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Replace the artificial "Vitamin C Immune Booster" packets with this YUMMY and easy NATURAL real Vitamin C < Back Natural Vitamin C Immune Booster Prep Time: 10 min Cook Time: -0- Serves: 16 Level: Beginner About the Recipe Ingredients 6 cups of water 2 whole oranges 1 whole grapefruit 2 whole lemons 2 whole limes As much raw honey as your heart desires As much raw ginger as your heart desires Dawn likes the spiciness of the ginger and I don’t, so I would start with a small piece first, and then add more if it isn’t strong enough for you. Preparation Wash and remove stickers from the fruits. Cut each fruit into four pieces, keep the RINDS on. You can take the seeds out if you want, but I usually don’t. But the rinds are important, there is a ton of nutrition, fiber and value in the oils. Put the lemons, lime, honey and ginger in first, then pack the oranges and grapefruit next. Add water Then blend, blend, blend! You will want to blend it until it looks like a smoothie! Drink Mix There will be enough to fill 2 quart jars and a pint jar. I like to keep one quart jar in my fridge, then freeze the rest in ziplock bags for later. You now have several options! For 1 quart of water, put 3 tablespoons of the mix at the bottom of the cup, put ice on top (we like crushed ice) then you can add regular water or sparkling water! Get a straw, mix it up and enjoy! *Tip: One thing I did learn is if you put the smoothie mix on top of the ice then add sparkling water it will have a chemical reaction and bubble over, so definitely put it on the bottom! We LOVE our SodaStream sparkling water! It makes it taste like an orange-squirt! But it is all natural ingredients! Previous Next

You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! < Back Hazelnut Spread & Milk Prep Time: 10 Minutes Cook Time: N/A Serves: 1 cup Level: Beginner About the Recipe You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! Ingredients Hazelnut milk: 1 cup hazelnuts, soaked overnight and drained 4 cups water Sweetener of choice (optional, e.g., honey, maple syrup, dates) Dark chocolate hazelnut spread: Leftover hazelnut pulp from making hazelnut milk 4 ounces (about 115 grams) dark chocolate, chopped 1/2 cup powdered sugar (adjust based on preference) 1/2 cup hazelnut oil or coconut oil, melted 1 teaspoon vanilla extract A pinch of salt Preparation Blend the soaked and drained hazelnuts with water until smooth. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing out as much liquid as possible. This is your hazelnut milk. Sweeten the milk to taste if desired. Store the milk in the fridge for up to 5 days. Shake well before using, as it may separate over time. Dark Chocolate Hazelnut Spread Instructions: Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly. In a food processor, combine the hazelnut pulp, melted dark chocolate, cocoa powder, powdered sugar, hazelnut or coconut oil, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. Pause to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Taste the spread and adjust the sweetness according to your preference. If the spread is too thick, you can add a little more hazelnut or coconut oil to achieve your desired consistency. Transfer your homemade dark chocolate hazelnut spread to an airtight container and store it in the fridge. It should keep well for up to a week. Previous Next

Fast and delicious cheater recipe < Back Easy Chicken Pot Pie Prep Time: 20 Minutes Cook Time: 25-30 Minutes Serves: 12 Level: Beginner About the Recipe Fast and delicious cheater recipe Ingredients 3 cups leftover chicken breast, cubed or shredded 4 large potatoes, peeled and diced 6 carrots, peeled and sliced 1 medium onion, diced 1 bag frozen peas 2 cans flaky refrigerator biscuits 8 Tablespoons butter 8 Tablespoons flour 2 cups hot water 2 cubes chicken bouillon 2 cups milk Preparation Cook refrigerator biscuits according to package directions. Remove from the oven when done and set aside. Place potatoes, carrots and onion in a 3-quart saucepan, add enough water to just cover vegetables. Add 1 Tablespoon salt and bring to a boil. Boil until vegetables are tender. Drain, reserving 2 cups of liquid. While vegetables are cooking, in another saucepan melt butter; add flour and stir until smooth. Add the reserved potato liquid and stir until smooth. Add chicken bouillon and stir until dissolved. Add milk and salt and pepper to taste. In a large baking dish place cooked vegetables, left-over chicken and frozen peas. Pour sauce over all and stir to combine. Place cooked biscuits on top of the filling. Bake until heated through and bubbly, about 25-30 minutes. Previous Next

These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... < Back Tortilla (wheat or white) Prep Time: 15 min Cook Time: 10 min Serves: Level: Beginner About the Recipe Ingredients 3 cups flour – your preference 1 teaspoon salt 1 teaspoon baking powder ¼ cup oil (olive oil is the healthiest to use, but any vegetable oil is acceptable) 1 cup warm water Preparation Mix dry ingredients, add wet ingredients and knead until you have a smooth ball. Cover for a bout 10 minutes with a moist cloth and let it rest. Divide up into 12 equal balls and roll out, thin (they will thicken up a bit when they cook.) Do not use flour to roll them out because when you cook them the flour will burn. If they happen to be a little too moist, just lightly dust the ball before rolling out. Fry the tortillas on medium high heat, with NO oil (that will make it crispy), on a cast iron skillet. When the tortilla starts to puff up, turn it over until it starts to puff up again and then remove from heat. These are very soft, very tasty tortillas.

These copycat McDonald's Chicken Nuggets are so similar to those at their restaurants that you would think it’s the real thing. They are delicious and the perfect hunger-buster! < Back Mcdonald’s Chicken Nuggets Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 2 Level: Beginner About the Recipe These copycat McDonald's Chicken Nuggets are so similar to those at their restaurants that you would think it’s the real thing. They are delicious and the perfect hunger-buster! Ingredients 3 chicken filets, boneless, skin removed and diced 1 ½ teaspoons salt 2 large eggs 1 ½ cups cornstarch, divided 1 cup water 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons yellow mustard 1 teaspoon ground black pepper 1 cup all-purpose flour Preparation 1. Place the chicken in a food processor with the salt and one egg. Blend until it forms a paste-like consistency. 2. In a shallow bowl or container, place the corn starch. Using wet hands, take a handful of blended chicken and shape into a nugget. Cover the nugget with corn starch, shake off the excess and place on a parchment paper-lined baking sheet. Finish shaping and coating the nuggets before moving on to the next step. 3. In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one nugget at a time in the batter and place it back onto the lined baking sheet. 4. Place the tray in the freezer and allow them to freeze for 1 hour. 5. Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the chicken nuggets to drain on a paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark. 6. Serve these nuggets warm with any dipping sauce. Previous Next

Creamy Bacon Pasta is a rich and decadent spaghetti dish packed with bacon and cream cheese sauce. < Back Creamy Bacon Pasta Prep Time: 15 Minutes Cook Time: 30 minutes Serves: 8 Level: Beginner About the Recipe Creamy Bacon Pasta is a rich and decadent spaghetti dish packed with bacon and cream cheese sauce. Ingredients 1 tablespoon olive oil 1 onion chopped 3 cloves garlic minced 3½ cups milk 10.5 ounces can cream of chicken soup 8 ounces cream cheese softened 1 teaspoon salt ½ teaspoon black pepper 1 pound uncooked spaghetti 1 cup grated mozzarella cheese 1 cup grated cheddar cheese ¾ cup bacon cooked and crumbled 2 tablespoons fresh parsley Preparation Creamy Bacon Pasta is a decadent twist on a classic, combining rich, velvety sauce with smoky bacon and al dente spaghetti. Quick to prepare , this dish promises to be a new family favorite. BACON CREAM CHEESE PASTA Our Creamy Bacon Pasta recipe is packed with bacon, cheese, spaghetti, and perfectly seasoned with garlic and spices; it’s a rich and indulgent meal that is so easy to make. This simple yet savory dish starts by combining a can of condensed cream of chicken soup with milk and cream cheese to create the ultra-creamy sauce and cooks on the stovetop until the cream cheese is melted and ready for mixing with the spaghetti. Once tossed together, the cream cheese pasta is placed in a casserole dish, topped with mozzarella, cheddar, and crumbled bacon, then baked in the oven until bubbly and melted. Cream cheese baked spaghetti is cheesy comfort food the whole family will love! WHY WE LOVE CREAM CHEESE BACON PASTA Quick and easy to make with a condensed soup shortcut. Uses a handful of simple ingredients. Bacon adds a salty, smoky flavor and crispy crunch to this delicious dish. Cream cheese has a mild, creamy flavor and texture that adds a richness to the sauce. Prepared casserole-style so you can feed a crowd or look forward to the leftovers in the fridge! Perfect meal for pasta night or any day of the week. SUBSTITUTIONS AND ADDITIONS Add-Ins: You can add diced onions, mushrooms, peas, broccoli, cauliflower, or bell peppers to the sauce for an extra pop of flavor, color, and vitamins. Add Some Spice: Feel free to garnish your pasta bacon bake with crushed chili pepper flakes. Pick Your Pasta: I like using spaghetti for this recipe, but any long noodle or pasta shape will work. Swap The Soup: You can use a can of cream of mushroom soup or cream of bacon soup for a slightly different flavor. TIPS FOR MAKING THE BEST CREAMY BACON SPAGHETTI Make sure your cream cheese is softened to room temperature so that it melts well into the sauce. I prefer to use whole milk for this recipe because it makes a thicker sauce, however you can use 2% milk if you don’t mind making your sauce a bit thinner. You will need to cook and crumble the bacon beforehand. You can make your bacon by frying, baking or grilling it. HOW TO STORE CREAM CHEESE BACON PASTA To Store: Store leftovers in an airtight container for up to 3 days. To Freeze: To freeze, place the pasta in an airtight, freezer-safe container for up to 3 months. To Reheat: To reheat, place desired servings on a microwave-safe plate and heat for 45 to 60 seconds. Preheat the oven to 375°F. Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water In a large pot over medium-high heat, add the olive oil, once the oil is hot add the onion and cook until the onion has softened, add the garlic and continue cooking for 1 minute or until the garlic is fragrant. Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices, cook until the cream cheese is all melted. Place the cooked spaghetti in the baking dish. Top with grated cheese and bacon. Cover with aluminum foil and place in the oven. Cook for 20 minutes Remove foil and continue cooking for 10 minutes, place under broil for the last 5 minutes, check closely so that it doesn’t burn. Remove from the oven, serve warm, and sprinkle with chopped parsley if desired. Previous Next

German Potato Soup is one of my favorites! < Back German Potato Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 3 tablespoons olive oil 1 onion, diced 3 garlic cloves, minced 1 large carrot, diced 1 celery stalk, diced 1 lb potatoes, approximately 3-4 medium potatoes 3 cups vegetable stock 1 bay leaf 1 cup heavy cream 2 tbsp butter Zest of 1 lemon ¼ cup green onions, sliced Salt and pepper to taste ½ teaspoon cumin ¼ nutmeg (optional) Additional green onion for garnish Preparation Potato soup is one of those classic dishes that everyone has their own slightly different recipe for. And when it starts to get cold, dark, and dreary outside nothing sounds better than a big bowl of steaming soup. When I came across this German variation I knew I had to try it! Having German roots myself, I was a little surprised that I had never heard of this one, but it’s definitely going to be a staple in my winter recipe collection. Traditionally known as Kartoffelsuppe, this is considered to be one of the most popular soups in German to this day. What caught my eye about this variation in particular was the lemon zest. This recipe uses the zest of one whole lemon and it really adds some depth to the flavor. The other main source of kick is from the green onions. The recipe itself calls for ¼ cup in the soup and if you love the bite of green onions half as much as I do, you’ll want to load up your bowl with even more once served. We used vegetable stock here to make this a fully vegetarian recipe, but you could easily use chicken stock as well. As much as we love a hearty bacon-loaded potato soup, this lighter veggie version was a tasty way to mix things up! And having a few more vegetarian recipes in your back pocket is always a good thing. Whether you’re looking to get in touch with your German roots or just after a delicious new soup, we can’t recommend this zesty recipe enough! I thought we’d have leftovers for a few days, but my family made quick work of it in one day. It’s impossible to stop at just one bowl! Ideally, you should use the floury type of potatoes. The same kind that you use for making mashed potato.However, I have repeatedly made this creamy potato soup using waxy types of potatoes — the same type that is great for roasting, and the soup turned out great as well. STORAGE TIPS This dairy-free potato soup is perfect for meal prep! Just prepare a large batch of this soup, then refrigerate or freeze it. Here is how you store the soup: To refrigerate: You can store the potato soup for 3-4 days in your refrigerator in an airtight container.To freeze: Another option is freezing the soup for up to 3 months in a freezer-friendly container.To reheat: To reheat the soup, thaw it overnight in your refrigerator. Then reheat on the stove or in a microwave. Can I make this German soup vegan or vegetarian? Yes, you can very easily turn this into a vegan or vegetarian potato soup! Just omit the sausages or use plant-based sausages instead. The vegan version of this potato soup tastes just as amazing! Is German potato soup gluten-free? Yes, this soup is gluten-free! So feel free to enjoy it if you are on a gluten-free diet. How do I serve this potato soup? As this soup is already packed with vegetables and very satiating, you don’t need any side dishes. But I highly recommend serving some bread with this soup. Nothing beats delicious bread dipped into the best potato soup! Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.Add carrot and celery. Stir and cook for 3-4 minutes.Add the diced potatoes, stock, and bay leaf to the pot. Cover and bring to a boil. Let simmer until vegetables have softened. Pour in heavy cream and butter. Stir until fully combined. Using an immersion blender, puree soup to desired consistency (I like to leave some vegetable chunks!) Once blended, add lemon zest, cumin, and nutmeg. Stir to combine. Stir in green onions and cook for an additional 3-4 minutes. Serve warm and garnish with additional green onions if desired. Previous Next

You can’t go wrong with popcorn! And when you add “Soft and Gooey,” popcorn just got even better! < Back Soft and Gooey Marshmallow Popcorn Prep Time: 15 minutes Cook Time: 5 minutes Serves: 15-20 Level: Beginner Ingredients 32 cups popped popcorn 1 16oz. bag mini-marshmallows 1 cup butter 1 1/3 cup sugar ½ cup light corn syrup 1 teaspoon vanilla Preparation Put popped popcorn in a very LARGE bowl and add marshmallows, mix together. In a large saucepan, bring the butter, sugar, and corn syrup to a boil. Turn the heat down and let simmer for no more than 3 minutes. (Any longer and it will be hard, not gooey) Pour over popcorn/marshmallow mixture and stir well to coat entire contents. This is best served warm but is just as enjoyable when eaten cold. Store any leftover popcorn in an airtight container to keep it soft and gooey. Play around with this recipe. Add some nuts or raisins, maybe some pretzels. Enjoy this quick and easy snack. Previous Next

Crispy on the outside, juicy on the inside, this easy Popcorn Chicken recipe can be baked, fried or cooked in the air fryer. < Back Popcorn Chicken Prep Time: 15 MINUTES Cook Time: 20 MINUTES Serves: 8 Level: Beginner About the Recipe Ingredients 2 pounds boneless skinless chicken breasts , cut into bite-sized pieces (about 2-3 large breasts) 2 large eggs ¼ cup milk 1 cup all-purpose flour 4 1/2 cups corn flakes cereal , lightly crushed ½ teaspoon Salt ½ teaspoon Pepper 1/2 teaspoon garlic powder ¼ teaspoon paprika Preparation Place chicken pieces in a bowl or ziplock bag and add flour, stirring or shaking to coat completely. Set aside. Add eggs, milk, salt and pepper, garlic powder and paprika to a bowl and stir to combine. Set aside. In another shallow bowl combine crushed cornflakes. Dip each piece of flour-coated chicken into the egg mixture, followed by the cornflakes, gently pressing the cornflake mixture into the chicken. To Bake. Place chicken on a parchment lined baking sheet and bake at 400 degrees F for 10 minutes. Flip chicken and bake for another 7-8 minutes or until cooked through. To Fry: Heat a few inches of vegetable oil in a pot. Once hot, work in batches to lower the chicken into the oil and cook for 3-4 minutes, until cooked through. Remove to a paper towel lined plate. To Air Fry: Spray the bottom of the fry basket with nonstick cooking spray and place half of the chicken pieces into a single layer in the basket. Generously spray the top of each piece of chicken with cooking spray. Air Fry at 360 for 3 minutes. Open air fryer, flip chicken pieces to the other side, and spray tops again with cooking spray. Increase air fryer temperature to 400 degrees and cook for 2-3 more minutes, or until crisp and cooked through. Serve warm with BBQ sauce , ranch , Chick-fil-A sauce , honey mustard , or another favorite dipping sauce. Notes : Yield: Makes about 40 pieces. Make Ahead Instructions: All you need to do is coat the chicken pieces in the flour, cover and refrigerate for up to 24 hours. Reheating Instructions: If you’re using an air fryer , spread the chicken into a single layer, spread apart in the basket. Cook for 2-3 minutes, until warmed and crisp. Or, set the oven to 325 degrees F and bake for about 10 minutes on a lightly greased baking rack or baking sheet. We don’t recommend using the microwave since the chicken will lose its crispy exterior, but if you’re in a hurry and don’t mind sacrificing the crunch, just transfer the chicken to a microwave-safe plate and cook until warmed. Freezing Instructions: Allow chicken to cool to room temperature, then space the chicken out on a baking sheet that will fit into the freezer. Keep chicken in freezer for about 1 hour or until mostly frozen, then transfer to a freezer bag and freeze for up to 3 months. To reheat, place frozen popcorn chicken on a baking sheet and bake at 425 degrees F for about 15 minutes or until heated through. Recipe Variations: No cornflakes? Try potato chips in any flavor (kettle chips work great!), panko, or panko AND cornmeal for an extra crispy crunch! Dairy-free. Replace cow’s milk for soy, almond, or other non-dairy milk. Dark or white meat — your choice! Replace chicken breast for chicken thighs, or use full chicken tenderloins for “chicken-strip” style. Make it sweet. Sub honey for eggs. Use 1 tablespoon honey for every 1 pound of chicken. For optimal flavor, marinate the honey and spices for about 20 to 30 minutes in a resealable bag. Use full-flavored buttermilk in place of regular milk. Previous Next

If you've ever wondered how to cook an artichoke, then you must make these Lemon Garlic Roasted Artichokes! With only 6 ingredients, these oven-roasted artichokes are truly the most flavorful way to cook artichokes! < Back Lemon Garlic Roasted Artichokes Prep Time: 425F Cook Time: 40 Minutes Serves: 4 Level: Beginner About the Recipe If you've ever wondered how to cook an artichoke, then you must make these Lemon Garlic Roasted Artichokes! With only 6 ingredients, these oven-roasted artichokes are truly the most flavorful way to cook artichokes! Ingredients 2 whole artichokes 3 Tablespoons lemon juice about 1 lemon juiced 2 Tablespoons olive oil ¼ cup gluten-free breadcrumbs 2 teaspoons Lakeshore Drive seasoning or a mix of salt, pepper, and garlic powder 2 large garlic cloves Preparation Preheat the oven to 425F. Next, prep the artichokes. Rinse the artichokes, then use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well. Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice. Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves. Next, season the artichoke halves with breadcrumbs and the seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned. Then, fill the cavity where the artichoke heart is with the garlic cloves. I used ½ clove per artichoke half, but feel free to use more if you would like! After that flip the artichokes over so the cut side is facing down in the pan and pour 2 Tabelspoons of water into the bottom of the pan to help keep the artichokes tender. Cover the tray of artichoke halves tightly with tinfoil. For tender artichokes, it's very important the baking dish is tightly wrapped in tinfoil. If you are unable to do this, you can individually wrap each artichoke in tin foil and bake them in the dish for similar results. This traps the steam and allows them not to dry out while roasting! Add the covered tray or tray of wrapped artichokes to the oven to bake for 30-40 minutes or until the artichoke hearts are easily piercable and the garlic is soft and spreadable. Remove the artichokes from the oven and place them onto a cooling rack. Once they have cooled enough to handle safely, serve and enjoy! Notes Please see the blog post for tips on selecting fresh artichokes as well as process steps and photos on how to cut and prep the artichoke. I used a specific seasoning, but a mix of salt, pepper, garlic powder, and any other spices you would like also works in this recipe. Olive oil can be subbed 1:1 for avocado oil or any other neutral cooking oil. Cooked artichokes are best enjoyed right out of the oven, however, they can be stored in a closed container for 3-5 days in the fridge and reheated to enjoy. While I didn't create a dipping sauce, you definitely can dip the leaves in melted vegan butter or your favorite sauce before enjoying it! If you want your artichokes even more tender, you can boil them first, then roast them for a shorter amount of time. Previous Next

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. < 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

Using the right measuring tools, and the right measurements, will help you be consistent when baking and cooking. < Back Common Measuring Equivalents Using the right measuring tools, and the right measurements, will help you be consistent when baking and cooking. Dry Ingredients ½ tablespoon = 1 ½ teaspoons 1 tablespoon = 3 teaspoons 1 ½ tablespoons = 1 tablespoon + 1 ½ teaspoons 1 ½ tablespoons = 4 ½ teaspoons 2 tablespoons = 1/8 cup 4 tablespoons = ¼ cup 5 1/3 tablespoons = 1/3 cup 5 1/3 tablespoons = 5 tablespoons + 1 teaspoon 1/3 cup = 5 tablespoons + 1 teaspoon 6 tablespoons = 3/8 cup 3/8 cup = ¼ cup + 2 tablespoons 8 tablespoons = ½ cup 5/8 cup = ½ cup + tablespoons 2/3 cup = 10 tablespoons + 2 teaspoons 12 tablespoons = ¾ cup 7/8 cup = 1 cup – 2 tablespoons 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 cups = 1 quart 4 quarts = 1 gallon Liquid Ingredients 1 tablespoon = ½ ounce 2 tablespoons = 1 ounce ¼ cup = 2 ounces or 4 tablespoons 1/3 cup = (2 2/3 ounces) or 5 1/3 tablespoons ½ cup = 4 ounces or 8 tablespoons 1 cup = 8 ounces or 16 tablespoons 2 cups = 16 ounces or 1 pint 4 cups = 32 ounces or 1 quart or 1 liter Butter Measurements 2 cups = 4 sticks = 1 pound 1 cup = 2 sticks = ½ pound ½ cup = 1 stick = ¼ pound ¼ cup = ½ stick = 4 tablespoons Power in Numbers Programs Locations Volunteers Project Gallery Previous Next