Savory roasted acorn squash is a side dish packed with flavor and nutrition! It’s easy to make and is a delicious complement to a roast or tenderloin.
Savory Roasted Acorn Squash
- 1 medium acorn squash (1½ pounds)
- 2 tbsp olive oil
- ½ tsp grated nutmeg
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp butter
- ⅔ tsp dried sage
- 1 tbsp maple syrup
- 1 tsp lemon juice
Preheat the oven to 450℉.
Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
Remove pan from heat and whisk in sage, maple syrup and lemon juice.
Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Suggestion: This pairs nicely with Cranberry Mustard Pork Tenderloin!
Creamy broccoli coleslaw is a tasty and colorful twist on a summer classic! Serve it with grilled ribs, bbq chicken, sandwiches or all by itself!
Creamy Broccoli Coleslaw
- 1 cup red cabbage, shredded (about ⅛ head)
- 1 cup broccoli florets, cut into small stalks
- ½ cup raisins
- ¼ cup matchstick carrots
- ½ cup coleslaw dressing
Toss all ingredients in a small bowl. Serve immediately.
Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 days. Add raisins and dressing when ready to serve.
Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Hack: Matchstick carrots can be found in the packaged section of the produce department or on the salad bar. Freeze any leftover carrots for use in cooking.
Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Suggestion: This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!
Suggestion: Use any leftover cabbage to make this roasted red cabbage and shrimp recipe or Oven Braised Pork Roast with Red Cabbage and Leek!
Chinese Broccoli Stir Fry brings together broccoli, ginger and soy sauce for a delicious side dish. Try it the next time you’re putting together an Asian meal!
Chinese Broccoli Stir Fry
- 1 cup broccoli florets
- 1 tbsp slivered almonds
- 1½ tsp soy sauce
- ½ tsp sesame oil
- 1 tsp wine vinegar or apple cider vinegar
- ½ tsp brown sugar
- 1 tsp olive oil
- ½ tsp fresh ginger, grated
- ½ clove garlic, minced (½ tsp)
Place broccoli in a covered, microwave-safe container. Add a small amount of water and microwave for 2 minutes.
Place almonds in saute pan and lightly toast. Remove to a small bowl and set aside.
Combine soy sauce, sesame oil, vinegar and brown sugar in a small bowl. Set aside.
Heat oil in a saute pan. Add broccoli and stir-fry for 1-2 minutes, until tender. Push to the side of the pan.
Put garlic and ginger in the center of the pan, adding a bit more oil, if necessary, and saute for 30-60 seconds, until fragrant.
Add sauce and toss all ingredients. Top with toasted almonds.
Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. Frozen broccoli florets would also work in this recipe.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.
Did you know? Broccoli is a nutritional powerhouse! Check it out here!!
Suggestion: Pair this with Korean Beef Marinade for a tasty low-carb meal!
Bacon roasted Brussels sprouts bring together two ingredients that complement each other perfectly in this tasty low-carb recipe!
Bacon Roasted Brussels Sprouts
- 16 oz frozen baby Brussels sprouts
- 1 onion, chopped
- 1 slice bacon, cut into small pieces
- ¼ cup vegetable broth
Combine Brussels sprouts, onion and bacon in a baking pan. Add ¼ cup vegetable broth. Bake in 350℉ oven to desired tenderness (45-60 minutes), turning ingredients every 15 minutes. If ingredients seem too dry, add more vegetable broth, ¼ cup at a time. Times may vary if using fresh (or larger) Brussels sprouts.
Hack: Freeze leftovers in a sealable freezer bag or container for future use.
Hack: Separate any remaining uncooked bacon slices and roll into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in sealable freezer bag or container. The frozen slices can then be used in the portions desired.
Did you know? Brussels sprouts are part of the cruciferous collection of vegetables which are associated with lowering the risk of some types of cancer.
If you’re a fan of Brussels sprouts, try my recipe for Brussels sprout Cesar salad!