As the leaves turn golden and the air gets crisp, it’s hard not to crave the warm, comforting flavors of fall. For many of us, nothing embodies this seasonal shift quite like the rich, sweet taste of butternut squash. It’s versatile, filling, and perfect for cozy evenings at home, especially when you’re looking for health-conscious, plant-based options. That’s why I created this collection of vegan butternut squash recipes that will not only satisfy your cravings but also warm your heart.
If you’re someone who loves exploring new flavors while sticking to a vegan diet, you’re in for a treat. This post is designed for anyone seeking delicious, dairy-free meals that make the most of butternut squash. Whether you’re a seasoned chef or a kitchen newbie, these recipes are easy to follow and perfect for family dinners, meal prep, or impressing guests. From creamy soups to hearty pastas, I’ve gathered 20 recipes that are not just delicious but also promote a healthy lifestyle, especially during the winter months.
Get ready to dive into a world of comforting dishes that are filled with nutrients and flavor. You’ll find everything from vegan soups to plant-based pastas, all centered around the delightful butternut squash. These recipes are perfect for any occasion, ensuring you have plenty of options to enjoy this exceptional winter vegetable. Let’s get cooking!
Key Takeaways
– This collection features 20 easy and delicious vegan butternut squash recipes that cater to both novice and experienced cooks.
– Recipes include a diverse range of dishes from vegan soups to plant-based pasta, making it easy to find something for every meal.
– Each recipe emphasizes healthy ingredients, perfect for those looking to enjoy dairy-free meals during the colder months.
– The guide is tailored for those who want to incorporate seasonal produce into their diets, providing comfort and nourishment.
– You’ll gain inspiration for your next family gathering or cozy night in, ensuring you have satisfying options to share with loved ones.
1. Creamy Butternut Squash Soup
Imagine curling up with a warm bowl of creamy butternut squash soup, perfect for those chilly evenings. This soup brings together roasted butternut squash, creamy coconut milk, and aromatic spices, creating a luscious dish that not only warms you but also comforts your soul. It’s a delightful blend of taste and nutrition, making it an easy go-to for cozy nights in.
Ingredients:
– 1 medium butternut squash
– 1 can coconut milk
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 cups vegetable broth
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half, remove the seeds, and place it on a baking sheet. Roast for 25-30 minutes until tender.
3. In a pot, sauté the onion and garlic until soft.
4. Scoop the roasted squash flesh into the pot.
5. Add coconut milk, cumin, and vegetable broth, and bring to a simmer.
6. Blend until smooth, then season with salt and pepper. Enjoy!
FAQs:
– Can I use frozen butternut squash? Yes, just adjust roasting time accordingly.
– Can I make it nut-free? Absolutely, this recipe is already nut-free as written.
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2. Butternut Squash Pasta
Craving a comforting pasta dish that’s a little different? Butternut squash pasta brings a delicious twist to your favorite noodles, combining the sweetness of roasted squash with a creamy, dairy-free sauce. It’s simple to prepare and can be tailored to fit any pasta shape you like, making it a versatile meal that’s as nutritious as it is satisfying.
Ingredients:
– 12 oz pasta (any shape)
– 1 medium butternut squash, roasted
– 2 cloves garlic
– 1/2 cup nutritional yeast
– 1 cup vegetable broth
– Olive oil, salt, and pepper to taste
Instructions:
1. Cook the pasta according to package instructions.
2. In a blender, combine the roasted squash, garlic, nutritional yeast, and broth.
3. Blend until creamy and season with salt and pepper.
4. Toss the cooked pasta with the sauce.
5. Drizzle with olive oil before serving.
FAQs:
– Can I use gluten-free pasta? Yes, any gluten-free pasta will work perfectly.
– Can I add vegetables? Absolutely! Sautéed spinach or kale would be a great addition.
How To Choose The Right Butternut Squash
Choosing the perfect butternut squash can make all the difference in your vegan recipes. Here are key factors to consider so you can enjoy the best flavor and texture.
1. Color
Look for a squash that has a tan or beige color. This indicates that it is ripe. Avoid any squash that has green patches, as this usually means it was harvested too early. The skin should be dull rather than shiny, which is a sign of freshness.
2. Shape
Select a squash that has a smooth, elongated shape. This shape usually indicates a higher flesh-to-seed ratio, meaning more delicious, edible squash. Avoid squash that looks too bulbous or irregular, as it may have inconsistent texture.
3. Weight
When you pick up a butternut squash, it should feel heavy for its size. A heavier squash typically contains more flesh and will be juicier. If it feels light, it may have dried out or lost moisture, affecting the quality of your recipes.
4. Skin Texture
The skin of the squash should be hard and firm. A good butternut squash will have tough skin that resists being easily dented. If the skin is soft or has blemishes, it may be overripe or damaged.
5. Stem Condition
Check the stem of the squash; it should be dry and hard. A fresh, healthy squash has a brown, dried stem, which indicates it was picked at the right time. If the stem is green or moist, it could lead to spoilage.
6. Storage Considerations
Once you’ve chosen your squash, think about how you’ll store it. Keep butternut squash in a cool, dry place, away from sunlight. It can last for several weeks if properly stored. If you need to cut it, wrap any unused portions tightly and refrigerate them for up to a week.
Pro Tip: If you want to add depth to your vegan butternut squash recipes, consider buying a few different sizes. They can vary in flavor and sweetness, allowing for more complex dishes.
Making the right choice when picking butternut squash not only affects your cooking experience but also enhances the taste of your vegan dishes. Use these tips to guide your selection and enjoy creating delightful vegan butternut squash recipes in your kitchen!
3. Spiced Butternut Squash & Black Bean Tacos
Elevate taco night with these spiced butternut squash and black bean tacos that are bursting with flavor! The sweetness of roasted squash pairs beautifully with hearty black beans, creating a satisfying filling. Top them with fresh avocado, zesty lime, and cilantro for a refreshing finish that everyone will love.
Ingredients:
– 1 medium butternut squash, cubed
– 1 can black beans, rinsed and drained
– 8 small corn tortillas
– 1 avocado, sliced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro and lime for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the cubed butternut squash with cumin, chili powder, salt, and pepper, then roast for 20-25 minutes until tender.
3. Warm the corn tortillas on a skillet.
4. Assemble the tacos by filling each tortilla with roasted squash, black beans, avocado, and top with cilantro and lime juice.
FAQs:
– Can I use flour tortillas? Yes, flour tortillas can be used instead of corn.
– Can I add cheese? Feel free to add vegan cheese for extra creaminess.
4. Butternut Squash Risotto
Treat yourself to a creamy butternut squash risotto that embodies comfort in every bite. This dish features Arborio rice slowly cooked in vegetable broth, absorbing flavors while stirring to achieve that perfect creamy texture. The roasted squash adds a hint of sweetness and a beautiful color, making it an irresistible choice for dinner.
Ingredients:
– 1 medium butternut squash, roasted and pureed
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup nutritional yeast
– Salt and pepper to taste
– Olive oil
Instructions:
1. In a pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the Arborio rice and toast for 2 minutes.
3. Gradually add vegetable broth, stirring constantly until absorbed.
4. Incorporate the butternut squash puree and nutritional yeast, stirring until creamy.
5. Season with salt and pepper before serving.
FAQs:
– Can I use brown rice? Arborio rice is best for risotto, but you can try brown rice with adjustments.
– Can I add protein? Yes, chickpeas or lentils would be great additions.
These vegan butternut squash recipes prove comfort can be creamy and simple. Roast the squash, stir slowly with Arborio rice, and watch a cozy dinner come together in minutes. The result? a velvety risotto that turns weeknights into food-worthy moments.
5. Butternut Squash & Chickpea Curry
Warm your soul with a hearty butternut squash and chickpea curry that’s bursting with flavor! This vibrant dish features tender squash simmered in a rich coconut milk base alongside protein-packed chickpeas. It’s not only comforting but also full of nutrients, perfect for a cozy night in.
Ingredients:
– 1 medium butternut squash, peeled and diced
– 1 can chickpeas, rinsed and drained
– 1 can coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– Salt and pepper to taste
– Olive oil
Instructions:
1. In a pot, heat olive oil and sauté the onions and garlic until tender.
2. Add the diced butternut squash and curry powder, stirring for 2-3 minutes.
3. Pour in the coconut milk and chickpeas, simmer for 20-25 minutes until squash is tender.
4. Season with salt and pepper before serving.
FAQs:
– Can I use another vegetable? Yes, spinach or kale can be added for extra greens.
– Can I make it spicier? Absolutely! Add chili flakes or fresh chilies for heat.
6. Butternut Squash Quinoa Salad
This butternut squash quinoa salad is a delightful mix of textures and flavors that make it a perfect meal. Roasted squash provides a sweet contrast to nutty quinoa, while crunchy kale, tart cranberries, and pumpkin seeds offer variety in every bite. It’s a nutritious option for meal prep or as a festive side dish!
Ingredients:
– 1 medium butternut squash, cubed
– 1 cup quinoa
– 2 cups kale, chopped
– 1/2 cup dried cranberries
– 1/4 cup pumpkin seeds
– Olive oil, salt, and pepper to taste
– 2 tablespoons balsamic vinegar
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine roasted squash, cooked quinoa, kale, cranberries, and pumpkin seeds.
5. Drizzle with balsamic vinegar and toss to combine.
FAQs:
– Can I add cheese? Yes, feta or goat cheese would be delicious (if not strictly vegan).
– Can I eat it warm? This salad is great warm or cold!
7. Butternut Squash and Lentil Stew
Cozy up with a hearty butternut squash and lentil stew that’s packed with plant-based protein and rich flavors. The combination of tender lentils and butternut squash creates a comforting texture, while spices like cumin and coriander provide a delightful kick. This stew is perfect for chilly winter nights when you crave something nourishing.
Ingredients:
– 1 medium butternut squash, diced
– 1 cup lentils (green or brown)
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, carrots, and celery until soft.
2. Add the diced butternut squash, lentils, cumin, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and squash are tender.
4. Season with salt and pepper before serving.
FAQs:
– Can I make it in advance? Yes, this stew stores well in the fridge for days.
– Can I add more vegetables? Absolutely! Feel free to add spinach or kale for extra nutrition.
8. Butternut Squash Hummus
Elevate your snacking game with creamy butternut squash hummus! This fun twist on traditional hummus combines roasted butternut squash with chickpeas, tahini, and lemon juice for a colorful dip perfect for veggies, pita, or crackers. It’s delicious, nutritious, and a vibrant addition to your appetizer spread.
Ingredients:
– 1 cup cooked butternut squash
– 1 can chickpeas, rinsed and drained
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 clove garlic
– Salt and pepper to taste
– Olive oil for drizzling
Instructions:
1. In a food processor, combine roasted butternut squash, chickpeas, tahini, lemon juice, and garlic.
2. Blend until smooth, adding water if necessary.
3. Season with salt and pepper to taste.
4. Drizzle with olive oil before serving.
FAQs:
– Can I use raw squash? Roasting enhances the flavor, but you can use raw if needed.
– Can I add spices? Yes, smoked paprika or cumin would add a lovely depth of flavor.
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9. Butternut Squash Pizza
Transform your pizza night with this delectable butternut squash pizza! Using a creamy butternut squash puree as the base sauce, this pizza is topped with vegan cheese, fresh spinach, and roasted squash slices, delivering incredible flavors in every bite. It’s a creative way to incorporate seasonal ingredients into a beloved dish.
Ingredients:
– 1 pizza crust (store-bought or homemade)
– 1 cup butternut squash puree
– 1 cup vegan cheese
– 1 cup fresh spinach
– Olive oil, salt, and pepper to taste
Instructions:
1. Preheat the oven to 450°F (230°C).
2. Spread the butternut squash puree evenly on the pizza crust.
3. Sprinkle vegan cheese and add roasted butternut squash slices and fresh spinach on top.
4. Drizzle with olive oil and season with salt and pepper.
5. Bake for 15-20 minutes until the crust is golden and the cheese is melted.
FAQs:
– Can I add other toppings? Yes, mushrooms or sun-dried tomatoes would be fantastic additions.
– Can I make it gluten-free? Use a gluten-free pizza crust to suit your needs.
Did you know vegan butternut squash recipes can cut saturated fat by up to 50% compared to dairy pies? Transform pizza night with a creamy squash puree base, vegan cheese, and roasted squash slices—comfort on every bite.
10. Butternut Squash Muffins
Start your day with these fluffy butternut squash muffins! Made with wholesome ingredients, these muffins are lightly sweetened with maple syrup and spiced with cinnamon and nutmeg, making them an ideal breakfast or snack. They’re moist, flavorful, and packed with nutrients, making them a delightful choice for any time of day.
Ingredients:
– 1 cup butternut squash puree
– 1 1/2 cups whole wheat flour
– 1/2 cup maple syrup
– 1/3 cup coconut oil, melted
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Salt to taste
Instructions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with papers.
2. In a bowl, mix together butternut squash puree, maple syrup, and melted coconut oil.
3. In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fill muffin cups and bake for 20 minutes until a toothpick comes out clean.
FAQs:
– Can I add chocolate chips? Yes, chocolate chips make a delightful addition.
– Can these be frozen? Absolutely! They freeze well for easy future breakfasts.
11. Butternut Squash Frittata
Brighten your brunch table with a colorful butternut squash frittata! This delightful dish combines roasted squash, fresh spinach, and chickpea flour for a hearty, protein-packed vegan option. It’s simple to make and can be served warm or cold, making it perfect for gatherings or potlucks.
Ingredients:
– 1 cup butternut squash, roasted and cubed
– 1 cup spinach, chopped
– 1 cup chickpea flour
– 1 1/2 cups water
– 1 teaspoon turmeric
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat the oven to 375°F (190°C) and grease a pie dish.
2. In a bowl, whisk together chickpea flour, water, turmeric, salt, and pepper.
3. Fold in roasted butternut squash and spinach.
4. Pour mixture into the prepared dish and bake for 25 minutes until set. Let cool slightly before slicing.
FAQs:
– Can I use other greens? Yes, kale or Swiss chard would also work well.
– Can I make it ahead? Yes, it can be stored in the fridge for easy meals.
12. Butternut Squash and Sage Risotto Cakes
Elevate comfort food with these crispy butternut squash and sage risotto cakes! Made from leftover risotto mixed with roasted squash and fragrant sage, these cakes are pan-fried to golden perfection. They make a great appetizer or a main dish served with a side salad or dipping sauce.
Ingredients:
– 2 cups leftover risotto
– 1 cup butternut squash, roasted and mashed
– 1/4 cup fresh sage, chopped
– Olive oil for frying
– Salt and pepper to taste
Instructions:
1. In a bowl, mix leftover risotto, mashed butternut squash, chopped sage, salt, and pepper.
2. Form the mixture into small patties.
3. Heat olive oil in a skillet and fry the patties until golden brown on both sides.
4. Serve warm with a dipping sauce of your choice.
FAQs:
– Can I use fresh risotto? Yes, fresh risotto can be used instead of leftovers.
– What dipping sauce goes well? A homemade aioli or tangy sauce would complement these cakes perfectly.
13. Butternut Squash and Apple Soup
Discover a delightful twist on traditional soup with this butternut squash and apple soup. The sweet squash paired with tart apples creates a uniquely flavorful blend that warms you from the inside out. It’s perfect for chilly evenings and pairs wonderfully with crusty bread or a light salad for a complete meal.
Ingredients:
– 1 medium butternut squash, peeled and diced
– 2 apples, peeled and diced
– 1 onion, chopped
– 2 cups vegetable broth
– 1 teaspoon cinnamon
– Olive oil, salt, and pepper to taste
Instructions:
1. In a pot, heat olive oil and sauté the onion until soft.
2. Add diced butternut squash, apples, cinnamon, salt, and pepper, stirring for 3-4 minutes.
3. Pour in vegetable broth and simmer for 25 minutes until squash is tender.
4. Blend until smooth and serve warm.
FAQs:
– Can I use sweet apples? Yes, sweet varieties like Fuji or Gala work well.
– Can I add nuts? Chopped walnuts or pecans would add a nice crunch.
14. Butternut Squash Gnocchi
Create delicious butternut squash gnocchi from scratch for a comforting pasta dish that impresses! These tender dumplings have a lovely sweetness from the squash and are perfectly complemented with a sage brown butter sauce. Serve them as a main dish or a side, and watch everyone come back for seconds!
Ingredients:
– 2 cups butternut squash puree
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon nutmeg
– Salt to taste
– 1/4 cup vegan butter
– Fresh sage leaves for garnish
Instructions:
1. In a bowl, combine butternut squash puree, flour, nutmeg, and salt to form a dough.
2. Divide the dough into small pieces and roll into ropes, cutting into small gnocchi pieces.
3. Boil salted water and cook gnocchi until they float to the top, about 2-3 minutes.
4. In a skillet, melt vegan butter and add fresh sage leaves, cooking until fragrant.
5. Toss the gnocchi in the sage brown butter before serving.
FAQs:
– Can I use frozen squash? Yes, just ensure it’s well-drained before use.
– Can I add cheese? A sprinkle of nutritional yeast would be a lovely finishing touch.
Fun fact: When you whip 2 cups of butternut squash puree into 1 1/2 cups flour, you get tender gnocchi that fans request again and again. This simple vegan comfort is ready in under 30 minutes and shines in these vegan butternut squash recipes with sage brown butter.
15. Butternut Squash and Spinach Stuffed Shells
Enjoy a comforting dinner with butternut squash and spinach stuffed shells, featuring large pasta shells filled with a creamy mixture of roasted squash, spinach, and vegan ricotta. Topped with marinara sauce and baked to perfection, this dish is sure to impress your family and friends without any fuss!
Ingredients:
– 12 large pasta shells
– 1 cup butternut squash, roasted and mashed
– 1 cup spinach, chopped
– 1 cup vegan ricotta
– 2 cups marinara sauce
– Olive oil, salt, and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente.
3. In a bowl, mix roasted butternut squash, spinach, vegan ricotta, salt, and pepper.
4. Stuff each shell with the mixture and place in a baking dish.
5. Pour marinara sauce over the stuffed shells and bake for 25 minutes.
FAQs:
– Can I use regular ricotta? Yes, if you’re not strict on vegan options, regular ricotta is great.
– Can I add cheese on top? A sprinkle of vegan cheese before baking would be delicious.
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16. Butternut Squash and Cauliflower Soup
Enjoy a creamy and nutritious butternut squash and cauliflower soup that’s velvety and packed with flavor. This soup seamlessly blends the natural sweetness of squash with the mild earthiness of cauliflower, creating a balanced dish that’s perfect for lunch or a light dinner. Pair it with crusty bread for a satisfying meal!
Ingredients:
– 1 medium butternut squash, diced
– 1 head of cauliflower, chopped
– 1 onion, chopped
– 4 cups vegetable broth
– 1 teaspoon garlic powder
– Olive oil, salt, and pepper to taste
Instructions:
1. In a pot, heat olive oil and sauté the onion until soft.
2. Add diced butternut squash, cauliflower, garlic powder, salt, and pepper, stirring for 3-4 minutes.
3. Pour in vegetable broth and simmer for 25 minutes until vegetables are tender.
4. Blend until smooth and serve warm.
FAQs:
– Can I use frozen vegetables? Yes, frozen squash and cauliflower can be used; just adjust cooking time.
– Can I add cream? For extra creaminess, a splash of coconut milk is a great option.
17. Butternut Squash and Bean Chili
Warm up with a hearty bowl of butternut squash and bean chili, perfect for those chilly nights. Packed with spices and a variety of beans, this chili combines sweet butternut squash for a unique twist. It’s filling, nutritious, and perfect for leftovers!
Ingredients:
– 1 medium butternut squash, peeled and diced
– 1 can black beans, rinsed
– 1 can kidney beans, rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– Olive oil, salt, and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add diced butternut squash, chili powder, and sauté for another 5 minutes.
3. Stir in black beans, kidney beans, and diced tomatoes, cooking for 30 minutes until the squash is tender.
4. Season with salt and pepper before serving.
FAQs:
– Can I add corn? Yes, corn would add a sweet crunch that complements the chili well.
– Can I make it spicier? Feel free to add jalapeños or hot sauce for extra heat.
18. Butternut Squash and Vegetable Stir-Fry
Brighten your weeknight dinners with a vibrant butternut squash and vegetable stir-fry! This quick dish features roasted butternut squash combined with colorful bell peppers, broccoli, and snap peas, all tossed in a savory sauce. It’s a fantastic way to use up leftover veggies and enjoy a nutritious meal in minutes.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
– 3 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon ginger, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C) and roast cubed butternut squash until tender.
2. In a skillet, heat sesame oil and sauté ginger and mixed vegetables for 5 minutes.
3. Combine roasted squash with the sautéed veggies, adding soy sauce and stirring to combine.
4. Season with salt and pepper before serving.
FAQs:
– Can I serve it over rice? Yes, serve it over rice or quinoa for a complete meal.
– Can I add nuts? Toasted cashews or peanuts would add a delightful crunch.
19. Butternut Squash & Sweet Potato Mash
Creamy butternut squash and sweet potato mash is a delicious side dish that pairs perfectly with any main course. The natural sweetness of the squash and sweet potatoes blend beautifully, creating a rich and satisfying mash that’s incredibly easy to make. It’s an excellent alternative to traditional mashed potatoes!
Ingredients:
– 1 medium butternut squash, peeled and diced
– 2 medium sweet potatoes, peeled and diced
– 2 tablespoons coconut milk
– Salt and pepper to taste
Instructions:
1. Steam or boil butternut squash and sweet potatoes until tender.
2. In a bowl, mash the squash and potatoes together until smooth.
3. Stir in coconut milk and season with salt and pepper before serving.
FAQs:
– Can I add spices? A sprinkle of cinnamon or nutmeg would enhance the flavor.
– Can this be made in advance? Yes, it can be prepared ahead and reheated for convenience.
20. Butternut Squash & Spinach Lasagna
Indulge in a rich butternut squash and spinach lasagna that layers roasted squash, spinach, and a creamy vegan cheese sauce between sheets of pasta. This comforting dish is perfect for family dinners and is sure to please both vegans and non-vegans alike!
Ingredients:
– 9 lasagna noodles
– 2 cups butternut squash, roasted and pureed
– 2 cups spinach, chopped
– 2 cups vegan cheese
– 2 cups marinara sauce
– Olive oil, salt, and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
3. Layer 3 lasagna noodles, half of the butternut squash puree, half of the spinach, and a layer of vegan cheese.
4. Repeat the layers and finish with the last 3 noodles topped with remaining marinara sauce and vegan cheese.
5. Cover and bake for 30 minutes, uncovering for the last 15 minutes until the top is golden and bubbly.
FAQs:
– Can I let it cool before slicing? Yes, letting it sit for about 10 minutes makes slicing easier.
– Can I add herbs? A sprinkle of fresh basil or oregano would be a lovely finish.
Conclusion
The versatility of butternut squash is truly remarkable, allowing it to shine in a variety of vegan recipes. From soups to pasta and even desserts, these 20 vegan butternut squash recipes prove that comfort food can be both delicious and healthy.
Embrace the flavors of the season and try out these dishes that not only warm your belly but also nourish your body. We hope these recipes inspire you to add some squash magic to your meals, making every dinner a cozy, flavorful experience!
Related Topics
vegan butternut squash recipes
dairy-free meals
vegan soups
plant-based pasta
healthy winter recipes
comfort food
easy vegan dishes
seasonal cooking
one pot meals
vegetarian comfort food
quick weeknight meals
low-calorie recipes
