Sometimes pumpkins get all of the credit during the Fall, but all the winter squash deserve a little love! This week’s meal plan Monday features five butternut squash vegetarian recipes that serve as delicious dinner inspiration from the blog Oh My Veggies.
I have been a fan of Oh My Veggies for a long time and if you haven’t tried their recipes yet, this is your lucky week! The vegetarian food blog focuses on easy recipes made with fresh, seasonal ingredients. The recipes aren’t too fussy or complicated and can be enjoyed by both novice cooks and experienced foodies.
Butternut Squash Vegetarian Recipes Meal Plan
*NOTE* For this meal plan you will be using a lot of butternut squash, obviously! For quicker meal assembly each night you might consider cutting up all of the butternut squash during the beginning of the week and store in ziploc bags or other tupperware to use throughout your week. All of the recipes call for cubed butternut squash except for the panini which requires butternut squash slices. You could also roast the butternut squash ahead of time and then store it for the recipes that call for roasting.
Ingredients: onion, jalapeno, chili powder, cumin, coriander, porter beer, diced tomatoes, black beans, butternut squash. Toppings: cheddar, cilantro, avocado, onion, scallion, sour cream.
I love to make a batch of chili early in the week so I can eat leftovers for lunch throughout the week. The combination of black beans, butternut squash and beer is pretty delicious but for me the toppings are most important! I like to add cheddar, cilantro, avocado, sour cream and tortillas chips. I usually make cornbread muffins on the side for my kids to go with it.
Ingredients: butternut squash, olive oil, sage, fresh mozzarella, whole wheat or sourdough bread.
I love this unique panini recipe with squash, sage and mozzarella. We received a panini press as a wedding gift and I can’t believe how much I use it. If you don’t have one you can use a cast iron skillet or other pan. For this kind of recipe be sure to use a really good bread, I love Beckmanns bread but any good quality bread will do.
Ingredients: red onion, butternut squash, olive oil, garlic, cinnamon, baby spinach, water, milk salt, polenta, rosemary, parmesan cheese, pumpkin seeds.
I don’t know why I don’t make polenta more often, it is delicious, easy to make and perfect comfort food.
Ingredients: olive oil, butternut squash, button mushrooms, diced onion, garlic cloves, champagne, arborio rice, veggie broth, spinach, parmesan cheese, thyme leaves, lemon zest.
For this recipe you’ll need an oven proof pot with tight fitting lid because you start out building the risotto on the stove but then transfer it to the oven to bake for twenty minutes.Risotto is the perfect comfort food since it is so rich. If you don’t have champagne I think substituting with white wine is fine.
Ingredients: butternut squash, olive oil, orecchiette pasta, vegetarian bacon, garlic cloves, eggs, parmesan cheese.
I love that this orecchiette pasta dish doesn’t include that many ingredients but still packs a lot of flavor. Even though it looks like it is not a vegetarian dish, that is vegetarian bacon. If you are not vegetarian, you can just use regular bacon.
If you make any Butternut Squash Vegetarian Recipes from this week’s Rainbow Delicious meal plan featuring Oh My Veggies please share on instagram using hashtag #rainbowdelicious & #ohmyveggies and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!