I always start
by roasting my squash.
Roasted Butternut Squash Purée — Basic steamed butternut purée with butter is nice, but this recipe switches things up
by roasting the squash, using coconut oil and sage, and mixing in macadamia nut meal.
Not exact matches
Start
by washing, deseeding and cutting the acorn
squash into slices — you can keep the seeds and
roast them with olive oil for a nice snack.
by Nancy Gerlach, FieryFoodsCentral.com Food Editor Emeritus Recipes: Mole Poblano de la Noche Buena Tamales y Mas Tamales Southwestern
Roasted Turkey with Green Chile Piñon Dressing Posole Winter
Squash and Apple Chowder with Red Chile — Dusted Croutons Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are...
I started with a play on chicken noodle soup, the classic «get well» food,
by using
roasted spaghetti
squash in place of noodles and making a nutritious broth.
-LSB-...] with creamy
squash sauce, constructed like
Roasted Butternut Alfredo
by The PPK (but with a plethora of -LSB-...]
Seitan and Horseradish Sauce Sandwich Tofu, Eggplant, Tomato and Avocado Sandwich Soups All in the Family Onion Soup Barley «Bacon» Mushroom Stew Soup Better than Miso Soup Corn and Cheese Chowder (from Love Soup
by Anna Thomas) French - Style Seitan Stew Irish «Lamb» Stew Jim's Pasta and Bean Soup One World Tempeh Minestrone Potato Leek Soup Simple Seitan Stew with Fire -
Roasted Tomatoes Smoked Sausage, Butternut
Squash and Wild Rice Soup Smoky Cauliflower and Bean Soup Tempeh and Tomatillo Soup
Roasted brussels sprouts and
squash salad with horseradish dressing submitted
by Viktoriastable
And stuffing the hollow left
by the removed seeds with something yummy means you can have bites of
roasted squash right along with your filling.
Italian Chicken Meatballs + Sweet Potato Spaghetti
by Strength and Sunshine Pesto Chicken with Zucchini Noodles
by Savory Lotus
Roasted Squash + Cashew Cream Zoodles
by From Pasta to Paleo
15) or try something new
by preparing
Roasted Acorn
Squash with Apple Pie Spices (pg.
Chicken and Summer Veggie Tostadas
by The Redhead Baker Peach - Almond Mousse
by Red Cottage Chronicles Easy Creamed Corn
by Feeding Big Easy Zucchini Refrigerator Pickles
by Simple and Savory Fresh Applesauce
by Palatable Pastime Fresh Raspberry Streusel Muffins
by Family Around The Table Italian Sausage and Summer Vegetable Sheet Pan Dinner
by Cooking with Carlee Lemon Curd
by The Freshman Cook Mom's Zucchini Bread
by Books n» Cooks Peaches & Cream Protein Smoothie
by Tip Garden
Roasted Brussels Sprouts Carbonara
by A Kitchen Hoor's Adventures
Roasted Eggplant with Tahini
by Caroline's Cooking Spicy Summer
Squash Refrigerator Pickles
by Culinary Adventures with Camilla
While the
squash is
roasting, prepare the pesto
by combining the spinach, garlic, pecans, olive oil, lemon zest / juice, and salt & pepper in a blender or a food processor.
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Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with
Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired
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By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed
Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy
Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food
by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon
Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Ricotta Cannoli
by The Brunette Baker Ricotta & Spinach Gnocchi
by Dinner With Julie Amaretti Cookies
by The Busy Baker
Squash and Hazelnut Rotelle / Polenta with Sausage and Rapini
by The Tasty Gardener Tiramisu
by My Daily Randomness Nonna Ortenzia's Meatballs
by Libby Roach Egg and Raisin Bread
by She Eats Sweet Potato Gnocchi with Sage Butter
by Devour & Conquer Potato Doughnuts
by Eating Niagara Balsamic
Roasted Pear Wedges with Prosciutto
by Once Upon A Recipe Spinach Ricotta Cannelloni
by Culinary Cool Pickled Eggplant
by The Yum Yum Factor
Roasted Tomatoes and Fresh Creamy Ricotta
by Kelly Neil
To
roast a spaghetti
squash, I first need to soften the tough outer exterior
by placing it in the oven while the oven is preheating to 400 degrees.
Inspired
by the best wood - fired pizza Mr B and I have ever eaten, this savory, slightly sweet combination of goodness —
roasted butternut
squash, leeks, bacon and bleu cheese — can be plated up in an almost endless variety of ways, from omelets to pasta to... well, even pizza.
Add a seasonal twist to your homemade red chile enchilada sauce
by adding
roasted butternut
squash.
Begin
by preparing the
squash for
roasting.
I have used spaghetti
squash simply
by roasting it in the oven and then making the strands part of my meal with meat or veggies, and cheese.
Most recently, Chef Ryan Bloome of Terrain worked in collaboration and crafted a six - course supper beginning with atuffed
squash blossoms featuring
roasted summer
squash, farro, Farm at Doe Run cheese and basil pesto followed
by herb porchetta, diver scallops and dry - aged rib eye with
roasted chanterelles, mushroom escabeche and sweet onion soubise served in red wine reduction.
- While the
squash roasts, cook the ground beef
by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Roasting all vegetables does amazing things to them, bringing out their natural sweetness
by caramelizing the sugars within them, but this phenomena seems even more accurate with winter
squash.
Roasted Butternut
Squash Soup with Coconut Milk
By The Rising Spoon 5.
Roast the
squash and onions
by themselves for the first few minutes of this one -
roasting - dish meal before adding herb - rubbed lamb steaks.
It is «Maple - Glazed
Roasted Acorn
Squash with Toasted Pepitas»
by Sean Sherman, founder of The Sioux Chef in Minneapolis.
Centered around a generous amount of rustic bread, it's complimented
by the sweetness of
roasted butternut
squash, which is the perfect offset to the rest of the savory ensemble.
By now you probably know tahini and I are best pals (take a look at exhibit a) vegan winter rice salad with cilantro tahini b) vegan butternut
squash and cauliflower quinoa with avocado tahini and c) vegan quinoa
roasted veggie buddha bowls with pesto tahini as proof).
Inspired
by this stuffing (I guess I'm still in winter comfort food mode), I
roasted butternut
squash, brussels, and apples.
Typically a butternut
squash dinner requires a long cooking time, but
by cutting the
squash into planks, then
roasting them at a high temp, I was able to cook it in about 20 minutes, getting this sandwich into weeknight dinner territory.
If you are inclined, it's super easy to whole
roast a pie pumpkin or red kuri
squash by cooking it for an hour or so in an oven at 350 degrees.
You can prep ahead
by roasting the butternut
squash and making the cashew cheese the day before.
Add 1/4 cup of the dressing at the bottom, followed
by 1 cup of shredded cabbage, a scant 1/4 cup of diced red onion, 1/2 cup cooked quinoa, a scant cup of
roasted squash cubes, 1/2 cup of white beans, and then fill the rest of the jar with mixed greens.
You are more than welcome to
roast the spaghetti
squash, but I always take the easy route
by popping it into the microwave for 15 minutes, which makes this healthy vegetarian meal a 30 - minute gift!
Sesame
Roasted Maple Chipotle Delicata
Squash by Viktoria's Table Delicata
Squash and Persimmon Salad
by Cadry's Kitchen Delicata
Squash Veggie Bowl
by Love & Lemons Pecan Encrusted Delicata
Squash and Quinoa Kale Salad
by Eating
by Elaine Delicate
Squash Bake with Tahini Sauce
by Minimalist Baker Delicata
Squash Boats with Cauliflower Bechamel
by Forks Over Knives Spiralized Beet and
Squash Pizza
by Green Evi
Inspired
by a sandwich from Brooklyn's Court Street Grocers, this
roasted squash number is like autumn squished between bread.
Thyme Tip - you can also use dried thyme
by adding it along with a little drizzle of olive oil to the top of the butternut
squash before
roasting.
Tempeh Sausage Stuffed
Squash by Hummusapien Stuffed Acorn
Squash by Forks Over Knives Sweet & Savory Stuffed Acorn
Squash by Vegan Huggs Wild Rice Stuffed Acorn
Squash by My Darling Vegan Comforting Curried Acorn
Squash Soup
by Two City Vegans
Roasted Stuffed Winter
Squash by Forks Over Knives Quinoa Kale Stuffing with
Squash Rings
by Two Purple Figs
Inspired
by Emily's Spaghetti
Squash with Ricotta, Sage, and Pine Nuts recipe, I roasted the squash and the asparagus and combined them with ricotta and pine nuts for ric
Squash with Ricotta, Sage, and Pine Nuts recipe, I
roasted the
squash and the asparagus and combined them with ricotta and pine nuts for ric
squash and the asparagus and combined them with ricotta and pine nuts for richness.
I make tea 5 times a day on the stove, I make sweet potato and carrot fries
by the oven load, I
roast squash almost daily... and that's the tip of the iceberg!
Everything is done
by the time your
squash has finished
roasting!
I
roasted butternut
squash tonight to puree in my soup that I can't share yet, but I just love how much flavor you can get with ordinary foods
by roasting them.
Begin
by roasting the butternut
squash and sweet potato (use 1 large sweet potato) in a 400 ° oven for 45 - 70 minutes or until the
squash is tender and you can poke a fork through the flesh.
I found this recipe months ago and it was inteneded to be topped
by summer peaches, but I loved the idea of using sweet
roasted squash instead.
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut
Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic
Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette
Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade
by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and
Roasted Pepper Salad with Lemon Zest Vinaigrette
Start
by making your
roasted butternut
squash.
Almond Parmesan Baked Acorn
Squash Barbecue Sauce Biscuits Broccoli al Frascati
by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced
Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb -
Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple -
Roasted Carrots Oil and Lemon Dressing
by Julia Child Pesto
by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way
Roasted Turnip, Potato, and Apple Hash Rosemary
Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti
Squash with Spicy Greens, Raisins and Pine Nuts Spiced,
Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild Greens Zucchini - Potato Casserole
By the way, this spaghetti
squash bake is fab — garlic, olive oil, fresh basil, parmesan, tomatoes, and mozzarella all baked together with tender
roasted squash.
Almond - Crusted Tofu with
Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut
Squash Barbecue - Flavored
Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored
Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers
by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut
Squash Cajun Beans and Greens Caramelized Onion - Butternut
Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata
Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field
Roast and Orzo Salad Field
Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice
by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella
by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut
Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Add
roasted squash, pears and 5 to 6 cups of stock, enough to cover the vegetables
by 1/2 - inch.