Lentil-Stuffed Acorn Squash
This vegetarian meal-and-bowl-in-one is full of hearty protein thanks to lentils and whole grain brown rice. Fresh zucchini adds extra nutrients to the filling for mildly sweet, fork-tender roasted acorn squash accented with shallots and nutty Parmesan.
Canned pumpkin brings earthy flavor and luscious texture to this comforting stew that comes together effortlessly in the Instant Pot. Fresh ginger and curry powder add aromatic spice to a vegan-friendly combo of red lentils and kale cooked in creamy coconut milk.
Corn muffin mix gets a major flavor upgrade for fall in this crunchy, sweet skillet side. Cornbread goes from ordinary to legendary with the addition of pumpkin puree, spices, crunchy pepitas, and honey butter for schmearing.
This vegan and Paleo-friendly side dish is a symphony of flavors and textures you’ll want on repeat all season long. Pecans, coconut, and sunflower seeds add a layer of nutty crunch to creamy pureed carrots and butternut squash sweetened with a hint of maple syrup and pumpkin pie spice.
The whole family will love this gluten-free, meat-free, stick-to-your-ribs pasta. Red lentil rotini tossed with butternut squash, fresh sage, and plant-based sausage is an autumn-inspired spin on Italian night.
Five ingredients are all you need for this special occasion-worthy (totally easy!) fall favorite. Slices of acorn squash roasted with tangy balsamic, honey, and crunchy pecans make the perfect side dish for any of your favorite pork or chicken dishes.
Enjoy a velvety bisque full of sweet, creamy butternut flavor with just a few minutes of prep. Pre-cubed squash and store-bought vegetable stock fast-track this restaurant-worthy soup flavored with white wine and a garnish of fresh chives.