Assuming you’re already on the meal-prepping train, adorning your fridge with the likes of pre-prepared glass jarred macro bowls and porridge pots to nourish your way through your Monday through Friday with grace and ease, below you’ll find a collection of six butternut squash recipes to take your type A Creature of Habit to the next level. Simplifying mealtime preparations even further while allowing palatable diversity, each recipe (except for the muffins.. you can’t win them all), utilizes oven roasted squash, allowing the ability to bulk prepare, then go wild. Cutting down on your time spent in the kitchen and leaving you with the opportunity for everything else (balance), this simple method can be applied to any seasonal staple. I hope you like squash!
Recently, Andrew and I have been most drawn to adding root vegetables and squashes to our breakfast bowls – traditionally savory produce reimagined with warming cinnamon and naturally sweetening pops of maple. Coupled with a soaked brown rice porridge (think the creamy dreamy love child of rice pudding meets gluten free overnight oats), a dollop of your favorite unsweetened yogurt, nut butter, and some crunchy toppings for good measure and texture, this will quickly become your new favorite jar. [RECIPE]
Similar to our beloved porridge pots, we’ve found frittatas are not only sensitive to our time and monetary budgets, utilizing cost effective ingredients like eggs and seasonal produce as well as use up the odds and ends lingering in our fridge, but make a workweek’s worth of nourishing meals without requiring too much kitchen effort or gadgetry. With our cast iron skillet handy, recently, Andrew’s been smitten with this combination – a late winter vegetable medley of roasted butternut squash, leafy kale, and red onion. [RECIPE]
The not-too-distant relative of my dad’s favorite pumpkin cream cheese, this butternut squash muffin is our unprocessed and plant based, though still wonderfully indulgent, breakfast alternative. Made with rolled oats and almond flour, those familiar and warming pops of spice, and naturally sweetening medjool dates, we serve ours fresh from the oven alongside coffee and Must Try Pumpkin Chai. Topped with a healthful dollop of dairy free cream cheese and a drizzle of local honey, say hello to a bite we can all be thankful for. [RECIPE]
The sort of nourishing accompaniment that comes together in minutes flat, I prepare a big batch of this chili roasted butternut squash recipe ahead of time, keeping it stored in airtight tupperware to add to rainbow buddha bowls, simple salads, tacos, and tortilla roll ups for that extra pop of color, subtly sweet heat, and seasonal vibes over the course of a busy workweek. [RECIPE]
Served on a dark rye toast, this simple yet wonderfully vibrant and intense squash butter boasts roasted butternut squash, slow cooked onions, and subtle hints of sweetness and acidity from pure maple and apple cider vinegar. Topped with your choice of crumbled almond milk based cheese or feta and pops of fresh mint, we bet you can’t munch just one. [RECIPE]
The perfect make-ahead weeknight meal with plenty of leftovers, or potluck gold, this plant based macaroni takes those familiar, childhood flavors of cheesy gooeyness and warmth, but redefines them with real, unprocessed, and nutrient rich ingredients. Made with the most divinely creamy dreamy roasted butternut squash, cannellini beans, and warming cinnamon sauce, the kind that sneaks it’s way into every noodle, nook, and cranny, coupled with the savory crunch of a lightly toasted hazelnut and cinnamon crumble, we can see the light. [RECIPE]