The squash bins at the market are fuller than ever right now, and all three kinds are piled high. Acorn, spaghetti, and butternut squash are going straight to the center of the plate this month, roasted until the edges caramelize.
Sunday's the day I have time to cook like that, so this batch turned into more dinners than one.
Squash, Three Ways
Five dinners came out of three squashes and one very full cutting board.
Butternut Squash Enchiladas are filled with tender butternut squash, black beans, and rice before being drenched in enchilada sauce and baked with cheese on top. They’re delicious, vegetarian, and so filling.
What better way to enjoy acorn squash than this Vegan Stuffed Acorn Squash dish? Filled with mushrooms, walnuts, wild rice, and chickpeas, they're incredibly hearty, versatile and filled with fall flavors!
In this Honey Ginger Pork with Acorn Squash dish, slow-cooked honey ginger pulled pork is topped on tender pieces of winter squash. It’s a fancy fall dish that doubles as a healthy comfort food!
Start the fall season on the right foot with this rich and creamy Butternut Squash Bisque! Easy to make in one pot with warm spices and seasonal produce, the fall flavors make this ultra-creamy bisque completely irresistible.
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