These are heavenly! Spicy chorizo, sweet butternut squash and salty cotija cheese! I added some avocado and black olives, which I’m not sure they needed. Did I mention this is a one pot meal! Taco Tuesday and quick cleanup, you are welcome! You can add cilantro, Mexican crema, salsa, whatever you need to make it your own.
- 1 lb chorizo sausage, case removed
- 1/2 c thinly sliced onion
- 1 lb butternut squash, medium dice
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper
- 8 corn tortillas
- 1/4 c cotija, crumbled
Heat a 12 skillet over medium heat. Add the chorizo and cook until starting to brown, add onion, squash, and spices, cook covered over medium low heat for about 20 minutes, stirring frequently.
Heat your tortillas in a pan or wrapped in a damp towel in the microwave for a minute.
When squash is soft and brown in places, removed pan from heat.
Scoop chorizo mixture into tortillas and top with cheese.
This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
- 1 pack taco seasoning
- 6 tbsp lime juice, divided
- 1 tbsp olive oil
- 1 can chickpeas, rinsed and drained
- 1 lb butternut squash, diced chickpea size
- 1 c chopped cabbage, sliced thin
- 1 avocado, sliced thin
- Mexican creama or sour cream
- Taco sheslls
- Hot sauce
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
Serves 6. 7 WW points per 2 taco.
This is from Diana Henry’s Simple. I swapped out vegan chorizo and veggie stock to make it vegan. This is a hearty stick to your ribs dish and makes a LOT! I ended up freezing 2 quart bags for future emergency meals.
- 1 tbsp saffron, soaked in 3 tbsp of boiling water
- Olive oil
- 1 large onion, sliced thin
- 2 cloves garlic, crushed
- 14 oz pumpkin or butternut squash, cubed into 1 inch pieces
- 28 oz diced tomatoes
- 1 tbsp smoked paprika
- 1 tsp chili flakes
- 14 oz white beans, rinsed
- 1 quart stock
- 1 1/2 c Spanish paella rice
- Salt and pepper
- 1/4 c parsley, minced
- Lemon wedges
Heat oil in a deep skillet, at least 12 inches, over medium heat. Add 1 tbsp oil and brown sausage, remove once browned. Add a little more oil and sauté the onions and garlic until soft. Add the squash, paprika, chili flakes and tomatoes and cook for 20 minutes, covered.
Stir in the beans, stock and saffron water. Return sausage to the pan then pour the rice around the sausage and season well. Cook uncovered for 35 – 45 minutes until rice is tender stock is absorbed. Serve with parsley and lemon wedges.
Serves 6 – 8.
It does not get easier than this Chili! It’s vegan too!
- 14 oz diced tomatoes
- 14 oz tomato sauce
- 1 c veggie broth
- 4 cloves garlic, minced
- 1 – 2 chipotle chilies, chopped
- 2 tbsp Adobo sauce
- 1 tsp ancho chili powder
- 1 tbsp cumin
- 1/2 tsp salt
- 4 c cubed butternut squash
- 1 can black beans, rinsed
- 12 – 16 oz frozen corn
- 1 tbsp lime juice
- 1 avocado, sliced
- 1/ c chopped green onions
- Chopped cilantro
- Vegan Cashew Creme
Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.
Serves with toppings.
Serves 6 – 8.
This soup is so good! I had cubed butternut squash on hand, you could also use tofu.
- 1 tbsp vegetable oil
- 12 oz butternut squash, cubed
- 8 oz shiitake, sliced thin
- 3 stalks lemon grass, trimmed to bottom 4 inches
- 2 inches of ginger, peeled
- 2 cloves garlic
- 3 tbsp Thai red curry paste
- 6 c veggie stock
- 3 tbsp fish sauce or vegan substitute
- 2 cans coconut milk
- 12 oz spinach
- 3 tbsp lime juice
- 1/2 c cilantro
- 6 scallions, sliced thin
Heat oven to 450, spread squash on a baking sheet and spray with oil. Bake for 20 minutes until golden and soft.
In a food processor finely chop lemon grass, ginger and garlic.
In a large stock pan heat the oil over medium heat. Add mushrooms, lemongrass, ginger and ginger, cook for 30 seconds. Add curry and cook another 30 seconds, stir in broth and fish sauce and cook for 20 min.
Stir in coconut milk, squash, spinach, and lime juice, simmer for 5 min. Serve topped with cilantro and onions.
Low slow is the key here! The fried leeks are worth cleaning another pot.
- 2 lbs butternut squash, peeled and cubed
- 1 leek, sliced thin
- 1 Granny Smith Apple, chopped and cored
- 1 carrot, chopped
- 1 quart veggie or chicken stock
- 1 c lite coconut milk
- 1 tbsp oil
- 4 leeks, sliced thin
- Coconut milk for drizzling
Toss all the soup ingredients in a slow cooker EXCEPT the coconut milk and cook on low for 8 hours or high for 4.
Purée with an immersion blender, stir in coconut milk and keep warm.
Add oil to a large skillet, heat over medium and cook leeks until crispy.
Serve with leeks and a drizzle of coconut milk.
So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.
- 1 pizza crust (several recipes to choose from on the blog)
- 8 oz Gruyere, grated
- 8 oz butternut squash, peeled and sliced thin
- 1 Meyer lemon, sliced thin
- Sage leaves
- Truffle or olive oil
Preheat oven to 500 with pizza steak or stone inside.
Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.
Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.
Bake for 8 minutes or until crust in brown and cheese is melted.
Risotto in the pressure cooker is a Dream!
2 tbsp butter
1 leek, sliced thin
3/4 c arborio rice
1/4 c dry vermouth
2 c vegetable broth
2 cups butternut squash, shredded
1/2 oz drid porchini, crumbled
1 tsp dried thyme
1/4 tsp saffron threads
1/2 c parmesan cheese, grated
Melt butter over medium sauté in your multicooker. Add leek and cook until soft. Add rice and stir until coated in butter. Stir in vermouth and fully absorbed by th rice. Add broth, squash, porcini, thyme and saffron.
Set on high pressure (9-11 psi) for 10 minutes.
Stir in cheese and serve.
2 tbsp sesame seeds
2 tbsp vegetable oil
1 tbsp gochujang (Korean hot pepper paste)
4 tsp soy sauce
1 medium butternut squash, peeled, cubed
Scallions, thinly sliced
Flaky sea salt
Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.
This risotto was made in the pressure cooker – it turned out perfect and so much less work!!
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper
Preheat oven to 400.
Toss squash with olive oil and roast for 20 minutes until soft.
Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.
Bring stock and water to a boil in a saucepan.
Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes.
Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.
Serves 4 – 6.