You can stuff acorn or other smaller-sized squash with just about anything; it’s a great way to use up leftover rice or other grains, or bits of fresh or cooked veggies.
When cooked, spaghetti squash separates easily into long strands with a fork, resembling spaghetti.
This cheesy gratin makes a nutrient-dense alternative to the usual scalloped potatoes; it’s a delicious use of both squash and sweet potatoes.
Ravioli is simple to make using wonton wrappers – and filling and pinching them closed is a great activity for kids to take on in the kitchen.
Grated raw squash behaves like grated carrots in these moist muffins; try a thick neck of butternut squash or chunk of pumpkin, which is easier to grate than more awkwardly shaped gourds.
This version uses a food processor to combine the ingredients for the cheese sauce – including puréed squash.
A soup lover and vegetarian, I am always on the hunt for great protein-filled and hearty soup. This soup only takes an hour to make.
This Moroccan-inspired chickpea stew is hearty and healthy, loaded with pulses like chickpeas, black beans, kidney beans and lentils that are packed with fibre, protein, essential vitamins and minerals.
This multi-coloured and layered casserole with mashed potatoes, sautéed chard and mashed squash is topped with cheese and baked until bubbly and gooey.
The proportions here don’t need to be exact; simply roast as many vegetables as you like, and…