Vegetarian Polenta Lasagna with Kale, Butternut Squash & Mushrooms

Vegetarian Polenta Lasagna with Kale, Butternut Squash & Mushrooms

Inspired by my all time favorite vegetarian lasagna recipe, this weeknight friendly recipe for vegetarian polenta lasagna with kale, butternut squash and creminis is sure to become a new favorite! Use precooked lasagna rounds in place of lasagna noodles, which makes it gluten free too. Layered with caramelized fall vegetables, spicy arrabiata sauce, and lemony ricotta.

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Harissa Roasted Butternut, Cauliflower and Chickpea Bowl

Harissa Roasted Butternut, Cauliflower and Chickpea Bowl

If you love sweet and spicy, make this harissa roasted butternut, cauliflower and chickpea bowl immediately! It's really simple to throw together. Just roast fall vegetables and chickpeas in a glaze of harissa paste and pure maple syrup and serve over quinoa with feta, pomegranate and herbs for garnish. A totally nourishing vegetarian meal for winter or fall! 

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Butternut Squash Tortilla Soup with White Beans

Butternut Squash Tortilla Soup with White Beans

Make this spicy butternut squash tortilla soup with white beans for fall! It's vegetarian and packed with fiber from winter squash and white beans! Double up the recipe and freeze for later. I love to serve this vegetarian soup garnished with avocado, cheese, cilantro and lime! 

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Vegan Roasted Fall Vegetable Pesto Pasta

Roasted fall vegetable pesto pasta is an easy and comforting weeknight dinner. Use any seasonal vegetable you like, but this combination of carrots, delicata squash and brussels sprouts is especially tasty! 

Happy Monday! About the time this gets posted, my flight is set to land in the US after an incredible trip to Vietnam. I hope you've been keeping up with our adventures on instagram. If so, you know we've been doing our fair share of eating, especially street food. Planning to do a couple recaps of our trip so I can self-indulgently share pictures and all the delicious food we ate, but until then, I'm trying to focus on spitting out this post before we hop on our plane. Unfortunately, my brain feels somewhat like the rice noodles we've been living off the last week and a half!

Trying so hard to muster up some enthusiasm for this post, because truly, this is one of my favorite go to dishes for fall. Almost every other week when I don't feel like spending a lot of time in the kitchen, I roast up a big batch of seasonal vegetables and toss it with cooked whole grain pasta and pesto sauce. It's so tasty and I never get bored of it! But right now, after 2 weeks of indulgence (and so, so many rice noodles), all my body wants is a big green smoothie and a massaged kale salad. Basically anything fresh!

So, let's skip the gushing and go straight to the recipe. Use any type of seasonal vegetable you like - mushrooms, cauliflower, turnips and broccoli all work well, but I love the sweet and bitter combination of winter squash and carrots with slightly bitter Brussels sprouts. Plus, there's that whole carb on carb thing. Any type of winter squash will work, but if you see delicata squash, snatch it up! It's thin skin is edible, saving you time and fingers.

I whipped up this quick vegan pesto since we had a ton of basil in our garden (the only thing still living), but feel free to use any store bought pesto. To add more protein, toss in a can of white beans.


Roasted Fall Vegetable Pesto Pasta

Serves: About 4ish but depends on how hungry you are

Ingredients

  • 1 delicata squash, halved, seeds scooped out and cut into 1/2 inch cubes
  • 3 carrots, in 1/2 inch cubes
  • 12 ounce brussels sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • 8 ounce 100% whole grain penne or fusilli
  • [b]Vegan Pesto:[/b]
  • 2 cups basil, packed
  • 1 tablespoon lemon juice
  • 1/2 cup walnuts, toasted
  • 2 tablespoons nutrition yeast
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss squash and carrots with 1 tablespoon olive oil. Season with salt and pepper and spread evenly on a large baking dish. Place in the oven and roast for 35 minutes until browned and tender.
  3. Toss brussels sprouts with 1 tablespoon olive oil and season with salt and pepper. Spread evenly on a large baking sheet, place in the oven and roast 25 minutes.
  4. While vegetables are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
  5. While pasta and vegetables are cooking, place basil, lemon juice, walnuts, nutritional yeast, and garlic in a food processor. Blend until finely chopped, then stream in olive oil and continue to blend until pureed. Season with salt and pepper.
  6. Drain pasta and return to pot. Add roasted vegetables and pesto. Toss to combine and serve.

More easy pasta dishes: 

Spaghetti with Tempeh Sausage Marinara and Artichokes
Spaghetti with Tempeh Sausage Marinara and Artichokes
Pasta with Tempeh Sausage,Broccolini and Creminis
Pasta with Tempeh Sausage,Broccolini and Creminis
Gazpacho Pasta Salad
Gazpacho Pasta Salad

Kabocha, Kale & Roasted Garlic Soup

A simple winter soup made with the most delicious of all the winter squash - kabocha. Roast a head of garlic along with the squash for a rich, caramelized flavor and stir in sauteed kale for a hit of fresh green. 

Remember when I first met kabocha and quickly fell in love? Well guess what? We're still going strong! In fact, I've left Scott and kabocha and I are moving in together ;-)

Okay, that last part was weird...

But in all seriousness, kabocha and I have been having quite the love affair this winter. I can't get enough of it's dense, creamy texture and rich sweetness! I've been throwing roast cubes of it into everything I eat...and sometimes snacking on caramelized cubes of it between meals. But mostly, I've been making soup. Lots and lots of soup.

I tend to get sick of pureed soups pretty quickly, but I remain enamored with this basic one, even after multiple batches. You can use this recipe as a template and add different flavors and spices as you like. Give it a Middle Eastern flair with a sprinkle of za'atar, swirl of olive oil and dollop of plain yogurt. Stir in sweet rice cake balls to make a traditional Korean soup called danhobak juk. Stir in curry and turmeric for an Indian spiced soup. Or, go all Paula Dean with it and cook the kale in rendered bacon fat then garnishing with crumbled bacon. Kale cancels out bacon, or something like that.

For a topping, I saved the kabocha squash seeds and roasted them as I whipped up the soup. One thing I love about winter squash is you get a meal and a snack out of one piece of produce. Squash seeds are packed with nutrition - healthy fats, fiber, zinc, and copper to name a few. I've seen many recipes that call for meticulously soaking and cleaning the seeds, but I say pfffttt to that! The squash "guts," if you will, may not be as pretty, but it adds flavor and that's the important thing.

This is one of those recipes that speaks for itself, so I'll just get to it. But first, tell me your go-to winter soups in the comments below. The temperature is dropping and I need some inspiration!

Kabocha, Kale & Roasted Garlic Soup

serves 4-6

You could certainly make this with any other winter squash, it's just that kabocha is the best, so why would you :) Other greens, like chard or collards, work in this as well, just adjust your cooking times accordingly so the greens are wilted, not crunchy.

Ingredients

  • 1 medium kabocha squash
  • 1 head garlic
  • 2 tablespoons extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1 bunch of kale, thick stems removed, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne

Instructions

  1. Preheat oven to 400 degrees.
  2. Carefully cut the squash in half. Scoop out the seeds and guts using a spoon, reserving only the seeds in a small bowl. Cut each half in half so you have four sections. Drizzle with a teaspoon of olive oil and season with salt and pepper. Place on a large baking sheet.
  3. Peel away the paper outer layers of the garlic. Drizzle with 1 teaspoon olive oil and wrap with a square of aluminum foil. Place alongside the squash.
  4. Place pan with garlic and squash in the oven and roast about 45 minutes until tender. Check the squash after about 30 minutes with a fork to see if it's tender. Remove from oven and set aside until cool enough to handle.
  5. While cooling, heat 1 tablespoon olive oil in a large pot. Add onion and saute 3-5 minutes until translucent. Add kale, salt and pepper and saute until wilted, adding a couple tablespoons of water to help it steam.
  6. While the kale is wilting, scoop squash flesh and roasted garlic (just squeeze the individual cloves out of it's paper) into a blender. Add vegetable broth, turmeric and caynne and blend until pureed. Pour into the pot with the kale. Add 2 cups water to the blender to help rinse out the remaining squash puree and pour that into the soup. Season with salt and pepper.
  7. Bring soup to a simmer then cook 10 minutes to allow the flavors to meld.
  8. Reduce oven temp to 375. While the soup is simmering, toss the seeds with 1 teaspoon olive oil, salt and pepper. Spread evenly on a baking sheet (can use the same one you roasted the squash on). Roast for 10-15 minutes until crispy and crunchy, but not browned.
  9. Serve soup garnished with toasted seeds.