A two hour stint in a low oven makes for meltingly tender braised cabbage wedges; these are cooked with spring onions and a hint of lemon.
Shaved Brussels Sprout and Kale Salad with Lemon-Tahini Dressing and Toasted Sesame Seeds
This shaved Brussels sprout and kale salad with lemon-tahini dressing and toasted sesame seeds has lots of sesame flavor and just a little heat.
Maple-Roasted Kabocha Squash Wedges with Ricotta and Chile Oil
These savory sweet maple-roasted kabocha squash wedges are served with a dollop of creamy ricotta cheese, drizzles of maple syrup and chile oil, and flaky sea salt.
Roasted Butternut Squash and Orzo Salad with Greens
A roasted butternut squash and orzo salad with sturdy fall greens and crumbled goat cheese that’s beautiful, delicious, and perfectly autumnal.
Gingery Honeynut Squash and Apple Soup with Toasted Squash Seeds
A simple vegan Honeynut squash and apple soup made with fresh ginger, tart apples, and sweet Honeynut squash (or whatever winter squash you happen to have on hand).