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Recipe: Vegan Skinny Hot Cocoa

Ingredients

Directions

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette

We love this light couscous salad with winter squash served as a holiday side or weekday lunch.

Ingredients

2 cups couscous, cooked to package directions
1 1/2 – 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper

Directions

Cook the couscous and toss with some olive oil.

Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.

Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

Ingredients

Directions

~ Marla Meridith

Roasted Maple Cinnamon Butternut Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Skinny Hot Cocoa

Love hot chocolate but want to skip all the sugary calories? Here’s a recipe for my favorite Skinny Hot Cocoa. Enjoy your chocolate cravings whenever you want without the guilt!

1 mug of hot cocoa

5 oz hot water
5 oz unsweetened vanilla almond milk
1 heaping tbsp unsweetened cocoa powder
stevia or Splenda to taste

Grab your favorite mug. Fill it half way with hot water. Stir in cocoa powder, sweetener & fill the rest with milk. Stir again. Microwave for one minute.

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Healthy, Vegetarian Soba Noodles with Butternut Squash Curry recipe. This is a delicious weeknight meal for the entire family.

6 servings

1 butternut squash (about 2 lbs)
8 ounces dry soba noodles
3 tbsp unsalted butter
1/2 large yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp finely grated ginger or 1 tsp dried
1 tsp fine sea salt, plus more too taste
3 tbsp unbleached white all-purpose flour
2 tbsp curry powder
1 tbsp tomato paste
2 tbsp honey
4 cups low sodium vegetable broth
1 can (14 oz) full-fat coconut milk
–toppings
1/4 cup thinly sliced green onions
2 tbsp chopped cilantro plus more for garnish

Pierce the butternut squash several times with a sharp knife. Put it on a plate and microwave on high for 5 minutes to soften.
Let the squash cool so you can handle it. Cut off the ends and peel the squash. Discard the seeds. Cut the squash into 1/2 inch cubes. Set aside.
In a large soup pot, over medium heat melt the butter. Add the onion, garlic and a pinch of salt. Sauté until the onion is softened and fragrant about 5 minutes, stirring frequently.
While the onion mixture is cooking, cook the soba until it’s 70% cooked through. Drain and rinse with cold water to stop the cooking.
Sprinkle the flour over the onion mixture and continue to cook for 2 more minutes. Stir in the curry powder until well combined. Add the tomato paste, honey and the 1 tsp salt, combine well. Slowly pour in 1 cup of the vegetable broth, mix well until smooth. Add the remaining 3 cups of veggie broth and the coconut milk. Stir to combine. Add the squash. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer until the squash is tender about 20 minutes. Add the noodles at the end to reheat. Season to taste with more salt if desired.
Divide into bowls and top with green onions and cilantro.

~ Marla Meridith

Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith