These recipes highlight seasonal ingredients like pumpkin, kale, and butternut squash, offering fresh, flavourful dishes perfect for November. They combine hearty vegetables and plant-based proteins for satisfying meals. With their comforting flavours, they are ideal for cooler autumn days.
Roasted Butternut Squash & Quinoa Salad
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 cup quinoa
- 2 cups baby spinach
- ½ cup dried cranberries
- ¼ cup chopped pecans
- 2 tbsp olive oil
- Salt and pepper to taste
Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Cook quinoa according to package instructions.
- In a large bowl, combine roasted squash, quinoa, spinach, cranberries, and pecans.
- Whisk dressing ingredients and drizzle over the salad. Toss gently and serve warm or chilled.
Kale & Sweet Potato Soup
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale, stems removed and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot. Sauté onions and garlic until softened.
- Add cubed sweet potatoes, cumin, and paprika. Stir for 2-3 minutes.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until sweet potatoes are tender.
- Stir in kale and cook for an additional 5-7 minutes until wilted. Season with salt and pepper to taste and serve hot.
Pumpkin & Chickpea Curry
Ingredients:
- 2 cups pumpkin, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp olive oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pan. Sauté onion and garlic until softened.
- Add curry powder and turmeric, stir for 1 minute.
- Add pumpkin cubes and stir to coat in the spices. Pour in coconut milk and vegetable broth, then bring to a simmer.
- Cook for 15-20 minutes until the pumpkin is tender.
- Stir in chickpeas and simmer for an additional 5 minutes. Season with salt and pepper, garnish with cilantro, and serve over rice or quinoa.