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< Back Watermelon Rind Jam Prep Time: Cook Time: 1 Hour 50 Minutes Serves: 2 - 3 Small Jars Level: Beginner About the Recipe What to do with watermelon rind or peel? Aromatic and sweet watermelon rind jam or candied watermelon rind. Ingredients 750 – 850 g/ 1.7 – 1.9 lbs watermelon rind weighed after preparing it granulated sugar about 500 g/ 1.1 lbs (depending on how much cooked rind you have) 1 liter/ 34 fl.oz/ 4.2 cups water 150 ml/ 5 fl.oz/ ⅔ cup white wine vinegar the juice of 1 lemon Preparation OK, I am sure you will not make watermelon rind jam out of all the watermelons you get to eat in the summer, but taking the time to do this at least once or twice, it's really worth it. You will love these sweet, jewel-like pieces of watermelon rind, you will probably not be able to eat half a jar in one go, but you will be delighted with a moderate amount of it on your toast or just being able to pop a small piece of candied watermelon rind in your mouth whenever you crave something sweet. One piece of candied watermelon rind and you will forget about chocolate, gummy bears, or candy or whatever sweets you normally cannot resist. At least it works for me, but I was never much into chocolate, gummy bears or candy... How to make watermelon rind jam? Well, the process is easy but it involves a few steps and a bit of chopping. But like I've said it before, it is well worth it! The result will be a jam the likes of you probably never had before, unless you're Romanian and grew up on a thing called “dulceata”, which is some kind of jam, but quite different from the regular jam you are used to. I think you will love those rather firm watermelon rind pieces surrounded by that sweet and heavy syrup. Dulceata or “sweetness” is a kind of preserve made with whole fruits (in this case the chopped watermelon rind) boiled in a lot of sugar, normally on a 1:1 ratio, until the liquid becomes a clear syrup surrounding those glossy fruit or fruit pieces. As dulceata is way sweeter than regular jam, you will only need a small amount of it on your buttered toast, for instance. And the fruit can be used not only to eat as it is, but you can also put it into cakes, stir it into desserts and so on. steps: Remove the green skin of the watermelon completely. Make sure to leave a tiny amount of red watermelon flesh attached to the rind pieces you want to use for the jam. It makes things prettier, however, you don't want to leave too much of it attached, I would say about 2 mm/ 0.08 inches. Chop the rind as evenly as possible, about 3-4 cm/ 1.2-1.6 inches. You should weigh the watermelon rind now and prepare more if necessary, you will need roughly 750 – 850 g/ 1.7 – 1.9 lbs, weighed after preparing the rind. If you don't have enough, prepare some more. Cook the watermelon rind pieces in water and vinegar, this step takes about an hour, but it is a necessary step. The vinegar will help the watermelon rind pieces hold their shape and not get soggy. After cooking the watermelon rind in vinegar, let drain well. When cool enough to handle, press with your hand to remove more of the excess water. Weigh the drained and pressed watermelon pieces. You will need exactly the same amount of sugar as the rind weighs, so 1 to 1 ratio. You will have more or less 500 g/ 1.1 lbs of watermelon rind pieces. Place the sugar in the rinsed pot you used before. Add 250 ml/ 8.5 fl. oz/ 1 cup water to the sugar and turn on the heat. Stir to dissolve the sugar. When the syrup comes to a boil, add the watermelon rind and the lemon juice. Cook until a light syrup forms, it took me exactly 38 minutes. Place the watermelon rind jam into the sterilized jars and seal well. Keep in a dark cool place. If the jars are sterilized and well-sealed the jam should be good for a very long time. How long to cook the jam? The most difficult thing for me when making dulceata is finding the perfect time to stop the cooking process. If the jam is cooked too shortly, the syrup will not form properly and the jam will be runny. If you overcook the jam, the syrup will taste too much like caramel and become too hard, I had to throw away a whole batch of cherry dulceata because I was not even able to stick a spoon in the finished and cooled product... *However, to make it easier for you, I measured the cooking time exactly, and considering you will follow the instructions and use a pot that has roughly the same size as mine, you should be able to stop the cooking process at the right time. I used a soup pot with a diameter of 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches. Of course, I don't expect you to have the exact same pot or to buy one extra for this, but a similar sized one will help you with keeping the indicated cooking time better. If your pot is wider, start checking if the syrup is formed before the indicated time is over, if your pot is narrower it might take a bit longer. The syrup should have more or less the consistency of runny clear honey. The source of this recipe is Silvia Jurcovan's Cookbook. I only made half a batch and got 2 ½ small jars. Instructions: Remove the red flesh of the watermelon, leaving only one very thin layer of red flesh attached to the rind, about 2 mm/ 0.08 inches. Remove the green skin of the watermelon completely. Chop the watermelon rind into even pieces of about 3-4 cm/ 1.2-1.6 inches. You should weigh the watermelon rind now and prepare more if necessary. Place 1 liter/ 34 oz/ 4.2 cups water and the vinegar in a pot with a diameter of approximately 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches (*See the marked paragraph above). Bring to a boil, add the watermelon rind and let cook for about an hour or a bit more until the rind pieces are glossy and somehow transparent. It is a necessary step, the vinegar will help the watermelon rind pieces hold their shape and not get soggy. Drain in a sieve, refresh with cold water and, when cool enough to handle, press with your hand to remove more of the excess water. Weigh the watermelon rind again. You should have more or less 500 g/ 1.1 lbs cooked rind. Set aside. Measure the sugar, you should use the same amount of sugar as you have of cooked watermelon rind, so about 500 g/ 1.1 lbs. Place the sugar in the rinsed pot you used before. Add 250 ml/ 8.5 oz/ 1 cup water to the sugar and turn on the heat. Stir to dissolve the sugar. When the syrup comes to a boil, add the watermelon rind and the lemon juice. Cook until a light syrup forms, it took me exactly 38 minutes, but as I have mentioned above, the cooking time depends on the size of the pot as well. I used a soup pot with a diameter of 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches. If your pot has a similar size the time should be OK, if your pot is wider the cooking time will probably be shorter, if your pot is narrower the cooking time will probably be a bit longer. The finished syrup should be light in color and have more or less the consistency of clear honey. Place the jam into the sterilized jars and seal well. Keep in a dark cool place. If the jars are sterilized and well-sealed the jam should be good for a very long time. Previous Next

< Back Loaded Deviled Eggs Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 16 Level: Beginner About the Recipe My mom’s delicious 'Loaded Deviled Eggs' recipe is the star of my family's Thanksgiving dinner. Here's how to make the easy dish. Ingredients 8 large hard-boiled eggs 1 tablespoon of Dijon mustard or regular yellow mustard (based on preference) 1 teaspoon of sweet pickle relish ¼ teaspoon black pepper 2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish) A pinch of salt Smoked or sweet paprika for garnish (season to your liking) Preparation To make, you'll need: 8 large hard-boiled eggs 1 tablespoon of Dijon mustard or regular yellow mustard (based on preference) 1 teaspoon of sweet pickle relish ¼ teaspoon black pepper 2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish) A pinch of salt Smoked or sweet paprika for garnish (season to your liking) The recipe also offers optional toppings, including one to two dashes of Tabasco sauce and bacon bits. Instructions: Boil eight large eggs for 10 to 12 minutes on a stovetop. Let them cool for another 10 minutes. Cut the hard-boiled eggs in half, scooping the cooked yolks into a large bowl. Mix the egg yolks, mustard, sweet pickle relish, black pepper, and Kraft in the large bowl. Stir until the ingredients are mixed thoroughly. Use a spoon to scoop the yolk mixture into the halved eggs. Sprinkle paprika and chopped chives for garnish. Previous Next

< Back Stuffed Artichoke Prep Time: 425F Cook Time: 1 Hour 20 Minutes Serves: 1 Level: Beginner About the Recipe Tender and juicy artichoke hearts are seasoned to perfection with garlic, lemon, and Parmesan cheese, then baked to golden brown perfection. One bite of this savory dish will have you feeling like a culinary rockstar! Ingredients 1 artichoke ½ lemon 2 tablespoons olive oil salt, to taste pepper, to taste 1 tablespoon garlic, minced 2 tablespoons fresh parsley ½ cup parmesan cheese Preparation Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals. Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired. Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy! Previous Next

< Back Apple Pie Filling Prep Time: 20 min Cook Time: 15 minutes Serves: Level: Beginner About the Recipe Ingredients 5 ½ – 6 lbs. apples – peeled, cored and sliced thin. 4 ½ cups sugar 1 cup cornstarch OR 2 cups flour (I prefer the cornstarch) 2 teaspoons cinnamon (adjust to taste preference)4 teaspoons nutmeg (adjust to taste preference) 1 teaspoon salt 3 Tablespoons lemon juice 3 drops yellow food coloring Preparation Apple corers and slicers are faster and very helpful in making sure that the thickness of the apple is uniform. This is important when you bake your pies. In a large saucepan blend the first five ingredients. Stir in ten cups of water. Cook and stir until thickened and bubbly. Then add the apples and cook another 15 minutes. Add lemon juice and food coloring. Pack the apple mixture in the jar leaving 1-inch head space. Use a cold pack canner and process in boiling water – 15 minutes for pints and 20 minutes for quarts. This recipe makes 6 quarts.

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< Back Upside Down Cakes Prep Time: Varies Cook Time: Varies Serves: Varies between each recipe Level: Beginner Ingredients Varies Ingredients Clink the Link Below! Which Upside Down Cake Do You Desire? Preparation Sticky Orange Upside Down Cake Blueberry Upside Down Cake Pineapple Upside Down Cake Apple Upside Down Cake Blackberry Upside Down Cake Pear Upside Down Graham Cake Upside Down Rhubarb Cake Strawberry Upside Down Cake Upside Down Coffee Cake Previous Next

< Back How to roast pumpkin seeds Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat! Ingredients ¾ cup raw pumpkin seeds 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon paprika , optional ⅛ teaspoon black pepper Preparation Whether you’re carving spooky Halloween pumpkin faces or making homemade pumpkin puree from scratch, don’t forget to save those edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to roast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and a fun project to get the kiddos involved. How to Roast Pumpkin Seeds Don’t throw out the seeds! Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits. STEP 1: Remove the Seeds Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible. Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pumpkin pie that I used to make homemade pumpkin puree for a delicious pumpkin pie. STEP 2: Wash and Dry Seeds Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time. STEP 3: Season the Seeds Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting. STEP 4: Roast the Seeds The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready! Benefits of Roasting Pumpkin Seeds Ease: Since you’re already taking the time to cut and remove the seeds, why not preheat the oven and quickly make a snack! Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead of olive oil. Nutrition : Eating the whole pumpkin seed provides fiber and an excellent source of zinc from the shell and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, in 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber. Instructions Preheat oven to 350°F (177ºC). Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness. Transfer the roasted pumpkin seeds to a bowl to cool down. Equipment Colander Notes Serving Size : 1 tablespoon The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields. To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. Store in an airtight container for up to 2 weeks. Previous Next

< Back Seafood Boil Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 6 Level: Beginner About the Recipe This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd! Ingredients 3 lemons divided use 1/2 cup Old Bay seasoning plus more for garnish 8 cloves garlic smashed 1 onion peeled and cut into 6 pieces 1 pound small Yukon gold potatoes halved 4 ears corn on the cob cut into 3-4 inch pieces 3 lobster tails 1 pound clams scrubbed 1 pound crab legs pre-cooked 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred 1 pound shrimp peeled and deveined (leave tails on) 3 tablespoons butter 2 tablespoons chopped parsley Preparation When I’m looking to enjoy some fresh shellfish, I often end up making a mixed seafood boil. It’s a great option because everything gets tossed into one pot, it’s fun to eat, and of course, it’s loaded with tons of flavor! It’s also a great way to make more expensive ingredients like lobster and crab stretch further, since they’re combined with less expensive items like corn and potatoes. HOW DO YOU MAKE A SEAFOOD BOIL? This recipe contains shrimp, lobster, crab, clams, potatoes, corn and sausage. All of the ingredients are boiled in a seasoned broth, then tossed in a little butter. Add a sprinkling of parsley and some lemon wedges, and dinner is served. TIPS FOR SEAFOOD BOIL I recommend buying the biggest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp. I used Maine lobster tails and Dungeness crab legs, but you can use other varieties including spiny lobster tail, snow crab or king crab. Fresh corn on the cob tastes best in this recipe – you can use white, yellow or bi-color corn. I use small Yukon gold potatoes, but red potatoes are also a great choice. You can use kielbasa or Andouille sausage. Andouille sausage can be a bit spicy, so I’d recommend using that variety if you prefer a little heat. The types of seafood listed in the recipe are just a suggestion – you can use other types such as mussels, scallops or even chunks of firm fish such as swordfish. Make sure you discard any clams that haven’t opened up before you serve your boil. I recommend serving your boil immediately, as seafood is highly perishable and tastes best when freshly cooked. You can use shell-on or peeled shrimp. I personally prefer peeled shrimp because they’re easier to eat. HOW LONG TO BOIL SEAFOOD The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on. Lobster: 8-12 minutes Clams: 5-10 minutes Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab Shrimp: 2-3 minutes WHAT TO SERVE WITH SEAFOOD BOIL A seafood boil can be served as-is, but some people prefer to add more side dishes to round out the meal. Some great options include a green salad, french or sourdough bread, coleslaw, or potato salad. I typically keep things simple with a loaf of garlic bread and sometimes a green veggie such as zucchini, asparagus or green beans. You just can’t go wrong with a mixed boil, especially when you’re entertaining. The tender seafood pairs so well with the creamy potatoes, smoky sausage and sweet corn. Everyone will be coming back for more! Step 1 Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish. Step 2 Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil. Step 3 Add the potatoes to the pot and cook for 8 minutes. Step 4 Add the lobster tails and cook for 5 minutes. Step 5 Add the clams, crab, and corn, and cook for 5 minutes. Step 6 Add the shrimp and sausage and cook for 2-3 minutes. Step 7 Drain the seafood mixture from the pot, reserving 1 cup of the broth. Step 8 Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture. Step 9 Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately. Previous Next

< Back Rigatoni Pie Prep Time: 20 Minutes Cook Time: 1 Hour 10 Minutes Serves: 8 Level: Beginner About the Recipe You have to try this!! Ingredients 6 tablespoons extra-virgin olive oil 9 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes One 28-ounce can whole peeled tomatoes in juice One 15-ounce can whole peeled tomatoes in juice 1 cup loosely-packed fresh basil leaves Kosher salt and freshly ground pepper 1 pound rigatoni 1 pound part-skim mozzarella, grated 2/3 cup grated Parmesan cheese Preparation Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve. Previous Next

< Back Parmesan Herb Roasted Acorn Squash Prep Time: 10 Minutes Cook Time: 25 Minutes Serves: 4 Level: Beginner About the Recipe Think beyond the classic brown sugar and give acorn squash a flavor up with this Herb-Roasted Parmesan Acorn Squash recipe. A delicious and easy side dish that's made from a few everyday ingredients. Ingredients 1 large acorn squash (or 2 small) ⅓ cup grated Parmesan cheese + more for garnishing 2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix of these) 1 tablespoons butter or ghee, melted (may sub olive oil or coconut oil) ½ teaspoon garlic powder ¼ teaspoon salt + more to taste ⅛ teaspoon black pepper Preparation This Roasted Acorn Squash Recipe is unlike anything else you’ll find. We think it’s the best (and easiest) way to prepare acorn squash for your dinner table, holiday menu, and fun foodie gatherings. Though you’ll most often find acorn squash recipes that are doused in butter and brown sugar, that’s certainly not the only way to enjoy this delicious, nutritious, and hearty winter veggie. One taste of this savory squash recipe and you’ll be hooked! Should Roasted Acorn Squash Be Sweet Or Savory? We say that acorn squash is a delicious and good-for-you vegetable no matter how it’s prepared. However, there are way too many versions of acorn squash out there that lean toward (or far into) the sweet realm without exploring the savory side of this great-tasting winter squash. In this recipe for acorn squash roasted on a sheet pan, you match this naturally sweet veg with herbs, garlic, butter, and Parmesan cheese so your taste buds get tingled with an amazing range of flavors. Tip! Eating Acorn Squash Is Good For You Acorn squash is considered a long-storing winter squash (along with pumpkins, butternut squash, delicata, spaghetti squash, and more). It lasts for a long time after harvest when stored in a cool and dark place. Acorn squash is an excellent source of fiber (you get 9 grams of fiber per cup), as well as vitamin C (needed for immunity), B vitamins (for metabolism support), and disease-fighting protective provitamin A. Ingredients To Make Roasted Acorn Squash This recipe tastes fancy enough for a restaurant menu, but it comes together so easily with everyday ingredients from your pantry and fridge. Here’s what you need to make one of the best Acorn Squash recipes you’ll ever taste: acorn squash – this recipe was designed to use acorn squash, though you could use butternut squash, delicata, or another sturdy winter squash variety Parmesan cheese – Parmesan is an easy-to-find and flavorful choice to use in the roasted acorn squash recipe, however, you could also use Asiago cheese, Pecorino Romano cheese, Manchego, or another hard aged white cheese herbs – you can use fresh or dried herbs, or a combination of both; we recommend using a combination of thyme, sage, oregano, and rosemary, or dried Italian seasoning is another nice option butter – may sub ghee, olive oil , avocado oil or coconut oil garlic powder – can use grated fresh garlic or onion powder in a pinch salt and black pepper This savory and salty combination of ingredients tastes magically good when it coats the acorn squash roasted to perfection on a baking sheet in your oven. The skin of the squash gets tender enough to eat, if you’d like. Or, you can easily peel it away from the tender, buttery, cheesy half-moons of squash. Preheat the oven and prep the pans: Preheat the oven to 400℉. Line one large (or two medium size) baking sheets with parchment paper. Cut the squash: Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shape slices. Make the topping: In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed. Press the topping onto the squash: Spread the acorn squash pieces out onto the prepared baking sheet(s). Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off). Bake the squash: Bake until acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional Parmesan cheese and herbs. Use a flat spatula to lift each piece off of the baking dish and onto a serving tray or dinner plates. FAQs For Making This Acorn Squash Recipe Just Right Here are some frequently asked questions about this popular recipe acorn squash with cheese. How do I get the herb-cheese mixture to stick on the squash? This topping mixture is a little like a paste-like crumble. When the acorn squash is setting on the baking sheet, spoon and gently press the crumble mixture onto each piece of the squash (a little will fall off, and that’s OK). After baking, use a flat spatula to lift the acorn squash pieces off of the sheet pan. What oven temperature should I roast acorn squash? W ondering what temperature and how to roast acorn squash? We get that question a lot. For this recipe, a 400-degree oven is just right. Is it better to use fresh or dried herbs? Both fresh and dried herbs will work in this recipe, so it’s more a matter of your preference and what you have on hand. If using fresh herbs, use 2-3 tablespoons. If using dried herbs, use 1 teaspoon. Can you eat the skin on the acorn squash? Yes, because you are roasting the squash in thin(ish) slices, the skin becomes tender and you can eat it (a lot like eating the skin of a baked potato). But if that’s not your jam, you don’t HAVE to eat it – it peels away nicely from the roasted squash. FAQs Continued …. What other toppings could I add? We’ve had some commenters tell us that they added such things as finely diced bacon pieces, capers, finely minced mushrooms, onion powder, paprika, and even cooked sausage bits to the topping. What does acorn squash taste like? I’ve never had it. Acorn squash has a bit of a more fibrous texture than butternut squash. It has a mild natural sweetness and some would say it has a mild nutty flavor. The flavor is not overpowering in any way, which is why acorn squash roasted with a cheesy herb topping like this one is a wonderful way to prepare this winter squash. The hardest part for me is cutting the squash. Any tips? Yes, a tough squash like an acorn squash can be hard to cut through. We recommend that you hold the squash firmly with one hand on a cutting board. Use a Chef’s knife to cut the acorn squash in half, from root to stem. Then, place each half on the cutting board, flat side down. Use the same knife to cut the squash into 1/2-inch thick half circle (or moons). We’ve also heard that microwaving a whole squash for 1-2 minutes can make it easier to cut. Should I cut the squash root to stem, or side to side? We recommend that you first cut the squash in half from root to stem. Then, cut each half into 1/2-inch-thick slices to create the half moon shapes. Previous Next

< Back Sausage Junk Casserole Prep Time: 20 minutes Cook Time: 45 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 1 pound regular or Italian sausage (I prefer Jimmy Dean) 1 large onion, diced 3 stalks celery, sliced 2 packages Lipton dry chicken noodle soup mix 3 cups boiling water ½ cup long grain rice, uncooked 1 small can mushroom stems and pieces 1 small can pimentos (optional 1 cup shredded cheddar cheese (optional) Preparation Brown sausage in a skillet over medium heat. Add onion and celery and sauté until meat is browned and onions are clear. Add Lipton chicken noodle soup mix, rice, mushrooms and pimentos (optional). Mix well. Pour into a 9x13 inch baking dish and pour the 3 cups of boiling water over all, gently mixing with a fork to combine. Cover with foil and bake for 45 minutes, or until rice is cooked. Top with shredded cheese before serving (optional) Previous Next