The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is naturally ...

Pan-fry squash and onions over medium heat for around 5-7 minutes, and then add red pepper. When almost cooked, add chimichurri sauce according to your taste. Allow the mixture to cool before filling ...

To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and ...

Make up a batch of carrot zucchini muffins for quick grab-and-go breakfasts. With bananas, oats, yogurt, coconut, pecans, dried cherries, and whole wheat flour in the mix, there's plenty to keep you ...

While the squash is cooking, caramelise the onions. Heat the blended oil in a frying pan, add the onions and cook over a medium heat, stirring occasionally for 10-15 minutes until golden brown.

This vegan stuffed acorn squash is an enticing entree. Use the stuffing recipe suggested or showcase familiar flavors with whatever stuffing is on hand.

This Jan. 11 photo shows an acorn squash stuffed with mushrooms, farro and winter citrus in Concord, N.H. This dish is from a recipe by Alison Ladman. Amanda Lutey Amanda Lutey ...

Slow Cooker Vegan Butternut Squash Soup A simmering pot of soup on a chilly fall afternoon is the recipe for a cozy meal. The day is made even better when the soup is ridiculously easy and makes your ...

Remove from the heat and stir in the farro, parsley, rosemary, thyme, and lemon zest and juice. When the squash has cooked for 30 minutes, remove it from the oven and spoon the filling into each half.

Once cooled, scoop out the flesh of the butternut squash. 7. Add squash, garlic, shallot, nutmeg, chicken broth, maple syrup (optional), red pepper flakes (optional) to a tall container or blender.