Welcome back to Recipe Wednesday; another avenue to promote your very best content, this time in the form of your most favorite recipes on your blog. Each Wednesday when you visit HLB you’ll find the theme for the newest recipe round up.
Some weeks our themes read like cookbook chapters, spotlight ingredients or flavors, or simply request the best recipe for a certain situation. Find an appropriate recipe from your blog archives to fit the theme and add to the link up. Or be inspired to create a new theme-friendly dish worth posting about before next Wednesday.
Each week we feature a handful of our favorite recipes from our HLB Members [learn how to become a Member here: HLB Membership How-To,] giving even more exposure to some of the best you’ve shared from your own kitchen. Let’s get to it, shall we?
Did you know December is Tomato and Winter Squash Month?! We love any excuse to celebrate vegetables and are happy to have an excuse to hunt down some #GetYourFreggies delicious dishes this week! Here are some of our favorite recipes from around the HLB community to add to your meal plan this month!
Italian Sausage Butternut Squash Farro Bake from The Lemon Bowl // “This hearty and comforting fall casserole is made with nutty farro, Italian sausage, creamy butternut squash and two types of mozzarella cheese.”
Vegetarian Lasagna Roll Ups with Butternut Squash from A Healthy Slice of Life // “These vegetarian Butternut Squash, Spinach and Mushroom Lasagna Roll-Ups are delicious, hearty, and comforting. Plus they can be made ahead and put in the freezer for quick weeknight meals!”
Chicken Butternut Squash Chili from Treble in the Kitchen // “This Chicken Butternut Squash Chili puts a refreshing twist on a fall classic. It makes a large pot, making it an easy one-dish meal for serving a group or for having leftovers to use for lunch/dinners later in the week.”
Fresh Tomato Spaghetti Squash Pasta from The Almond Eater // “This Spaghetti Squash Pasta is made with garlic, fresh tomatoes, pasta sauce, and topped with a bit of burrata cheese. All the flavor you love minus the carbs!”
Butternut Squash and Turkey Chili from Eating Bird Food // “Not your average chili, this butternut squash and turkey chili features red lentils and is simmered in a creamy coconut milk and tomato broth. Make this in your pressure cooker or on the stove top!”
Butternut Squash Chickpea Chili from The Almond Eater // “This Butternut Squash Chickpea Chili recipe is made in just 4 hours in your slow cooker and is packed full of veggies and protein! “
Italian Stuffed Delicata Squash from Julie Harrington // “Take advantage of peak squash season. Try this Italian Stuffed Delicata Squash recipe for a simple dinner solution. I don’t think delicata squash gets the attention it deserves this time of year. It’s less intimidating than a giant butternut and spaghetti squash, plus it’s easier to work with.”
Harissa Miso Delicata Squash Tacos from Healthy Nibbles and Bits // “Amidst all the pumpkin shenanigans going on around here lately, I quickly forget about all the other bounty that the fall season has to offer. Butternut squash, delicata squash, acorn squash, kabocha . . . they all deserve a bit of love, too. Let’s give that lovely delicata squash a bit of TLC! Delicata squash is one of my favorite things to cook because it is easy to prepare. The skin is soft, so we don’t have to worry about peeling the outer skin. That cuts prep time by 5 about minutes, which means more time to look at cat photos on BuzzFeed. Priorities. The softer skins also means the squash is easier to split open. I don’t have to worry about losing my digits like I do when I am hacking my through a butternut or spaghetti squash. That golden delicata is our friend.“
Curried Squash and Whiter Bean Vegan Meatballs from Confessions of a Mother Runner // “Filled with plant based protein from the white beans, these vegan meatballs are full of flavor and vitamin C. White beans are a fantastic protein to use as they bind really well to the other ingredients and absorb the flavors of the spices easily.”
Turkey and Butternut Squash Chili from Sincerely Nourished // “This chili is so satisfying and packed with protein and fiber to keep you full. Butternut squash is a delicious fall and winter vegetable. Adding it to this chili creates a creamy bite when you find a piece!”
Butternut Squash Bruschetta from Treble in the Kitchen // “Subtly sweet butternut pairs perfectly with tart and crisp cherry tomatoes and sweet yet savory basil to make a wonderful bruschetta that is perfect for serving as an appetizer, snack or with your favorite protein during in the cooler months.”
Super Simple Stuffed Delicata Squash from Kim’s Cravings // “Roasted delicata squash brimming with lean turkey, nutritious spinach and juicy tomatoes makes for an incredibly delicious fall meal- this super simple stuffed delicata squash is a must try!”
Acorn Squash Fritters with Spinach, Sun Dried Tomatoes and Mozzarella from Clean Eats Fast Feets // “These fritters utilize Acorn Squash puree with spinach, sun-dried tomatoes and the always uplifting mozzarella cheese. The diced almonds add a textural bite in the form of a fun little crunch.”
Fall Harvest Salad with Honey Mustard Chicken from A Foodie Stays Fit // “How do you make a delicious salad? It’s all about texture and contrasting flavors! Sweet, salty, crunchy, creamy! I use a mix of ingredients to help them taste good and also keep me satisfied.”
Easy Butternut Squash Enchilada Shakshuka from Savory Spin // “Filled with 8 fresh ingredients, this Easy Butternut Squash Enchilada Shakshuka is a delicious fusion of cuisines and is perfect for dinner or breakfast.”
Fire-Roasted Harvest Squash Pasta Sauce from How Sweet Eats // “The freaking best homemade harvest pasta sauce, right here. I want to eat straight out of the pot. Drink it with a straw. Spoon it over everything! If you are a squash-loving fool like I am, you’re in for a huge treat. It’s comforting. It’s satisfying. It can be used in so many ways: as a traditional pasta sauce, as a sauce on zoodles, as a base for mini pita pizzas – so many things. You could even throw it on top of some butternut noodles for squash inception. And it tastes like heaven. Pure, absolute heaven.”
Mulligatawny with Kabocha from Kahakai Kitchen // “Rich, creamy and full of flavor. I like my mulligatawny to be lightly-spiced, with a little kick of heat at the end so I used small pinches of both cayenne and some red pepper flakes. “
Southwestern Stuffed Acorn Squash from Achieve with Athena // “Squash lovers, you MUST try this recipe. Combined with the Southwestern flavors of cilantro, black beans, corn, etc. – this dish was TOTALLY up my alley.”
Tomato Squash Soup from Andrea’s Wellness Notes // “the soup was very simple but tasty and smelled wonderful. The kid actually asked if we were having pizza.”
Kabocha Tomato Soup from The Actor’s Diet // “The spices are actually a mystery – I use a curry powder that is so hot I’m wondering if it may have been mislabeled (I saw what was clearly Star Anise in another jar marked “curry”). Also, cooking times got weird because I couldn’t figure out how to use the can opener and had to turn off the burner while we googled “Oxo Smooth Edge Can Opener” You Tube Videos.”
Now it’s time for the link up! Find a recipe on your blog showcasing your favorite winter veggies and link it up below. We’ll also be sharing some of our favorites on social media today with the hashtag #GetYourFreggies
If you don’t have a recipe that fits this week’s theme on your blog, why not make one and share it this week? Let HLB’s Recipe Wednesday series be a pool of inspiration for your recipe creation and post ideas.
Please limit yourself to 2 recipes per blogger. If you enjoy our weekly roundups, we’d love if you shared about Recipe Wednesdays with your blends and followers!