20 Mouthwatering Squash Recipes To Make This Fall

This hearty soup with a flavor kick needs to be at the top of your vegetarian dinner recipes list even if we're a couple of weeks away from Summer. (via Half Baked Harvest)

This simple vegetarian dinner is so creamy and delicious you'll want to add to your weeknight meal planning STAT. (via A Spicy Perspective)

Tossed over your favorite grain or veggie, this honey garlic tofu is a delicious vegetarian dish loaded with flavor thanks to honey, garlic, soy sauce, rice vinegar, and toasted sesame oil. (via Cozy Cravings)

Roasted peppers, potatoes, and squash with a tahini sauce makes this dish full of flavor and so healthy. (via Feel Good Foodie)

Get your fill of chipotle-flavored rice, beans, and veggies smothered with melty cheese and crunchy tortilla chips. (via Culinary Hill)

Vegetarian comfort food at its finest: Orzo and roasted butternut squash for a creamy, delicious pasta dish. (via Barley & Sage)

Easy Bake Gnocchi

This meatless gnocchi is so satisfying and easy to make with just a few classic Italian-inspired ingredients. (via Salt & Lavender)

Cozy up to a bowl of red lentils cooked in a creamy tomato-based sauce with sweet potatoes and Indian spices. (via Feel Good Foodie)

Made using red onion, cilantro and a roasting technique in Indian cooking called tadka, you can serve these delicious Indian-inspired lentils with bread or naan. (via Munching With Mariyah)

This creamy pasta only takes 10 minutes and is gluten-free, so many wins. (via RachL Mansfield)

Layers of roasted butternut squash sauce with roasted garlic and a cheesy spinach mix make this perfect for any dinner crowd. (viaCozy Cravings)

Mix colorful fresh vegetables and tofu in a rich coconut red curry broth, and serve over rice or quinoa in just 35 minutes. (via The Endless Meal)

This sandwich is similar to a classic chicken salad sandwich with a creamy sauce, savory spices, sweet grapes and crunchy celery. (via Maggie Bakes Grace)

The rice makes this dish super hearty and comforting with a healthy dose of veggies. (via Fancy Peasant)

Not actually made with vodka, this dish still has the same kick as a delicious vodka sauce with red pepper, basil, and thyme. (via Nareen's Eats)

Spice up this traditional Spanish omelette with woody herbs like thyme and rosemary and Korean red chili paste. (via Allo Simone)

Swap clams for king oyster mushrooms and you have a scrumptious garlic, buttery meal. (via Chef Bai)

This quick and easy dal palak is loaded with spinach and Indian spices like cumin and turmeric. (via Two Spoons)

This vegetarian casserole packs fresh flavors inspired by the Mediterranean likebell peppers, sun-dried tomatoes, and feta. (via The Endless Meal)

Sometimes you just want a classic mac and cheese dinner with cheddar, Swiss, and a sprinkled of nutmeg. (via Most Hungry)

This six-ingredient recipe for cheese and pepper pasta is so easy and satisfying it will become a staple at home. (via Whole Foods)

Made with mozzarella that’s packed in brine to melt beautifully, this pizza is divine with a sprinkling of red pepper flakes for a spicy kick. (via Williams Sonoma)

Vegetarian Minestrone

Served with some toasty bread, this gluten-free pasta soup is healthy and delicious and a satisfying meal on a cold day. (via Olive You Whole)

This flavor-packed pizza is topped with artichokes, Castelvetrano olives and two kinds of cheese. (via Williams Sonoma)

Here's a plant-based twist on chicken noodle soup that's just as soothing to the soul. (via Feel Good Foodie)

This sweet potato gratin with sage and Gruyère is ultra indulgent. It's crispy and caramelized on the outside, but soft and luscious inside. Grab a fork and dig in! (via Brit + Co)

This vegetarian dinner is made with chickpeas, peppers, onions, tzatziki and pita.(via Feel Good Foodie)

This gluten-free soup is full of flavor from earthy mushrooms, smoked paprika, and fresh dill and lemon.(viaA Spicy Perspective)

Make this decadent dish as an appetizer or vegetarian dinner with toasted bread and a side salad -- so good! (via Forks & Foliage)

Vegetarian dinner recipes should be simple and hearty like this casserole. It's made with frozen veggies and only a handful of kitchen staples so you don't have to think too hard about dinner on a weeknight. (via Culinary Hill)

These carrot-based hot dogs aren't just an amazing vegetarian bbq option, they're soy-free and whole food-based, making them flavorful and nutritious. (via Brit + Co)

This simple vegan baked ziti (or rigatoni, or whichever pasta you use) makes getting comfort food on the table a delicious possibility even on the busiest weeknights. (via Brit + Co)

Once you see how stunning this recipe can be, you’ll want to make it for dinner on the regular. Nothing makes eating your veggies more appealing than dip! (via Brit + Co)

Three types of beans add heft to this vegan chili. Serve it with a whole grain (like brown rice or a side of cornbread) for a complete meal.(via Brit + Co)

Red lentils are cooked in a spicy tomato broth until tender, then pureed with chickpeas to make a creamy, protein-packed soup. (via Brit + Co)

Corn and sweet potatoes help balance out the earthy savoriness of black beans and chiles in this recipe. Add a scoop to a bowl of quinoa then dollop with cashew cream and you’ll be all set. (via Brit + Co)

A combination of quinoa, roasted veg, and a fried egg will satisfy your dinner cravings. (viaBrit + Co)

Topping a bowl of brown rice with a flavorful mixture of jackfruit, black beans, corns, salsa, and onions gives you all the flavors of your favorite burrito, without the anxiety that comes from trying to properly fold your tortilla around so much goodness. (via Brit + Co)

Kidney Bean and Walnut Veggie Burgers

The key to a memorable veggie burger is the texture. Kidney beans make these patties have a mostly-creamy interior, while walnuts add a hearty, subtle crunch. (via Brit + Co)

Bake up a tray of falafel patties, which get nice and crisp in the oven, and add them to your meals all week. Tuck them into a whole-grain pita, then slather with tahini, spritz with lemon juice, and pair with some vibrant greens. (via Brit + Co)

You’ll want a hearty serving of brown rice to accompany this easy vegan chickpea curry. That’ll make it easier to scoop up every last bit of the creamy coconut sauce left in your bowl. (via Brit + Co)

Sometimes simmering a big pot of chili on the stove just isn’t a possibility. On those busy nights, bust out the pressure cooker and make a batch of bean and quinoa chili. It'll be in your weekly rotation of vegetarian dinner recipes (via Brit + Co)

Add walnut halves to a vibrant quinoa salad made with pomegranate arils (or a seasonal fruit), green onions, and parsley to add both crunch and an extra protein and Omega-3 boost. (via Brit + Co)

These customizable rice bowls will be a hit with anyone. Must-have toppings include avo, marinated tofu, sprouts, and tropical fruit. (via Brit + Co)

The flavors of India infuse this nutritious bowl with sweetness and spice. Whole wheat couscous and grilled tofu bring protein to the table, while garam masala produces the appeal. (via Brit + Co)

Season and roast chickpeas, top with tzatziki sauce and put it all on a pita with some lettuce, tomatoes, and red onions. (via Live Eat Learn)

Made with quinoa, corn, black beans, pico de gallo, avocado, and a delicious spicy mayonnaise, this dish is sure to please for lunch or dinner. (via Cilantro Parsley)

This cheese tortellini-filled onion soup is quite a meal with caramelized sweet yellow onions and butter. (via Half Baked Harvest)

Topped with toasted hazelnuts and crispy sage, this creamy pumpkin risotto is a fall-winter season delight. (via Barley & Sage)

Our bourbon sweet potato casserole recipe is boozy, sweet, loaded with butter — and we can guarantee you won't miss those marshmallows once you try this pecan crumble topping. (via Brit + Co)

Upgrade your stove-top ramen with some fresh vegetables and tofu. Add in some soy beans and kimchi (Korean spiced, fermented cabbage and vegetables) for an added boost of nutrients. (via Brit + Co)

If you're new to a vegetarian lifestyle, jackfruit looks and tastes like shredded meat when cooked and it tastes delish. (via Brit + Co)

These BBQ tacos are a great camping hack — the filling is super easy to make, and they cook in just a few minutes. A homemade peach salsa finishes them off perfectly! (via Brit + Co)

This veggie grain bowl takes only a few minutes to prepare, tastes great, and is full of nutrients. Check, check, and check!(via Brit + Co)

Made with warming spices and fresh ingredients, this vegan recipe is the ideal antidote to the winter blahs. (via Brit + Co)

Mushroom Frittata

Excerpted from Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl. Artisan Books © 2022.

SERVES 6 TO 8

• 1 pound (455 g) fresh mushrooms, such as shiitake, oysters, maitake, or cremini
• 2 tablespoons unsalted butter
• 2 fresh oregano sprigs, leaves only
• ¼ cup (60 ml) extra-virgin olive oil
• 12 large egg
• 1¼ cups (125 g) finely grated pecorino cheese
• ¼ teaspoon Himalayan pink salt
• Finely grated zest and juice of ½ lemon, preferably organic
• Fragrant fresh herbs, such as parsley, mint, and oregano, for garnish

My grandmother, an American-born Puglian, cooked in the manner of cucina povera, which she learned from her mother. This included a ton of vegetables, herbs, spicy dried chiles, and eggs. Frittatas made their way to our table for breakfast, lunch, and dinner, sometimes herby one with oregano and mint, or a pile of leftover pasta, other times filled with slow-cooked, delightfully mushy broccoli rabe, and often a mushroom frittata, usually made with cremini. Like a combination of shiitake and maitake. The flavor is extraordinary—rich, earthy, and a little meaty without any heaviness. The key to this recipe, as with many Puglian dishes, is a nice amount of flavorful olive oil and some sharp, salty pecorino.

1. Preheat the oven to 450°F (230°C).
2. If using cremini or shiitake mushrooms, thinly slice with a mandoline or sharp knife. If using maitake or oyster, gently tear into small pieces.
3. In a 10-inch (25 cm) nonstick ovenproof lidded skillet, melt the butter over medium-low heat.When it starts to foam, add the mushrooms and oregano leaves and cook until soft and any liquid has been released, 3 to 5 minutes. Stir in the oil.
4. In a large bowl, whisk together the eggs, 1 cup (100 g) of the pecorino, and the salt.
5. Add the egg mixture to the pan and sprinkle the top with the remaining ¼ cup (25 g) cheese,the lemon zest, and lemon juice.
6. Reduce the heat to low, cover the pan, and cook until the bottom starts to brown, 5 to 10minutes. (Check the eggs by lifting the bottom with a spatula.) Once the bottom starts to brown, transfer the pan to the oven, uncovered.
7. Bake for 5 minutes, then check to see if the top is puffing up. Cook a few minutes longer if not. The frittata is done when it starts to brown around the edges and a little bit on the top.Look for the oil bubbling up around the sides. This is totally normal. Once you remove the frittata from the oven to cool, the oil will get absorbed into the eggs, making it yummy and so delicious.
8. Serve the frittata warm or at room temperature, garnished with fresh herbs.

​Butternut Squash And Wild Rice

This GF-stuffing recipe omits the crusty bread but doesn’t skimp on that delicious heartiness by swapping in wild rice, roasted butternut squash, fresh herbs and pecans. (via Brit + Co)

Drizzle this herby sauce over roasted slices of sweet potato with extra feta cheese to make it a meal! (via Brit + Co)

This risotto recipe replaces Arborio rice with barley and butter for olive oil for a healthier but still delicious version. (via William Sonoma)

Shakshuka is the Middle Eastern dish that you need in your life. Made with harissa, tomatoes and eggs, this one-of-a-kind dish can be perfectly paired with a side salad or load of bread. (via Brit + Co)

This green twist on shakshuka is a fresh, vibrant, and unique way to enjoy eggs any time of the day. (via Brit + Co)

Vegetarian Meals On the Lighter Side

Turn this tasty appetizer into a meal with rice or side salad. (via Brit + Co)

Miso Avocado Toast With Miso Soup

Try this unique avocado toast recipe with miso salad from When our copy of Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit($30) by Candice Kumai. (via Brit + Co)

This springtime salad is chock-full of seasonal ingredients with a delicious go-to balsamic dressing. Make it in 10 minutes if you're in need of a quick weeknight meal. (via Brit + Co)

Fatoush Salad

This authentic fattoush salad recipe is a combination of summer's best produce, tossed with a mouthwateringly delicious dressing and crunchy homemade pita chips. (via Brit + Co x Forks & Foliage)

Find more vegetarian recipes in our Food section, get inspired on Pinterest, or join our newsletter!

This “egg in a hole” breakfast sandwich only takes a few minutes to make, but it’s something a bit different, so it makes a lovely treat. If you’re not a fan of my choice of fillings, feel free to use whatever breakfast items you prefer — bacon, sausage, etc. Just remember that some ingredients may need to be pre-cooked before being added to the sandwich.

Egg In A Hole Breakfast Sandwich Ingredients

• 2 large slices crusty bread
• 2 teaspoons butter
• 1/2 avocado, sliced
• 2 slices cheddar cheese
• 1 tomato, sliced
• 1 egg
• black pepper

Egg In A Hole Breakfast Sandwich Directions

Use a circular cookie cutter to cut a hole in one of the slices of bread. If you don’t have a cookie cutter, just cut around the top of a drinking glass instead.

Butter both sides of the two slices of bread, and place in a frying pan. Cook over a medium heat for a few minutes, until the underside is golden brown. Turn the slices over.

Turn the heat down fairly low. Top the whole slice of bread with sliced avocado, cheese and tomato, and crack the egg into the hole in the other slice of bread.

Cover the pan with a lid, and cook for a few more minutes, until the cheese has melted and the egg is cooked to your liking.

Sandwich together the two pieces of bread, top with a good pinch of black pepper, and serve immediately.

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