Squash

Packed with dark green veggies and other liver-friendly ingredients, this salad can help you heal or fight fatty liver disease with every bite.

This creamy plant-based pasta recipe is ready for sweater season.

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

With whopping amounts of fiber and nutrients, hulled barley forms a loaded stuffing for tender acorn squash.

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.

Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. If you can't find kabocha, substitute butternut squash.

We’re always on the lookout for fresh new ways to enjoy kale, and this twist on 
pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed 
lasagna as a fun, nutrient-rich alternative to tomato sauce.

This salad is a perfect take-to-go meal this time of year. Top off your bento box salad with a side of nuts, seeds, fermented pickles or fresh fruit. If you can't find kabocha in your area, try using butternut squash (halved and peeled) instead.

In our ultimate energizing lunch or dinner bowl, protein- and fiber-packed spiced lentils are tossed with tender butternut squash and topped with a gorgeous pile of antioxidant-rich kale and bell peppers.

Kabocha, also called Japanese pumpkin, has a delectably sweet, creamy flesh. Slow-roasting this squash really brings out maximum flavor. If kabocha is not available in your area, feel free to subsitute an equal weight of acorn squash. Although acorn squash won't be as sweet, you can add a few drops of maple syrup to the mix to make up for it. Do add in all the toppings, though, which provide great flavor and texture to the soup.

Missing your favorite chicken Parm with spaghetti? We’ve created the ultimate lower-carb version of the classic dish, using almond flour, chia seeds and Parmesan to coat the chicken and spaghetti squash instead of regular wheat spaghetti noodles. The satisfying flavor is still there, minus the carbs!

To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!