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Winter Squash Bowl

Winter Squash Bowl


Ingredients

  • 1 medium butternut squash (about 1 1/2 lb.)
  • 5 small winter squash (about 1 lb. each; such as acorn, carnival, delicata, sweet dumpling, or sugar pumpkins), divided
  • 4 1/2 teaspoons olive oil, divided
  • 3 teaspoons pure maple syrup (optional), divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon fresh thyme leaves

Recipe Preparation

  • Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Cut butternut squash in half crosswise. Set top half aside. Remove seeds and strings from bottom half; discard. Place bottom half of squash on 1 baking sheet. Remove caps from 3 of the small squash by cutting a circle 1" around stems with a small serrated knife (as for pumpkin carving). Slice off and discard strings from bottom side of caps. Scoop seeds and strings from centers; discard. (If using delicata or other oblong squash, cut in half crosswise and scoop out seeds and strings.)

  • Cut a thin slice off the bottom of each of the 3 hollowed-out small squash so squash sit evenly on a flat surface; place (with caps on) on baking sheet along with bottom of butternut squash. Drizzle insides with 1/4 tsp. olive oil and 1/4 tsp. maple syrup (if using). Season cavities with salt and pepper. Bake until a paring knife inserted into squash meets no resistance, about 1 hour.

  • Meanwhile, remove stems from remaining 2 small squash and cut squash in half lengthwise. Remove seeds and strings from small squash and top half of butternut squash; discard. Peel and chop squash into 1/4" pieces; place in a large bowl. Add remaining 4 1/4 tsp. oil and toss to coat. Season with salt and pepper. Spread in a single layer on remaining sheet and bake, stirring once, until squash is tender, about 30 minutes. Transfer to a large bowl and toss with remaining 2 3/4 tsp. maple syrup (if using), butter, and thyme. Divide among hollowed-out butternut and small squash and serve warm or at room temperature.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

8 servings, one serving contains: Calories (kcal) 220 %Calories from Fat 50 Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 5 Sodium (mg) 250 Carbohydrates (g) 45 Dietary Fiber (g) 8 Total Sugars (g) 12 Protein (g) 4Reviews Section

30+ Delicious Ways to Turn Winter Squash Into a Healthy Meal

Call us biased, but as good as summer produce is, we get far more excited about the real harvest season: Fall. That's when the apple picking is good, when Brussels sprouts and cauliflower in the grocery stores are in season again, and when we start eyeing all the delicious winter squash and planning out our fall and winter recipe rotations. From classics like acorn squash and butternut squash, to new favorites like delicata squash, spaghetti squash and kabocha, there are practically as many kinds are there are ways to cook them. And squash keep well and are super nutritious. Which is why we've rounded up the very best winter squash soup recipes, butternut squash soup recipes, and all-around best winter squash ideas out there so that you can enjoy your favorite gourds all season long. No matter what you like to eat, there's something here on our list for you and your family. Trust us: Your fall dinner party and Thanksgiving guests will thank you.

But it's not just the pretty rinds and delicious taste that keep us coming back to these winter squash recipes. Squash is an incredibly healthy, nourishing food that's as good for you as it is fun to eat. Jam-packed with alpha-carotene and beta-carotene, as well as Vitamin C, they're an easy way to eat healthy dinners in the fall&mdasheven the kids will like them! Pick your favorite winter squash variety, browse through our recipes, and get cooking!


Recipe

  • 1 carton or bag or pre-cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
  • 2 cups finely shredded red cabbage
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt, divided
  • ¼ cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon dried crushed red pepper
  • 1 cucumber, cut into ¼ inch thick round slices
  1. Preheat oven to 375°F
  2. Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
  3. Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
  1. Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
  2. Add cucumber slices to vinegar mixture toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.
  1. Add to the bowl, cooked squash, pickled cabbage, pickled cucumbers, corn, black beans, tomatoes,and avocado. Drizzle with olive oil. Top with Cilantro

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Matcha mint chip breakfast bowl

Matcha green tea is super popular right now because it provides 137 times more antioxidants than regularly brewed green tea and is a great warm drink to enjoy in the morning without the caffeine jitters coffee can cause.

This Matcha Mint Chocolate Chip Smoothie Bowl is a delicious, gluten-free, and vegan breakfast. Full of minty flavor and packed with nutrients.

Pumpkin pie smoothie bowl

This pumpkin smoothie bowl is kicked up a notch with pumpkin pie spices so instrumental to the season and sure to warm you on cold mornings.

For more ways to satisfy your pumpkin cravings, check out the following:

Blueberry almond quinoa smoothie bowl

Frozen blueberries allow you to enjoy this summer fruit any time of year.

Quinoa is the only complete plant protein, and it will fill you up and keep you warm on cold mornings.

This recipe recommends letting the quinoa cool to room temperature after cooking, but you can eat it warm if you want the extra warmth in your smoothie bowl.

Winter warmer berry smoothie bowl

This quick and easy recipe uses frozen berries, so you can enjoy fresh summer taste all year long with this warm smoothie bowl.

Pumpkin buckwheat smoothie bowl

Don’t let buckwheat scare you off – this recipe is super simple.

Just soak the buckwheat overnight, and process it in the blender in the morning, add the rest of the ingredients, and warm the smoothie mixture for a filling, warming treat on cool mornings.

Eating healthy in the colder months can be difficult, but these 12 Warming Smoothie Bowl Recipes can make it so much easier!

No longer will you have to suffer through freezing cold smoothies on cold fall and winter mornings with these Comforting Warming Smoothie Bowl Recipes.

What do you think of this list of Warming Smoothie Bowl Ideas? Please share your thoughts below!


Spaghetti Squash Burrito Bowls

Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Let’s get to it.

Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.

These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. Make them for dinner tonight?


RoofTop Recipes Grow … Harvest … Eat …

8 servings, one serving contains: Calories (kcal) 220 %Calories from Fat 50 Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 5 Sodium (mg) 250 Carbohydrates (g) 45 Dietary Fiber (g) 8 Total Sugars (g) 12 Protein (g) 4

Butternut Squash with Browned Butter and Thyme

If you have only one oven in your kitchen, any Thanksgiving side dishes you prepare generally need to be made on the stovetop, as the turkey is taking central stage in the oven. Here is a simple butternut squash side that you can easily do on the stove. The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful browned butter flavors, before it too is browned.

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups)
  • 3 Tbsp butter
  • 1 Tbsp chopped fresh thyme (or 1 teaspoon of dried)
  • Salt and freshly ground black pepper

Step by Step

  1. Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.
  2. (Note that it doesn’t take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I’ve had to do on occasion when not paying close attention.)
  3. Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.
  4. Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.

Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.

Http://www.simplyrecipes.com/recipes/butternut_squash_with_browned_butter_and_thyme/

Butternut Squash with Walnuts and Vanilla

We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.

Ingredients

  • 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
  • 3 bay leaves (if boiling the squash)
  • Salt
  • 1 heaping cup of walnuts (can substitute pecans or pine nuts)
  • 2-3 Tbsp butter
  • 2 teaspoons grated ginger
  • 1-2 teaspoons vanilla extract
  • Lemon juice
  • 1/2 teaspoon dried thyme
  • Black pepper to taste

Step by Step

If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.

If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.


California Winter Bowl

In a medium pot, place 1 cup farro and cover with about 2 cups water, generously salted. Bring to a boil, then turn down to a simmer and cook until tender, about 30 minutes. Drain and cool, then toss with a bit of olive oil to coat and gloss up the grains.

For the squash, preheat oven to 450 degrees and get a baking sheet ready. Wash the squash, slice it lengthwise and scrape out seeds. Once clean, turn it flesh side down, slice ½-inch half moons and place in a bowl. Drizzle in olive oil, season with salt and pepper, coat well and line up each half moon on the sheet pan. Roast for about 15 minutes or until soft and a bit caramelized. Cool.

Remove the peel of the orange with your knife and cut the orange in half. Slice ½-inch pieces and make sure to discard any seeds. On a mandoline or the large size on a box grater, shave the Brussels sprouts into paper-thin slices. Do the same for the red onion.

For the vinaigrette: Mix the first four ingredients together and slowly drizzle olive oil to emulsify. Season with salt and pepper, to taste.

To assemble: Mix all ingredients together (make sure to save a few pieces of squash, oranges and feta for garnish) in large bowl and toss with the dressing. Using your clean hands, toss very well and taste for seasoning. Place on platter and garnish the salad, using your reserved pieces of squash, orange, mint and feta.


  • 2 ½ pounds delicata or acorn squash (see Tip)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons whole-grain mustard, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice, divided
  • 1 teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon pure maple syrup
  • 1 ½ teaspoons fresh thyme leaves
  • 8 cups mixed salad greens
  • 4 teaspoons grated Parmesan cheese
  • 4 teaspoons salted roasted pumpkin seeds

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.

Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.

Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.

Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat.

Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.

Tip: You can find delicata and acorn squash in the produce section of many grocery stores. Delicata squash has an edible rind, but acorn squash does not, so you can remove the rind of acorn squash before serving or simply eat around it.


Teriyaki Seitan and Squash Bowl (Vegan)

Meaty strips of seared seitan in a sweet/salty/sticky homemade teriyaki sauce resting comfortably on a bed of freshly mashed nutty winter squash. Let’s not forget the broccoli that adds a brighten green crunch.

Last winter I discovered Kabocha squash, also known as Japanese Pumpkin, and my world was turned upside down by this nutty sweet impossibly orange member of the Curcubita Maxima species, yea I just dropped some latin like it’s nothing, cause I’m cool that way.

Tis the season for Chestnuts but I hate the drudgery of scoring and baking a pound of them and then painstakingly peeling each one. Gaaa the whole process drives me crazy but I love me my chestnuts. So imagine my surprise after roasting up my first Kabocha Squash, biting into it and wonder of wonders it tasted like chestnuts. I mean for real. At this point you must imagine me grabbing you by the lapels and giving you a little shake as I yell “It tasted like Chestnuts!”

“It was time to take the pumpkin out of the pot and eat it. In the final analysis, that was what solved these big problems of life. You could think and think and get nowhere, but you still had to eat your pumpkin. That brought you down to earth. That gave you a reason for going on. Pumpkin.”

A. M. Smith, The No. 1 Ladies Detective Agency

Seitan is the bees knees and fills that space that meaty foods used to. Here are some of my favorite seitan dishes:

Bbq Seitan Ribs with Sticky Tamarind Glaze

Check out my new Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.


12 Healthy Winter Squash Recipes

The produce section of your supermarket is stacked with acorn, butternut and spaghetti squash. These low-calorie but nutrient-dense vegetables (a misnomer because, like tomatoes, they’re actually fruit) can fill you up while delivering abundant quantities of fiber, vitamin A, potassium, magnesium and plant chemicals that may help you fight diabetes, heart disease and cancer, says Harvard T.H. Chan School of Public Health.

While summer squash is lightly flavored and watery, winter squash has a rich nutty flavor and, in the case of butternut and acorn squash, a creamy texture that’s oh-so-satisfying. If you’re following a low-carb diet, you might be wondering if winter squash is approved. It can be, it just depends on how you prepare the squash! Luckily, we’ve included plenty of low-carb options in this round up.

Here are 12 recipes that are easy to make and so flavorful, you’ll be making winter squash even beyond the winter season. Make sure to log everything in your NuMi app to stay on track!

In about 30 minutes, you can dig into this flavorful soup that packs a kick, thanks to jalapeno, ginger, black pepper and curry powder. Butternut squash and light coconut milk supply the creamy texture. This is really the soup that eats like a meal, with shredded cooked turkey, spinach, parsnip, onion and garlic in a base of chicken broth. It’s restaurant quality, but made at home.

The recipe makes 4 servings, at 290 calories each. On Nutrisystem, this soup counts as 1 SmartCarb, 1PowerFuel, 3 Extras and 1 Vegetable.

A cold winter night calls for a steaming bowl of chili and this one is ultra-satisfying.

Three cups of butternut squash contribute the creamy texture in this recipe that combines ground turkey with onion, garlic, bell and Serrano peppers, diced tomatoes, beans, cumin, cayenne, paprika and chili powder in a chicken broth base. And it all happens in one pot.

This generous recipe makes 6 one-cup servings and counts as 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable.

Spaghetti squash has revolutionized low-carb eating by subbing for pasta in your favorite Italian dishes. And the Air Fryer? It’s made eating “fried food” perfectly diet-friendly because it quickly delivers the taste and texture of fried food with little or no oil—and, despite the name, no frying!

This recipe calls for one spaghetti squash, so-called because of its fibrous strings that mimic pasta, with ready-to-use marinara sauce, ricotta cheese, shredded mozzarella and spinach spiced with oregano or one or more of your favorite Italian herbs and spices. It’s easy, too. Once you cook the squash in the air fryer, you remove the “pasta,” mix with your other ingredients, then return it to hollowed out squash and return to the air fryer to melt mozzarella on top.

One serving is only 253 calories and counts as 1 PowerFuel, 2 Extras and 2 Vegetables.

Side dish or dessert? You decide. This is a natural pairing—creamy butternut squash with maple syrup (sugar-free), nutmeg and cinnamon. The squash is roasted which brings out its inherent sweetness. One serving is only 110 calories and counts as 1 SmartCarb and 1 Extra.

You can’t eat as much pasta as you want but you can go back for more if you’re having spaghetti squash. Since it’s non-starchy, it’s on the “unlimited” list. This knockout recipe pairs spaghetti squash with sautéed sweet potato cubes for a double dose of vitamin A and cancer-fighting flavonoids. Joining in the fun: creamy goat cheese, cinnamon, sage and honey. If you’re a big fan of sweet and savory, you’re going to love this dish, which delivers plenty of taste and satisfaction at only 288 calories. The recipe makes two servings, which count as 1 SmartCarb, 1 PowerFuel, 3 Extras and 1 Vegetable each.

Creamy, sweet roasted acorn squash and maple syrup were made for each other. Add Brussels sprouts and turkey bacon—an equally perfect combo—and you have one killer side dish. The recipe calls for two roastings—first the acorn squash, then the Brussels sprouts with rosemary to spice things up. Top with bacon crumbles and a drizzle of maple syrup. This may make you forget entirely about dessert. Only 299 calories per serving, this hearty dish counts as 1 SmartCarb, 1 PowerFuel, 3 Extras and 1 Vegetable.

Pureed butternut squash ensures a rich creamy soup without any dairy. This rich, flavorful soup is economical too. The recipe, which uses only one chicken breast and plenty of veggies, makes six servings. Those veggies include turnip, celery, carrot and onion, flavored with garlic, thyme, rosemary and bay leaf. You can add some hot sauce too if you’re looking for a kick. One hearty serving of this winter squash soup counts as 1 SmartCarb, 1 PowerFuel and 1 Vegetable.

It only takes four hours of slow cooking to make this fragrant homey dish of Turkey Bolognese (a meat sauce), filled with veggies (peas, zucchini, crushed tomatoes) and served with spaghetti squash which cooks right in your slow cooker with the rest of the ingredients. Oregano, basil, dried pepper flakes and onion make the Bolognese taste authentic. You won’t believe the aroma that fills the kitchen while this cooks. This recipe makes six servings at 262 calories each: one serving counts as 1 SmartCarb, 1 PowerFuel, 2 Vegetable and 2 Extras.

Do you order this every time you see it on a restaurant menu? It’s so rich and creamy with such nuanced flavors, you’d think it would be complicated to make. Not so. The hardest part is peeling and cubing the butternut squash—but you can skip that if your supermarket already does it for you. Squash, chopped carrots and diced sweet onions are sautéed in melted butter for extra flavor. Low-sodium chicken or veggie broth is the base with a bit of nonfat milk. We blend it all until it reaches smooth and creamy perfection. This easy recipe makes four servings, each of which count as 1 SmartCarb, 1/2 Vegetable and 1 Extra.

Slice an acorn squash in half, remove the seeds and you have the perfect “cup” for stuffing. In this recipe, that stuffing includes quinoa, pomegranate seeds and crushed walnuts spiced with coriander and dried parsley, all packed into each half of a roasted acorn squash. The recipe makes four servings, each of which count as 1 SmartCarb and 1 PowerFuel.

One-pan meals are on trend for the obvious reasons—easy-peasy and fewer dishes to wash. Butternut squash is the creamy base for roasted Brussels sprouts and lightly seasoned salmon filets. The veggies are seasoned with garlic, pepper, sage and olive oil, while the filets get a dusting of garlic powder. It all works. A generous helping of two filets is only 388 calories and counts as 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 1 Extra.

You get all the fun of a pasta dinner with no guilt in this Italian staple, made diet-friendly with spaghetti squash and a package of Nutrisystem Meatballs in Marinara Sauce. After roasting the spaghetti squash, removing the seeds and scooping out its pasta-like fibers, toss with chopped baby spinach and the cooked meatballs with marinara. A whole wheat dinner roll rounds out the meal which comes in at 274 calories and counts as 1 Nutrisystem Dinner, 1 SmartCarb and 2 Vegetables.