Daily Wahnsinn

veganlolly:

Wild rice and roasted butternut squash salad.

Wild Rice & Roasted Butternut Squash Salad:

• (1/2) cup dry wild rice
• (1.5) cups water for cooking
• (1) cup cooked cannellini beans (white kidneys)
• (4) cups peeled & chopped butternut squash
• (2) tbsp olive oil for roasting squash
• (1/2) tsp salt for roasting squash
• (3) tbsp mixed chopped herbs: fresh parsley, chives & thyme
• (1) tsp salt
• (2) tbsp olive oil
• (2) tbsp balsamic vinegar

Source

Fettuccine with Roasted Butternut Squash, Brown Butter & Sage
Serves 4

1 small butternut squash, about 2 pounds
1/2 pound fettuccini noodles
4 tablespoons unsalted butter
10-15 whole sage leaves, sliced cross-wise into very thin ribbons
1/8 teaspoon nutmeg
1/3 cup cup pine nuts
Parmesan cheese
Salt and pepper to taste

Source

dirtypans:

Here’s a meal I like to make when I don’t want to or know I won’t have time to cook in the morning. It’s a vegan stew that is full of flavor and yes, healthy. There’s always plenty of leftovers and the flavors get even better overnight, so enjoy!

For 4 generous portions, you’ll need:

• 1 medium butternut squash, peeled and cubed (bite size) = $3.99
• 2 large carrots, peeled and cubed (bite size) = $0.50
• 1 cup of red lentils = $0.74
• 1 can of chickpeas = $0.89
• 1 medium onion, chopped = $0.67
• 2 cloves of garlic, minced = $0.10
• 1/4 cup of parsley, chopped, for garnish = $0.25
• 2/3 cup of ground peanuts (or almonds, or cashews, your favorite) = $1.50
• 2 tblsp of tomato paste
• 1/2 tsp of turmeric
• 1 tsp of grated ginger
• 1tsp of ground cumin
• Salt and pepper to taste

1- Super simple to do. Just put the squash, carrots, lentils, onion, garlic, cumin, turmeric, ginger, tomato paste and some salt and pepper in a large pan (I use my Dutch oven for this). 

2- Cover with warm water and let it simmer under medium/low heat for about 30 minutes, stirring once in a while to mix everything. 

3- After 30 minutes, the squash and lentils will be tender and you’ll have a stew. Put in the ground peanuts, a little more water and cook it for another 5-10 minutes to incorporate the nuts. 

4- Serve garnished with parsley. I also like to put some red pepper flakes on top, but I like things spicy. 

Total for 4 portions = $8.64

Nutritional information per portion:

• Calories = 466
• Carbs = 71g
• Protein = 23g 
• Fat = 13.2g 
• Fiber = 19.1g
• Sugar = 10.4g

Recipe: Gnocchi with Squash & Sweet Corn

Serves 2 to 4

1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
4 tablespoons unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley
Salt and pepper, to taste

Source & Instructions

Thai Red Curry with Kabocha Squash

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 medium yellow onion, medium dice
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 1 (13- to 14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• Steamed white rice or steamed brown rice for serving

Source & Instructions

Quinoa with Grilled Summer Squash & Green Beans

Yield: Serves 4

Ingredients:

1 cup uncooked black quinoa
2 cups water
Pinch of salt
1 large zucchini, sliced
1 large yellow squash, sliced
1 1/2 cups green beans, ends snapped off
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic minced
Salt and black pepper, to taste
1/3 cup freshly chopped basil leaves
Extra balsamic vinegar and olive oil, for drizzling over dish, optional
Salt and pepper, to taste
1/3 cup Parmesan cheese, for garnish, optional

Source & Instructions

Crust-less Zucchini Pie

Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.3  • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g
Sodium: 420.1 mg

Ingredients:

• 10 oz shredded zucchini, all liquid squeezed out 
• 1/2 cup shallots, chopped
• 1/4 chopped fresh chives
• 1/2 cup part skim mozzarella
• 2 tbsp grated parmesan cheese
• 1/2 cup white whole wheat flour (King Aurthur)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray

Source & Instructions

prettybalanced:

Roasted Butternut Squash and Chickpea Soup

Ingredients:
2 large butternut squash (peeled + cut into inch cubes)
6 cups veggie stock
1 1/2 teaspoon curry powder
1 large shallot (chopped very finely)
1 tablespoon olive oil
1 tablespoon honey
1 can chickpeas (drained + rinsed)

Source & Instructions

prettybalanced:

Butternut Squash Bisque

Butternut Squash Bisque

Ingredients

3 Tablespoons Butter

1 Medium Yellow Onion, Chopped

1 Four Pound Butternut Squash, prepared in 1 inch cubes

1 Small Golden Delicious Apple, peeled and chopped

2 Crushed Garlic Cloves

1/2 Teaspoon Dried Thyme

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Cinnamon

1/4 Teaspoon Cayenne

3 Cups Water

1 & 3/4 Cup Chicken Broth

1 Cup Half and Half

Salt to Taste

Source & Instructions

prettybalanced:

Spaghetti Squash Gratin

Spaghetti Squash Gratin

1 medium-sized spaghetti squash

1/2 Vidalia or sweet onion, chopped
Butter
About 1 cup sour cream
About 1/3 cup Parmesan cheese, shredded (or more, to preference)
Kosher salt and black pepper

Source & Instructions