Relish Recipes — squash
Turkey Pumpkin Chili
Posted by Donna-Marie Pye on
This deceptively healthy and flavourful chili is our favourite go-to for cool autumn evenings. Ground turkey lightens this dish and prevents it from being overly greasy (as chili can often be). The pumpkin adds a rich, satisfying element. Onions, peppers, adobo chilis, black beans, and warm spices round out this recipe to create a one pot meal that is sure to please even the pickiest palates.
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- Tags: black beans, chili, Gluten Free, Halloween, Le Creuset, Main Course, squash
Sheet Pan Asparagus, Portabello and Sweet Potato Dinner
Posted by Donna-Marie Pye on
This simple recipe basically has four main ingredients and can be ready in 30 minutes. Not only is it gorgeous going in the oven, but it’s a delicious side dish you can also use as a salad topper. These sweet, savoury, caramelized morsels are something you’ll be happy to swap meat for.
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- Tags: Gluten Free, Main Course, Potatoes, Roasted Asparagus, Side Dishes, squash, vegan, Vegetarian
Thai Pumpkin Soup
Posted by Donna-Marie Pye on
To really take this soup up a notch, we love to serve it with toasted pumpkin seeds, chopped cilantro and a drizzle of coconut cream.
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- Tags: How to Roast a Squash, soup, squash, Toasting Nuts, vegan, Vegetarian
Grilled Summer Vegetable Panzanella
Posted by Donna-Marie Pye on
This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty croutons help soak up the flavours. The optional feta cheese adds a briny finish but if you prefer a dairy-free option, top the salad off with some crunchy Maldon salt flakes - regular or smoked.
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- Tags: Bread, Cooking with Fresh Herbs, How To Grill Cross Marks, squash, vegan, Vegetarian
The January Buddha Bowl
Posted by Donna-Marie Pye on
Sometimes called a "Hippie" or "Glory" bowl, a Buddah bowl is basically just a giant bowl filled with a mixture of veggies, grains, greens, nuts/seeds and and topped with a delicious dressing. As part of my January fridge clean out, I work on my cupboards too, by cooking up bit packages of grains, toasting opened packages of nuts and seeds and keeping them in the fridge or jars (in the case of nuts/seeds) for easy assembly of a simple but tasty bowl meal. Since I seem to have an abundance of sweet potatoes in my cold cellar, here is my version of the healthy, hearty Buddah bowl.