Butternut Squash Bell Pepper Vegan Recipes for Easy Meals

Butternut squash and bell peppers are two incredibly versatile and nutritious vegetables that shine in vegan cooking. Their natural sweetness and vibrant colors bring a delightful contrast to any dish, making them an ideal pairing for hearty, plant-based meals.

Whether roasted, sautéed, or incorporated into stews and salads, these ingredients offer a bounty of flavors and textures that can satisfy even the most discerning palate.

In this post, we’re diving into some fantastic vegan recipes featuring butternut squash and bell peppers. These recipes are packed with wholesome ingredients, easy to prepare, and perfect for cozy dinners or meal prep.

From a savory roasted vegetable medley to a comforting butternut squash curry with bell peppers, you’ll find plenty of inspiration to bring these two stars to your table. Plus, these dishes are free from animal products, making them ideal for vegans and anyone looking to enjoy more plant-based meals.

Why You’ll Love This Recipe

These butternut squash and bell pepper vegan recipes combine vibrant flavors with nutrient-dense ingredients, creating a healthy and satisfying meal option. The natural sweetness of butternut squash complements the slight tang and crunch of bell peppers, offering a balance of taste and texture that keeps every bite interesting.

Moreover, these recipes are easy to customize to your taste preferences and dietary needs. They’re perfect for meal prepping, quick weeknight dinners, or even impressing guests with a colorful and nourishing dish.

Plus, by embracing plant-based ingredients, you’re treating your body to fiber, vitamins, and antioxidants while reducing your environmental footprint.

Ready to explore delicious ways to cook with butternut squash and bell peppers? Let’s get started!

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 large bell peppers (red, yellow, or orange), seeded and sliced
• 1 medium red onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 cup cooked quinoa or brown rice (optional, for serving)
• Fresh parsley or cilantro, chopped (for garnish)
• Juice of 1 lemon
• 1 can (14 oz) chickpeas, drained and rinsed (optional for added protein)

Equipment

• Large mixing bowl
• Baking sheet or roasting pan
• Sharp chef’s knife
• Cutting board
• Measuring spoons
• Spatula or wooden spoon
• Medium saucepan (if cooking quinoa or rice)
• Garlic press (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the vegetables: Peel and cube the butternut squash into roughly 1-inch pieces. Slice the bell peppers and red onion into strips. Mince the garlic cloves.
3. Toss the vegetables: In a large mixing bowl, combine the butternut squash, bell peppers, red onion, and minced garlic. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.
4. Roast the vegetables: Spread the mixture evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the butternut squash is tender and slightly caramelized.
5. Optional chickpeas: If using chickpeas, add them to the baking sheet during the last 10 minutes of roasting to warm through and crisp up slightly.
6. Cook quinoa or rice: While the vegetables roast, prepare quinoa or brown rice according to package instructions.
7. Finish and serve: Remove the roasted vegetables from the oven and squeeze fresh lemon juice over the top. Toss gently to combine. Serve warm over cooked quinoa or rice and garnish with chopped parsley or cilantro.

Tips & Variations

For extra flavor, try adding a teaspoon of chili powder or cayenne pepper to the spice mix for a little heat.

Swap out bell peppers for poblano or Anaheim peppers if you prefer a milder or smoky taste.

To make this dish even heartier, add roasted walnuts or pumpkin seeds for crunch. Alternatively, you can blend some of the roasted butternut squash into a creamy sauce to drizzle on top.

For a curry-themed variation, sauté onions with ginger and curry powder before adding the butternut squash and bell peppers, then simmer with coconut milk until tender.

Nutrition Facts

Serving Suggestions

This roasted butternut squash and bell pepper dish pairs beautifully with simple grains like quinoa, brown rice, or farro, making it perfect for a filling lunch or dinner.

Serve it alongside a fresh green salad or steamed kale for a complete meal. You can also use the roasted mixture as a hearty filling for tacos or wraps, topped with avocado and your favorite vegan sauce.

For a Mediterranean twist, add olives and a sprinkle of toasted pine nuts, then serve with warm pita bread.

More Delicious Vegan Recipes to Try

• Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food
• Lion’S Mane Mushroom Crumble Recipes
• Lemon Ricotta Pasta With Arugula Recipe

Conclusion

Incorporating butternut squash and bell peppers into your vegan meals adds vibrant color, rich flavor, and a wealth of nutrients that nourish your body and delight your taste buds. These recipes are approachable for cooks of all skill levels and flexible enough to adapt to whatever you have on hand.

From roasting to stewing, these vegetables shine in every preparation.

By embracing plant-based dishes like these, you’re not only treating yourself to delicious and wholesome food but also supporting sustainable and ethical eating habits. Don’t forget to explore other vegan recipes on our site to keep your kitchen bursting with creativity and flavor.

Happy cooking!

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