Squash: The versatile ingredient of vegan meals
What's the story
Winter squash is a vegan cook's secret weapon. Its sweet, nutty flavor and hearty texture make it the star of any dish.
Say goodbye to boring winter meals! Soups, salads, desserts - everything's better with squash.
Discover five delicious ways to use winter squash in your vegan recipes. Get ready for cozy, nutritious meals that'll warm you up from the inside out.
Soup
Squash soup sensation
A creamy winter squash soup is the ultimate comfort food on a cold day.
Start by roasting the squash to bring out its natural sweetness.
Then blend it with vegetable broth, coconut milk for creaminess, and spices like ginger and nutmeg for a warming touch.
Serve it as a hearty starter or a main dish - it's perfect for those chilly evenings.
Main course
Stuffed squash surprise
This stuffed winter squash is a beautiful main course that's as healthy as it is tasty.
Simply cut your chosen squash in half and roast until soft.
For the filling, saute onions, garlic, quinoa or rice, kale or spinach, cranberries, and pecans with aromatic herbs.
Fill the roasted squash halves with this mixture for a hearty meal that's bursting with flavors and textures.
Salad
Roasted squash salad
Take your salad to the next level with roasted winter squash.
Cube some butternut or acorn squash and roast it until it's caramelized at the edges.
Toss it with mixed greens, toasted pumpkin seeds, sliced red onion, and a tangy balsamic vinaigrette dressing.
The sweetness of the squash contrasts beautifully with the acidity of the dressing and crunch from the seeds.
Breakfast
Squash pancakes for breakfast
Start your day with delicious winter squash pancakes, a special breakfast with a unique touch of winter flavor.
Mix mashed squash with flour (use gluten-free if required), baking powder, non-dairy milk, and warming spices like cinnamon or nutmeg.
Cook them on a hot griddle until both sides are golden brown.
Serve these fluffy pancakes with maple syrup or vegan yogurt for a cozy morning treat.
Dessert
Dessert delight: Squash pie
Make a vegan version of classic pumpkin pie by using pureed butternut or kabocha squash instead of eggs and condensed milk.
Simply mix the puree with coconut milk, tapioca starch for thickening, sugar, and pumpkin pie spice.
Pour the mixture into a vegan pie crust and bake until set.
Serve it chilled for a guilt-free dessert that embodies fall in every slice.