering, add in the onions and cook for about 5 minutes.
3. Then, add in all the spices to bloom. This will really change the overall flavor of your dish.
4. Once the cumin seeds have started to pop, add in the tomatoes and ginger and continue to cook for a few more minutes. Season with salt to your taste.
5. Finally add in the butternut squash, season with salt, and turn the heat down to medium.
6. Cook until the squash is fork-tender, then serve just as is or add some cilantro or other herbs to garnish!

The post This Twist on Butternut Squash is a Wecolmed Change! appeared first on falafelandcaviar.com.

Ingredients:

The ingredient list for the spicy butternut squash soup includes 1 large butternut squash, 5 cloves of garlic, 2 jalapenos, 2 cups chicken broth, 4 leaves fresh sage, 1 medium white onion, 1/4 teaspoon nutmeg, 1 shallot, 15 oz. can full-fat coconut milk, 1/2 teaspoon apple cider vinegar.

Instructions:

Set the oven on 400 F degrees before you start. Get a large baking sheet and add a little oil on top. You need to cut the butternut squash and take away the seeds. Put it on the pan and leave it in the oven for half an hour. Once the time is up, you should include the onion, garlic, and jalapeno, and leave it in the oven for another half an hour.

When it’s done, use a large spoon to remove the inside of the squash and put it in a pot. Add all the other items that were on the baking sheet. Place the pot on the stove. Include the coconut milk, sage, chicken broth, apple cider vinegar, and nutmeg. Blend everything very well to get an even mixture. Let the spicy butternut squash soup boil. Once it does, you can lower the heat for half an hour.

The post Super-Fast Spicy Butternut Squash Soup Recipe appeared first on falafelandcaviar.com.

Ingredients:

Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.

Instructions:

Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.

Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.

Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.

The post This is the Best Stuffed Butternut Squash Recipe Ever appeared first on falafelandcaviar.com.