Sunday Supper Tastemakers are celebrating World Vegetarian Day on October 1st by sharing our best vegetable recipes with you! In fact, the whole month of October has been designated as Vegetarian Awareness Month. If you've been wanting to incorporate more veggies in your diet, or actually become a full-fledged vegetarian, then you've come to the right place. You'll find something for everyone at today's party, from appetizers to desserts.
I'm a grain-free vegetarian most of the time, but I do indulge in the occasional grilled steak or pork chop. Now my husband on the other hand, is a HUGE carnivore. If it doesn't have some kind of meat with it, he doesn't consider it a meal. I've come a long way in encouraging him to eat a more healthy diet with me though, where veggies are the star of the show, and the meat has become the side dish. Like these Butternut Squash Noodles with Pumpkin Sage Sauce. This dish proves that vegetables don't have to be bland or boring.
Butternut squash and pumpkin doesn't have to be prepared with sugar and spice, and everything nice... (Who remembers that little nursery rhyme?) for it to taste good. Roasted butternut squash noodles, which are plenty sweet enough on their own when roasted, are blanketed in a rich and creamy pumpkin sauce, that's full of savory flavor tinged with the earthy goodness of fresh sage. For a little crunch and protein kick, stir in a sprinkling of pine nuts if you'd like. You'll get a filling and comforting dish, that won't leave you missing the meat at all!
Craving more? Stay in touch on Instagram, Pinterest, and Facebook for new post updates and more.
Butternut Squash Noodles with Pumpkin Sage Sauce
For the Pumpkin Sage Sauce
1 tablespoon olive oil
1/2 a yellow onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 cup pumpkin puree
1 cup vegetable broth
2 sprigs fresh sage leaves
1/4 cup nutritional yeast
1 teaspoon sea salt
Fresh ground black pepper to taste
For the Butternut Squash Noodles
1 large butternut squash, peeled and spiralized
1 tablespoon olive oil
Sea salt and fresh ground black pepper to taste
For the Sauce
Heat oil in a medium skillet over medium heat, and saute the onions and garlic for about 5 minutes, until tender.
Transfer onions and garlic to a blender, and add the pumpkin puree, vegetable broth, sage leaves, nutritional yeast and salt.
Blend until sauce is smooth and creamy. Taste for seasonings and adjust if nessasary. Set aside.
For the Noodles
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper, and spread the butternut squash noodles out on the baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake for 8-10 minutes, tossing halfway through the cooking time, or until butternut squash is no longer crunchy, but still slightly firm. (Check the noodles after 8 minutes to make sure they don't overcook. They can become mushy within a minute or two).
Transfer noodles to a large mixing bowl. Heat sauce in the same pan you saute'd the onions and garlic in, over medium heat until warmed through. Pour sauce over noodles, and toss gently to coat.
Serves 2 as an entree, or up to 4 if used as a side dish.
Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days.
Notes: *Want to give this dish a little kick? Add 1/8 teaspoon of red pepper flakes to the sauce.
*Looking for a little crunch? Stir in a sprinkling of pine nuts for crunch, as well as a boost of protein.
*If you don't have a spiralizer like mine, you can use a julienne slicer to achieve the same effect.
A big thank you to our event host Susan Pridmore from The Wimpy Vegetarian for hosting today, and our campaign manager Renee Pajestka from Renee's Kitchen Adventures for organizing this event!
Don't leave yet! Take a few moments to browse around and see what everyone else made.
- Citrus Marinated Olives by Cricket’s Confections
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind "Full"Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Have you tried one of my recipes?
I’d love to see what you've made! Take a picture and use the hashtag #myhomesteadrecipe on Instagram or Facebook. I may feature it on social media!
Shared with some of these blog parties.