Roasted Acorn Squash with Rosemary

Photo of diced roasted squash

Roasted acorn squash with rosemary is a simple, flavorful side dish that combines the sweetness of acorn squash with the aromatic touch of rosemary. The tender squash and fragrant herb create a harmonious flavor profile. Enjoy this delightful and comforting dish as a standalone side or part of your favorite meal.

Photo of diced roasted squash

Roasted Acorn Squash with Rosemary

Alea Millham
Roasted acorn squash with rosemary is a simple, flavorful side dish that combines the sweetness of acorn squash with the aromatic touch of rosemary.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 6 cups acorn squash (cubed)
  • 2 Tbsp olive oil
  • 2 tsp rosemary
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp coarse ground pepper

Instructions
 

  • Preheat the oven to 475 degrees Fahrenheit.
  • Place acorn squash cubes on a large cookie sheet with raised edges.
  • Drizzle olive oil over the acorn squash. Toss to coat.
  • Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
  • Spread the acorn squash pieces out evenly over the cookie sheet. Place in the oven and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 - 10 minutes or until the squash is fork-tender.

Notes

This recipe is courtesy o Alea Millham from Premeditated Leftovers.

Butternut Squash, Kale & Gnocchi Skillet

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi. With just a few ingredients and simple steps, you can create a satisfying one-skillet meal that is both nourishing and delicious. The tender butternut squash, wilted kale, and perfectly cooked gnocchi blend harmoniously, offering a balance of flavors and textures. Whether served as a comforting weeknight dinner or a crowd-pleasing side dish, this skillet dish is a delightful way to enjoy the flavors of the season. Embrace the ease of preparation and relish in the delectable combination of ingredients with each comforting bite.

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

Butternut Squash, Sausage, and Kale Gnocchi Skillet

Danae
This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi
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Course Main Course
Servings 4 servings

Ingredients
  

  • 2 links Italian turkey sausage (casings removed)
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion (diced)
  • 3 cups butternut squash (peeled and cubed into 1/2" cubes)
  • 1 clove garlic (grated or minced)
  • 1 tsp fresh rosemary (chopped)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes (optional)
  • 16 oz gnocchi
  • 4 cups chopped kale (can substitute spinach)
  • 1.25 cups low-sodium chicken broth
  • 1/2 cup part-skim mozzarella cheese (shredded)

Instructions
 

  • Over medium-high heat, spray a skillet with cooking oil or drizzle in about a teaspoon. Squeeze the sausage out of the casing and into the skillet. Use a potato masher or wooden spoon to crumble the sausage. Once the sausage is cooked through remove it from the skillet and onto a plate lined with paper towels to soak up any excess grease.
  • Add a tablespoon olive oil to the skillet along with the diced onion and cubed butternut squash. Season with salt and pepper. Cook the vegetables over medium heat stirring frequently.
  • When the squash is tender, approximately 8-10 minutes, add garlic, rosemary, nutmeg, and red pepper flakes. Cook another minute and then pour in the chicken broth. Scrape up any of the brown bits from the bottom of the skillet then stir in the gnocchi and kale.
  • Cover the skillet with a lid and simmer over medium-low heat until the gnocchi is tender, about 5 minutes. Remove the lid and stir in the sausage. Taste for seasoning. Sprinkle the mozzarella over the top of everything and cover with the lid again. Cook for a couple more minutes or until the cheese is melted. Serve immediately.

Notes

This recipe is courtesy of Danae at Recipe Runner.

Zucchini Pancakes

Photo of vegetable pancake

Zucchini pancakes are a delightful and versatile dish that showcases the natural goodness of zucchini in a flavorful way. With a handful of ingredients and simple preparation, you can create a crispy and savory pancake that is both satisfying and nutritious. The grated zucchini adds a subtle sweetness and a pleasant texture to the pancakes. Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals. Embrace the ease of making these delicious pancakes and savor their wholesome flavor with each delectable bite.

Photo of vegetable pancake

Zucchini Pancakes Recipe

Carolyn Cope
Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals.
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Active Time 20 minutes
Total Time 50 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 medium zucchini
  • 1/2 medium yellow onion
  • 1/2 tsp salt
  • 2 large eggs
  • 1 clove garlic (finely minced)
  • 1/4 cup Parmesan cheese (shredded)
  • 1/4 tsp fresh thyme or oregano (minced)
  • 1/4 tsp lemon zest
  • 1/8 tsp freshly ground black pepper
  • 6 Tbsp flour
  • 1 tsp baking powder
  • 2 Tbsp olive oil

Instructions
 

  • Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
  • In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
  • Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Notes

This recipe is courtesy of Carolyn Cope at Serious Eats.

Crockpot Thai Broccoli Rabe Chicken Curry

Photo of squash soup from Albert Studios from Pexels

Crockpot Thai broccoli rabe chicken curry is a flavorful and effortless dish that combines the aromatic spices of Thai cuisine with the vibrant freshness of broccoli rabe. With the convenience of a slow cooker and a handful of ingredients, you can create a hearty and exotic curry that will transport your taste buds. The tender chicken, infused with the rich curry sauce, melds perfectly with the slight bitterness of broccoli rabe, resulting in a harmonious blend of flavors. Whether served over steamed rice or enjoyed on its own, this dish offers a comforting and satisfying meal that brings the authentic taste of Thai cuisine to your table with minimal effort.

Photo of squash soup from Albert Studios from Pexels

Crockpot Thai Broccoli Rabe Chicken Curry

Tieghan Gerard
Crockpot Thai broccoli rabe chicken curry is a flavorful and effortless dish that combines the aromatic spices of Thai cuisine with the vibrant freshness of broccoli rabe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Servings 4 people

Ingredients
  

For Curry

  • 1 yellow onion (finely diced)
  • 6 cloves garlic (minced or grated)
  • 1 inch fresh ginger (peeled and grated)
  • 1 stalk lemongrass (finely chopped)
  • 1/4 cup Thai red curry paste
  • 2 Tbsp fish sauce
  • 2 14 oz cans full-fat coconut milk
  • 2 Tbsp honey
  • 1 lb boneless skinless chicken breast or thighs (diced)
  • 1 bunch broccoli raab (ends trimmed + roughly chopped into bite size)
  • 1/4 cup fresh basil or cilantro (roughly chopped)

For Serving

  • Steamed rice
  • Arils from one pomegranate
  • Chopped peanuts

Instructions
 

  • In the bowl of your crockpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Add the chicken and broccoli rabe, toss to combine.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 4-5 hours. Just before serving, stir in the basil and or cilantro.
  • Serve the curry over a bowl of steamed rice. Top with pomegranate arils, peanuts and fresh basil or cilantro. Eat!

Notes

This recipe is courtesy of Tieghan Gerard at Halfbaked Harvest.

Escarole with Bacon and White Beans

Photo of white beans and spinach
Preparing escarole, bacon, and white beans at home is a straightforward and fulfilling culinary adventure. This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans. With just a few ingredients and simple cooking techniques, you can create a comforting and nutritious meal that will satisfy your taste buds. Escarole, known for its leafy green goodness, adds a delightful bite to the dish. Combined with the smoky flavor of bacon and the velvety beans, this recipe is a perfect blend of flavors and textures. Experience the joy of homemade cooking as you savor each mouthwatering bite.
Photo of white beans and spinach

Escarole with Bacon and White Beans

Liz Zack
This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans.
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Servings 4 servings

Ingredients
  

  • 2 slices bacon (chopped)
  • 1 cup onion (chopped)
  • 1 clove garlic (thinly sliced)
  • 6 cups escarole (chopped, about two 8oz heads)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 14 oz can chicken broth
  • 1 16 oz can cannellini beans or other white beans (rinsed and drained)

Instructions
 

  • Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan; set bacon aside. 
  • Add onion to drippings in pan; cook 12 minutes or until golden brown, stirring occasionally. 
  • Add garlic; cook 2 minutes, stirring frequently.
  • Add escarole, and cook for 2 minutes or until escarole wilts, stirring frequently. 
  • Add sugar, salt, pepper, and chicken broth; cook 15 minutes or until escarole is tender, stirring occasionally. 
  • Add beans; cook for 2 minutes or until thoroughly heated. Sprinkle with bacon.

Notes

This recipe is courtesy of Liz Zack at MyRecipes.

Spinach & Strawberry Salad

Photo of spinach salad with strawberries from Marko Rick from Pexels
Spinach and strawberry salad is a delightful and refreshing combination that brings together the crispness of spinach with the sweetness of juicy strawberries. With just a handful of ingredients and simple preparation, you can create a vibrant and nutritious salad that is both satisfying and visually appealing. The tender spinach leaves provide a fresh and earthy backdrop for the burst of flavor from the ripe strawberries. Tossed together with a light dressing, this salad is a perfect balance of sweet and savory, making it a delightful addition to any meal or a standalone dish.
Photo of spinach salad with strawberries from Marko Rick from Pexels

Spinach & Strawberry Salad

Spinach and strawberry salad is a delightful and refreshing combination that brings together the crispness of spinach with the sweetness of juicy strawberries.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad

Ingredients
  

Salad Base

  • 2 bunches raw spinach (washed, drained, and torn apart)
  • 1 cup fresh strawberries (washed and cut in half)

Salad Dressing

  • 1/2 cup sugar
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp celery seed
  • 3 Tbsp grated onion
  • 1 cup vegetable oil
  • 1/3 cup wine vinegar (e.g. red wine vinegar)

Instructions
 

  • Mix sugar, mustard, salt, celery seed, onion, oil and vinegar.
  • Pour over spinach and strawberries just before serving.  Toss to mix well.