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:

1. 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.
2. Cook quinoa according to package instructions.
3. In a large bowl, combine roasted squash, quinoa, spinach, cranberries, and pecans.
4. 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:

1. Heat olive oil in a large pot. Sauté onions and garlic until softened.
2. Add cubed sweet potatoes, cumin, and paprika. Stir for 2-3 minutes.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until sweet potatoes are tender.
4. 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:

1. Heat olive oil in a large pan. Sauté onion and garlic until softened.
2. Add curry powder and turmeric, stir for 1 minute.
3. Add pumpkin cubes and stir to coat in the spices. Pour in coconut milk and vegetable broth, then bring to a simmer.
4. Cook for 15-20 minutes until the pumpkin is tender.
5. Stir in chickpeas and simmer for an additional 5 minutes. Season with salt and pepper, garnish with cilantro, and serve over rice or quinoa.