Yes… more squash! Don’t tell me you’re sick of squash already! This one happens to be for acorn squash. It’s now one of my favorites! I found this recipe on delish.com and it’s definitely a keeper. It is so simple-cut in half, add simple ingredients, bake, and enjoy!
- 1 acorn squash, cut in half, seeds removed
- 2 Tbsp. butter, softened
- 1 Tbsp. packed brown sugar
- 1/4 tsp. cinnamon
- pinch of kosher salt
- Preheat oven to 400 degrees. Spread butter on inside of each squash half.
- In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash.
- Place squash, cut side up, on a large baking sheet and roast until for tender (55 – 60 minutes).
I received a butternut squash in my Misfits Market delivery and had no idea what to do with it. My mom used to make butternut squash frequently, but I had never attempted it. Sooooo… I used the Google (it never disappoints). I came across this recipe from Well Plated and it was a winner! The ingredients were simple and besides all of the chopping, you throw it in the oven and you’re good!
- 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt — no not sure table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary (optional)
Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then add the cubes to the baking sheet. Spread the cubes in a single layer on the prepared baking sheet, taking care that they do not overlap.
Bake for 15 minutes. Remove from the oven, then turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top if desired. Serve warm.
A friend of mine kept informing me of her Chuy’s Creamy jalapeno dip pickups during this quarantine and I would drool every time. I figured I’d pick some up this week because the craving was becoming unbearable. Then I remembered the jalapenos I received in my Misfits Market box this week. I know, I know… you’re sick of hearing about my Misfits Market boxes, but they just keep giving me new ideas, guys… I can’t help it!
Why couldn’t I make some creamy jalapeno dip myself… well, and some help from my helpful little chef? Surely it’s not that difficult, right? As always, Google pulled through. Things I Can’t Say had a recipe that sounded pretty darn close. It turned out awesome (although not EXACTLY like Chuy’s) and I will DEFINITELY be making this recipe again!
- 1 whole large jalapeno, chopped
- 2 cloves garlic, minced
- 3 tablespoons fresh cilantro
- 16 oz light sour cream
- 1 oz package of ranch dressing mix
- 1/2 lime, juiced
- 4-6 tablespoons milk
- Combine jalapeno, garlic, and cilantro in blender or food processor.
- Pulse until finely chopped.
- Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
- Add milk and pulse. You can add it slowly to get the consistency you want. The Chuy’s version is pretty thin, so I liked 6 tablespoons.
- Refrigerate for a few hours to allow the flavors to combine, though it’s pretty amazing right from the start, too!
I love zucchini and squash, but I always find it hard to find time to sauté or fry them like I typically would with two kids running amuck at dinner time. I came across this recipe from The Toasty Kitchen. It uses ingredients I always have, it’s easy to throw onto a pan, and bakes quickly. It has a lot of flavor with little cleanup.
- 1 1/2 Tbsp olive oil
- 2 small zucchini
- 2 small yellow squash
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded parmesan cheese
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Slice zucchini and yellow squash into 1/2″ disks. Set aside.
- In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash discs and toss to coat.
- Pour zucchini and squash onto the parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
- Bake for 15-17 minutes or until cooked through.
I am now a fan of rutabaga, thanks to Misfits Market. I had no idea what in the world to do with a rutabaga, so Google helped me out. I found this recipe from Sprinkles and Sprouts. She’s a genius… rutabaga… who would’ve thought?!
This recipe pairs really well with baked chicken. I was able to put both in the oven at the same time for a complete meal. Make sure to use REAL maple syrup, otherwise there won’t be much flavor, but will taste like pure sugar.
- 1.5 lb rutabaga (about 3 small rutabaga)
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 1 tsp dried thyme
- black pepper
- 1 tbsp fresh thyme (for garnish – optional)
Pre-heat the oven to 390ºF.
Peel the swedes and cut them into large chunks.
Place the swedes in a bowl and dress with the olive oil, maple syrup and dried thyme.
Add in a good sprinkle of salt and pepper and toss to combine well.
Spoon the swede into a foil covered pan (the foil only makes for easy clean up), reserving any dressing that has pooled at the bottom of the bowl.
Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.
Serve with a sprinkling of fresh thyme (Or chives works well too!)
I’m all for easy recipes lately. My Crock Pot and I are practically besties, so this one is a frequent go-to meal for me. It’s easy to throw into the slow cooker in the morning, make some noodles when it’s finished, and BAM! Meal complete!
I love when grocery stores have buy one get one free sales on roasts. Freezer stockpile FTW!
- Roast (any type or size you like!)
- 1 can Cream of Mushroom soup (or any “cream of soup” that you prefer)
- 1 packet brown gravy mix
- 1 packet Lipton dry onion soup mix
- 1 small can of mushrooms (optional)
- 1 cup water
- Add roast to slow cooker.
- Mix soup, brown gravy mix, dry onion soup mix, mushrooms, and water together. Pour over the roast and cook on low 8 hours.
- Serve over mashed potatoes or egg noodles. Enjoy!
Any cobbler can be summed up in a few descriptive words: “Southern” and “YUM” both come to mind when I think of any cobbler, but especially blackberry.
I found this recipe from Key Ingredient. A lot of cobbler recipes I’ve found use Bisquick, which I currently don’t have on hand and hardly ever use. This recipe has ingredients I usually have on hand, so I decided to use this one and I’m so glad I did! I adapted the original recipe for a 9″x13″ pan because who needs a small pan?
- 3 3/4 cups fresh blackberries, washed
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cup milk
- 1 1/2 stick unsalted butter, melted
- In a large bowl, stir together berries and sugar and let it sit out for 25 to 30 minutes.
- When the blackberry mixture has been sitting for about 20 minutes, preheat the oven to 375 degrees.
- In a bowl, combine the flour, baking powder, salt, and milk with a wooden spoon. Stir in the melted butter and hand mix until the ingredients are well incorporated and you have few clumps.
- Pour batter into a 9″x13″ baking dish and smooth out. Pour the blackberry mixture on top and evenly distribute over the batter without stirring into the batter.
- Bake at 375 degrees for 45 minutes to 1 hour, or until golden on top. Remove from the oven and let sit for about 15 minutes. Serve warm or room temperature with warmed cream or fresh whipped cream.