Green mamas often struggle with the fact that produce options can be pretty slim pickings during the winter season. Fortunately, however, squash is a vegetable that is always affordable, full of nutritional value, and well-suited to a zero waste lifestyle. Here are 5 of my favorite winter squash recipes to try this season.
Butternut squash lends itself well to creamy low-cal soups with a delicate sweetness about them. This soup by Detoxinista has the added interest of curry flavor AND you can prepare this in the instantpot for a quick and healthy family meal.
I prepare acorn squash in two different ways. I either simply roast it and add butter, maple syrup and cinnamon; or I stuff it. I have used ground beef with veggies and spices in the past, but this vegetarian version by Cookie and Kate is a great alternative for Meatless Mondays.
I absolutely love this squash variety for its ability to provide a seamless substitute for gluten-free pasta. The typical way to use it is with a marinara, but I recently discovered it in this delicious classic Chinese recipe imitation. Its ingredients are quite flexible as I made it vegan by skipping the shrimp and adding chickpeas instead.
This recipe popped up on my Platejoy meal planning app a few months ago, and I am in love. It is definitely one of my favorite soups of all time. I also can’t believe how quick its preparation is–ready in under 15 minutes! Sign up for Platejoy here and receive a 10% discount by using my code, GOGREEN10.
Delicata squash is the ultimate in zero waste due to it’s soft, edible outer skin. I am relatively new to this type, but recently received some in my Imperfect Foods box. I’m anxious to try it out. This recipe that combines the delicate squash variety with apples and sage is sure to be a winner!
What are some of your squash recipe faves? Please share!
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