I don’t know about you guys, but it magically became fall here in North Carolina last week (finally) and it was PHENOMENAL.
Key word was. Because now we’re in the middle of another mini heat wave and it feels like the middle of summer again. Typical, NC.
But anyway, it was perfect! Crisp mornings, leaves on the ground, temperatures just low enough that I couldn’t wear flip flops anymore (or at least that’s what I tell myself)— ohh it was glorious! I want it to stay like this forever. Well at least until Christmas, because y’all know my feelings on that holiday.
One of my very favorite parts of fall is SQUASH. Spaghetti squash, butternut squash, delicata squash, those adorable little honey nuts squashes— I’ll take them ALL please. Just this week, I’ve already whipped up my favorite spaghetti squash cakes and creamy autumn pasta, and I have plans to throw together this seriously addicting roasted butternut couscous salad, soooo I think it’s safe to say my squash game is ON POINT this October.
Me and every other food blogger out there 😉
But, of course, I had to try some NEW squash dishes this season to add to my list of old favorites. And believe me— this one is going to the very top of the list: Autumn Vegetable Paella!
Who knew these traditional Spanish flavors and fall squash would meld so beautifully together?!
I’ve had paella many a time, but always when I’m out to eat. Before now, I had never actually attempted to make homemade paella before. And I’m totally kicking myself now because a. it is SO easy and b. it makes a HUGE batch that we can eat for weekday lunches throughout the whole week.
Chalk that up to another weekday win!
I made a few tweaks from your traditional paella recipe, both for health and flavor reasons. First, I substituted brown basmati rice and low sodium vegetable stock, which adds to the cooking time a bit, but it’s totally worth it. I also made this version completely vegan (and naturally gluten free) by omitting the meat and adding LOTS of seasonal veggies: cauliflower, delicata squash, button mushrooms, and fresh parsley.
These flavors, combined with warm, comforting spices like saffron and cinnamon, make this dish a total crowd-pleaser! Plus, this recipe makes a HUGE batch, so it’s perfect for a dinner party, holiday, or just a typical Sunday meal prep day (because, like I said, it will literally feed you ALL week!).
Hope you guys enjoy!