This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.
This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.
I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.
How to make butternut squash and kale pasta
Peel, chop, and roast butternut squash.
Saute garlic and shallots.
Add kale, vegetable broth, and white wine and braise the kale.
Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
How do you braise kale?
Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.
Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
Add kale, vegetable broth, and wine.
Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.
This vegan butternut squash chili is an easy one pot meal to make for a week of healthy eats. It’s a comforting dish that everyone will love!
I’ve been making a version of this plant-based chili for years. I usually use sweet potato in this recipe, but I decided to mix it up and try butternut squash instead! This version came out deliciously, and I might be sticking with butternut squash from now on.
Usually, chili is a meat-heavy dish. But I promise you won’t miss the meat in this butternut squash chili! There is still plenty of comforting chili spice flavor, plus meatiness from beans and mushrooms.
Why you’ll love this butternut squash chili
One pot meal. Just add all the ingredients into a single pot and let it cook!
Affordable ingredients. This recipe utilizes affordable ingredients, including canned goods, seasonal produce, and spices you likely already have in your pantry.
Perfect for meal prep. This is a great meal prep recipe, because it is easy to make, keeps well in the fridge, and tastes great when reheated. It usually tastes even better the next day, because the flavors come out more!
Packed with fiber and protein. Between all the veggies and beans, this meal is a great source of plant-based protein and filling fiber!
Tips for making this recipe
Have your mise en place set before you start cooking. You need just one pot for this recipe, but the cooking process is faster and more seamless if you have all your ingredients ready to go before you begin. Chop all the vegetables, open the cans, drain and rinse the beans, and have your spice jars ready before turning on the stove.
Add more cayenne if you like heat. I don’t do well with super spicy foods, but if you like your chili spicy, add more cayenne pepper to your liking.
Sub sweet potato for butternut squash. As I’ve mentioned before, I make this recipe with sweet potatoes all the time, and it is delicious. Swap the butternut squash for 2-3 large sweet potatoes if you can’t find the squash.
1 large butternut squash, peeled and diced into 1/2 inch cubes
2 1/2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1 tbsp cocoa powder
1 28 oz can diced tomatoes
1 can low sodium black beans, drained and rinsed
1 can low sodium kidney beans, drained and rinsed
Salt and pepper to taste
1 avocado, diced, for serving
Handful of fresh cilantro, chopped, for serving
Heat avocado oil in a large soup pot over medium heat.
Add onion and cook for 2 minutes, stirring occasionally to prevent burning.
Add garlic plus a generous shake of salt and pepper. Stir and cook for 1-2 minutes.
Add all spices, cocoa powder, and an additional shake of salt and pepper. Stir so garlic and onion are well coated with spices. Cook for 1-2 minutes until fragrant.
Add bell pepper, mushrooms, zucchini, butternut squash, and the can of diced tomatoes to the pot. Stir so everything is well combined. If mixture is very thick, add up to 1 cup of water to thin it out a bit.
Bring mixture to a boil, then reduce to a simmer and cover.
Cook for 20-30 minutes, until butternut squash is fork tender.
Add black and kidney beans, stir to mix, and cook for an additional 3-5 minutes.
Use a ladel to spoon portions into bowls, and top with diced avocado and cilantro.
Store in an airtight container in the fridge for up to 5 days.
This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.
The time for fall produce is officially upon us. The markets are now popping with winter squashes, Brussels sprouts, and other autumn goodies. Kale is actually a perfect green to purchase as the weather cools down, as it is hearty enough to grow in colder climates!
This kale quinoa salad features two of my favorite fall veggies – butternut squash and Brussels sprouts. They also pair so well together! The sweetness of the butternut squash is a wonderful contrast to the savory, slightly bitter Brussels sprouts. I could eat this combination all season long.
This salad also includes Dr. Praeger’s Spinach Littles! These adorable bites come in fun shapes like stars and dinosaurs, which makes them super appealing to children and adults alike. I always keep my freezer stocked with a few Dr. Praeger’s products. They are a no brainer to prepare, and one of the few frozen foods I feel good about putting in my body. If you look at the ingredient list on any of their products, you’ll find real ingredients like beans, vegetables, and grains.
How to massage kale for a kale quinoa salad
If you’ve never massaged kale before, it is such a game changer! I always massage kale when I am using it in a salad. Massaging kale makes it softer, easier to chew, and gets rid of some of the bitterness in raw kale.
Wash kale and tear off the leaves from the stems in bite size pieces.
Use a knife to roughly chop the kale into even smaller pieces.
Add raw kale to a large bowl with lemon juice and olive oil, plus a pinch of salt.
Use your hands to massage the kale for 3-4 minutes, making sure to get each piece.
The volume of kale will decrease after massaging, and the leaves will be a much darker green.
Why you’ll love this kale quinoa salad
It’s super nutritious. Kale is a nutrition powerhouse – full of vitamins, antioxidants, and fiber. Quinoa provides more fiber and plant-based protein.
Easy to prepare. This salad is very simple to make. Kale is a hearty green that holds up well as leftovers, so it is great for meal prep!
Customizable. Kale + quinoa + Dr. Praeger’s Littles makes a perfect base for other flavors and ingredients. Try swapping roasted cauliflower for Brussels sprouts, or try other varieties of winter squash.
These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!
Pretty much any way you serve them, tacos are delicious. Tortillas (delicious) wrapped around Mexican spiced ingredients (delicious) with toppings like guacamole, salsa, and cheese (extra delicious). My advice: don’t trust anyone who says they don’t like tacos. Especially these butternut squash and black bean tacos!
While I’m still not quite ready to give up summer, I am starting to embrace the fall produce I see at the market. I love squash of all kinds, so I was super excited to find butternut squash on my latest shopping trip! The sweetness of roasted butternut squash in these tacos is the perfect contrast to the smoky black beans and cooling cabbage slaw.
Why you’ll love these butternut squash and black bean tacos
Easy to make. There are no complicated steps or hard to find ingredients in this recipe.
They’re a filling, balanced meal. These tacos contain plant-based protein from black beans plus fiber in the cabbage, butternut squash, and black beans. I also added avocado to boost the healthy fat content in these tacos!
Everyone can enjoy them. These tacos are vegan and gluten free, so your friends with dietary restrictions can eat them, too!
Colorful AF. Because food is always more fun to eat when it looks like a rainbow! I mean, come on, look at those vibrant colors 🙂
Main Ingredients + Some Nutrition Notes
Butternut squash: This winter squash is packed with vitamins, minerals, fiber, and antioxidants. It is high in vitamins A and C and potassium. Butternut squash’s antioxidants include carotenoids (beta-carotene), vitamin C, and vitamin E. Carotenoids give butternut squash its orange hue and are important for eye health and may help prevent certain cancers.
Purple cabbage: This ingredient is also loaded with antioxidants. Purple cabbage contains a variety of antioxidants, including vitamin C, carotenoids, and flavonoids. Also, since it is a cruciferous veggie like broccoli and kale, purple cabbage contains sulfur compounds. These compounds are great protectors against inflammation!
Black beans: Beans are a great source of both protein and fiber. One cup of black beans contains around 15 grams of each! Furthermore, black beans contain important vitamins and minerals, including iron and magnesium.
I rarely go for Indian food, but a craving hit this week! I absolutely love all the warming flavors and spices in Indian cuisine, and I felt a hot and cozy meal would be perfect for the low temperatures this week in Boston (although, I really can’t compare Boston to what the Midwest is dealing with right now)! Ben won’t be home for dinner for three nights, and when he’s out, I like to have a super easy meal prepped to eat so all I need to do is reheat it when I’m hungry. Gives me more time to catch up on my solo shows 🙂 We watch a show together when we are both home most nights, but we also have our own separate ones! Right now, I’m into Riverdale, but definitely need some suggestions!
Chana masala is an Indian dish comprised of chickpeas cooked in a spicy, tomato-based sauce. I wanted to make a veggie-heavy, one pot meal with inspired by these flavors, so I added butternut squash, cauliflower and spinach in addition to chickpeas. This recipe is packed with anti-inflammatory ingredients like ginger and turmeric, as well as antioxidant vitamins A and C. If you’re feeling a cold coming on, make yourself a batch of this to load up on these nutrients! This recipe ended up more than enough for three meals, so it would be perfect to serve your whole family or a larger group.
2-3 tsp avocado oil
1 medium white onion, chopped
3 large cloves garlic, grated or finely minced
2 inches of fresh ginger, grated and finely minced
3 serrano chilies, finely chopped
Large handful of cilantro, finely chopped (plus more for serving)
Zest of 1 lemon
1 tsp salt
1 tsp black pepper
½ tbsp cumin
½ tbsp turmeric
½ tbsp chili powder
½ tbsp coriander
1 28 oz can low sodium diced tomatoes
1 butternut squash, peeled and diced into bite size pieces
1 whole head cauliflower, cut into bite sized florets
2 cans low sodium chickpeas, drained and rinsed
1-2 cups water
3 large handfuls fresh spinach
3 tbsp fresh lemon juice
½ tbsp garam masala
Add avocado oil to a large pot on medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until translucent.
Mix together garlic, ginger, chilies and lemon zest in a small bowl. Add to the pot and stir to combine with onions.
Add salt, pepper and spices to the pot and stir to combine. Let cook for 1 minute until fragrant so the spices can bloom.
Add diced tomatoes, butternut squash, cauliflower, chickpeas and enough water to just reach the top of all the veggies. Stir to combine, bring to a boil, then cover and reduce to a simmer.
Simmer for about 20 minutes, stirring occasionally, until butternut squash is fork tender.
Add fresh spinach, lemon juice and garam masala and stir to combine. Add more salt to taste as needed.
Serve warm with more cilantro to garnish. Can be served over rice (I used short grain brown rice), with bread or naan, or on its own!
This recipe made 6-8 servings.
Can be stored in the fridge for 4-5 days. Tastes great cold or reheated.
If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂
Now that I am working full time while finishing my masters, quick and easy batch cooking is even more essential to maintain a healthy lifestyle. Training has been great, but I come home absolutely exhausted with little motivation to cook. It is a life saver to have meals like this curry butternut squash soup ready for me when I get home.
This soup is filled with warming flavors that is perfect to come home to on a chilly night. Butternut squash, ginger, curry powder and coconut milk meld together for a creamy, flavorful, nutritious meal. Top with Thai basil pesto for an added punch and texture!
This dish features one of my new favorite products, Thrive® Algae Oil. I love this cooking oil for many reasons. First, it has a high smoke point – 485 degrees to be exact. This means the fats will not oxidize into harmful substances when cooked at a high heat. It also has an excellent fat profile – full of monounsaturated fats (MUFAs) that are good for our hearts. It even has more MUFAs than olive oil - Thrive® has 90% compared to the 70% in olive oil. Finally, Thrive® has a very neutral taste, lending itself well to so many different recipes. It definitely helped enhance the wonderful, complex flavors in this soup and pesto!
I hope you all try this soup and/or pesto. The pesto is great with pasta or on eggs, as well. Remember to tag #Daisybeet so I can see your creations!
Pierce butternut squash with a fork several times. Cut butternut squash in half by separating the long, narrow part from the wide part. Cut each piece in half. Scoop out seeds (discard seeds or save for roasting).
Drizzle squash flesh with 1-2 tsp Thrive® Algae Oil and a little salt. Place cut side down onto foil-lined baking sheet. Roast for 45 minutes – 1 hour, until squash can easily be pierced with a fork.
Heat 1 tbsp Thrive® Algae Oil in a large soup pot over medium heat. Add onion and salt to taste, and cook 3-5 minutes until translucent, stirring occasionally.
Add garlic, ginger, thyme and cauliflower rice and cook an additional 2-3 minutes.
Add more salt, turmeric and curry powder and stir to coat mix.
Scoop out roasted butternut squash from skin and add to soup pot.
Add veggie stock and stir, letting flavors combine for 2-3 minutes.
Transfer contents to blender (I recommend a high-speed blender like a Vitamix) and blend on high until smooth and silky.
Pour soup into large container or back into soup pot, and stir in the can of coconut milk until well combined.
Serve as is, or topped with a scoop of Thai basil pesto (optional).
Instructions for Thai basil pesto: Combine all ingredients in a high-speed blender and blend until combined. I like to keep a little texture in my pesto, but if you prefer a smoother pesto, blend for longer.