After the vegan butternut squash tacos from earlier this week, I knew it was time for a recap on some squash recipes. Whether you’re jonesing for butternut squash, acorn squash, or another delicious gourd of your choosing, fall demands a few tasty squash recipes for cool nights and upcoming holidays. I’ve got a thing for roasting squash so you’ll see a few recipes featuring that in here.
Let’s take a gander down memory lane for a few fall-ready squash recipes…
Squash recipes for fall
Roasted Brussels sprouts and squash
Oh Brussels sprouts, I love you and hate what you do to tummies. But I can’t stop won’t stop. While I love them with balsamic (as seen here!), I also dig it with squash and a Dijon dressing, too. I’m pretty sure this will end up on the Thanksgiving table again this year.
Get the recipe here.
I found those wooden bowls on Etsy, if you like them.
Butternut squash feta bruschetta
This fall take on bruschetta is one of my favorite ways to shove bread into my gob. We’ve got roasted, caramelized butternut squash, crumbly feta, sharp arugula, and sweet honey balsamic glaze, all on top of toasted pretzel bread.
Get the recipe here.
Spiced butternut squash hummus
Garam masala is the not-so-secret ingredient in this yummy hummus. You actually can also totally sub in pumpkin or sweet potato since you’ll get a really similar taste and consistency with any of them. I love this hummus with veggie chips.
Get the recipe here.
The white serving bowls from this recipe were found at World Market.
Vegan buddha bowl
These popular power bowls are full of proteins and veggies to keep you full. Plus, they’re great for a little lighter eating during the upcoming holidays. This one has cauliflower rice, caramelized roasted butternut squash, wilted and browned greens, pomegranate seeds, spiced chickpeas, avocado, and a tahini dressing. Noms.
Get the recipe here.
Vegan butternut squash tacos
Another vegan recipe to add to your arsenal! I just shared this recipe earlier this week and it’s going in full rotation. The maple tahini dressing is so usable on other dishes, too.
Get the recipe here.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
These are so stinkin perfect!! From the picture I assumed you just used jello on each side and it’s nice to see that you did something so much better.
Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!