🍕 Butternut Squash & Shallot Pizza

Serves: 2–4
(As a cozy dinner for 2, or as an appetizer for 4–6.)

I made this in Nantucket for appetizer night with friends — and it was one of those dishes that disappeared fast. Butternut squash and caramelized shallots with creamy vegan feta… it’s sweet, savory, cozy, and somehow feels both effortless and special at the same time.

Now I’ll be making this on repeat.
For fall dinners, for sharing, or honestly just for me. 🍂

It’s the perfect seasonal bite: thin roasted squash, soft tangled shallots, and warm crust that holds everything together. Optional balsamic at the end for a little brightness.

Ingredients

For the pizza:

• 1 ball pizza dough (store-bought or homemade)

• ½ small butternut squash, peeled + thinly sliced

• 2 shallots, thinly sliced

• ⅓–½ cup vegan feta (Follow Your Heart / Violife)

• Olive oil

• 1 clove garlic, minced

• Salt + black pepper

• Optional: balsamic glaze for finishing

Instructions

1. Preheat oven to 425°F.

2. Toss squash + shallots in olive oil, salt, and pepper. Roast 15–20 mins.

3. Roll out the dough. Brush with olive oil + scatter minced garlic.

4. Layer squash + shallots over dough. Crumble feta on top.

5. Bake 12–15 mins or until golden + crisp.

6. Optional: drizzle balsamic before serving.

Notes

• Slice squash thin for even roasting.

• Cube it instead if that’s easier — still delicious.

• Toast leftovers in a skillet to re-crisp.

This is the recipe I’ll keep coming back to all season — sweet, savory, warm, and so easy to share.

🧡 Butternut Squash & Tofu Ricotta Lasagna (with Palmini)

There’s something about lasagna that feels like the ultimate fall comfort food — warm, creamy, and layered with love. This version swaps out heavy noodles for Palmini hearts-of-palm lasagna sheets, adds roasted butternut squash for natural sweetness, and brings it all together with the dreamiest tofu ricotta. Light enough for weeknights, but cozy enough for a Sunday dinner.

🍂 Why You’ll Love It

• 100% plant-based and gluten-free

• Packed with protein and nutrients

• Comforting without the heaviness

• Great make-ahead or meal-prep dish

• And bonus — you can get 20% off Palmini with code: KELLYSGREENKITCHEN20.

🥣 Ingredients

Tofu Ricotta

• 1 block (14 oz) firm tofu, drained

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp pepper

• Optional: handful of basil or spinach

Butternut Squash Layer

• 3 cups cubed butternut squash

• 1 tsp maple syrup

• ¼ tsp nutmeg

• ¼ tsp cinnamon

• Salt + pepper to taste

For Assembly

• 1 can Palmini lasagna sheets, rinsed + drained

• 1 cup marinara or roasted red pepper sauce

• ½ cup vegan mozzarella

• Fresh sage for topping

👩‍🍳 Directions

1. Roast the squash: Toss cubes with olive oil, salt + pepper. Roast at 400°F for 25 minutes until caramelized.

2. Make tofu ricotta: Blend tofu, olive oil, lemon, garlic, nutritional yeast, salt + pepper until creamy.

3. Mash squash: Combine roasted squash with maple syrup, nutmeg, and cinnamon.

4. Assemble: Layer sauce → Palmini → ricotta → squash → repeat until full. Finish with ricotta + vegan mozzarella.

5. Bake: Cover and bake at 375°F for 25 minutes, then uncover for 10 more until bubbly.

6. Finish: Garnish with crispy sage and let cool slightly before serving.

✨ Nutritional Benefits

🥣 Butternut Squash: Rich in vitamin A and antioxidants to support immune + skin health.
🌱 Tofu: Excellent source of plant protein, iron, and calcium.
🍅 Tomatoes: Provide lycopene, a powerful antioxidant for heart health.
🌿 Sage: Calming and anti-inflammatory — perfect for colder months.
💛 Palmini: Naturally low-carb, gluten-free, and made from hearts of palm — a light alternative to pasta.

🌿 Notes

This lasagna keeps beautifully in the fridge for up to 3 days, and the flavors actually deepen overnight. Serve with a simple arugula salad and a drizzle of olive oil for the perfect balanced meal.

Proof that comfort food and wellness can totally coexist.

✨ Use code KELLYSGREENKITCHEN20 for 20% off Palmini and try it yourself!

🎃 Pumpkin Granola

Vegan | Gluten-Free | Naturally Sweetened

There’s something about a batch of homemade granola that feels like fall in a jar. This Pumpkin Granola is crunchy, cozy, and filled with all the warm spices that make your kitchen smell like a candle.

Perfect as a topping for overnight oats, over yogurt, or simply by the handful. ✨

📝 Ingredients

• 3 cups old-fashioned rolled oats

• 1 cup chopped pecans (or walnuts)

• ½ cup pumpkin seeds (pepitas)

• ½ cup unsweetened shredded coconut (optional)

• 1 tbsp pumpkin pie spice

• ½ tsp cinnamon

• ¼ tsp sea salt

• ½ cup pumpkin purée

• ⅓ cup pure maple syrup

• ¼ cup melted coconut oil

• 2 tsp vanilla extract

• ½ cup dried cranberries or raisins (stirred in after baking, optional)

🥣 Instructions

1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.

2. Combine dry ingredients: In a large bowl, mix oats, nuts, seeds, coconut, and spices.

3. Whisk wet ingredients: In a smaller bowl, whisk together pumpkin purée, maple syrup, melted coconut oil, and vanilla.

4. Mix it up: Pour the wet mixture over the dry and stir until everything is evenly coated.

5. Bake: Spread evenly on the baking sheet and bake for 35–40 minutes, stirring once halfway through, until golden and fragrant.

6. Cool completely: Let it cool before breaking into clusters. (It crisps up as it cools!)

7. Store: Keep in an airtight jar at room temperature for up to 2 weeks.

💡 Notes

• For big clusters, press the granola down before baking and don’t stir mid-way.

• Use any mix of nuts or seeds you love — it’s easy to customize.

• It’s delicious as a topping for overnight oats, smoothie bowls, or just by itself.

🧡 Why You’ll Love It

Pumpkin is rich in vitamin A and antioxidants that support your immune system, while oats and pecans add fiber and healthy fats to keep you full longer. It’s an easy, wholesome staple for busy mornings — and makes a beautiful homemade gift in a jar.

🌤 Serving Ideas

🥣 Over overnight oats
🥛 Layered with coconut yogurt + fruit
🍁 On top of chia pudding or smoothies
👩‍🍳 Straight from the jar (the most honest way)

Once you make your own granola, you’ll never go back to store-bought. This cozy pumpkin version is a fall must-have — sweet, spiced, and perfectly crunchy. Save this one for your weekend baking lineup!

Chickpea Noodle Soup

🥣 Serves: 2–3
⏱ Time: 25 minutes
🌱 Vegan | Cozy | Immune-Boosting | Fall Comfort

Half of our house has come down with something this week — and honestly, is anyone else sick that just doesn’t have time for this?? 😂

So here we are: unbrushed hair, pajamas, and a pot of my chickpea noodle soup simmering on the stove. It’s my cozy, plant-based version of chicken noodle — soothing, golden, and packed with ingredients that actually help you feel better.

Turmeric for inflammation, garlic for immunity, lemon for brightness, and sage for that earthy calm that instantly makes your kitchen smell like fall comfort in a pot.

🥕 Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 tsp turmeric

• 1 tsp dried thyme

• 1 tsp dried sage (or 4–5 fresh leaves, finely chopped)

• 4 cups vegetable broth

• 1 (15 oz) can chickpeas, drained + rinsed

• 1 cup noodles (rotini, shells, or broken spaghetti)

• Salt + pepper to taste

• Juice of ½ lemon

• Fresh parsley, for garnish

🍋 Instructions

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.

2. Add aromatics: Stir in garlic, turmeric, thyme, and sage. Sauté 1 minute until fragrant.

3. Simmer: Pour in vegetable broth and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add noodles: Stir in noodles and cook until tender.

5. Finish: Stir in lemon juice, taste, and season with salt and pepper. Top with parsley and serve warm.

💚 Notes

• If using fresh sage, start with 4–5 leaves — it’s strong and grounding.

• Add fresh ginger or a spoonful of white miso for extra immune support.

• Stir in a handful of baby spinach or kale before serving for color and nutrients.

• Leftovers keep beautifully — the flavor gets even better the next day.

🌿 Nutritional Highlights

• 🧄 Garlic – antibacterial + antiviral support

• 🌿 Sage – rich in antioxidants and mild antimicrobial properties

• ✨ Turmeric – anti-inflammatory and brightens mood

• 🥕 Carrots & Celery – vitamins A + C for immune health

• 💪 Chickpeas – plant-based protein + fiber for sustained energy

• 🍋 Lemon – vitamin C and digestion support

If you’re feeling run-down or just need something cozy to reset, this soup is it. It’s the kind of recipe you make once and then keep on repeat all season — easy enough for sick days, pretty enough for cozy Sundays.

From one tired, soup-fueled human to another: get some rest, sip some broth, and know that you’re doing great 💛

Glow Bowl for the Mind

A cozy, plant-forward bowl designed to nourish your brain, boost your mood, and taste amazing — inspired by Dr. Uma Naidoo’s work in nutritional psychiatry.

🍴 Ingredients (serves 2)

For the bowl:

• 1 cup cooked quinoa

• 2 cups kale, chopped

• 1 cup Brussels sprouts, halved

• 1 medium sweet potato, cubed

• ¼ cup pecans, roughly chopped

• 1 tbsp ground flaxseed

• Olive oil, sea salt, and black pepper

For the lemon-tahini dressing:

• 3 tbsp tahini

• Juice of 1 lemon

• 1 small garlic clove, minced

• 1 tsp maple syrup (optional, but balances the lemon)

• 2–3 tbsp warm water (to thin)

• Sea salt, to taste

🕓 Instructions

1️⃣ Roast the veggies:
Preheat oven to 400°F. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and crisp around the edges.

2️⃣ Massage the kale:
Add kale to a bowl with a drizzle of olive oil and a squeeze of lemon juice. Massage gently for 1–2 minutes to soften and brighten the flavor.

3️⃣ Whisk the dressing:
In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt. Add warm water slowly until smooth and pourable.

4️⃣ Assemble the bowl:
Layer quinoa → kale → roasted Brussels + sweet potatoes → sprinkle pecans and flax → drizzle with dressing.

5️⃣ Serve:
Enjoy warm or at room temperature, and breathe in those cozy, grounding vibes.

🧠 Why it’s good for the brain

• Kale → Folate and magnesium to support serotonin and calm focus.

• Sweet potatoes → Complex carbs for steady energy and happy mood.

• Brussels sprouts → Vitamin C and antioxidants that protect brain cells.

• Pecans + flaxseed → Healthy fats and plant omega-3s to reduce inflammation.

• Tahini → Tryptophan and healthy fats for focus and mood balance.

• Lemon → Vitamin C for antioxidant and cognitive support.

🌿 Notes & Serving Tips

✨ Make it heartier: add roasted chickpeas or tofu.
✨ Swap kale for spinach or arugula.
✨ Save leftover dressing — it’s amazing on grain bowls and roasted veggies.

💛 The KGK Touch

This one’s all about mood-supportive eating — comforting, colorful, and grounding.
A gentle reminder that sometimes the most powerful self-care starts in your kitchen.

🌮 BBQ Sweet Potato & Lentil Tacos

The easiest cozy fall slow cooker meal — smoky, sweet, and 100% plant-based.

🕓 Time

⏱️ Prep: 10 minutes
🍲 Cook: 3 hours (high) or 6 hours (low)
👩‍🍳 Total: ~3–6 hours

🧺 Ingredients

• 2 medium sweet potatoes, peeled & diced (about 3 cups)

• 1 ½ cups dry brown or green lentils, rinsed

• 1 small onion, chopped

• 3 garlic cloves, minced

• (Optional) 1 bell pepper, diced

• 3 cups vegetable broth (or enough to cover)

• 3 tbsp BBQ sauce (plus more to taste)

• 1 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp salt, plus more to taste

• ¼ tsp black pepper

• Optional: pinch of chipotle powder or cinnamon

• Juice of 1 lime, added at the end

🥄 Instructions

1. Add to slow cooker: Combine sweet potatoes, lentils, onion, garlic, spices, BBQ sauce, and broth. Stir to mix.

2. Cook:

   • On HIGH for 3 hours, or

   • On LOW for 6 hours, until lentils and potatoes are soft and mixture is thickened.

3. Finish: Stir in lime juice and adjust seasoning — add more BBQ sauce or salt to taste.

4. Serve: Spoon into warm tortillas and top with your favorites!

🌿 Serving Ideas

• Taco-style: with avocado, shredded lettuce, vegan cheese, or crema.

• Bowl-style: over rice or quinoa with extra BBQ drizzle.

• Leftovers: spooned over baked potatoes or salad greens for lunch.

💚 Nutritional Benefits

• Lentils: High in plant-based protein, iron, and fiber to keep you full and energized.

• Sweet Potatoes: Rich in beta-carotene, vitamin C, and antioxidants.

• Spices: Naturally anti-inflammatory and warming for colder days.

🧊 Storage

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheat on the stove or in the microwave — add a splash of broth if needed.

📝 Notes

• Use smoky BBQ sauce for more depth or maple-BBQ for sweetness.

• Add 1 cup corn or black beans during the last 30 minutes for texture.

• Too much liquid? Remove lid for the last 20 minutes to thicken.

💬 Let’s Connect

If you make this recipe, tag @kellysgreenkitchen_ — I love seeing your cozy fall creations!

🥣 Delicata Squash Grain Bowl with Maple Dijon Dressing

🍁 A Cozy, Nourishing Fall Bowl

Move over, butternut — delicata squash is the real star of fall.
It’s sweet, nutty, and caramelizes beautifully when roasted (no peeling required 👏).
This vibrant grain bowl brings together roasted delicata, quinoa, crispy chickpeas, peppery arugula, dried cranberries, and pumpkin seeds — all tossed with a tangy-sweet maple Dijon dressing. Cozy, colorful, and nourishing in every bite.

🧺 Ingredients

For the Bowl

🥗 1 delicata squash, sliced into half-moons (seeds removed, skin on)
🌾 1 cup cooked quinoa
🧆 ½ cup chickpeas (roasted or canned, rinsed + dried)
🌿 1 cup arugula
🍒 ¼ cup dried cranberries
🎃 ¼ cup pumpkin seeds (pepitas)
🫒 Olive oil, salt + pepper

For the Maple Dijon Dressing

🍯 1½ tbsp maple syrup
🥄 1 tbsp Dijon mustard
🍋 1 tbsp apple cider vinegar or lemon juice
🫙 2 tbsp Brightland salad olive oil
🧂 Salt + pepper to taste

🔥 Directions

1️⃣ Roast the squash:
Preheat oven to 400°F. Toss delicata slices with olive oil, salt, and pepper. Roast on a parchment-lined tray for 20–25 minutes, flipping halfway, until golden and tender.

2️⃣ Prepare the quinoa + chickpeas:
Cook quinoa according to package instructions. If using canned chickpeas, pat dry and roast with a drizzle of oil and salt for about 15 minutes to crisp them up.

3️⃣ Make the dressing:
Whisk together maple syrup, Dijon, vinegar, olive oil, salt, and pepper until smooth and creamy.

4️⃣ Assemble the bowl:
Add quinoa and arugula to a large bowl, then top with roasted delicata squash, chickpeas, cranberries, and pumpkin seeds. Drizzle with maple Dijon dressing and toss gently to combine.

🌿 Why You’ll Love It

✨ The perfect mix of cozy + fresh
✨ High in fiber, beta carotene, and vitamin C
✨ Vegan + gluten-free
✨ Works with any grain or legume — farro, brown rice, lentils — or swap in roasted veggies for a choose-your-own-adventure fall bowl 🍁

💫 Nutritional Benefits of Delicata Squash

💛 Rich in fiber → supports digestion and helps keep you full
🧡 High in beta carotene + vitamin C → immune and skin health
💚 Naturally low in calories and carbs → light yet satisfying
And the best part? The skin is edible, tender, and packed with antioxidants — no peeling necessary!

💬 Make It Your Own

– Add roasted Brussels sprouts, carrots, or sweet potatoes for extra color.
– Sprinkle vegan feta or a drizzle of Brightland olive oil for richness.
– Serve warm or chilled for a perfect weekday lunch prep.

📸 Share It!

If you make this recipe, tag @kellysgreenkitchen_ — I’d love to see your version!

🍎 Gooey Apple Cinnamon Muffins with Maple Drizzle

Prep time: ⏱️ 15 minutes
Cook time: 🔥 23 minutes
Total time: 🌿 40 minutes
Serves: 12 muffins
Vibe: Cozy fall mornings (even if you’re still in a tank top)

🍏 Ingredients

For the caramelized apples

• 1 ½ cups apples, peeled and diced small (Honeycrisp, Gala, or Granny Smith)

• 1 tbsp coconut oil (or vegan butter)

• 2 tbsp maple syrup (or brown sugar)

• 1 tsp cinnamon

• ½ tsp lemon juice

• Pinch of salt

For the muffin batter

• 1 ¾ cups all-purpose flour (or 1:1 gluten-free blend)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg (optional)

• ½ cup coconut sugar (or brown sugar)

• ¼ cup maple syrup

• ⅓ cup neutral oil (like avocado or melted coconut oil)

• ½ cup unsweetened applesauce

• ¼ cup plant-based milk

• 1 tsp vanilla extract

For the maple drizzle

• ½ cup powdered sugar

• 1 tbsp pure maple syrup

• 1–2 tsp plant-based milk (adjust for consistency)

• ¼ tsp cinnamon

• Pinch of salt

• Optional: a few drops of vanilla extract

🍂 Instructions

1. Caramelize the apples:
In a skillet, melt coconut oil over medium heat. Add diced apples, maple syrup, cinnamon, lemon juice, and salt.
Sauté for 3–5 minutes until soft, golden, and jammy. Let cool slightly.

2. Preheat the oven:
To 350°F (175°C). Line or grease a 12-cup muffin tin.

3. Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar.

4. Mix wet ingredients:
In another bowl, whisk maple syrup, oil, applesauce, milk, and vanilla until smooth.

5. Combine:
Add dry ingredients to wet, stirring gently until just combined.

6. Fold in apples:
Add the caramelized apples (and all their syrupy juices!) to the batter and fold gently.

7. Fill tins:
Scoop evenly into muffin cups. Optionally sprinkle with cinnamon sugar or streusel.

8. Bake:
20–23 minutes, until golden and a toothpick comes out mostly clean (gooey apple bits are okay!).

9. Cool:
Let rest 5 minutes in the tin, then transfer to a wire rack to cool completely.

🍁 Maple Drizzle

In a small bowl, whisk together powdered sugar, maple syrup, milk, cinnamon, and salt until smooth and pourable.
Drizzle over cooled muffins. For a glossy finish, chill for 10 minutes to let the glaze set.

☕️ Serving Suggestions

Best enjoyed with a cozy sweater (tank top), hot (iced) coffee, and absolutely no self-control. 😂
These muffins are soft, gooey, and taste like apple pie met fall in a bakery.

📝 Notes & Tips

• For extra gooey apples, cook them an extra minute or two until jammy.

• Muffins stay moist for 2–3 days at room temp, or up to 5 in the fridge.

• Reheat for 10 seconds in the microwave for that fresh-baked feel.

• No baking powder? Add 1 tsp apple cider vinegar or lemon juice with the wet ingredients to help activate the baking soda.

• Optional add-ins: chopped pecans, oats, or a crumble topping for extra texture.

💚 Kelly’s Green Kitchen Moment

Even though it feels like summer, my fall era is underway. 🍎🍂
An apple orchard hates to see me coming — and this recipe is exactly why. These muffins are what happens when your kitchen insists on feeling cozy before the weather does.

They’re sweet, spiced, and unapologetically fall, whether you’re sipping an iced latte in a tank top or a chai in a chunky sweater.

🍂 Pumpkin Pasta with Sage Breadcrumbs

Continuing on with our pumpkin theme 🎃… I couldn’t resist turning everyone’s favorite fall ingredient into the coziest pasta dish. This recipe combines creamy pumpkin sauce with warm spices, hearty pasta, and crunchy sage breadcrumbs that bring the perfect finishing touch. It’s weeknight-friendly (ready in 20 minutes!) but tastes special enough for entertaining.

✨ Why You’ll Love It

✔️ Silky pumpkin sauce (no dairy needed)
✔️ Cozy fall flavor in every bite
✔️ Crunchy sage breadcrumbs that elevate the dish
✔️ Plant protein boost thanks to Brami lupini bean pasta

🛒 Ingredients

For the pasta:
🍝 12 oz Brami pasta (rigatoni or penne)
🎃 1 cup pumpkin purée (canned or homemade)
🧅 1 small shallot, minced
🧄 2 cloves garlic, minced
🌿 1 tbsp olive oil
🥥 ½ cup coconut milk (unsweetened) or oat cream
🥣 ½ cup vegetable broth
🍂 ¼ tsp nutmeg
🌶️ ½ tsp smoked paprika (optional)
🧂 Salt & black pepper, to taste

For the sage breadcrumbs:
🍞 1 cup fresh breadcrumbs (or panko)
🌿 2 tbsp olive oil
🌱 2–3 fresh sage leaves, finely chopped (or ½ tsp dried)
🧂 Pinch of salt

👩‍🍳 Instructions

1. Make the breadcrumbs
   – Heat olive oil in a skillet over medium.
   – Add breadcrumbs, chopped sage, and salt.
   – Toast until golden + fragrant. Set aside.

2. Build the sauce
   – In the same pan, sauté shallot + garlic until soft.
   – Stir in pumpkin purée, coconut milk, broth, nutmeg, paprika, salt + pepper.
   – Simmer 5 minutes until creamy.

3. Cook the pasta
   – Boil Brami pasta until al dente. Reserve ½ cup pasta water.
   – Toss pasta with sauce, adding pasta water as needed to coat.

4. Assemble + serve
   – Divide pasta into bowls.
   – Top with sage breadcrumbs + optional vegan parmesan, toasted walnuts, or pumpkin seeds.

🍴 Serving Ideas

Pair this pasta with roasted brussels sprouts or a simple arugula salad for a cozy, seasonal meal. A blanket and a glass of red wine are optional… but highly recommended 🍷✨

Pumpkin doesn’t just belong in lattes — it shines in savory dishes too. If you make this Pumpkin Pasta with Sage Breadcrumbs, tag me on Instagram @kellysgreenkitchen_ so I can see your fall creations! 🌿

🍋 Lemony Chickpea & Potato Pilaf

You’ve had rice pilaf before… but never like this. ✨
This hearty yet refreshing dish combines golden roasted new potatoes, fluffy rice with a cozy touch of allspice, protein-rich chickpeas, and fresh dill + lemon for brightness. Tossed in a creamy lemon-dill tahini sauce, it’s plant-based comfort food with main character energy.

Ingredients (Serves 4)

For the pilaf

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups vegetable broth

• 1 tbsp olive oil

• ½ tsp ground allspice

• Pinch of salt

For the roasted veggies

• 1 lb new potatoes, halved

• 1 can (15 oz) chickpeas, drained & rinsed

• 1 tbsp olive oil

• Salt + black pepper, to taste

Fresh additions

• Juice + zest of 1 lemon

• 2 tbsp fresh dill, chopped

• ½ cup fresh basil, torn

• 2 scallions, thinly sliced

Creamy Lemon-Dill Tahini Dressing

• ¼ cup tahini

• 2–3 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1 tsp maple syrup (or agave)

• 1 garlic clove, grated or minced

• 2–4 tbsp cold water (to thin)

• 1 tbsp fresh dill, chopped

• Salt + black pepper, to taste

Instructions

1. Make the pilaf
   Heat olive oil in a saucepan. Add rice and toast for 2–3 minutes until lightly golden. Stir in broth, allspice, and salt. Bring to a boil, reduce heat to low, cover, and simmer for ~15 minutes, until liquid is absorbed. Fluff with a fork.

2. Roast the potatoes
   Preheat oven to 400°F. Toss potatoes with olive oil, salt, and pepper. Roast for ~25 minutes, until golden and crisp.

3. Crisp the chickpeas
   On a separate tray (or with potatoes), toss chickpeas with olive oil, salt, and pepper. Roast for ~20 minutes, until lightly crisp.

4. Make the dressing
   Whisk together tahini, lemon juice, olive oil, maple syrup, and garlic. Add water gradually until smooth and pourable. Stir in dill, season with salt and pepper.

5. Assemble the pilaf
   In a large bowl, combine rice pilaf, roasted potatoes, and chickpeas. Add lemon juice, zest, dill, basil, and scallions. Toss gently.

6. Finish & serve
   Drizzle with creamy lemon-dill tahini sauce. Garnish with extra dill or basil. Serve warm or at room temperature.

✨ Benefits: Chickpeas provide plant-based protein + fiber, potatoes are potassium-rich for heart and muscle function, dill + basil add antioxidants, and lemon boosts vitamin C and enhances iron absorption. Allspice brings a cozy warmth and digestive support.

This Lemony Chickpea & Potato Pilaf with Dill is proof that comfort food can be healthy, vibrant, and crave-worthy. Serve it at a fall dinner party, meal prep it for the week, or let it shine as the star of your table. 🌿🍋🥔

Easy Vegan Pumpkin Bread

There’s something about October 1st that makes me crave pumpkin everything. 🎃🍂 This year I told myself I’d hold off… but I couldn’t resist kicking off the season with the coziest pumpkin bread. It’s soft, warmly spiced, and fills the kitchen with that unmistakable fall aroma. Bonus? This version is 100% vegan and comes together quickly in one bowl.

📝Ingredients

• 1 ¾ cups all-purpose flour (or swap with gluten-free — see note)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ¼ tsp cloves (optional)

• 1 cup pumpkin purée

• ½ cup granulated sugar

• ¼ cup maple syrup

• ⅓ cup neutral oil

• ¼ cup plant milk

• 1 tsp vanilla
  (Optional: ½ cup vegan chocolate chips or chopped nuts)

👩‍🍳Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan.

2. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a second bowl, mix pumpkin, sugar, maple syrup, oil, plant milk, and vanilla until smooth.

4. Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chips or nuts if using.

5. Pour into the loaf pan, smooth the top, and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool 10–15 minutes before slicing.

Recipe Note (Gluten-Free):
If you’re making this bread gluten-free, I’ve tested a few flours. Almond flour works really well for flavor and moisture, but a 1:1 gluten-free baking flour swap is the most reliable for keeping the bread’s structure.

This pumpkin bread is perfect for breakfast with a cup of coffee, an afternoon snack, or wrapped up as a fall gift. Bake one for yourself and one to share — because October is meant to be celebrated with pumpkin. 🍁✨

Crispy Orange Sesame Tofu with Palmini Rice + Broccoli 🍊🥢

Sometimes you just want those cozy takeout vibes… but with wholesome ingredients you can feel good about. This Crispy Orange Sesame Tofu with Palmini Rice + Broccoli delivers everything you love about your favorite restaurant order — sticky-sweet sauce, golden tofu, and a fresh side of broccoli — in under 30 minutes.

It’s crave-worthy comfort food made lighter, thanks to Palmini rice (a veggie-based, grain-free alternative made from hearts of palm). Every bite is saucy, crispy, and perfectly balanced — exactly the kind of dish that makes weeknights feel special.

Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

📝Ingredients

For the Tofu + Veggies:

• 1 block extra-firm tofu (14 oz), pressed & cubed

• 2 tbsp cornstarch (or arrowroot powder for gluten-free)

• 2 tbsp olive oil (Graza or Brightland)

• 2 cups broccoli florets, lightly steamed or sautéed

• 2 packs Palmini rice, drained + rinsed well

For the Orange Sesame Sauce:

• ½ cup orange juice (fresh if possible)

• Zest of ½ an orange

• 2 tbsp apple cider vinegar (or white vinegar)

• 2 tbsp maple syrup or brown sugar

• 1 tbsp ketchup (for depth + color)

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated (or ½ tsp ground)

• 1 tsp toasted sesame oil (stir in at the end)

• 1 tbsp cornstarch + 2 tbsp water (slurry, to thicken)

• Pinch of salt

To Garnish:

• Sesame seeds

• Scallions, sliced thin

👩‍🍳Instructions

1. Crisp the tofu: Pat the tofu dry, cut into cubes, and toss in cornstarch. Heat olive oil in a skillet and pan-fry until golden + crispy on all sides (7–8 minutes). Set aside.

2. Make the sauce: In a small saucepan, whisk orange juice, zest, apple cider vinegar, maple syrup, ketchup, garlic, and ginger. Simmer for 3–4 minutes. Stir in the cornstarch slurry and cook until thickened + glossy. Remove from heat and stir in sesame oil.

3. Prep broccoli: Steam or sauté broccoli until bright green and tender-crisp.

4. Warm Palmini rice: Rinse well, then heat in a skillet with a drizzle of olive oil and a pinch of salt until warmed through.

5. Assemble bowls: Toss the crispy tofu in the orange sesame sauce until coated. Serve over Palmini rice with broccoli on the side. Garnish with sesame seeds + scallions.

This dish is proof that healthy and comforting can go hand in hand. With crisp tofu, a tangy orange sesame glaze, and fluffy Palmini rice, it’s the ultimate weeknight dinner that checks every box: quick, balanced, and bursting with flavor.

✨ Don’t forget — you can shop Palmini with 20% off using code KELLYSGREENKITCHEN20. Let me know if you try this and don’t forget to tag me @kellysgreenkitchen_.

Golden Harvest Couscous Salad

If you’re looking for a cozy, hearty, and flavor-packed plant-based dish, this one is it. Pearl-like Israeli couscous makes the base, then comes a medley of roasted Brussels sprouts and golden small potatoes for texture and comfort. The finishing touch is a tangy-sweet maple mustard dressing and a sprinkle of fresh dill that ties everything together beautifully.

This dish is versatile — serve it warm as a main, or bring it to your fall table as a side that’s sure to impress. It’s simple enough for a weeknight, yet elevated enough for entertaining.

✨Ingredients

For the salad

• 1 cup Israeli couscous

• 2 cups Brussels sprouts, trimmed and halved

• 1 lb small potatoes, quartered

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt & pepper, to taste

• 2 tbsp fresh dill, chopped

For the maple mustard dressing

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard (optional, for texture)

• 2 tbsp maple syrup

• 2 tbsp apple cider vinegar or lemon juice

• 2–3 tbsp olive oil

• Pinch of salt & pepper

🥄Instructions

1. Roast the veggies

   • Preheat oven to 425°F (220°C).

   • Toss Brussels sprouts and small potatoes with olive oil, garlic powder, salt, and pepper.

   • Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp.

2. Cook the couscous

   • In a medium pot, bring 1 ¼ cups salted water to a boil.

   • Add couscous, reduce heat, cover, and simmer for 8–10 minutes until tender.

   • Fluff with a fork and let cool slightly.

3. Make the dressing

   • Whisk together Dijon, whole grain mustard (if using), maple syrup, vinegar/lemon juice, olive oil, salt, and pepper until smooth.

4. Assemble

   • In a large bowl, combine couscous, roasted Brussels, and small potatoes.

   • Add chopped dill.

   • Toss with maple mustard dressing until everything is coated.

5. Serve

   • Garnish with extra dill or toasted seeds for crunch.

   • Serve warm or at room temperature.

This maple mustard couscous with roasted Brussels and small potatoes has quickly become a go-to in my kitchen. It’s wholesome, balanced, and just plain delicious. Whether you’re making it for yourself on a weeknight or sharing it at a fall dinner, it’s one of those recipes that everyone will come back to for seconds.

🍫 Chocolate Peanut Butter Fudge

This recipe came together on a whim. My son asked me to make peanut butter bars one evening, but I didn’t have all the ingredients on hand. Instead of scrapping the idea, I looked at what I did have: peanut butter, chocolate, and maple syrup. A few quick steps later, this creamy, rich Chocolate Peanut Butter Fudge was born. It’s no-bake, ready in minutes, and the perfect way to satisfy those last-minute dessert cravings.

✨ Ingredients

• 1 cup creamy peanut butter (unsweetened, natural or no-stir both work)

• 1 ½ cups Enjoy Life dairy-free semi-sweet chocolate chips

• 2–3 tbsp maple syrup (or agave)

• Pinch of flaky sea salt (optional, but highly recommended)

🥄 Instructions

1. Melt the chocolate – In a microwave-safe bowl, heat chocolate in 20–30 second intervals, stirring until smooth (or use a double boiler).

2. Mix it up – Stir in the peanut butter and maple syrup until silky smooth.

3. Pour + set – Line a small square dish (8x8 or loaf pan) with parchment. Spread the fudge mixture evenly.

4. Top with salt – Sprinkle flaky sea salt over the top.

5. Chill – Refrigerate for at least 1–2 hours, until firm.

6. Slice + enjoy – Lift out with the parchment, cut into squares, and serve.

🌿 Kelly’s Notes

• Swirl in an extra spoonful of peanut butter before chilling for a marbled look.

• Store in the fridge for up to 1 week or freeze for up to 2 months.

• Perfect for school lunches, after-dinner treats, or holiday platters.

Sometimes the best recipes come from improvising. This fudge has already become a family favorite—and I hope it becomes one of yours too. If you make it, tag @kellysgreenkitchen_ so I can see your creations! And don’t forget to sign up for my newsletter for more quick, flavor-packed vegan recipes.

Vegan Linguine à la Vodka (with Palmini)

Creamy, rosy, dairy-free vodka sauce tossed with gluten-free hearts-of-palm linguini. Weeknight easy, restaurant energy.

POV: the kitchen suddenly smells like a cozy Italian trattoria. Candlelit vibes, glossy twirls, and a silky dairy-free vodka sauce—paired with gluten-free Palmini linguine so you get that restaurant moment on a weeknight. 🍝🕯️

Ingredients

• 2 cans Palmini linguine, well-rinsed (optional: 10-min warm water soak, drain)

• 2 tbsp olive oil

• 1 small shallot (or 1/4 onion), finely minced

• 3 cloves garlic, thinly sliced

• 1/2 tsp red pepper flakes

• 2–4 tbsp vodka

• 1 1/2 cups crushed tomatoes (or passata)

• 1 tsp dried oregano + pinch sugar

• Creamy mix: 1/2 cup unsweetened dairy-free yogurt + 2–4 tbsp plant milk (whisk smooth; optional 1 tsp cornstarch for extra stability)

• 2 cups baby spinach

• Optional add-in: 1 can butter beans, rinsed (15 oz)

• Sea salt & black pepper

• To finish: fresh basil, drizzle of olive oil, vegan parm (optional), lemon zest (optional)

Directions

1. Sauté. Warm olive oil in a wide skillet (med). Sauté shallot 2–3 min until translucent. Add garlic + red pepper flakes; cook 30–60 sec until fragrant.

2. Vodka. Splash in vodka; simmer 60–90 sec to soften the sharpness.

3. Tomatoes. Stir in crushed tomatoes, oregano, and a pinch of sugar. Simmer 6–8 min to reduce and concentrate (no tomato paste needed).

4. Make it creamy. Lower heat to low. Whisk yogurt + plant milk (add cornstarch if using). Temper by whisking in a ladle of hot sauce, then slowly stir the mixture back into the pan. Keep it hot but do not boil. Season to taste.

5. Greens first. Fold in spinach to wilt.

6. Optional protein. Add butter beans and warm 1–2 min.

7. Toss. Add Palmini; toss just 1–2 min to warm (don’t overcook).

8. Finish. Off heat, add basil, black pepper, a drizzle of olive oil, and vegan parm. Lemon zest if you like.

Tips

• No alcohol? Swap vodka for 1–2 tsp lemon juice or white wine vinegar for brightness.

• Tangy balance: If the sauce reads tangy (tomato + Palmini), round with 1–2 tsp nutritional yeast or a small drizzle of olive oil.

• Texture tip: Rinsing Palmini well (and a quick warm soak) softens the hearts-of-palm bite while keeping a pleasant twirl.

Kelly’s Notes (make it yours)

• Veggie swaps: Peas, artichoke hearts, roasted red peppers, or zucchini ribbons are all 💯.

• Umami boosters: 2 tbsp finely chopped sun-dried tomatoes or 1 tsp white miso stirred into the tomato base.

• Make-ahead: Sauce keeps 3–4 days in the fridge; rewarm gently (don’t boil) and toss with fresh Palmini.

• Olive oil moment: Finish with your favorite fruity EVOO for that trattoria sheen.

Ingredient Spotlight: Palmini

Palmini is made from hearts of palm, naturally gluten-free and lower-carb than traditional pasta—perfect for a light but satisfying twirl. It drinks up sauce beautifully, so the dairy-free vodka sauce really shines.

✨ You get can 20% off Palmini products if you use my code: KELLYSGREENKITCHEN20.

FAQ

Can I use coconut milk instead of yogurt?
Yes—use 1/3–1/2 cup full-fat coconut milk. Keep heat low to prevent splitting.

What if I only have plain tomato sauce?
Use ~1 1/2 cups. Still reduce 5–6 min to concentrate before adding the creamy mix.

Kid-friendly heat?
Skip or reduce chili flakes; add at the end to your bowl.

Serve with a simple arugula salad, a mocktail with lemon, and a shower of basil. If you make it, make sure to tag me @kellysgreenkitchen_. I love seeing your creations!

🍂 Autumn Harvest Quinoa Bowl

A Cozy Fall-Inspired Salad

There’s something about crisp fall days that makes me want to bring the orchard straight to the table. After a morning surrounded by apple trees, pumpkins, and overflowing mums, I came home and made this Autumn Harvest Quinoa Bowl — warm, colorful, and just the right mix of cozy + fresh.

This recipe blends roasted sweet potatoes, crisp apples, hearty chickpeas, and crunchy pistachios with a maple balsamic vinaigrette. It’s easy enough for weeknights but beautiful enough to share with friends after a day at the farmstand or orchard.

📝 Ingredients

For the salad:

• 1 cup uncooked quinoa (rinsed)

• 1 cup baby spinach

• 2 medium sweet potatoes, peeled + cubed

• 1 can (15 oz) chickpeas, drained + rinsed

• 2 apples, diced (Honeycrisp or your orchard pick!)

• ½ cup shelled pistachios

• 1 tsp each cinnamon + smoked paprika

• Olive oil, salt + pepper for roasting

For the maple balsamic vinaigrette:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt + pepper

👩‍🍳 Instructions

1. Cook the quinoa: In a medium pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer until fluffy (about 15 minutes). Fluff with a fork and set aside.

2. Roast the sweet potatoes and chickpeas: Preheat oven to 400°F. Toss cubes and chickpeas with a drizzle of olive oil, cinnamon, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes.

3. Mix the vinaigrette: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt + pepper until smooth.

4. Assemble the bowl: In a large serving bowl, combine quinoa, baby spinach, roasted sweet potatoes, chickpeas, diced apples, and pistachios. Drizzle with vinaigrette and toss gently to coat.

5. Serve: Enjoy warm or chilled — it keeps well for meal prep too!

🌿 Kelly’s Notes

• Swap pistachios for pecans or walnuts if you prefer.

• Make it ahead — the flavors get even better as it sits.

• Perfect as a main or side for a cozy fall dinner.

This bowl is all about savoring the season — the crunch of orchard apples, the sweetness of roasted roots, and the cozy tang of maple balsamic. If you make it, tag me @kellysgreenkitchen_ so I can see your fall creations. 🍎🍂

🍪 Vegan Chocolate Chip Skillet Cookie

The Easiest Dessert for Busy Weekends

Soccer weekends are always a whirlwind — games, snacks, carpools, and somehow the kids still ask for dessert at the end of the day. This skillet cookie is my go-to because it’s ridiculously simple, takes just one bowl, and comes out soft, gooey, and melty in under 30 minutes. Think: a giant chocolate chip cookie baked into a cozy skillet — perfect for sharing, but no judgment if you grab your own fork.

I love using Enjoy Life vegan chocolate chips here. They’re free from the top allergens, so everyone can dig in without worry, and they melt beautifully into those gooey puddles you want in every bite.

Ingredients

• 1 ½ cups almond flour (or oat flour for nut-free)

• ¼ cup coconut sugar (or brown sugar)

• 3 tbsp maple syrup

• 3 tbsp nut butter (peanut, almond, or cashew)

• 2 tbsp melted coconut oil (or vegan butter)

• 1 tsp vanilla extract

• ½ tsp baking soda

• Pinch of sea salt

• ½ cup Enjoy Life vegan chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a small cast-iron skillet or 8x8 baking dish.

2. In a bowl, whisk together almond flour, coconut sugar, baking soda, and salt.

3. Stir in maple syrup, nut butter, melted coconut oil, and vanilla until a dough forms.

4. Fold in the Enjoy Life chocolate chips.

5. Press dough evenly into the skillet.

6. Bake for 18–22 minutes, until golden at the edges but soft and gooey in the center.

7. Let cool for 5 minutes, then serve warm with forks (and a scoop of vegan ice cream if you like ✨).

💡 Kelly’s Notes

• Perfect for soccer weekends when time is tight — you can have dessert on the table in less than half an hour.

• Add a sprinkle of flaky sea salt before baking for that bakery-style finish.

• If you want extra crunch, fold in a handful of chopped walnuts or pecans.

• This recipe doubles easily if you’re feeding a crowd (just bake in a bigger skillet or dish).

This skillet cookie is one of those desserts that makes everyone at the table happy — busy kids, tired parents, and anyone who loves melty chocolate chips. It’s quick, cozy, and a little bit indulgent… exactly what weekends are for.

👉 If you make this, tag me @kellysgreenkitchen_ on Instagram — I love seeing your cozy bakes!

🍫 Conrad Brownie Bites & 🍯 Jeremiah Blondie Bites

For the finale of The Summer I Turned Pretty, I couldn’t resist making two desserts — one inspired by Conrad, and one by Jeremiah. These bite-sized treats capture their personalities in dessert form:

• Conrad Brownie Bites → dark, intense, a little edgy, and undeniably fudgy.

• Jeremiah Blondie Bites → golden, sweet, carefree, and chewy with that sunshine energy.

Both are vegan, gluten-free, and simple to make — the kind of desserts that feel special but come together in just minutes. Perfect for a watch party (or any cozy summer night in).

🍫 Conrad Brownie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cocoa powder

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp vegan chocolate chips (optional, for extra fudginess)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

3. Add maple syrup, coconut oil, and vanilla. Stir until smooth.

4. Fold in chocolate chips if using.

5. Scoop batter evenly into muffin tin.

6. Bake 12–14 minutes, until set but still soft in the center.

7. Cool for at least 10 minutes before removing.

Kelly’s Notes

• These are meant to be fudgy, not cakey — don’t overbake.

• Store in the fridge up to 5 days or freeze for longer.

• Try topping with a drizzle of Brightland olive oil or flaky salt for an extra edge.

🍯 Jeremiah Blondie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cashew butter (or another nut butter - almond and peanut work great, also)

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp crushed golden Oreos or vegan white chocolate chips (optional, for fun)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a bowl, stir together cashew butter, maple syrup, coconut oil, and vanilla until smooth.

3. Add almond flour, baking soda, and salt. Stir until combined.

4. Fold in Oreos or white chocolate chips if using.

5. Scoop into muffin tin and smooth tops.

6. Bake 12–14 minutes until lightly golden.

7. Let cool 10 minutes before removing.

Kelly’s Notes

• Cashew butter gives the best golden color, but almond and peanut butter work too.

• Add a sprinkle of flaky salt on top for contrast.

• Store airtight at room temp for 3 days, or in the fridge for up to a week.

Whether you’re drawn to the dark + intense energy of Conrad or the bright + playful sweetness of Jeremiah, these bite-sized desserts are a fun way to celebrate the finale of The Summer I Turned Pretty. Both are easy, cozy, and perfect for sharing — because sometimes the best answer is not choosing at all. ✨

💛💙 If you make them, tag @kellysgreenkitchen_ so I can see your watch party spread!

Homemade Tortillas (So Easy, So Good)

There’s something so comforting about a warm tortilla straight off the skillet. Soft, fluffy, and just the right amount of chew — once you try making them at home, it’s almost impossible to go back to store-bought.

These tortillas aren’t groundbreaking (they’re naturally vegan, after all), but they are simple, cozy, and endlessly versatile. Perfect for tacos, quesadillas, wraps, or just tearing into and dipping with hummus, soup, or salsa. I love adding a handful of fresh herbs to the dough — cilantro, parsley, or even rosemary — to make them feel extra garden-fresh.

Ingredients 🫓

• 3 cups all-purpose flour (or sub whole wheat or half & half)

• 1 tsp salt

• 1 tsp baking powder

• 1 cup warm water

• 1/3 cup olive oil (I use Brightland)

• Optional: 2–3 tbsp chopped fresh herbs (cilantro, parsley, chives, rosemary)

Instructions ✨

1. In a medium bowl, whisk together flour, salt and baking powder.

2. Add warm water and olive oil. Stir until a dough forms.

3. Knead on a lightly floured surface for about 5 minutes, until smooth. Cover and let rest for 30 minutes.

4. Divide the dough into 8 equal pieces. Roll each into a ball, then roll out thin circles with a rolling pin.

5. Heat a skillet or cast-iron pan over medium-high. Cook each tortilla for ~1 minute per side, until golden spots appear and they puff slightly.

6. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.

Serving Ideas 🌿

• Fill with beans, veggies, and avocado for quick tacos

• Layer with melty vegan cheese for quesadillas

• Wrap around your favorite fillings for a cozy lunch wrap

• Tear into pieces and dip into hummus, soup, or chili

• Or… just enjoy one warm from the pan — my personal favorite!

Final Notes 🫶

This recipe proves that the simplest foods are sometimes the most satisfying. Fresh tortillas are budget-friendly, endlessly versatile, and a true cozy kitchen ritual. Once you start making them, you’ll wonder why you ever bought them in a package.

👉 If you make these, tag me @kellysgreenkitchen_ so I can see your creations!

Butternut Squash & Chickpea Soup

There’s something about butternut squash that just is fall to me. Its golden color, subtle sweetness, and cozy comfort make it the vegetable I always reach for when the air gets crisp. This soup is one of my favorite ways to celebrate the season — silky smooth, plant-based, and made creamy with coconut & cashew yogurt.

I finish it with a drizzle of Brightland olive oil and a sprinkle of toasted pumpkin seeds for crunch. A handful of chickpeas stirred in at the end makes it hearty enough for a meal. It’s the kind of soup that warms you from the inside out — the perfect bowl for apple picking weekends, cozy nights at home, or leaf-peeping adventures.

🌿 Ingredients

• 1 medium butternut squash (2 ½–3 lbs), peeled, seeded, cubed

• 1 medium onion, chopped

• 2 carrots, chopped

• 2 cloves garlic, minced

• 1 tbsp Brightland olive oil (plus more for drizzling)

• 4 cups vegetable broth

• 1 can chickpeas (15 oz), drained + rinsed

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ½ tsp nutmeg

• Sea salt + black pepper, to taste

• ½–¾ cup plain coconut & cashew yogurt (unsweetened)

• Optional: 1 tbsp cashew butter for extra richness

• Garnishes: toasted pumpkin seeds, extra yogurt swirl, drizzle of Brightland olive oil, thyme sprigs

🥣 Instructions

1. Roast the squash (optional but recommended): Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until caramelized.

2. Cook the base: In a large pot, heat olive oil. Add onion + carrot, sauté for 5–7 minutes until softened. Stir in garlic + thyme.

3. Simmer: Add roasted squash, broth, nutmeg, salt + pepper. Simmer for 20 minutes.

4. Blend: Purée until silky smooth with an immersion blender (or carefully in batches).

5. Finish: Stir in coconut & cashew yogurt (and cashew butter if using). Taste and adjust seasoning.

6. Add chickpeas: Gently fold in chickpeas just before serving so they stay whole and hearty.

7. Serve: Ladle into bowls and garnish with a swirl of yogurt, drizzle of Brightland olive oil, and toasted pumpkin seeds.

✨ Serving Ideas

• Pair with crusty herb bread for dipping

• Serve alongside a fall salad (like my Maple Orchard Bowl)

• Make it the centerpiece of a cozy autumn dinner with friends

Fall to me is butternut squash — and this soup is my favorite way to bring it to the table. It’s creamy, nourishing, and comforting with just the right touch of elegance. Whether you’re sharing it with friends or enjoying a quiet moment with a warm bowl, it’s the kind of recipe that makes the season feel special.