Author: musteatfood

Get ready to indulge in a world of comfort food with these 20 creamy vegetarian baked pasta recipes! As the weather starts to cool down, there’s nothing like a warm and satisfying pasta dish to cozy up with. In this article, we’ll be exploring a variety of delicious and innovative baked pasta recipes that are all plant-based and packed with flavor.

From classic combinations like spinach and ricotta stuffed shells to more adventurous options like roasted red pepper and goat cheese lasagna, there’s something for everyone on this list. And the best part? These dishes are all surprisingly easy to make, requiring minimal prep time and using common pantry staples. So whether you’re a pasta aficionado or just looking for some new recipe ideas, keep reading to discover your next favorite comfort food!

Spinach and Ricotta Stuffed Shells

Transform classic shells into a rich and satisfying meal with this simple recipe that combines the flavors of spinach, ricotta, and Parmesan. Perfect for a comforting dinner or a crowd-pleasing main course.

Ingredients:

– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each cooked shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and bake an additional 10-15 minutes, or until lightly browned.

Cooking Time: 35-40 minutes

Mushroom and Kale Lasagna

This hearty vegetarian lasagna combines the earthy flavors of sautéed mushrooms and kale with layers of creamy ricotta and melted mozzarella cheese. Perfect for a cozy dinner or special occasion.

Ingredients:

– 8-10 lasagna noodles
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. Add kale to the skillet and cook until wilted.
5. In a separate bowl, combine ricotta cheese, egg, salt, and pepper.
6. Assemble lasagna by layering noodles, mushroom-kale mixture, and ricotta mixture. Top with mozzarella and Parmesan cheese.
7. Bake for 35-40 minutes or until cheese is melted and bubbly.

Cooking Time: 35-40 minutes

Three-Cheese Baked Ziti

A comforting and satisfying pasta dish that combines the flavors of melted mozzarella, parmesan, and ricotta cheeses with al dente ziti noodles. This recipe is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 pound ziti pasta
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 8 ounces mozzarella cheese, shredded
– 1/2 cup grated parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine ricotta cheese, egg, salt, and pepper. Mix well.
4. In a 9×13-inch baking dish, spread half of the marinara sauce on the bottom. Arrange half of the cooked ziti pasta on top.
5. Spread the ricotta mixture over the pasta, followed by half of the mozzarella cheese.
6. Repeat steps 4-5 with the remaining ingredients.
7. Top with grated parmesan cheese and chopped parsley (if using).
8. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Butternut Squash and Sage Rigatoni Bake

This hearty, autumn-inspired dish combines the comforting flavors of roasted butternut squash and sage with al dente rigatoni. Perfect for a cozy night in, this easy-to-make recipe is sure to become a new favorite.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 12 oz rigatoni
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 2 tsp dried sage
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender, flipping halfway through.
3. Cook the rigatoni according to package instructions. Drain and set aside.
4. In a large skillet, heat the olive oil over medium-high. Add garlic and sage; cook for 1 minute.
5. Add cooked rigatoni to the skillet, tossing to combine with the sage mixture.
6. Combine roasted squash and pasta in a baking dish. Top with Parmesan cheese.
7. Bake at 400°F (200°C) for 15-20 minutes, or until cheese is melted and bubbly.

Cooking Time: 1 hour 10 minutes

Eggplant Parmesan Pasta Casserole

Eggplant Parmesan Pasta Casserole: A creative twist on classic eggplant parmesan, this casserole combines the flavors of Italy with a comforting pasta dish. Perfect for a weeknight dinner or a weekend gathering!

Ingredients:

– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 12 oz pasta (such as penne or fusilli)
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté eggplant slices in olive oil until tender and lightly browned. Drain excess liquid.
4. In a separate pot, combine tomato sauce and cooked pasta. Stir to combine.
5. In a 9×13-inch baking dish, create a layer of pasta mixture, followed by a layer of eggplant slices, and top with mozzarella cheese. Repeat this process until all ingredients are used up, finishing with a layer of cheese on top.
6. Sprinkle Parmesan cheese and chopped basil (if using) over the top layer of cheese.
7. Bake for 30-40 minutes or until casserole is hot and bubbly.

Cooking Time: 30-40 minutes

Sun-Dried Tomato and Artichoke Penne Bake

A flavorful and satisfying pasta bake that combines the sweetness of sun-dried tomatoes with the earthiness of artichokes, all wrapped up in a creamy sauce.

Ingredients:

– 8 oz penne pasta
– 1 cup sun-dried tomatoes, chopped
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add chopped artichoke hearts and sun-dried tomatoes. Cook until heated through.
5. Combine cooked pasta, tomato-artichoke mixture, Parmesan cheese, and parsley in a baking dish.
6. Top with mozzarella cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Roasted Garlic and White Bean Pasta Bake

Roasted Garlic and White Bean Pasta Bake: A comforting, creamy pasta dish packed with roasted garlic’s rich flavor and cannellini beans’ tender texture.

Ingredients:

– 8 oz. pasta of your choice
– 3 cloves of garlic
– 1 (15.5 oz.) can cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the garlic: Cut the top off each clove, drizzle with olive oil, and wrap in foil. Bake for 30-40 minutes or until soft.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine cooked pasta, roasted garlic, cannellini beans, Parmesan cheese, salt, and pepper.
5. Transfer the mixture to a baking dish, top with mozzarella cheese, and bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 45-50 minutes

Broccoli and Cheddar Baked Macaroni

Elevate your comfort food game with this indulgent yet easy-to-make baked macaroni dish, packed with steamed broccoli and a rich cheddar sauce.

Ingredients:

– 8 oz macaroni
– 3 cups broccoli florets
– 2 tbsp butter
– 1 cup grated cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– Optional: breadcrumbs and chopped parsley for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. Steam broccoli until tender, then set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Gradually add milk, whisking continuously, until smooth. Bring to a simmer and let cook for 2-3 minutes or until thickened.
6. Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper to taste.
7. In a large mixing bowl, combine cooked macaroni, steamed broccoli, and cheesy sauce. Mix well to combine.
8. Transfer mixture to a baking dish and top with additional cheddar cheese (optional).
9. Bake for 20-25 minutes or until the top is golden brown.

Cooking Time: Approximately 30-40 minutes

Pesto and Mozzarella Baked Farfalle

A creamy, cheesy twist on classic pasta, this recipe combines the rich flavors of pesto with melted mozzarella and tender farfalle.

Ingredients:

– 8 oz farfalle pasta
– 1/2 cup freshly made pesto
– 8 oz fresh mozzarella cheese, sliced
– 1 tsp olive oil
– Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook farfalle according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cooked farfalle, pesto, and sliced mozzarella. Toss until the pasta is well coated with the cheese and pesto mixture.
4. Transfer the pasta mixture to a baking dish and drizzle with olive oil. Season with salt to taste.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before serving.

Cooking Time: 15-20 minutes

Sweet Potato and Black Bean Baked Pasta

Sweet Potato and Black Bean Baked Pasta: A Hearty Twist on Classic Pasta!

This recipe combines the comforting warmth of baked pasta with the creamy sweetness of roasted sweet potatoes and the savory richness of black beans. Perfect for a cozy night in, this dish is sure to become a new favorite.

Ingredients:

– 8 oz pasta of your choice
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions.
3. Toss sweet potatoes with a pinch of salt, pepper, and 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large skillet, cook onion and garlic over medium heat until softened. Add black beans and cook for an additional 2-3 minutes.
5. Combine cooked pasta, roasted sweet potatoes, and tomato sauce in a large bowl. Mix well to combine.
6. Transfer the mixture to a baking dish and top with Parmesan cheese.
7. Bake at 400°F (200°C) for 15-20 minutes or until golden brown.

Cooking Time: 45-50 minutes

Caramelized Onion and Gruyère Pasta Bake

This comforting pasta bake combines sweet caramelized onions with nutty Gruyère cheese, perfect for a cozy dinner or potluck gathering.

Ingredients:

– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 large onions, thinly sliced
– 2 tbsp. olive oil
– 1 tsp. salt
– 1/4 cup Gruyère cheese, grated
– 1/4 cup heavy cream
– 1 tsp. dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
4. In a separate bowl, combine cooked pasta, caramelized onions, Gruyère cheese, heavy cream, thyme, salt, and pepper. Mix well.
5. Transfer the mixture to a baking dish and top with additional grated Gruyère cheese (if desired).
6. Bake for 20-25 minutes or until golden brown.

Cooking Time: 45-50 minutes

Roasted Red Pepper and Goat Cheese Lasagna

Elevate your lasagna game with this flavorful combination of roasted red peppers, creamy goat cheese, and tender pasta.

Ingredients:

– 8-10 lasagna noodles
– 2 large red bell peppers, roasted and peeled
– 1 cup goat cheese, crumbled
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add roasted red peppers and cook for an additional minute.
4. In a separate bowl, combine goat cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the lasagna by spreading a layer of the pepper mixture, followed by noodles, then the cheese mixture, repeating two more times.
6. Top with chopped basil leaves (if using) and bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Zucchini and Corn Baked Rigatoni

This hearty baked pasta dish combines the flavors of zucchini, corn, and rigatoni for a satisfying summer meal. Perfect for a weeknight dinner or potluck gathering.

Ingredients:

– 1 pound rigatoni
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package instructions until al dente; set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add zucchini and corn kernels; cook until tender, about 5 minutes.
5. Combine cooked rigatoni, zucchini mixture, and basil in a baking dish. Top with mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Lentil and Spinach Baked Penne

A hearty and healthy twist on traditional baked pasta, this recipe combines the flavors of lentils and spinach with penne pasta for a satisfying meal. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 cup cooked lentils
– 1 package penne pasta
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Stir in cooked lentils, spinach leaves, and marinara sauce. Bring to a simmer and let cook for 5 minutes.
5. Combine cooked pasta, lentil mixture, and Parmesan cheese in a baking dish. Toss to combine.
6. Bake for 20-25 minutes or until the top is golden brown.

Cooking Time: 45-50 minutes

Tomato Basil Baked Gnocchi

This recipe combines the simplicity of baked gnocchi with the bright flavors of tomato and basil, creating a comforting dish perfect for any occasion.

Ingredients:

– 1 pound gnocchi
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in diced tomatoes and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened slightly.
6. In a large bowl, combine cooked gnocchi, tomato sauce, and chopped basil. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and top with grated Parmesan cheese (if using).
8. Bake for 15-20 minutes or until the top is lightly browned and the gnocchi are heated through.

Cooking Time: 25-30 minutes

Cauliflower Alfredo Baked Pasta

Elevate your pasta game with this comforting recipe that combines the flavors of rich alfredo sauce, roasted cauliflower, and tender baked pasta. This dish is perfect for a cozy night in or a special occasion.

Ingredients:

– 12 oz pasta of your choice
– 2 cups cauliflower florets
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Toss cauliflower with butter, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
4. In a large mixing bowl, combine cooked pasta, roasted cauliflower, heavy cream, Parmesan cheese, and garlic powder. Mix well to coat the pasta evenly.
5. Transfer the mixture to a baking dish and top with additional Parmesan cheese if desired.
6. Bake for 15-20 minutes or until the top is golden brown.

Cooking Time: 30-40 minutes

Enjoy your creamy cauliflower alfredo baked pasta!

Portobello Mushroom and Swiss Chard Lasagna

This vegetarian lasagna combines the earthy flavor of Portobello mushrooms with the slightly bitter taste of Swiss chard, all wrapped up in a creamy bechamel sauce.

Ingredients:

– 8-10 Portobello mushrooms, stems removed and caps sliced
– 2 cups fresh Swiss chard leaves, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup bechamel sauce (see below)
– 12 lasagna noodles
– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until mushrooms release their liquid and start to brown.
4. Add Swiss chard leaves to the skillet and cook until wilted.
5. In a separate saucepan, combine flour and bechamel sauce. Whisk until smooth.
6. Assemble lasagna by spreading a layer of mushroom mixture, followed by noodles, then bechamel sauce. Repeat for 2-3 layers.
7. Top with Parmesan cheese and bake for 25-30 minutes or until golden brown.

Cooking Time: 30-40 minutes

Caprese Baked Pasta with Fresh Mozzarella

This recipe combines the classic flavors of Italy – fresh mozzarella, ripe tomatoes, and basil – into a creamy baked pasta dish. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 large tomatoes, diced
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine diced tomatoes, mozzarella slices, basil leaves, and Parmesan cheese.
4. Add cooked pasta to the bowl and toss with tomato-mozzarella mixture.
5. Transfer the pasta mixture to a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Garlicky Kale and White Cheddar Baked Shells

Elevate your pasta game with this creamy, cheesy, and healthy-ish twist on traditional baked shells. This recipe combines the richness of white cheddar with the earthiness of garlicky kale for a truly satisfying meal.

Ingredients:

– 12 jumbo pasta shells
– 2 cups cooked kale, chopped
– 3 cloves garlic, minced
– 1 cup white cheddar cheese, shredded
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, sauté garlic and kale in olive oil until wilted. Season with salt and pepper.
4. In a separate bowl, combine white cheddar and Parmesan cheese.
5. Stuff each cooked pasta shell with the garlicky kale mixture, followed by a sprinkle of the cheese blend.
6. Place shells on a baking sheet lined with parchment paper and top each shell with breadcrumbs.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Mediterranean Orzo Bake with Olives and Feta

Elevate your weeknight dinner game with this flavorful Mediterranean-inspired orzo bake, featuring the perfect balance of tangy olives and creamy feta.

Ingredients:

– 1 cup orzo
– 3 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions using 3 cups of water. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
4. Stir in sliced olives, crumbled feta, and dried oregano. Cook for an additional 2-3 minutes.
5. Combine cooked orzo with the skillet mixture, season with salt and pepper to taste.
6. Transfer the orzo mixture to a baking dish and top with grated Parmesan cheese (if using).
7. Bake for 20-25 minutes or until lightly golden.

Cooking Time: 45-50 minutes

Summary

Get ready to indulge in a creamy vegetarian pasta paradise! This collection of 20 mouth-watering baked pasta recipes is sure to please even the pickiest eaters. From classic lasagna and ziti to creative twists like sweet potato and black bean, there’s something for everyone. Each dish features a rich and satisfying sauce, paired with tender vegetables and gooey cheese. Whether you’re a vegetarian or just looking for some inspiration in the kitchen, these recipes are sure to become new favorites. So go ahead, get baking, and enjoy a deliciously creamy pasta night!

When it comes to getting kids (or adults!) to eat their veggies, it can be a challenge. But what if you could make those same veggies into tasty, crowd-pleasing dishes that everyone would love? Enter: 20 Delicious Vegetable Recipes for Picky Eaters Guaranteed to Please! This collection of creative recipes takes the humblest of vegetables – like cauliflower, zucchini, and sweet potatoes – and transforms them into indulgent treats that are sure to delight even the pickiest of eaters. From cheesy tots to stuffed potatoes, we’ve got you covered with a variety of dishes that are both healthy and delicious. In this article, we’ll take a closer look at each of these recipes and explore why they’re perfect for pleasing even the most finicky palates.

Cheesy Cauliflower Tots

Transform cauliflower into a crispy, cheesy snack with these easy-to-make Cauliflower Tots. Perfect for a quick appetizer or side dish, they’re sure to be a hit!

Ingredients:

– 1 head of cauliflower, broken into florets
– 1/2 cup grated cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: Additional seasonings such as garlic powder or paprika

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together cauliflower florets, cheddar cheese, panko breadcrumbs, and a pinch of salt and pepper.
3. Drizzle with olive oil and toss until the cauliflower is evenly coated.
4. Line a baking sheet with parchment paper and arrange the cauliflower mixture in small tot shapes.
5. Bake for 20-25 minutes or until golden brown and crispy.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Hidden Veggie Mac and Cheese

This creamy macaroni and cheese recipe is a game-changer for picky eaters and veggie skeptics alike. By blending cooked veggies into the sauce, you’ll add moisture, flavor, and a boost of nutrients without sacrificing the cheesy goodness.

Ingredients:

– 1 pound macaroni
– 2 cups mixed veggies (steamed broccoli, carrots, and zucchini work well)
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a blender or food processor, blend cooked veggies with butter until smooth.
4. In a medium saucepan, whisk together flour and milk. Bring to a simmer over medium heat.
5. Add blended veggie mixture, cheddar cheese, and Parmesan cheese. Stir until melted and smooth.
6. Combine cooked macaroni and cheese sauce. Season with salt and pepper to taste.
7. Transfer mac and cheese to a baking dish and top with additional grated cheese (if desired).
8. Bake for 20-25 minutes or until golden brown.

Cooking Time: 30-35 minutes

Sweet Potato Pancakes

Sweet Potato Pancakes Recipe

Transform humble sweet potatoes into a delicious breakfast or brunch treat with these easy-to-make Sweet Potato Pancakes. Perfect for a fall morning, these fluffy and flavorful pancakes are packed with nutritious sweetness.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Fresh herbs or maple syrup for topping (optional)

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine mashed sweet potatoes, milk, egg, and melted butter. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for another minute.
6. Serve warm with fresh herbs or maple syrup, if desired.

Cooking Time: 15-20 minutes

Zucchini Pizza Bites

Elevate your snack game with these bite-sized treats that combine the flavors of pizza and zucchini. Perfect for a quick lunch or after-school snack, these Zucchini Pizza Bites are easy to make and delicious!

Ingredients:

– 1 medium zucchini
– 1 cup pizza dough (homemade or store-bought)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice the zucchini into 1/4-inch thick rounds.
2. Roll out pizza dough to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. Place a zucchini round in the center of each dough square. Top with mozzarella cheese and a sprinkle of basil.
4. Drizzle olive oil over the top and season with salt and pepper.
5. Fold the dough squares into triangles or shapes to enclose the filling. Seal edges by pressing with a fork.
6. Place on a baking sheet lined with parchment paper, leaving about 1 inch between each bite.
7. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Carrot and Apple Muffins

These sweet and savory muffins are perfect for breakfast, snacks, or even dessert. The combination of grated carrots, chopped apples, and warm spices creates a delightful treat that’s sure to please.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup grated carrots
– 1/2 cup chopped apples (such as Granny Smith)
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of ground cinnamon and nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, grated carrots, chopped apples, eggs, vanilla extract, cinnamon, and nutmeg. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.

Cooking Time: 20-22 minutes

Butternut Squash Fries

Transform your favorite comfort food into a healthy twist with these crispy and delicious roasted butternut squash fries!

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and slice it into long, thin strips (about 1/2 inch thick).
3. Place the squash strips in a bowl and drizzle with olive oil. Sprinkle salt, black pepper, and garlic powder evenly.
4. Line a baking sheet with parchment paper and arrange the squash strips in a single layer, leaving some space between each strip.
5. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.

Cooking Time: 20-25 minutes

Tips:

– For extra crispiness, try broiling the fries for an additional 2-3 minutes after roasting. Keep an eye on them to avoid burning!
– Experiment with different seasonings like paprika or chili powder for unique flavor profiles.

Enjoy your crispy and healthy butternut squash fries!

Spinach and Cheese Quesadillas

Spinach and Cheese Quesadillas: A Delicious Twist on a Classic Favorite!

Broccoli and Cheddar Stuffed Potatoes

This recipe combines the comfort of baked potatoes with the richness of cheddar cheese and steamed broccoli, making it a perfect side dish or light meal.

Ingredients:

– 4 large baking potatoes
– 1 head of broccoli, steamed and chopped
– 1 cup shredded cheddar cheese
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Optional: sour cream, chives, or bacon bits for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes directly on the middle rack for 45-50 minutes, or until tender.
3. While potatoes are baking, mix steamed broccoli and shredded cheese in a bowl.
4. Once potatoes are done, slice them open lengthwise and fluff the insides with a fork.
5. Divide the broccoli-cheese mixture among the potatoes, placing it in the center of each potato.
6. Dot the top of each potato with butter, then season with salt and pepper to taste.
7. Return potatoes to the oven for an additional 5-10 minutes, or until cheese is melted and bubbly.

Cooking Time: 55-60 minutes total

Cauliflower Popcorn

Transform cauliflower into a delicious and addictive snack that’s perfect for movie nights, parties, or just a quick treat. This recipe is easy to make and packed with nutrients.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves, stem, and flowers.
3. Cut the cauliflower into florets.
4. In a bowl, toss the cauliflower with olive oil, salt, black pepper, and garlic powder until well coated.
5. Spread the cauliflower mixture on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.

Cooking Time: 20-25 minutes

Veggie-loaded Spaghetti Sauce

This hearty sauce is packed with a medley of sautéed vegetables, onions, and garlic, making it the perfect accompaniment to your favorite pasta dish.

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 2 cups mushrooms (button or cremini), sliced
– 1 cup canned crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced bell peppers and mushrooms; cook until they start to soften, about 5-7 minutes.
5. Stir in the crushed tomatoes, dried basil, salt, and pepper.
6. Bring the sauce to a simmer and let cook for 20-25 minutes or until the flavors have melded together.

Cooking Time: 25-30 minutes

Corn and Cheese Fritters

Delight in these crispy, cheesy, and sweet fritters perfect as a snack or side dish. Fresh corn and melted cheese come together in a harmonious blend of flavors.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup grated cheddar cheese
– 1/4 cup sweet corn kernels
– 1 egg, lightly beaten
– 1/4 cup milk
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (180°C).
2. In a large bowl, whisk together flour, cornmeal, and cheese.
3. Add the egg, milk, salt, and pepper; mix until smooth.
4. Fold in the sweet corn kernels.
5. Using a spoon, drop small balls of the mixture into the hot oil.
6. Fry for 2-3 minutes or until golden brown; drain on paper towels.
7. Serve warm with your favorite dipping sauce.

Cooking Time: 10-12 minutes

Beetroot Chocolate Brownies

These rich and fudgy brownies get a boost from the natural sweetness of beetroot, creating a unique flavor profile that’s sure to surprise. With a dense, velvety texture and deep chocolate flavor, these treats are perfect for anyone looking to mix things up.

Ingredients:

– 1 cup (200g) dark chocolate chips
– 1/2 cup (100g) unsalted butter, melted
– 1 cup (120g) granulated sugar
– 2 large eggs
– 1/4 cup (30g) beetroot powder (or cooked and peeled beetroot)
– 1 teaspoon vanilla extract
– 1 and 1/4 cups (160g) all-purpose flour
– 1/4 cup (30g) unsweetened cocoa powder
– Salt, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a medium bowl, whisk together sugar, eggs, and beetroot powder.
3. Melt chocolate chips and butter in a double boiler or microwave-safe bowl. Stir until smooth.
4. Add vanilla extract to the chocolate mixture. Whisk in the flour and cocoa powder. Fold in the sugar mixture until combined.
5. Pour batter into prepared baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean.

Cooking Time: 25-30 minutes

Avocado Chocolate Pudding

This rich and creamy pudding combines the health benefits of avocados with the indulgent taste of chocolate, making it a unique and satisfying dessert option. Perfect for hot summer days or as a special treat any time of the year.

Ingredients:

– 3 ripe avocados
– 1 cup unsweetened cocoa powder
– 2 cups heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Peel and pit the avocados, then place them in a blender or food processor.
2. Add the cocoa powder, heavy cream, sugar, vanilla extract, and salt to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Pour the pudding into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.

Cooking Time: 0 minutes (no cooking required!)

Pumpkin Waffles

Start your day with a delicious twist on traditional waffles by incorporating the warmth of pumpkin and spices. This recipe yields a batch of crispy, flavorful waffles perfect for fall mornings.

Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 4 tablespoons unsalted butter, melted
– Cinnamon and nutmeg to taste

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, egg, milk, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Cook waffles according to iron’s instructions (typically 3-5 minutes).
6. Serve warm with your favorite toppings, such as whipped cream, maple syrup, or chopped nuts.

Cooking Time: Approximately 15-20 minutes for a batch of 4-6 waffles.

Green Smoothie Popsicles

Beat the heat with these healthy and delicious popsicles made with a blend of green smoothies, perfect for hot summer days. This recipe is a great way to get your daily dose of greens in a fun and tasty way!

Ingredients:

– 2 cups frozen spinach
– 1 cup frozen pineapple
– 1/2 cup frozen mango
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (as needed)

Instructions:

1. In a blender, combine spinach, pineapple, mango, and Greek yogurt. Blend until smooth.
2. Add honey and blend until well combined.
3. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion.
4. Freeze for at least 4 hours or overnight.
5. To unmold, run popsicles under warm water for a few seconds.

Cooking Time: None! Just freeze and enjoy!

Bell Pepper Nachos

Bell Pepper Nachos Recipe

Elevate your nacho game with this colorful twist on a classic snack! This recipe combines the sweetness of bell peppers with the savory flavor of melted cheese and crispy tortilla chips.

Ingredients:

– 1 large red bell pepper, sliced into strips
– 1/2 cup shredded cheddar cheese
– 1/4 cup shredded Monterey Jack cheese
– 6-8 corn tortilla chips
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat

Instructions:

1. Preheat oven to 350°F (180°C).
2. Arrange the sliced bell peppers on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until tender.
4. Meanwhile, spread tortilla chips on a separate baking sheet and bake for 5-7 minutes, or until crispy.
5. Combine roasted bell peppers and baked tortilla chips on a serving platter.
6. Top with shredded cheese and sprinkle with cilantro.
7. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Carrot Cake Oatmeal

Start your day with a warm and comforting bowl of carrot cake oatmeal, packed with the flavors of traditional carrot cake, minus the cake part!

Ingredients:
– 1/2 cup rolled oats
– 1/2 cup water or milk (dairy or non-dairy)
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon grated nutmeg
– 1/2 teaspoon vanilla extract
– 1/4 cup diced fresh carrot
– 1 tablespoon chopped walnuts (optional)

Instructions:

1. In a pot, bring the water or milk to a simmer.
2. Add the oats, honey, cinnamon, nutmeg, and vanilla extract. Cook, stirring occasionally, for 5-7 minutes or until the oats have absorbed most of the liquid.
3. Stir in the diced carrot and chopped walnuts (if using).
4. Cook for an additional minute to combine flavors.
5. Serve hot, garnished with a sprinkle of cinnamon or a dollop of whipped cream if desired.

Cooking Time: 7-9 minutes

Cauliflower Mashed Potatoes

This recipe transforms cauliflower into a creamy, potato-like side dish that’s perfect for low-carb diets or as a healthy alternative to traditional mashed potatoes. With just a few simple ingredients and steps, you can enjoy this tasty treat in no time!

Ingredients:

– 1 head of cauliflower
– 2 tablespoons butter
– 1/2 cup heavy cream or half-and-half
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Optional: garlic powder, chives, or grated cheese for added flavor

Instructions:

1. Rinse the cauliflower and remove the leaves and stem.
2. Cut the cauliflower into florets and pulse in a food processor until it resembles mashed potatoes.
3. In a large skillet, melt butter over medium heat. Add processed cauliflower and cook for 5-7 minutes, stirring occasionally.
4. Pour in heavy cream or half-and-half, salt, and pepper. Stir until the mixture is smooth and creamy.
5. Taste and adjust seasoning as needed. Serve hot.

Cooking Time: 15-20 minutes

Hidden Veggie Meatballs

Transform your favorite meatball recipe with the addition of finely chopped veggies, seamlessly blended into the mixture for a nutritious and tasty surprise. These Hidden Veggie Meatballs are perfect for sneaking in some extra nutrients at your next family dinner or social gathering.

Ingredients:

– 1 pound ground beef
– 1/2 cup finely chopped onion
– 1/2 cup finely chopped mushrooms
– 1/4 cup grated carrot
– 1 egg
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, chopped onion, mushrooms, carrot, egg, breadcrumbs, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each one.
5. Drizzle with olive oil and bake for 18-20 minutes, or until cooked through.

Cooking Time: 18-20 minutes

Rainbow Veggie Skewers with Dip

Bring a pop of color and flavor to your table with these vibrant veggie skewers, served with a creamy dip that’s perfect for snacking or as a side dish. This recipe is quick, easy, and healthy – a winning combination!

Ingredients:

– 1 cup mixed colorful bell peppers (red, orange, yellow, green)
– 1 cup cherry tomatoes
– 1/2 cup mushrooms
– 1/4 cup zucchini
– 1/4 cup red onion
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 container Greek yogurt dip

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Thread bell peppers, cherry tomatoes, mushrooms, zucchini, and red onion onto skewers.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until vegetables are tender.
5. Serve hot with Greek yogurt dip.

Cooking Time: 10-12 minutes

Summary

Looking for delicious and healthy vegetable recipes that even picky eaters will love? Look no further! This article shares 20 mouth-watering veggie-based dishes that are sure to please. From cheesy cauliflower tots to sweet potato pancakes, zucchini pizza bites, and carrot cake oatmeal, there’s something for everyone. You’ll also find hidden gems like broccoli and cheddar stuffed potatoes, spinach and cheese quesadillas, and beetroot chocolate brownies. Whether you’re a veggie lover or just looking for some tasty meal ideas, this collection of recipes is sure to delight.

As the weather cools down and fall begins, many of us turn to comforting, warm dishes that incorporate the season’s best ingredients. One such ingredient is calabaza squash, a sweet and nutty variety of winter squash that’s perfect for soups, stews, breads, and more. In this article, we’ll explore 18 delicious calabaza squash recipes that are sure to become new favorites in your household.

From savory main dishes like Calabaza Squash and Black Bean Enchiladas and Calabaza Squash Risotto with Parmesan and Sage, to sweet treats like Calabaza Squash Pancakes with Maple Syrup and Calabaza Squash Muffins with Pecan Streusel, we’ve got a recipe for every taste and occasion. And the best part? These recipes are all perfect for fall, incorporating seasonal ingredients like apples, cranberries, and sage to add depth and complexity to each dish.

In the following pages, we’ll dive into each of these 18 delicious calabaza squash recipes, providing step-by-step instructions and helpful tips to ensure your dishes turn out perfectly. So grab a cup of hot cider, get cozy, and let’s start cooking!

Roasted Calabaza Squash with Honey and Cinnamon

Roasted Calabaza Squash with Honey and Cinnamon Recipe

This recipe brings out the natural sweetness of calabaza squash by roasting it with a hint of honey and warm cinnamon. Perfect as a side dish or used in recipes like soups, salads, and breads.

Ingredients:

– 1 large calabaza squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp pure honey
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the squash cubes with olive oil, cinnamon, and salt until coated.
3. Spread the squash mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the squash is tender and caramelized, flipping halfway through.
5. Remove from oven and drizzle with honey. Toss to coat.
6. Serve warm or at room temperature.

Cooking Time: 30-40 minutes

Creamy Calabaza Squash Soup with Coconut Milk

This recipe is a delicious and comforting twist on traditional squash soup, featuring the rich flavors of calabaza squash and coconut milk. Perfect for a chilly fall or winter evening.

Ingredients:

– 1 large calabaza squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the calabaza squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 30-40 minutes or until tender.
5. Scoop out the flesh and blend with remaining ingredients in a blender or food processor.
6. Return the mixture to a pot and simmer for 10-15 minutes or until heated through.
7. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Calabaza Squash and Black Bean Enchiladas

This recipe combines the natural sweetness of roasted calabaza squash with the bold flavors of black beans, onions, and spices, all wrapped up in a crispy tortilla. Perfect for a cozy dinner or as a flavorful addition to your next taco Tuesday.

Ingredients:

– 2 medium calabaza squash, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salsa and sour cream for serving (optional)

Instructions:

1. Preheat oven to 400°F.
2. Roast the squash cubes with olive oil, cumin, paprika, salt, and pepper on a baking sheet for about 30 minutes, or until tender.
3. In a large skillet, cook the onion and garlic over medium heat until softened. Add the black beans and stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning the squash mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Top with shredded cheese and bake at 375°F for about 15 minutes, or until cheese is melted and bubbly.

Cook Time: Approximately 45-50 minutes

Spiced Calabaza Squash Bread with Walnuts

Experience the comforting aroma of autumn with this moist and flavorful bread infused with the sweetness of roasted calabaza squash, warm spices, and crunchy walnuts.

Ingredients:

– 1 small calabaza squash (about 2 lbs)
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Roast the calabaza squash in the oven for about 45 minutes, or until tender.
3. Scoop out the flesh and mash it with sugar, melted butter, eggs, flour, baking powder, cinnamon, nutmeg, and salt.
4. Fold in chopped walnuts.
5. Pour the batter into the prepared loaf pan.
6. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
7. Let cool on a wire rack for 10 minutes before transferring to a plate.

Cooking Time: 1 hour 5 minutes

Calabaza Squash and Kale Salad with Tahini Dressing

This vibrant salad combines the natural sweetness of roasted calabaza squash with the earthy flavor of kale, all tied together by a creamy tahini dressing.

Ingredients:

– 1 medium calabaza squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the calabaza squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, massage the kale with garlic, salt, and pepper to tenderize it.
5. In a blender or food processor, combine tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth.
6. Assemble the salad by combining roasted squash, massaged kale, and tahini dressing.

Cooking Time: 1 hour

Stuffed Calabaza Squash with Quinoa and Cranberries

This recipe combines the sweetness of roasted calabaza squash with the earthiness of quinoa, the tartness of cranberries, and a hint of spice. Perfect for a cozy fall evening or as a unique side dish.

Ingredients:

– 2 medium calabaza squashes (about 1 lb each)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh cilantro
– 1/4 cup dried cranberries
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, chopped cilantro, dried cranberries, olive oil, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes or until the squash is tender and caramelized.

Cooking Time: 30-40 minutes

Calabaza Squash and Chickpea Curry

This comforting curry combines the sweetness of roasted calabaza squash with the creaminess of chickpeas, all wrapped up in a flavorful blend of Indian spices. Perfect for a chilly evening or a satisfying lunch.

Ingredients:

– 1 medium calabaza squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, curry powder, and turmeric; cook for an additional minute.
3. Stir in chickpeas, roasted squash, and coconut milk. Bring to a simmer and cook for 10-15 minutes or until heated through.
4. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.

Cooking Time: 45-50 minutes

Calabaza Squash Risotto with Parmesan and Sage

This creamy risotto is a perfect representation of autumn’s flavors, combining roasted calabaza squash with nutty parmesan cheese and the earthy warmth of sage.

Ingredients:

– 1 medium calabaza squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Fresh sage leaves, chopped (about 2 tablespoons)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast calabaza squash for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until translucent.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add after 3 cups of broth have been added.
7. Stir in butter, Parmesan cheese, and chopped sage.
8. Serve immediately, with roasted calabaza squash spooned over the top.

Cooking Time: Approximately 1 hour 15 minutes

Calabaza Squash Pancakes with Maple Syrup

Start your day off right with a delicious and nutritious breakfast featuring the sweet and nutty flavors of calabaza squash. These fluffy pancakes are infused with roasted calabaza puree, making them a perfect treat for chilly mornings.

Ingredients:

– 1 small calabaza squash (about 2 lbs), peeled and cubed
– 1/2 cup all-purpose flour
– 2 tbsp sugar
– 1/4 tsp salt
– 1/2 cup milk
– 1 large egg
– 2 tbsp melted butter
– Maple syrup, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the calabaza squash cubes for 30 minutes, or until tender.
3. Scoop out the flesh and blend into a smooth puree.
4. In a bowl, whisk together flour, sugar, and salt.
5. In a separate bowl, combine milk, egg, and melted butter.
6. Add the roasted calabaza puree to the wet ingredients and stir until combined.
7. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
8. Cook pancakes on a non-stick skillet or griddle over medium heat for 2-3 minutes per side.
9. Serve warm with a drizzle of maple syrup.

Cooking Time: Approximately 20-25 minutes (depending on number of pancakes)

Grilled Calabaza Squash with Garlic and Herbs

Savor the sweet, nutty flavor of calabaza squash as it’s elevated by the richness of garlic and a hint of herbs. This simple yet flavorful recipe makes for a perfect side dish or light meal.

Ingredients:

– 1 medium calabaza squash (about 2 lbs), cut into 1-inch thick slices
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh oregano
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, olive oil, oregano, and thyme.
3. Brush both sides of the squash slices with the garlic-herb mixture.
4. Season with salt and pepper as desired.
5. Grill the squash for 3-4 minutes per side, or until tender and slightly charred.
6. Serve warm, garnished with additional oregano if desired.

Cooking Time: 12-15 minutes total

Calabaza Squash and Lentil Stew

This comforting stew is a perfect blend of sweet and savory flavors, with the added bonus of nutritious squash and lentils. Perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 medium calabaza squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add lentils, cumin, smoked paprika, and roasted squash to the pot. Pour in broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30-40 minutes or until lentils are tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.

Cooking Time: About 45-50 minutes

Calabaza Squash Muffins with Pecan Streusel

Experience the sweet and comforting flavors of fall with these moist and flavorful calabaza squash muffins topped with a crunchy pecan streusel. Perfect for a cozy morning or afternoon treat.

Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup cooked and mashed calabaza squash
– 1/2 cup milk
– Pecan streusel topping (see below)
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, mashed squash, and milk.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with pecan streusel topping (see below).
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Pecan Streusel Topping:

– 1/4 cup all-purpose flour
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 cup chopped pecans
– 2 tablespoons unsalted butter, melted

Combine dry ingredients and nuts in a small bowl. Add melted butter and stir until crumbly.

Calabaza Squash and Goat Cheese Tart

This sweet and savory tart combines the warmth of roasted calabaza squash with the creaminess of goat cheese, perfect for a fall or winter gathering.

Ingredients:

– 1 medium calabaza squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tablespoon honey

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and roast for 30-40 minutes, or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Arrange the roasted squash slices on one half of the pastry, leaving a 1-inch border.
5. Top with crumbled goat cheese and sprinkle with cilantro and honey.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with beaten egg and bake for 25-30 minutes, or until golden brown.

Cooking Time: About 45-50 minutes

Calabaza Squash and Sausage Stuffed Shells

Elevate your pasta game with this unique twist on classic stuffed shells, featuring roasted Calabaza squash and sweet Italian sausage. This flavorful fusion will become a new family favorite!

Ingredients:

– 12 jumbo pasta shells
– 1 medium Calabaza squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F.
2. Roast the squash in a large bowl with olive oil, salt, and pepper for 30-40 minutes or until tender.
3. Cook pasta shells according to package instructions; set aside.
4. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned.
5. Add chopped onion and minced garlic; cook until translucent.
6. Stuff cooked shells with the sausage mixture, then top each shell with roasted squash, ricotta cheese, and shredded mozzarella.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 45-50 minutes

Calabaza Squash and Apple Soup with Ginger

This comforting soup combines the sweetness of apples with the nutty flavor of calabaza squash, all infused with the spicy warmth of ginger. Perfect for a chilly fall or winter evening.

Ingredients:

– 1 medium calabaza squash (about 2 lbs), peeled, seeded, and cubed
– 2 medium apples, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the squash, apples, and ginger in a little oil until tender.
2. Add the chicken broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the squash is very tender.
4. Use an immersion blender to puree the soup until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Calabaza Squash and Spinach Lasagna

A creative twist on traditional lasagna, this recipe combines the sweetness of roasted calabaza squash with the earthiness of spinach. Perfect for a cozy dinner or special occasion.

Ingredients:

– 1 medium calabaza squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 12 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the calabaza squash for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, spinach leaves, salt, and pepper.
5. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
6. Add a layer of roasted squash, followed by a layer of spinach-ricotta mixture.
7. Repeat steps 5-6 two more times, finishing with a layer of mozzarella cheese and Parmesan cheese.
8. Bake for 30 minutes or until the cheese is melted and bubbly.

Cooking Time: 1 hour 15 minutes

Calabaza Squash and Corn Chowder

This hearty chowder combines the sweetness of roasted calabaza squash with the creaminess of corn, onions, and potatoes. Perfect for a cozy fall or winter evening.

Ingredients:

– 1 medium calabaza squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup corn kernels
– 2 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon paprika
– Salt and pepper to taste
– 4-6 small potatoes, peeled and cubed (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the calabaza squash in half lengthwise and roast for 30 minutes, or until tender.
2. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add corn kernels, vegetable broth, heavy cream or half-and-half, paprika, salt, and pepper. Stir to combine.
4. Once the squash is cool enough to handle, scoop out the flesh and add it to the pot.
5. Simmer the chowder for 15-20 minutes or until the potatoes are tender (if using).
6. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

Cooking Time: 45-50 minutes

Calabaza Squash and Chocolate Chip Cookies

This unique cookie recipe combines the natural sweetness of roasted calabaza squash with the richness of dark chocolate chips, creating a deliciously balanced flavor profile.

Ingredients:

– 1 medium calabaza squash (about 2 lbs), peeled and cubed
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– Optional: chopped nuts or sea salt for added texture

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roast the squash cubes in the oven for 30-40 minutes, or until tender and caramelized.
3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. In a large bowl, cream together sugars, butter, eggs, and vanilla extract. Add the roasted squash and mix until well combined.
5. Gradually add the flour mixture to the wet ingredients and stir until just combined. Fold in chocolate chips.
6. Scoop tablespoon-sized balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.

Cooking Time: 12-15 minutes

Summary

Get ready to fall in love with the flavors of Calabaza squash! This season’s harvest brings us a bounty of delicious recipes that showcase its sweet and nutty goodness. From hearty stews and soups to creative breakfast and dessert options, we’ve got you covered. Try roasting it with honey and cinnamon, or blending it into a creamy soup with coconut milk. Or go savory with stuffed squash, enchiladas, or risotto. Whatever your taste buds desire, our 18 scrumptious Calabaza squash recipes have something for everyone.