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Vegan delicata ‘doughnuts’ are here to squash all other fall-treat recipes


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Photo: Instagram/@flora_and_vino

Fall is officially here, and what better way to celebrate than to enjoy one of the most popular seasonal staples in doughnut-form? Sure, delicata squash may not immediately sound your sweet-treat-this-way internal alarm, but bear with me for a sec. The dish, which involves slicing raw squash into slices (the makings of your doughnuts) and roasting ’em, is said to taste like a heavenly combo of sweet potatoes and pumpkin pie. By topping the gourd rings with some other wholesome ingredients, you’ll wind up with a melt-in-your-mouth dessert that’s 100 percent vegan, to boot.

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🍩GIVEAWAY🍩 (NOW CLOSED) + COCONUT CASHEW BUTTAH DELICATA “DONUTS”! I do-nut know about you, but I’ve been waiting for this Friday feeling all week. 😁👌 And donuts, always donuts. 👅 I teamed up with @abbysbetter to give you guys the chance to sample her delishhhhhh nut butters that are totally vegan, gluten free, peanut free, paleo, and sugar free! 👏 Currently obsessed with the coconut cashew and it’s perfect for drizzling on DELICATA DONUTS…easy recipe below to mix up your Friday donut game! Speaking of games, Dan and I are headed to a baseball game tonight- should be fun! ⚾️ What are you up to today? . . . COCONUT CASHEW BUTTER DELICATA “DONUTS”: What you need: 1 delicata squash 2-4 TBS @abbysbetter coconut cashew butter 1 TBS shredded coconut 1 TBS pepitas dried fruit – Method: 1. Preheat oven to 400 degrees F and line and baking sheet with parchment paper. 2. Wash and scrub one delicata squash and slice into large 1” “donut” rounds. Under running water, scrape out the seeds in the center with your finger or a spoon. Pat dry and place on the baking sheet. 3. Add sheet to oven and bake for 25-30 minutes, slipping once halfway, until both sides are golden brown and bubbling. 3. Remove from oven and drizzle immediately with cashew butter and sprinkle with desired toppings. Enjoy! . . . 🍩GIVEAWAY🍩: TWO winner will receive TWO jars of @abbysbetter nut butter (coconut cashew and strawberry cashew!)!!! TO ENTER: 1. Follow me, @flora_and_vino and @abbysbetter. 2. Tag 2-3 friends in separate entries 3. BONUS: Tell me what you’d add to these donuts! I added dried fruit post- pic! GIVEAWAY OPEN THROUGH SUNDAY, US ONLY. Good luck!!! . . . #floraandvino #healthydonuts #delicatasquash #nutbutteraddict #vegandonuts #glutenfreedonuts #sugarfree #nosugar #veganrecipes #paleodiet

A post shared by Lauren Kirchmaier (@flora_and_vino) on

Lauren Kirchmaier, the plant-based blogger behind Flora & Vino, recently shared the genius idea for the squash doughnuts on Instagram, and they essentially couldn’t be easier to make. All you need is one delicata squash, 2 to 4 Tbsp of coconut-cashew nut butter (or your nut butter of choice), 1 Tbsp shredded coconut, and 1 Tbsp pumpkin seeds. After preheating your oven to 400°F, line a baking sheet with parchment paper and start preparing the doughnuts: “Wash and scrub the delicata squash and slice it into large one-inch ‘doughnut’ rounds,” she writes. “Then under running water, scrape out the seeds in the center with your finger or a spoon.”

After patting the squash rings dry, place them onto the baking sheet and put them in the oven for 25 to 30 minutes, flipping them once halfway through the cook time so both sides are golden-brown and bubbly. Once the baked rings come out of the oven, immediately drizzle them with nut butter and pile on the toppings for a healthy, vitamin-packed round that’ll fuel you all season long. Because, hey, who needs the sugar-heavy, fried version of doughnuts anyway?

These sweet potato blondies are a heart-healthy, gut-friendly take on mouth-watering dessert. Or, try three other healthy dessert recipes that you should be eating…like, tonight.

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