Roasted Butternut Squash and Crispy Chickpea Quinoa Salad

Tried and Tested!

This was a winner - for sure! Some things on pinterest flop, but I loved this one! 

Its worth the extra work. 

Yummy and large enough to serve for dinner, or make it on monday and eat it all week! 

My kind of lunch!

Isn't it beautiful? Crispy Chickpeas are amazing with the soft, sweet squash!

Click HERE for recipe

I used Baby Kale instead of Arugula, and added feta cheese! 

Enjoy!

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Simple/All purpose Butternut Squash Sauce

pic borrowed from Here

pic borrowed from HERE

1 Large butternut squash, or 1 1/2 pounds cubed squash

1/4 Cup Milk (or more if you want it creamier)

Coarse Salt and Pepper to Taste

1 Tbl Honey

1/4 C Chopped Fresh Basil

If you want a more "cheezier" tasting sauce and less sweet. Omit the honey, add about 1/4 c of Brewers yeast (or nutritional yeast), and 1/2 tsp Garlic Powder. 

Steam the squash till soft, puree with the rest of ingredients.

THAT'S IT!! You'll love it!

I eat as pizza sauce (with feta, cranberries, sauteed spinach or baby kale, toasted walnuts, onions), over baked potatoes (sweet potatoes are amazing with it!), green beans, chicken if you like, and pasta!!

Really it can be used anywhere!! Let your imagination have fun!

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Happy Valentines Day!

Butternut Squash Heart Pancakes

with Apple Cinnamon Topping

I wanted to do something fun this morning.

I had a butternut squash I needed to use, so I was excited to try these.

I used THIS recipe.

Just substituting 1 cup of the flour with Oat Flour, but you can do anything you like.

Place one big spoonful on the hot pan, use your spoon to pull up the edges and shape into a heart. Adding more batter if needed.

For the topping:

Take 2 Tbl of prepared Batter, 2 Tbl of Applesauce, 1 tsp cinnamon, 1/2 tsp brown sugar. Stir together.

After placing batter on pan, take about a Tablespoon and drop on top of pancake. Use spoon to swirl around the top. Make sure to cook both sides well, I leave them on pretty long.

ENJOY!

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Butternut Squash Red Pepper Soup

Kids were sick tonight. I had to pull something together from the things I had, since I hadn't gone shopping in awhile! I had frozen butternut squash (awesome thing to stock up on), so I wanted to use that.

Got the recipe from a new cookbook, "Supermarket Vegan."

Ingredients:

2 Tbl Olive Oil

1 C Chopped Onion

3 large Cloves Garlic

2 1/2 C Broth

1/2 C water

2 (12 oz pkgs.) Butternut Squash

1 (12 oz.) Jar Roasted Red Peppers (in water), drained

1 tsp Sugar

1/2 tsp Poultry Seasoning

1/2 tsp Dried Thyme

1/4 tsp Dried Rosemary

1/2 tsp Salt

Fresh Pepper

Chopped Chives for serving

Directions:

In medium stock pot, heat oil. Cook onion 3 minutes. Add garlic. Cook for one more minute. Add Everything else except Chives. Bring to Boil. Cover and reduce heat and simmer for 20 minutes. Working in batches, puree in blender. Serve warm with chives.

ENJOY!

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Black Bean and Butternut Squash Taco's

Bean taco's are my new fav!

They are SO fast and easy and don't take a lot of work. My kids and Hubby Love them and everyone's happy in the end. :)

I was excited to try this, my husband was VERY hesitant when he heard what I was making. But once again we were all pleased.

The sweetness of the Squash was SO good with the salsa and garlic of the beans! YUM!

Click HERE for the recipe

I topped them with Feta Cheese, Salsa, Torn Spinach, Green Onions, Avocado, and Tomato!!

I also scrambled in some Tofu, but you could easily do shredded chicken or just eat plain!

ENJOY!

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