September 2, 2026

September Recipes

 Stuffed butternut squash

Ingredients

  • 2 medium butternut squash 
  • ¾ cup quinoa
  • 1 ½ cups vegetable broth
  •  6 cups of lightly packed kale 
  • 2 cloves minced garlic 
  • 1 teaspoon dried oregano
  • ½ teaspoon ground pepper
  • 1 can of chickpeas rinsed and drained 
  • Zest of 1 orange
  • 1 tablespoon of fresh orange juice 
  • ⅓ cup dried cherries

Instructions

  • Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Bake 45-55 minutes, just until the squash is tender. Remove from the oven and cool. Reduce the oven temperature to 375 degrees.
  • While the squash is baking, place the broth in a small saucepan and bring it to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
  • In a large skillet add 1 tablespoon of water, kale and cook until wilted for about 4 minutes, then reduce the heat to medium low. Add garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until it is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cherries.
  • Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Mix the flesh with kale quinoa and filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, for about 10 additional minutes. 

Apple Crisp

Ingredients

  • 6 apples of any kind
  • 1 tablespoon lemon juice
  • 2 tablespoons of maple or date syrup
  • 2 tablespoon cornstarch
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg

Topping

  • 1 cup old fashioned oats
  • 1 cup of oat flour
  • ¼ teaspoon ground cloves
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup maple/date syrup

Instructions

  • Preheat the oven to 350°.
  • Slice the apples. Place the apple slices in a large mixing bowl.
  • Add lemon juice, maple syrup, cornstarch, cinnamon, cloves, nutmeg and mix until well combined.
  • Pour the apple slices into a 9″ x 13″ baking dish. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes.
  • While the apples are baking, prepare the topping.
  • In a medium mixing bowl, combine the oats, oat flour, cinnamon, cloves, nutmeg and mix well. Stir in the maple syrup and set aside.
  • After 30 minutes, take the apples out of the oven and remove the aluminum foil. Using your fingers to break up any clumps, spread the oat crumble on top of the apples. Make sure there aren’t any large pieces.
  • Bake uncovered for 25 minutes. Take the crisp out of the oven and rest for 5-10 minutes before serving. Feel free to add some vegan whipped cream or ice cream on top.
  • Store in an airtight container in the fridge for up to 4 days.