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Dairy-Free

Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

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Honeynut Squash

Using two halved honeynut squashes, vegan butter, salt, cinnamon and maple syrup, this savory and sweet dish is a perfect Fall meal when you want something easy and healthy to make.

Honeynut Squash

If you aren’t familiar with honeynut squash, it looks and tastes just like a baby version of butternut, but it’s sweeter and smaller. Both are perfect as a roasted treat and are easily interchangeable if you prefer one over the other. I love this dish because, not only is it delicious, but the size is perfect for individual servings. It’s also rich in nutrients, including a high amount of vitamin A and potassium, making it a healthy Fall dish. (Well…aside from the drizzle of maple syrup, but that’s OK, you can always grab a sugar-free version).

  • Honeynut Squash – The staple to this dish! Make sure to remove the seeds before cooking. You can also use butternut squash if you prefer.

  • Vegan Butter – If you want to keep it dairy-free, but want something other than butter, you can try using coconut oil.

  • Cinnamon – I find that cinnamon really adds a nice touch and compliments the maple syrup.

  • Maple Syrup – Add some sweetness to this dish by drizzling some maple syrup on it before serving.

  • Optional toppings: Pecans, walnuts, dried cranberries

Adjust this recipe to your diet

  • Dairy: Use regular butter instead of vegan butter.

  • Sugar-free: Use a sugar-free version of maple syrup like Lankantos.

TIPS FOR MAKING THIS Honeynut Squash Recipe

  • Sprinkle some pecans, walnuts or cranberries on top once the honeynut squash is roasted.

  • Swap the cinnamon for pumpkin pie spice.
Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)
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Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

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Recipe by Samantha Course: Snacks, Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

300

kcal
Total time

40

minutes

My vegan roasted honeynut squash recipe with cinnamon and drizzled with maple syrup is utterly sweet and savory, making it the perfect Fall dish.

Ingredients

  • 2 honeynut squash, halved lengthwise and seeds removed

  • 1 tablespoon butter, melted (I used vegan butter)

  • ¼ teaspoon cinnamon

  • Maple syrup, for serving

Directions

  • Preheat oven to 425° Fahrenheit and place honeynut squash on a large baking sheet.
  • Mix melted butter, salt, and cinnamon together in a small bowl then brush over inside of honeynut squash.
  • Bake squash 35-40 minutes, then drizzle with maple syrup and enjoy.

Recipe Video

Notes

  • Honeynut Squash can be roasted up to 2 days in advance and stored in the refrigerator in an airtight container.
  • Uncooked squash can be frozen in an airtight container for up to 3 months.

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Other Squash Recipes

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30 Minutes or Less

Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)

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Autumn Harvest Bowl

Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.

Don’t you just love Fall produce? I know I do, and I try to make the most of it while it’s still in-season. This healthy vegan salad features all the best Fall ingredients. Topped with maple tahini dressing, it’s a standout salad that’s always a hit!

MAIN INGREDIENTS NEEDED TO MAKE AUTUMN HARVEST BOWL

  • Sweet Potato – High in fiber and antioxidants, it’s one of my favorite Fall root veggies.

  • Apples – Any variety works but I recommend something nice and crisp like Fiji or Honeycrisp.

  • Chickpeas – This will give you some major protein to help keep your energy levels up.

  • Kale – This is one of the most nutrient-dense foods and a key ingredient to this dish. Any variety works!

  • Dried Cranberries -Adds a tart, natural taste to the bowl. When cranberries are dried, they lose most of their vitamins, but they hold on to other nutrients such as potassium and calcium.

  • Tahini -If you’re unfamiliar with what Tahini is, it’s a smooth paste made by grinding sesame seeds. It kinda looks like peanut butter, but it’s not as sweet. The nutty flavor is strong and earthy, and can be a little bitter.

  • Maple Syrup – Maple has a distinctly sweet flavor which helps balance the earthy flavor of the tahini.

ADJUST THIS RECIPE TO YOUR DIET

  • Nut option: Replace the pumpkin seeds with walnuts.

  • Gluten: You can sub the quinoa for something like freekeh (it has notably more fiber than brown rice and even quinoa!) 

TIPS FOR MAKING THIS VEGAN AUTUMN HARVEST BOWL

  • You could use any fruits and vegetables that you have one hand – be creative!

  • Store leftovers in the fridge in a sealed container for up to 3 days.
Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)
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Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.

Ingredients

  • For the bowl:

  • 1 sweet potato, peeled and cut into 1-inch cubes

  • ¼ cup chickpeas, drained and rinsed

  • 2 tablespoons avocado oil

  • Salt and pepper, to taste

  • 2 cups kale, chopped

  • ½ cup quinoa, cooked

  • ½ apple, sliced

  • 2 tablespoons dried cranberries

  • 2 tablespoons pumpkin seeds, raw or roasted

  • For the tahini dressing:

  • ¼ cup tahini

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

Directions

  • Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
  • Place sweet potatoes and chickpeas on baking sheet then drizzle with avocado oil and sprinkle with salt and black pepper. Toss potatoes and chickpeas to coat, then roast for 20 minutes, tossing halfway through.
  • While chickpeas and potatoes roast, add all tahini dressing ingredients to a bowl and whisk together until combined.
  • Place kale in a bowl and pour in half of the tahini dressing. Toss and massage the dressing into the kale with your hands.
  • Once chickpeas and potatoes are done, assemble harvest bowl by adding remaining ingredients to the bowl with the kale then drizzling with remaining tahini dressing.

Recipe Video

Notes

  • Storage: Store leftovers in the fridge in a sealed container for up to 3 days.
  • You could use any fruits and vegetables that you have one hand – be creative!

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OTHER EASY SALAD RECIPES YOU’LL LOVE

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30 Minutes or Less

Vegan Cashew Queso (Gluten-Free)

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Vegan Cashew Queso

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.

Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!

MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO

  • Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.

  • Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.

  • Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.

  • Jalapenos – Bring on the spice!

ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET

  • Dairy: Sub the almond milk for regular milk.

TIPS FOR MAKING VEGAN QUESO

  • To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.
Vegan Cashew Queso (Gluten-Free)
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Vegan Cashew Queso (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

300

kcal
Total time

10

minutes

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

Ingredients

  • 1 cup raw cashews, soaked in hot water for 5-10 minutes

  • ¾ cup almond milk or water

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon salt

  • 1 (14 ounce) can fire roasted diced tomatoes, drained

  • 2 tablespoons pickled jalapenos, finely chopped

Directions

  • Soak the raw cashews in boiling hot water for 5-10 minutes, then rinse cashews and add to a blender.
  • Add all other ingredients to the blender except diced tomatoes and pickled jalapenos. Blend mixture until completely smooth.
  • Transfer vegan queso to a small saucepan over medium-low heat then stir in the fire roasted diced tomatoes and pickled jalapenos. Once warm, remove from the heat and serve.

Recipe Video

Notes

  • Storage: This can last up to 5 days in the fridge.
  • Pair this with a spicy margarita to round out this delicious appetizer. (Link below!)

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OTHER VEGAN MEXICAN DISHES

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Desserts

Vegan Peanut Brittle Recipe (Gluten-Free)

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Vegan Peanut Brittle Recipe

This vegan peanut brittle recipe is a simple ingredient mix of sugar, maple syrup, water, peanuts and baking soda. The result? A deliciously crunchy, sweet, slightly salty, homemade peanut butter flavored candy that is a perfect for an afternoon snack or an after-dinner treat.

In case you’ve never had peanut brittle before, it’s a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. It’s definitely a family favorite during the holidays, but it can be enjoyed any time of year! The thing to keep in mind about making candy is that you need a good thermometer and to have all your ingredients ready ahead of time. 

WHAT YOU NEED TO MAKE VEGAN PEANUT BRITTLE

  • Roasted Peanuts & Peanut Butter – Not a peanut fan? You can substitute an equal amount of pecans or almonds for the peanuts.

  • Maple Syrup – Maple syrup is one of my favorite refined sugar-free sweeteners. It also contains a ton of antioxidant and a good dose of minerals. If you don’t have that, you can use agave nectar instead.

  • Baking Soda – This is a key ingredient! Without baking soda, the brittle will be hard and chewy.

  • Coconut Sugar – Coconut sugar is lower on the glycemic index than the usual white sugar. It also contains many more vitamins and minerals than most other sugars. If you don’t have coconut sugar, you can either use brown sugar, cane sugar, or white sugar instead.

Tips When Making Vegan Peanut Brittle

  • Baking soda causes the brittle to bubble up. Those little bubbles are the key to a lighter, crispy consistency, so you don’t want to touch the mixture when you spread it.

  • Be patient when waiting for the mixture to come to temperature. It may seem like it’ll never make it to 290°F, but trust me, it will!

  • I recommend checking the temperature of the brittle mixture about every 5 minutes. I like to use this time to wash dishes/cleanup my kitchen, as to not be too far from the stove. Once the thermometer reads 280° Fahrenheit, then stay very close by until the brittle finally reaches its required temperature.
Peanut Brittle Recipe (Vegan, Gluten-Free)
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Peanut Brittle Recipe (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: DessertsCuisine: American
Servings

16

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

35

minutes

This vegan peanut brittle recipe is a simple ingredient mix of sugar, maple syrup, water, peanuts and baking soda. The result? A deliciously crunchy, sweet, slightly salty, homemade peanut butter flavored candy that is a perfect for an afternoon snack or an after-dinner treat.

Ingredients

  • 1 cup coconut sugar

  • ½ cup agave nectar or maple syrup

  • ½ cup water

  • 1 cup roasted salted peanuts

  • 1/4 cup smooth peanut butter

  • ¼ teaspoon baking soda

Directions

  • Line a baking sheet with aluminum foil or parchment paper, then grease with a small
    amount of oil.
  • Stir together the coconut sugar, maple syrup, and water in a small saucepan over
    medium heat. Bring mixture to a simmer then add the peanuts, stir to combine but do
    not stir beyond that.
  • Use a thermometer to monitor the temperature of the candy mixture until it reaches
    290° Fahrenheit, this will take about 30 minutes.
  • Remove saucepan from heat and stir in the peanut butter and baking soda.
  • Quickly transfer the mixture to prepared baking sheet and let cool at room temperature
    until hard. Once hard, break apart into pieces and enjoy.

Recipe Video

Notes

  • Storage: Wrap tightly and store in an airtight container at room temperature. Proper storage should keep brittle fresh for up to two months!

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OTHER VEGAN AND GLUTEN-FREE DESSERTS

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Dinner

Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)

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Vegan Spaghetti Squash Recipe

Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free!  Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!

This vegan and gluten-free Spaghetti Squash Alla Puttanesca recipe is a lighter pasta dish that calls for mostly basic pantry ingredients. We can all use a few more of those recipes, right? Keep in mind that this dish relies on some very briny ingredients for flavor, so if you aren’t a fan of olives and capers, this one is probably not for you. (more pasta recipes here, though).

WHAT YOU NEED TO MAKE SPAGHETTI SQUASH ALLA PUTTANESCA

Spaghetti Squash – This is a fantastic substitute for pasta. It’s easy to cook, lower in carbs and calories, and high in fiber and other important nutrients.

Tomatoes –  Diced tomatoes in puree is best since they have a lot more flavor!

Capers – These green, pea-sized balls are actually pickled flower buds and they add a floral, tangy, and salty flavor to dishes.

Olives – Specifically Kalamata olives because it also adds a strong, tangy flavor to the dish.

Fresh Parsley or Basil – This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

ADJUST THIS RECIPE TO YOUR DIET

  • Add vegan protein: add in some sautéed mushrooms, pan-fried tofu, or white beans.

  • Add meat: mix a pound of cooked ground turkey into the sauce before filling the squash.

  • Sprinkle on some cheese: If not dairy-free, add in any cheese you’d like to this recipe.
Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)
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Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Dinner, LunchCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

55

minutes

Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free!  Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!

Ingredients

  • 1 spaghetti squash

  • 2 tablespoons avocado oil

  • Salt, to taste

  • Black pepper, to taste

  • For the sauce:

  • ¼ cup olive oil

  • 4 garlic cloves, minced

  • ½ teaspoon red pepper flakes

  • ½ cup kalamata olives, pitted and halved

  • 2 tablespoons capers

  • 1 teaspoon caper brine*

  • 1 (28-ounce) can diced tomatoes (see notes)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit.
  • Slice spaghetti squash in half then scoop the seeds out. Drizzle the inside flesh with avocado oil then sprinkle with salt and pepper.
  • Transfer spaghetti squash to a baking sheet with the flesh-side facing down and roast for 30-40 minutes or until fork tender. 
  • While the squash cooks, heat olive oil in a large skillet over medium heat. Then add in the garlic and red pepper flakes, cook for about 1 minute or until fragrant.
  • Add in the olives, capers, and caper brine then stir and cook for about 2-3 minutes.
  • Pour in the can diced tomatoes, salt, and black pepper before leaving the sauce to simmer for 15 minutes. Taste and adjust any seasoning as desired.
  • Once squash is done, remove from the oven and let cool slightly before using a fork to scrape and fluff the inside strands. Fill each squash with puttanesca sauce and top with fresh chopped parsley.

Recipe Video

Notes

  • *Caper brine = liquid from the jar of capers
  • Diced tomatoes in puree is best since it adds a lot more flavor.
  • Storage: you can store this cooked dish in an airtight container for 3 to 5 days.

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MORE HEALTHY PASTA RECIPES

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