Butternut Squash Mac and Cheez

Adapted from It's All Good Vegan

INGREDIENTS: 

• 1 butternut squash, peeled and cut into 2" cubes
• 2 tablespoons vegan margarine
• 1 teaspoon salt
• 1 1/2 cups water
• 2 heaping tablespoons No Chicken Broth powder

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• 1/2 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 teaspoon onion powder
• 1 package vegan shredded cheddar cheese

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• 1 16-ounce package pasta, cooked

METHOD: 

• Combine the first 5 ingredients in an Instant Pot
• Set to sautee until margarine melts; stir to combine
• Seal Instant Pot and set to MANUAL for 3 minutes; quick release when finished
• Using an immersion blender, blend until smooth
• Add the rest of the ingredients, stir to combine then blend a little longer until smooth
• Stir in cooked pasta

Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.
  

 

 

Butternut and Cabbage Stew

Adapted from Green Kitchen Stories

INGREDIENTS:

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon coconut oil
• 1 large butternut squash, cubed
• 1 large head red cabbage, sliced
• 1 tablespoon dried rosemary, ground
• juice of one lemon
• 1 cup uncooked brown rice
• 2 cups dried black-eyed peas, cooked
• 8 cups water
• 1 vegetable bouillon cube
• 4 bay leaves
• 1/4 cup balsamic vinegar 

METHOD:

• Saute onion in coconut oil until translucent; add garlic and saute a minute longer
• Stir in butternut squash
• Add water, rosemary, lemon, rice, bouillon and bay leaves and stir well
• Add red cabbage and stir well
• Bring to a boil and simmer about 30 minutes or until butternut squash is tender
• Meanwhile, cook black-eyed peas in Instant Pot for 15 minutes on manual with natural release
• Drain black-eyed peas and combine with butternut/cabbage stew
• Stir in balsamic vinegar and salt to taste

175 calories per 1 cup serving

Butternut Squash Lasagna

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, chopped
• 1 package Trader Joe's Beef-less ground beef
• 1 jar spaghetti sauce
• 1 cup water

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• 16 oz. carton Tofutti Better Than Ricotta Cheese
• 1/4 cup chopped parsley
• 1 cup Daiya shredded Mozarella
• 1/2 teaspoon salt

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• 4 cups pureed roasted butternut squash
• 1 teaspoon dried sage
• 1/2 teaspoon salt

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• 12  oven-ready lasagna pieces

METHOD:

• Roast a butternut squash - cut in half lengthwise, remove seeds, place face down in 13x9 glass dish, add a little water and bake at 350 degrees for about an hour or until tender; remove squash from shell, mash, stir in sage and salt
• In a large skillet, cook union in oil until translucent
• Add beef-less ground beef and stir until heated through
• Stir in spaghetti sauce, reserving about 1/2 cup
• Rinse spaghetti sauce jar with 1 cup water and add to mixture stirring well to combine
• Combine Tofutti ricotta, parsley, salt and Daiya mozzarella
• Spread the reserved spaghetti sauce in the bottom of the 13x9 dish used to roast squash
• Place 4 lasagna pieces on top
• Spread 1/2 of the ricotta over the lasagna
• Spread 1/2 of the butternut squash over the ricotta
• Place 4 lasagna pieces on top
• Spread 1/2 beef-less mixture followed by the remaining half of the ricotta then butternut squash
• Place 4 lasagna pieces on top
• Spread remaining beef-less mixture over lasagna pieces
• Cover and bake at 350 degrees for 45 minutes
• Uncover and bake 15 minutes longer
• Let sit, uncovered, for 10-15 minutes before serving

Kale and Butternut Squash Soup

Adapted from The Lemon Bowl

INGREDIENTS:

•  2 links of Tofurky Italian Sausage, sliced and quartered
• 1-2 teaspoons oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 8 cups water
• 1 butternut squash, peeled and diced
• 1 bunch kale, roughly chopped
• 3 cups cooked navy beans
• salt

METHOD:

•  Heat oil in skillet, add Tofurky sausage, onion, garlic and bell pepper; cook about 5-7 minutes 
• Add water and bring to a boil
• Add butternut squash, return to boil and simmer, covered, for 15-20 minutes or until butternut squash is soft
• Stir in kale and simmer about 5 minutes until wilted
• Add beans 
• Salt to taste

Slow Cooker Split Pea and Butternut Squash Soup

Adapted from All-Creatures.org and Gluten-Free Cat

INGREDIENTS:

• 5 cups water
• 1 pound dried split peas
• 1 large onion, about 1 cup diced
• 2 cloves garlic, minced
• 1 hot pepper, minced
• 2 teaspoons curry
• 1 teaspoon tumeric
• 1 1/2 cubes vegetable bouillon
• 1 small butternut squash, cubed

METHOD:

• Early in the morning put water and split peas in the slow cooker on auto shift
• After 5 hours stir in onion, garlic, hot pepper, curry, tumeric and vegetable bouillon
• After 3 hours turn slow cooker to high and stir in butternut squash
• Cook until peas and butternut squash are tender, about 1 1/2 hours

Black Bean Chili with Butternut Squash and Savoy Cabbage

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 6 cups cooked black beans
• 2 cups water
• 1 vegetable bouillon cube
• 1-28 ounce can crushed tomatoes
• 1 small head savoy cabbage, chopped

METHOD:

• Heat oil in stock pot over medium-high heat
• Add onions and garlic and saute about 9 minutes until tender and golden
• Add butternut squash; stir 2 minutes
• Stir in chili powder and cumin
• Stir in beans, water, bouillon and tomatoes; bring to a boil
• Reduce heat and simmer, covered, about 10 minutes until squash starts to become tender
• Stir in cabbage and simmer, covered, about 10-15 minutes until cabbage is tender
• Season with salt and pepper

COMMENTS:
The original recipe calls for Swiss chard instead of Savoy cabbage.  I had Savoy cabbage to use up so I substituted.  Tastes great but a little too tough and crunchy so the texture of the chard would probably work better.

Butternut Squash and Lentil Soup

INGREDIENTS:

• 1 cup dry green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ribs celery, chopped
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 butternut squash, peeled, seeded and diced
• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon curry
• sea salt

METHOD:

• Rinse lentils and place in small pot with 2 cups of water; cover and bring to boil, turn off heat and let sit while cutting other vegetables
• In large stock pot saute onion, celery and garlic in olive oil for about 5 minutes
• Add carrots, potato and butternut squash
• Pour in lentils with soaking water
• Add 4 cups of water, bouillon and spices; bring to boil
• Cover, lower heat and simmer for 25 minutes or until vegetables are tender
• Season with salt