Sautéed Kale

If you’ve never cooked sautéed kale before, now’s the time to try it! It’s a versatile side dish, just as at home alongside a bowl of soup as it is next to a pile of pasta, but it’s also a fantastic cooking component. My recipe …


If you’ve never cooked sautéed kale before, now’s the time to try it! It’s a versatile side dish, just as at home alongside a bowl of soup as it is next to a pile of pasta, but it’s also a fantastic cooking component. My recipe calls for 6 ingredients (3 of which are olive oil, salt, and pepper), and it cooks up in under 5 minutes. Because it’s so simple, it’s one of my go-to additions to clear-out-the-fridge frittatas, quick weeknight pastas, improvised grain bowls, and more. As an added bonus, it’s jam-packed with nutrients, and it tastes delicious. Kale […]

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Roasted Delicata Squash

If you’ve never roasted delicata squash before, get ready to fall in love! When winter squash appears at farmers markets and grocery stores each year, I’m excited to get my hands on all of it – acorn squash, butternut squash, sugar pi…


If you’ve never roasted delicata squash before, get ready to fall in love! When winter squash appears at farmers markets and grocery stores each year, I’m excited to get my hands on all of it – acorn squash, butternut squash, sugar pie pumpkins, and more. But delicata squash is my favorite by far. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. But that’s not all. Thanks to its small size and thin, edible skin, it’s super easy to work with. That’s right – you don’t have to peel it! In fact, […]

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Apple Cheddar Biscuits

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just do…

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just don’t see enough of it! Apple and cheddar belong together, like in this salad and in…

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Hot Honey Hasselback Butternut Squash with Feta and Pepitas.

Can we talk about how happy this hot honey hasselback squash makes me?! Heat + sweet makes the flavor world go ’round. It’s true. It goes without saying that brown butter and sage will always be my favorite flavor combination when it comes to squash. Throw in a handful of grated parmesan and I’m in […]

The post Hot Honey Hasselback Butternut Squash with Feta and Pepitas. appeared first on How Sweet Eats.

Can we talk about how happy this hot honey hasselback squash makes me?!

hot honey hasselback butternut squash with feta and pepitas

Heat + sweet makes the flavor world go ’round.

It’s true.

halved butternut squash

It goes without saying that brown butter and sage will always be my favorite flavor combination when it comes to squash. Throw in a handful of grated parmesan and I’m in complete heaven! 

Those are the flavors that I use 95% of the time, but occasionally, I switch it up. 

Hot honey and cheese, here we come! 

homemade hot honey

So!

I first made hasselback squash years ago and we absolutely love it. Even though the slicing can be tedious, I find it easier to slice the squash than potatoes because it lays flat! It’s not that difficult at all because you roast the squash a bit first, so it’s juuuuusssst soft enough to slice two-thirds of the way through.

hot honey roasted hasselback butternut squash

One of my all-time favorite squash recipes is this spicy roasted squash with feta and herbs. It’s a side dish I make constantly in the fall and winter. We all love it – the soft, sweet roasted squash topped with the salty feta and refreshing herbs. It’s just such a delicious dish.

hot honey hasselback butternut squash with feta and pepitas

So I KNEW that hot honey would work on a hasselback squash, of course! 

I freaking LOVE hot honey. I tend to make my own version super quick, but now there are ones you can buy in the store. Whatever works for you, do it. If you have a lot leftover, make these hot honey pretzel crusted chicken fingers!

Now, the key to this hasselback squash is that you also need some crunch. Especially if you’re a texture freak like I am. So pepitas it is. You could also simple roast the squash seeds or other pumpkin seeds. Or even use hazelnuts! 

hot honey hasselback butternut squash with feta and pepitas

This can be a side dish or heck, I would eat it as dinner. Eddie would look at me like I have ten heads but seriously, paired with a big greens salad and avocado? It’s incredible.

And the entire dish only uses five ingredients aside from salt, pepper and olive oil. 

And!

You can pre-roast the squash ahead of time so you can slice it and bake when you’re for dinner. It’s allll about that ten minute meal prep. 

hot honey hasselback butternut squash with feta and pepitas

The flavor combo is so incredible. The honey helps caramelize the squash on the sheet pan, the feta adds a contrasting tang. It’s really super delish!

hot honey hasselback butternut squash with feta and pepitas

And fun! And cute.

hot honey hasselback butternut squash with feta and pepitas

Hot Honey Hasselback Squash

Print

Hot Honey Hasselback Butternut Squash with Feta and Pepitas

This hot honey hasselback squash is made with butternut squash, topped with creamy feta and crunchy pepitas. It's heaven!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 butternut squash
  • kosher salt and pepper
  • olive oil for drizzling or spraying
  • 1/2 cup honey
  • 1 jalapeño pepper, thinly sliced
  • cup crumbled feta cheese
  • cup salted, roasted pepitas

Instructions

  • Preheat the oven to 400 degrees F.
  • Slice the squash down the center lengthwise. Remove the seeds from the inside and peel the outside. Place the squash on a baking sheet, cut-side down, and spray or brush them with olive oil.
  • Sprinkle all over with salt and pepper.
  • Roast the squash for 15 to 20 minutes, just until the squash is tender enough to slice into.
  • While the squash is roasting, make the honey. Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds if you wish - or leave the peppers and seeds in.
  • Let the squash cool slightly until they are cool enough to manage. Place one squash on a baking sheet and lay a butter knife on each side. This will allow you to make slices in the squash without cutting the whole way through.
  • Make tiny slices in the squash about 1/8 inch apart. This takes some time, but looks so pretty! Gently place the squash back on the baking sheet and repeat with the remaining squash.
  • Brush the squash with the hot honey all over the top, letting some run down into the slices. I like to reserve some of the honey to put on after, but use as much as you’d like. Place the squash back in the oven and roast for 25 to 30 more minutes, or until super tender and soft and golden and carmelly.
  • Sprinkle with the feta and pepitas. You can serve as is, or pop it back into the oven for 5 or 10 minutes so the feta gets warm and slightly melty. Eat!

hot honey hasselback butternut squash with feta and pepitas

Those slices are so weirdly satisfying.

The post Hot Honey Hasselback Butternut Squash with Feta and Pepitas. appeared first on How Sweet Eats.

Pear Salad with Balsamic and Walnuts

This is a sponsored post written by me on behalf of Jewel-Osco. All opinions are 100% my own. This pear salad recipe celebrates some of the fall produce that we don’t talk about often enough. For just a moment, we’re all going to forget abo…


This is a sponsored post written by me on behalf of Jewel-Osco. All opinions are 100% my own. This pear salad recipe celebrates some of the fall produce that we don’t talk about often enough. For just a moment, we’re all going to forget about apples and squash. This is the season of crisp fennel, tender greens, and sweet, juicy pears that just beg you to eat them. Together, these three fall ingredients create a salad that’s simple, flavorful, and gorgeous. It’s elegant enough for a special occasion meal, but it’s so easy to make that you’ll toss it together […]

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Blistered Shishito Peppers

Here’s a simple recipe for Blistered Shishito Peppers with crispy garlic and Furikake Seasoning- a delicious and easy appetizer that can be made in minutes! Vegan. If you haven’t tried Blistered Shishito Peppers yet, you are in for a treat…

A simple recipe for Blistered Shishito Peppers- a fast and easy appetizer that comes together in under 15 minutes! #shishito #shishitopeppers

Here’s a simple recipe for Blistered Shishito Peppers with crispy garlic and Furikake Seasoning- a delicious and easy appetizer that can be made in minutes! Vegan. If you haven’t tried Blistered Shishito Peppers yet, you are in for a treat! Make sure to put them on your list of musts- especially if you are a...

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Homemade Cornbread

If my Midwestern upbringing taught me one thing, it’s that there’s nothing better than a slice of cornbread and a bowl of chili on a cold fall night. But I’m not talking about just any cornbread. I’m talking about good cornbread…


If my Midwestern upbringing taught me one thing, it’s that there’s nothing better than a slice of cornbread and a bowl of chili on a cold fall night. But I’m not talking about just any cornbread. I’m talking about good cornbread, the kind that’s slightly crumbly, perfectly golden, and right on the line between savory and sweet. If you dunk it into the smoky, spicy chili, it’ll taste delicious, but it’s also tasty on its own, with or without a pat of butter on top. This homemade cornbread recipe checks every box. Even Jack, who generally swears off cornbread, is happy eating […]

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Tomato Zucchini Gratin

A simple recipe for Tomato Zucchini Gratin with breadcrumbs, garlic parmesan and fresh basil. A quick and easy vegetarian side dish!  Tomato Zucchini Gratin is all about honoring fresh summer abundance.  It is hard to beat the perfection of tomatoes, …

A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan and fresh basil. A quick and easy vegetarian side dish! #gratin #tomatogratin #zucchinigratin

A simple recipe for Tomato Zucchini Gratin with breadcrumbs, garlic parmesan and fresh basil. A quick and easy vegetarian side dish!  Tomato Zucchini Gratin is all about honoring fresh summer abundance.  It is hard to beat the perfection of tomatoes, garlic and basil.  So simple to throw together and a complimentary side dish for many...

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Skillet Cinnamon Apples

Skillet Cinnamon Apples-sautéed apples with butter, brown sugar, and cinnamon are a real fall treat and they take less than 10 minutes to make. Serve as a side dish, breakfast topping, or dessert! As soon as there’s a slight crisp in the air I start dr…

Skillet Cinnamon Apples-sautéed apples with butter, brown sugar, and cinnamon are a real fall treat and they take less than 10 minutes to make. Serve as a side dish, breakfast topping, or dessert! As soon as there’s a slight crisp in the air I start dreaming of Skillet Cinnamon Apples. They remind me of my…

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Vegetarian Succotash

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and…

The post Vegetarian Succotash appeared first on Cookie and Kate.

succotash recipe

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and fresh peppers.

Make this recipe now with fresh early fall produce, or bookmark it for your Thanksgiving table. You can easily use thawed frozen corn if fresh sweet corn is hard to come by.

succotash ingredients

As you’ll read below, succotash has Native American roots and many variations. Here in Kansas City, succotash is the namesake dish at a local restaurant called Succotash.

This recipe is my own interpretation of this uniquely American dish. I seared the corn in a skillet to develop more complex flavor. I added a variety of peppers (poblano, bell pepper and optional jalapeño) for some spice to help balance the sweetness of the corn. I’ve written the recipe to give you as much control as possible over the spice level, since individual preferences and corn’s sweetness can vary so much.

I omitted tomatoes because they made this dish more stew-like, and it’s more of a warm salad without. Creamy butter (no cream) and fresh herbs make this produce-driven, vegetarian side dish completely irresistible.

Continue to the recipe...

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