Tag: squash

Acorn Squash Veggie Burgers

Melissa King 42 Comments

I love homemade veggie burgers and these Acorn Squash Veggie Burgers are my latest creation.  Well actually, they were created by my husband, Marcus.  Sometimes you have an idea for an awesome recipe and it doesn’t turn out as expected.  However, sometimes you can turn that into another delicious recipe instead.  That is exactly what happened in the case of these acorn squash veggie burgers.  We roasted the squash a little too long and it could not be chopped into cubes.  So we decided to puree it and make these veggie burgers instead.  One can never have too many veggie burger recipes right?

Acorn Squash Veggie Burgers - My Whole Food Life

These veggie burgers were great on their own with a side of veggies.   They should also work well if they are eaten with a bun.  I am just not a huge bread person, so I usually skip it.  One of my favorite sides to eat with this is my maple glazed Brussel sprouts or my simple roasted broccoli.  If you didn’t want to use acorn squash, this could also probably work with sweet potato, butternut squash or pumpkin.

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Black Rice, Squash and Pomegranate Salad

Melissa King 4 Comments

I love salads all year round.  In fact, the majority of the meals I eat are salads.  I know, boring right?  In the winter months, I just try to create heartier versions.  This meal was inspired by my Wheat Berry Salad with Cranberries.  I wanted to create a gluten free version of that.  So here you go.

 

Black Rice, Squash and Pomegranates - My Whole Food Life

 

This is a meal that will keep you full for quite some time.  It also makes about 4-5 servings.  I love the earthy and nutty flavor of black rice.  You can also use wild or brown rice.

 

Black Rice, Squash and Pomegranate Salad

Black Rice, Squash and Pomegranate Salad

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Prep Time 15 min Cook Time 45 min

Ingredients

  • 3 cups cooked black rice
  • 2 cups butternut squash cubed
  • 1/2 cup pomegranate seeds
  • 2 T fresh parsley chopped
  • 1 tsp fresh thyme
  • 2 T apple cider vinegar
  • 1 T olive oil (optional)
  • Juice of 1/2 an orange or 1/4 cup orange juice
  • salt to taste

Instructions

  1. Preheat oven to 400.
  2. Peel and chop the butternut squash into cubes.
  3. Place it onto a greased baking sheet with a little salt.
  4. Roast in the oven for 45 minutes.
  5. Once the rice and squash are cooked and cooled, add them to a bowl with the remaining ingredients.

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Recipe Notes

This makes about 4-5 servings and should last in the fridge for at least a week. Enjoy!

Gluten Free Butternut Squash Bread

Melissa King 94 Comments

Gluten Free Butternut Squash Bread.  I made you some butternut squash bread!  I know I have said this before, but I just love getting my co-op basket.

You never know what fruits and vegetables you are going to get.  I love squash and have been using it a lot lately, so when I saw it in my basket, I wanted to try something different other than roasting it or making a soup.

So I decided to try baking some bread with it.

 

gluten free butternut squash bread

 

This gluten free butternut squash bread came out moist and delicious!  This recipe is great because butternut squash is already naturally sweet so you can use much less sweetener.

I am all about cutting the sugar whenever possible.  This would be yummy to make on a cold day.  We just haven’t had many of those yet here in Dallas.

Baking it also makes the house smell so good.  I hope you enjoy it.

Gluten Free Butternut Squash Bread

Gluten Free Butternut Squash Bread

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Prep Time 10 min Cook Time 45 min

Ingredients

Instructions

  1. Preheat oven to 325. 
  2. Mix all dry ingredients in a large bowl. 
  3. Mix all wet in a smaller bowl. 
  4. Add wet to dry and place batter in a loaf pan.  I used an 8 inch loaf pan .
  5. Bake for 40 – 45 minutes or until the toothpick comes out clean. Enjoy!

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Squash Soup With Caramelized Onions

Melissa King 44 Comments

I made you some delicious squash soup.  Fall is my favorite time of year.  Growing up in Boston, I associate fall with the beautiful colors of the foliage.

That is one thing I miss terribly here in Texas.  We don’t really have the seasons change here as much.  In fact, today it was 90 degrees!

So, along with the fall colors, comes the fall vegetables.  Squash is one of my favorites.  Most people think if butternut or acorn squash, but my favorite by far is the kabocha squash.  It is also known as a Japanese pumpkin.

It basically is the color of an acorn squash in the shape of a pumpkin.  Kabochas are super sweet and buttery.  This squash soup combines the sweet taste of the squash with the savory and woodsy tastes of the thyme and sage.  Also the topping makes for a nice crunch.  Not to mention, it looks pretty too!

 

Squash Soup

 

What are some of your favorite fall veggies?

Squash Soup With Caramelized  Onions

Savory and Simple Squash Soup With Caramelized Onions

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Prep Time 20 min Cook Time 1 hr, 15


Ingredients

    Soup

    • 1 kobacha squash (butternut or acorn would work great too.)
    • 1 tsp thyme
    • 1 tsp sage
    • 2 tsp tumeric
    • 1/2 tsp garlic powder
    • salt to taste (no pepper)
    • 1/2 tsp lemon juice
    • almond milk

    Topping

    • 2 shallots sliced thin
    • 2 T oil (I used organic coconut oil)
    • 1/4 tsp salt

    Instructions

    Soup

    • Preheat oven to 400.
    • Cut kobocha in two and remove seeds.
    • Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
    • Remove from oven and remove skin from squash and place in a food processor.
    • Add spices and salt and begin blending. I also add milk to get the consistency just right.
    • There is no proper set amount for this, but I used about a cup in my soup.

    Topping

    • Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
    • Turn on medium-low heat covering the pan.
    • Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
    • After about 15 minutes or so, they will begin to brown.
    • Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. 🙂

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