Butternut Squash Vegan Pancakes
These butternut squash pancakes are lightly sweet and flavorful, and can be frozen and reheated to enjoy at a later time.
Ingredients
1 1/2 cups all-purpose flour- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 2 tablespoons flax meal + 4 tablespoons water (as egg substitute)
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons non-dairy milk
- 1 teaspoon apple cider vinegar
- 1/3 cup mashed butternut squash
- 2 tablespoons melted vegan butter
- Cooking oil or cooking-oil spray
Preparation
- Combine flax and water and set aside.
- In a large mixing bowl, combine flour, spices, salt, baking powder, baking soda and sugar.
- In a smaller mixing bowl, combine flax egg substitute, vanilla, non-dairy milk, vinegar, mashed squash and melted butter.
- Combine wet and dry ingredients. Mix until smooth.
- Coat a skillet with oil and cook pancakes on medium-low heat.
Makes four to five large pancakes.
Butternut Squash Soup
Ingredients
- 3 cups butternut squash, peeled and cubed
- 1 cup unsweetened cashew milk (or other non-dairy milk)
- 1/2 tablespoon curry powder
- Grapeseed oil
- Sea salt
- Black pepper
Preparation
- Preheat oven to 350 degrees (F).
- Lightly toss the cubed squash with 1 tablespoon of grapeseed oil and a few dashes of sea salt. Line a baking sheet with foil and place the seasoned squash on it.
- Roast in the oven for 45-60 minutes, or until squash has softened and begins to brown. Remove from oven and allow to cool.
- In a high-speed blender of food processor, combine baked squash, non-dairy milk, curry powder and sea salt to taste. Puree until completely smooth.
- Transfer the mixture to a saucepan and allow to warm on medium-low, stirring occasionally.
- Add salt and pepper to taste.
Makes two servings.
Spaghetti Squash
There are a few different options for preparing spaghetti squash, but my favorite is microwaving, since it is relatively easy and doesn’t require any special knife skills.
Ingredients
- 1 spaghetti squash
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese
- 1/4 cup fresh basil, shredded
Preparation
- With a knife, cut several slits into the spaghetti squash, which will help keep it from cracking in the microwave.
- Place on a plate and cook for 7-10 minutes until the squash has softened, which will make it easier to cut through. Allow to cool, then slice in half lengthwise. Remove seeds. Fork out the “spaghetti strings” and leave them in the gourd.
- Season strings with salt and pepper. Pour 1/2 cup of marinara over each half, and sprinkle evenly with mozzarella.
- Bake at 350 degrees (F) for 15-20 minutes to melt the cheese and allow the squash to soften further.
- Remove from oven and sprinkle with basil ribbons before serving.
Makes two very large servings.
Caramelized Squash Flatbread
Ingredients
- 1 cup squash of your choice (I used acorn), cubed into 1/2-inch pieces
- 2 flatbreads or naan
- 1/4 cup fresh cilantro, chopped
- 1/4 cup aged cheese (I used Cotija, but feta works well, too)
- 1/4 cup sliced red onions
- 1 tablespoon grapeseed oil
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
Preparation
- Preheat oven to 400 degrees (F).
- Toss squash pieces with oil, salt and brown sugar in a mixing bowl.
- Transfer squash to a shallow pan and roast in the oven for 30-45 minutes, until the pieces soften and the seasoning glaze begins to brown and caramelize. Turn pieces every 15-20 minutes for even cooking.
- Assemble the flatbread with squash, cheese, onions and cilantro. Cook for 5-7 minutes at 400 degrees.
Makes two servings.
Learn more about these delicious veggies here!
Photos Styled by Rachel Rivers
