Put a smile on everyone’s faces with these layered cheesecake and fudgy brownie bakes. Get creative with green and white frosting and festive sprinkles — a fun spin on brownies for the holidays and perfect with a glass of milk!
Christmas Tree Cheesecake Brownies
Christmas Tree Cheesecake Brownies
Recipe by Jenn Fillenworth
YIELD: Makes 16 servings
INGREDIENTS:
For the Cheesecake batter
8 ounces low-fat cream cheese at room temperature
1/3 cup granulated sugar
2 eggs
1 tablespoon all-purpose flour
For the Brownie batter
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
2 eggs
1 teaspoon pure vanilla extract
For decorating
green and white melting chocolate
assorted sprinkles
candy canes
DIRECTIONS:
Preheat the oven to 350° F. Coat an 8-inch square baking pan with non-stick baking spray and set aside.
For the cheesecake batter, place the cream cheese in the bowl of a stand mixer. Beat at medium speed until smooth and creamy. Add the sugar and beat well. Add the eggs, one at a time, beating well after each addition. Add flour and beat the mixture until blended.
For the brownie batter, add flour, cocoa and salt to a medium bowl and whisk until combined. In a separate bowl, whisk together the sugar, oil, milk, eggs and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until blended. Pour the brownie batter into the prepared pan evenly.
Carefully pour the cheesecake batter over the top, spreading it evenly. Carefully swirl the layers together using the tip of a knife.
Bake for 30 minutes, until the brownies are set. Cool the brownies completely in the pan on a wire rack before cutting into triangle pieces.
Decorate trees by placing green and white melted chocolate into a piping bag. Top with assorted sprinkles. Place a 3-inch piece of candy cane in the bottom of the brownie for the stump.
Whether you’re celebrating a weekend meal or simply looking for a way to eat healthier, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, try one of these delicious recipes featuring the best fish in the sea.
Grilled Salmon with Spiced Almonds
Recipe courtesy of Fisher Nuts
Grilled Salmon with Spiced Almonds
YIELD: Makes 6 servings
INGREDIENTS:
1 cup Greek yogurt
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh mint
1/4 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt
1 small cucumber seeded and small diced
1/2 cup almonds
1 teaspoon extra-virgin olive oil
1/4 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon ground cumin
6 salmon fillets 6-ounces each
kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 large lime
DIRECTIONS:
To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
Heat oven to 350° F. Heat grill to medium. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.
One-Pan Japanese Salmon
Recipe courtesy of Family Features
One Pan Japanese Salmon
YIELD: Makes 2 servings
INGREDIENTS:
1 tablespoon sesame oil
1/4 cup tamarind sauce
1/2 tablespoon Dijon mustard
2 tablespoons sesame seeds
1 tablespoon honey
1 sweet potato cut into rounds
2 tablespoons coconut oil divided
1 tablespoon sesame seeds
sea salt
8 spears broccolini
2 salmon fillets 4 ounces each
brown rice for serving
DIRECTIONS:
Preheat oven to 400 F. Line tray with baking paper. To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes. Serve with brown rice.
Are you planning your menu for an upcoming holiday dinner? There are so many recipes to choose from when deciding on the main dish, sides and desserts.
This year, make your holiday dinner pop by adding pomegranates to your holiday menu. These ruby-like seeds are eye-catching and add a juicy sweetness to any dish.
Why pomegranates?
California-grown pomegranates are harvested from October to January. The season may be short, but it’s oh-so-sweet, just like the fruit. Because the pomegranate season is perfectly aligned with the holidays, there’s no shortage of festive ideas to make snack time and recipes pop with color, flavor and nutrition.
Best of all? Pomegranates are high in vitamin C and potassium, a great source of fiber and low in calories. If you have wellness goals this holiday season, eating pomegranates can help! Pomegranates are chock full of vitamin C, polyphenols, potassium and other necessary nutrients.
How to incorporate pomegranates into holiday meals
So, how can you incorporate pomegranates into your holiday meals? The possibilities are practically endless.
“From a gorgeous cheese platter to a holiday ham, the pomegranate’s bright, juicy, red arils elevate any dish. Not to mention, they make a fabulous centerpiece!” said Tara “Teaspoon” Bench. Tara served as the former food editor of Martha Stewart Living, and knows a thing or two about creating show-stopping holiday meals.
To celebrate the season, Bench has partnered with the Pomegranate Council to help you create a holiday dish that will have your friends and family asking for seconds. Check out her recipe for baked ham with pomegranate glaze that features these stunning ruby red fruits.
Baked Ham with Pomegranate Glaze
Garnish your holiday ham with a burst of freshness using vibrant pomegranate arils! Whether it’s Thanksgiving, Christmas, New Year’s or Sunday dinner, this ham is sure to impress with a sweet pomegranate glaze.
Yield: 12-16 servings
Ingredients:
1 (7-pound) bone-in, spiral-cut smoked ham
1/2 cup low-sodium chicken broth
2 cups 100% pomegranate juice (divided)
2/3 cup light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1 cup pomegranate arils
Herbs for garnish (if desired)
Instructions:
1. Preheat oven to 325°F. Place ham in a large roasting pan and pour in chicken broth along with 1/2 cup of pomegranate juice.
2. In a medium saucepan, bring remaining 1 1/2 cups of pomegranate juice, brown sugar and lemon juice to boil over medium-high heat. Lower heat and let mixture simmer until it slightly thickens, about 10 minutes.
3. Stir in mustard and ginger and continue simmering until sauce reduces to about 1 cup, approximately 5 more minutes.
4. Pour half of glaze over ham, cover with foil and roast for 1 1/2 hours, basting occasionally. Internal temperature should reach 125°F in thickest part of ham.
5. Remove foil, brush ham with remaining glaze and roast uncovered for another 30 minutes until top is lightly caramelized.
6. Transfer ham to cutting board and carve it off the bone. Arrange slices on a platter, garnish with fresh herbs and sprinkle with pomegranate arils.
7. If desired, pour pan juices into a bowl to serve alongside ham. Leftover ham can be kept in an airtight container in the refrigerator for up to one week.
Want to know more about pomegranates and how to incorporate them into your holiday meals? Visit www.Pomegranates.org or www.TaraTeaspoon.com. (BrandPoint)
Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow.
Gone are the days of simply reheating turkey and stuffing or making a turkey sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like this comforting Leftover Holiday Biscuit Pot Pie.
Leftover Holiday Biscuit Pot Pie
Recipe courtesy of Culinary.net
Leftover Holiday Biscuit Pot Pie
YIELD: Makes 8 servings
INGREDIENTS:
Biscuits:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons cream of tartar
1/2 cup cold unsalted butter
2/3 cup buttermilk
1 tablespoon butter melted
Turkey Pot Pie Filling:
1/2 cup turkey fat
1 1/2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 bay leaf
1 tablespoon minced garlic
1 tablespoon chopped thyme
1 tablespoon diamond crystal coarse salt
1 tablespoon coarse black pepper
1 cup all-purpose flour divided
8 cups cold turkey stock
6 cups leftover cooked turkey chopped
DIRECTIONS:
To make biscuits: In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar. Grate butter and mix with dry ingredients. Carefully add buttermilk and mix until incorporated. Fold over 5-6 times, roll out and cut into 10-12 rounds. Place cut biscuits on floured surface. Refrigerate 30 minutes.
To make turkey pot pie filling: Preheat oven to 375 F. Heat large pot over high heat and add turkey fat. Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat. Add 1/2 cup flour and cook 2-3 minutes. Add turkey stock 2 cups at a time, allowing to thicken before adding more. In bowl, mix remaining flour with turkey. Add turkey pot, bring to simmer until thickened.
Add pot pie filling to casserole dish and gently place biscuits closely together on top. Brush biscuits with melted butter and bake 25-30 minutes. Remove from oven and cool 10-15 minutes before serving.
Continuing the theme of classic holiday pies from last week, no Thanksgiving would be complete without pumpkin pie or its close cousin, sweet potato pie. Can’t decide? Whip up both and watch them be devoured. Happy holidays!
Pumpkin Pie
Recipe courtesy of Libby’s
Pumpkin Pie
YIELD: Makes 8 servings
INGREDIENTS:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can 15 ounces Libby’s 100% Pure Pumpkin
1 can 12 fluid ounces Nestlé Carnation Evaporated Milk
1 unbaked 9-inch 4-cup volume deep-dish pie shell
Whipped cream
DIRECTIONS:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Sweet Potato Pie
Recipe courtesy of Eagle Brand
Sweet Potato Pie
YIELD: Makes 8 servings
INGREDIENTS:
1 pound sweet potatoes, cooked and peeled
1/4 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 (9-inch) unbaked pie crust
DIRECTIONS:
Heat oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake for 40 minutes or until golden brown. Cool. Top with mini marshmallows or whipped cream before serving.
See more Thanksgiving-related articles and recipes online at tbrnewsmedia.com including healthy holiday recipe swaps, turkey cooking tips, and holiday side dishes.
Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn’t complete without turkey.
Even in households that don’t eat meat, plant-based turkey alternatives find their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone’s nerves and result in a mouth-watering main course.
Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator.
Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 1 1⁄2 pounds of turkey per person if you’re buying a whole turkey. Rather than purchasing the largest turkey you can find for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well.
Adjust the temperature. The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.
To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and flavorful meat. However, a wet brine may not lead to the crispiest skin possible.
Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out.
Avoid stuffing the bird. Rather than stuffing the turkey and cooking everything en masse, prepare the stuffing mixture separate from the turkey. This reduces the risk of contamination from the turkey’s raw juices and helps to achieve a crispy coating on the stuffing guests will enjoy.
Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra flavor in the bird and the vegetables also can be served or mixed into the stuffing.
Hearty, filling, festive recipes to complement your main course
Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.
These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.
Discover more holiday recipes by visiting Culinary.net.
Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”
YIELD: Serves 6 to 8
INGREDIENTS:
1/4 cup avocado oil
1/2 stick butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
salt, to taste
pepper, to taste
3 pounds sweet potatoes, sliced in circles
Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup heavy whipping cream
DIRECTIONS:
Heat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.
Sprouts and Squash Roast Recipe courtesy of “Cookin’ Savvy”
YIELD: Serves 6 to 8
INGREDIENTS:
1/4 cup avocado oil
1/2 stick butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon thyme
salt, to taste
pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries
DIRECTIONS:
Heat oven to 400 F. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.
Herbed Wild Rice and Apples Recipe courtesy of “Cookin’ Savvy”
YIELD: Serves 6 to 8
INGREDIENTS:
4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)
DIRECTIONS:
In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.
On Thanksgiving, after the turkey and gravy and an assortment of sides have been cleaned off the plate, there’s always room for dessert. Here are two classic pie recipes that everyone one will gobble over.
Apple Pie
Recipe courtesy of Family Features
Apple Pie
YIELD: Makes 8 servings
INGREDIENTS:
2 refrigerated pie crusts
1 large egg, beaten
6 to 7 cups apples, peeled and sliced, about 2 pounds
1 tablespoon lemon juice
1⁄2 up granulated sugar
3 tablespoons flour
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.
Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).
Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.
Pecan Pie
Recipe courtesy of Lines+Angles
Pecan Pie
YIELD: Makes 8 servings
INGREDIENTS:
1 9-inch unbaked frozen deep dish pie shell, thawed
11⁄2cups pecans, coarsely chopped
3 eggs, lightly beaten
1 cup light corn syrup
1⁄2 cup brown sugar
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon pure vanilla extract
DIRECTIONS:
Preheat oven to 350 F. Spread pecans along the bottom of the prepared pie shell. In a large bowl, mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie. Bake for 60 to 65 minutes until the filling has set. Pie is done when the center reaches 200 F. Pie center when lightly tapped should spring back. Remove pie from oven and let cool on a wire rack for at least 2 hours before serving.
An ancient wheat grain that has origins in Mesopotamia, farro is a fabulous, low calorie source of fiber, helps with heart health, blood sugar management and aids digestion. The cooked farro in the following salad recipes makes it a complete meal, adding a wholesome, nutty flavor.
Warm Farro Salad with Grapes and Delicata Squash
Recipe courtesy of California Table Grape Commission
Warm Farro Salad with Grapes and Delicata Squash
YIELD: Makes 8 servings
INGREDIENTS:
3 pounds delicata squash cut lengthwise, seeded and cut into 1/2-inch slices
3 1/2 tablespoons olive oil divided
1 teaspoon coarse salt divided
1/2 teaspoon black pepper divided
1 pinch cayenne pepper
1 1/2 cups farro
2 cups water
3 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1 1/2 cups halved California grapes
1/2 cup chopped parsley
DIRECTIONS:
Heat oven to 425 F. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley and toss well.
Note: Acorn or butternut squash may be substituted for delicata squash.
Cold Farro Salad with Pears and Raisins
Recipe courtesy of Elyse Sutton
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 cup farro
2 chopped pears
1/4 cup golden raisins
2 thinly sliced celery stalks
1/2 cup chopped parsley
1/2 cup shredded Parmesan or goat cheese
3 tablespoons olive oil
3 tablespoons apple cider vinegar
salt and pepper
DIRECTIONS:
Cook the farro as directed. Drain well and transfer to a large bowl to cool. Add pears, raisins, celery stalks, parsley, cheese, olive oil and apple cider vinegar and toss well. Season with salt and pepper.
High Energy Salad Bowl
Recipe courtesy of Lori Yates
High Energy Salad Bowl
YIELD: Makes 1 serving
INGREDIENTS:
2 1/2 oz (about 2 cups) fresh chopped kale or baby spinach
1/4 medium orange, sliced
1/2 cup cottage cheese
1/3 cup steamed asparagus spears cut into 2-inch pieces, chilled
1/4 cup cooked farro, chilled
1/4 cup fresh cherries pitted and halved, or blueberries
2 tablespoons slivered almonds or pecans, toasted
2 tablespoons raspberry vinaigrette
DIRECTIONS:
In serving bowl place kale or spinach. Arrange orange slices, cottage cheese, asparagus, farro, cherries or blueberries and almonds or pecans on top. Just before serving, drizzle with vinaigrette.
While pumpkin is the most celebrated squash in the fall, my favorite is acorn squash. Sweet and savory, it is rich in antioxidants including Vitamin A and C, low in calories, and can be stored for up to three months. The classic way is to cut it in half, clean out the seeds, add a dollop of butter and a splash of maple syrup or some brown sugar to the center and a pinch of salt on the outside and bake at 350 F until soft, but for the more adventurous cooks, the following recipes for this delectable squash can be a fun addition to your fall repertoire.
Roasted Acorn Squash with Crispy Sage
Recipe courtesy of Laurie McNamara of Simply Scratch
Roasted Acorn Squash with Crispy Sage
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 acorn squash
1 tablespoon extra light olive oil
2 pinches kosher salt
4 tablespoons butter, unsalted
12 fresh sage leaves
Black pepper
DIRECTIONS:
Preheat oven to 400º F. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4-inch pieces. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt.
Arrange on a rimmed, aluminum sheet pan and roast for 25 to 30 minutes until golden and tender. (No need to flip.) Meanwhile, add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn’t burn. Once the butter is golden, throw in the chopped fresh sage and cook until crispy, about 1 to 2 minutes.
Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with black pepper and serve immediately.
Roasted Acorn Squash Salad
Recipe courtesy of American Pecan Council
Roasted Acorn Squash Salad
YIELD: Makes 4 servings
INGREDIENTS:
Squash:
1 acorn squash
1tablespoon olive oil
1/4 teaspoon sea salt
Dressing:
1/2 cup raw pecan pieces
1/4 cup olive or pecan oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon sea salt
Salad:
3-4 handfuls baby spinach
1 1/2 cups cooked farro
1 medium shallot, thinly sliced
1 ounce crumbled goat cheese
DIRECTIONS:
Heat oven to 425° F.
To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.
While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.
In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.
Vegetable Stuffed Acorn Squash
Recipe courtesy of Kristy Hegner of Chocolate Slopes
Vegetable Stuffed Acorn Squash
YIELD: Makes 4 servings
INGREDIENTS:
2 acorn squash
1 1/2 teaspoons rubbed sage, divided
1 1/2 tablespoons olive oil, divided
Salt and pepper
1 teaspoon minced garlic
1 large onion, finely chopped
1 red pepper, finely chopped
2 cups chopped kale
1/2 teaspoon dried thyme
1 cup dry quinoa
1/2 cup cheese, Mozzarella
1/2 cup cheese, Parmesan – divided
DIRECTIONS:
Preheat oven to 400° F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray. Cut each acorn squash in half, along with each side of the squash to allow them to lay flat. Place each half on the baking pan open side facing up.
Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash. Roast squash for 50 to 60 minutes or until squash is cooked thoroughly.
Cook quinoa according to directions. Heat 1 tablespoon of the olive oil in a large skillet. Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes). Add kale and sauté until tender. Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.
Fill each squash half with quinoa vegetable mix. Sprinkle with remaining 1/4 cup of Parmesan cheese.
DID YOU KNOW? The seeds from an acorn squash seeds roast up beautifully and are especially flavorful. Acorn squash seeds are smaller than pumpkin seeds and the outer shell is not nearly as fibrous. When you roast the tender seeds with olive oil, they get wonderfully fragrant and crispy.
YIELD: Serves 6 to 8
YIELD: Serves 6 to 8
YIELD: Serves 6 to 8
Prev
