Category: maple syrup

Maple Roast Vegetables

These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…

The post Maple Roast Vegetables appeared first on Weelicious.

These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.

Maple Roast Vegetables on serving platter.

Table of Contents

Why I Love This Recipe

  • Perfect for Thanksgiving: Maple roast vegetables are perfect whether you’re hosting a big gathering or keeping it cozy with family. Looking for more ideas? Check out my Thanksgiving Menu and Prep Schedule and Easy Thanksgiving Sides!
  • Side dish star: Thanksgiving sides steal the show, and these veggies pair perfectly with Cast Iron Brussels Sprouts, Sweet Potatoes in Orange Cups, Super Simple Stuffing, and Green Bean Casserole.
  • Tasty leftovers: These veggies might be even better the next day! Roast double to enjoy flavorful leftovers all week.
  • Kid-friendly Veggies: Even picky eaters love these. Roasting enhances their natural sweetness, and the maple syrup makes them irresistible. This recipe got my kids hooked on squash!
  • Hands-off: A quick chop is all the effort needed. Pop them in the oven, and let the roasting handle itself while you prep other dishes.

The Ingredients

Ingredients for maple roast vegetables.
  • Peppers: Select fun colors of bell peppers (besides green) to have the sweetest options.
  • Squash: Choose winter, hard-shell squash options like butternut squash, delicata, acorn or kabocha. Looking for more winter squash recipes? Try Sweet and Sour Roasted Squash, Roast Acorn Squash, Roasted Kabocha Squash or Stuffed Butternut Squash!
  • Carrots: I like to add other colors besides just orange!
  • Onion: A regular white or yellow onion pairs well here.
  • Maple Syrup: Just a touch! This adds to the sweetness and caramelization that makes everyone go nuts for more.

Substitutions and Variations

  • More Bite: Want more bite? Add a red onion instead of other options.
  • More Color: You can use any colors of peppers or carrots here. Go ahead and play around so that everything on your pan isn’t one color family.
  • Switch the Sweet: You can use a touch of honey if you prefer that flavor over maple syrup. Just keep in mind that then your vegetables won’t be suitable for vegans.

How to Make Maple Roasted Vegetables

Squash cut in half with seeds removed.

Step 1: Cut squash and remove seeds.

Diced veggies ready for roasting.

Step 2: Dice remaining veggies in similar sizes.

Diced veggies on a sheet pan.

Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.

Roasted veggies on a sheet pan.

Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.

Tips and Tricks

  • To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
  • Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
  • Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies, pop in the fridge in an airtight container or bag up to 48 hours in advance.
  • Reheating: If you’re wanting to make this dish entirely then reheat, you can absolutely do that. Reheat vegetables in a 350°F oven for about 10 minutes until heated through. Perfect for prepping then taking to a Friendsgiving!
Roast Vegetables being topped with maple syrup.

FAQs

What is the best way to prepare butternut squash?

Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.

Do I need to peel all squash?

Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!

Should I cut all of my vegetables?

If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.

More Thanksgiving Side Dishes

These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!

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Print

Maple Roast Vegetables

Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 120kcal
Author Catherine McCord

Ingredients

  • 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
  • 2 red bell peppers, cut into large chunks
  • 1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash or a combination of the two)
  • 1 yellow onion, cut into wedges
  • 2 tablespoons oil
  • 1 tablespoon kosher or sea salt
  • 2 tablespoons maple syrup

Instructions

  • Preheat oven to 425°F.
  • Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
  • Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
  • Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden. 
  • Serve with additional salt to taste. 

Video

Notes

  • To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
  • Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
  • Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.

Nutrition

Calories: 120kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Sodium: 1240mg | Fiber: 5g | Sugar: 12g

The post Maple Roast Vegetables appeared first on Weelicious.

Pear, Celery and Pecan Salad

This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!

The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.

This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!

Overhead view of pear celery pecan salad in a serving bowl.

I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)

This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉

Ingredients

Here’s what you’ll need to make this pear, celery and pecan salad recipe:

  • Pears: I like Bartlett and Anjou pears (I also use these varieties in my pear galette recipe!), but any type of pear will work. Choose pears that are ripe but still firm.
  • Celery: Use fresh, crisp celery and dice it finely for a nice crunch in each bite.
  • Red Onion: Adds a mild sharpness and some extra color to the salad. I recommend slicing it into matchsticks (a technique known as a julienne cut) for the best texture and flavor.
  • Lemon Juice: Coat your sliced pears in lemon juice to stop them from browning too quickly.
  • Mixed Greens: Any leafy salad will work, so choose what is readily available and what you like. I buy a pre-mixed bag of mixed greens whenever I make this salad.
  • Parmesan Cheese: Opt for freshly grated parmesan for maximum flavor. You can leave this out if you’re dairy-free or vegan—it’s just as delicious without it!
  • Candied Pecans: I followed Beth’s candied pecans recipe but didn’t use the egg whites to save time and money. This also means my candied pecans are totally vegan. Feel free to purchase pre-made if you’re short on time.
  • Balsamic Vinegar & Olive Oil: This is the base of the spiced vinaigrette. We’re working on a budget here, so you don’t need to use the best balsamic or olive oil. A mid-range option works just fine!
  • Spices & Seasonings: I use a blend of warming, fall/winter-inspired spices like allspice, cinnamon, ginger, salt, and pepper. They give this pear and pecan salad the best seasonal flavor.
  • Maple Syrup: Just a touch of maple syrup gives this salad a subtle sweetness without being overly sugary.
  • Garlic: Gives the dressing an extra boost of flavor and nutrients. I mince it finely before adding it to the dressing.

What Else Can I Add?

Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:

Top Tip!

The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.

Storage Instructions

This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!

When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.

Overhead view of pear celery pecan salad on a black plate.
Overhead view of pear celery pecan salad in a serving bowl.
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Pear, Celery and Candied Pecans Salad Recipe

This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
Course Salad
Cuisine American
Total Cost ($12.22 recipe / $2.44 serving)
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 salads (about 2 cups each)
Calories 375kcal
Author Jess – Budget Bytes

Ingredients

Salad Ingredients

  • ½ cup candied pecans, chopped* $1.67
  • 4 stalks celery, diced $0.20
  • ½ red onion, julienned (finely sliced) $0.54
  • 2 pears, sliced thin $2.64
  • 1 Tbsp lemon juice $0.03
  • 1 6 oz bag mixed greens $2.73
  • 5 Tbsp shredded Parmesan $1.35

Spiced Balsamic Vinaigrette Ingredients

  • ½ tsp allspice $0.08
  • 1 tsp cinnamon $0.08
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.01
  • 2 cloves garlic, minced $0.06
  • ¼ tsp ground ginger $0.06
  • 3 Tbsp maple syrup $0.72
  • ¼ cup balsamic vinegar $0.49
  • ½ cup olive oil $1.55

Instructions

  • Chop candied pecans, dice celery and julienne (finely slice) red onion. Slice pears and toss the pear slices in lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
  • Prepare the salad dressing by whisking allspice, cinnamon, salt, black pepper, minced garlic, ginger, maple syrup, and balsamic vinegar together. Stream in the olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
  • Add mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
  • Toss to coat the salad with the vinaigrette.
  • Top with the shredded parmesan and serve!

See how we calculate recipe costs here.

Notes

* I adapted Beth’s Candied Pecans recipe to omit egg whites which ended up saving a little money and extra time in the oven. Because there’s no egg, there’s no need to bake these in the oven unless you want them extra toasty. In which case, 10 minutes at 350 will do the trick.

Nutrition

Serving: 1serving (about 2 cups) | Calories: 375kcal | Carbohydrates: 31g | Protein: 3g | Fat: 28g | Sodium: 399mg | Fiber: 4g
Overhead close up of pear celery and pecan salad in a bowl with parmesan.

how to make Pear, Celery and Pecan Salad – step by step photos

Diced candied pecans, celery, red onion, and pears on a wooden chopping board.

Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.

Spiced vinaigrette being whisked in a bowl with olive oil being poured in.

Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.

Pear, celery, and pecans salad in a bowl with dressing being poured on top.

Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.

Pear, celery and pecan salad being tossed in a bowl.

Toss to coat the salad with the vinaigrette.

Pear, celery and pecan salad topped with Parmesan in a bowl.

Top with 5 Tbsp shredded parmesan and serve!

Overhead view of pear celery pecan salad in a serving bowl.

With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!

More Easy Salad Recipes

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Stuffed Butternut Squash

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!

The post Stuffed Butternut Squash appeared first on Budget Bytes.

This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!

Overhead view of stuffed butternut squash on a parchment lined baking tray.

What is Stuffed Butternut Squash?

Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!

Ingredients

Here’s what you’ll need to make this stuffed butternut squash recipe:

  • Butternut Squash: I use two butternut squash (about 2 lbs each) for this recipe. You’ll need to slice them in half and remove the seeds before stuffing. However, unlike other stuffed butternut squash recipes I’ve tried, you don’t need to scoop out ANY flesh. We want to retain all that delicious squash flavor!
  • Yellow Onion & Celery: Adds flavor and texture to the filling.
  • Ground Mild Italian Sausage: Use mild, ground Italian sausage for this recipe for a nice, savory flavor. But if you prefer spicier, go ahead and use hot Italian sausage instead! Vegetarian? I’ve included some of my favorite alternatives below.
  • Olive Oil: For sautéing the onion, celery, and ground sausage.
  • Seasonings: Salt, chili flakes, poultry seasoning (a pre-mixed blend of herbs like thyme, sage, and rosemary), and black pepper amp up the flavor of the filling.
  • Shredded Cheddar Cheese: I recommend shredding your own cheddar, if possible, as it melts more smoothly than pre-shredded cheese (which is usually coated in starch to prevent clumping).
  • Spinach: I’m all about sneaking in extra veggies wherever I can! The spinach adds some extra nutrients and a pop of green color to this dish.
  • Maple Marinade: Mix maple syrup, olive oil, minced garlic, salt, and pepper together and brush it over the squash before roasting. It tastes so much better than simply drizzling oil over the squash and adds a hint of sweetness!

Make It Vegetarian

If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!

Recipe Tips & Suggestions!

  • I recommend slicing off the top of the squash to create a flat surface before cutting it in half, as advised in our how to cut butternut squash guide. It makes it much easier to cut through the squash!
  • Be careful not to over OR under bake your butternut squash during the parbaking step. You want it to be slightly tender but not too soft or too hard.
  • Don’t be afraid to overstuff your butternut squash! It’s meant to be a hearty, filling meal or side dish. I love how the filling mounds on top, and the cheese gets golden and crispy.
  • Want to use a different type of squash? You can easily swap out butternut squash for other varieties like acorn, delicata, or spaghetti squash. I think the filling in this recipe would also work great in our stuffed zucchini boats! Just keep in mind the cooking time may need to be altered if using smaller or larger squash.

How to Serve

This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.

I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!

Storage Instructions

Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.

Overhead view of stuffed butternut squash on a plate.
Overhead view of stuffed butternut squash on a baking tray.
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Stuffed Butternut Squash Recipe

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
Course Main Course
Cuisine American
Total Cost ($13.05 recipe / $1.63 serving)
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings (¼ squash and ½ scoop of filling per person)
Calories 394kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Stuffed Squash Ingredients

  • 2 butternut squash (about 2 lbs each) $5.12
  • 1 Tbsp olive oil $0.19
  • 1 small yellow onion, diced (about 1 cup) $0.70
  • 4 stalks celery, diced (about 1 cup) $0.32
  • ½ tsp salt $0.01
  • ¼ tsp chili flakes $0.06
  • ½ tsp poultry seasoning $0.11
  • ⅛ tsp freshly cracked black pepper $0.01
  • 1 lb ground mild Italian sausage $3.75
  • 3 cups spinach $0.99
  • 1 cup shredded cheddar, divided $0.98

Marinade Ingredients

  • 2 Tbsp maple syrup $0.48
  • 1 Tbsp olive oil $0.19
  • 4 cloves garlic, minced $0.12
  • ¼ tsp salt $0.01
  • ⅛ tsp freshly cracked black pepper $0.01

Instructions

  • Preheat oven to 400F. Cut butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half. Seed squash and puncture sides with a fork.
  • Whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
  • Brush the flesh of the squash with the maple marinade mixture.
  • On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
  • While the squash is pre-baking, prepare your filling: Combine olive oil, diced onion, diced celery, salt, chili flakes, poultry seasoning, and black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
  • Then, add the ground sausage to the pan and break it up with a spatula. Cook the sausage until completely browned.
  • Stir in fresh spinach.
  • Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
  • Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
  • Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 28g | Protein: 14g | Fat: 26g | Sodium: 759mg | Fiber: 5g
Overhead view of stuffed butternut squash on a baking tray.

how to make Stuffed Butternut Squash – step by step photos

2 butternut squash sliced in half on a wooden chopping board, one with seeds removed.

Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.

A fork poking hole in the skin of 4 halved butternut squash on a wooden chopping board.

Seed squash and puncture sides with a fork.

Oil, maple syrup, garlic and seasonings in a bowl.

Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.

2 halved butternut squash on a wooden chopping board being brushed with maple marinade.

Brush the flesh of the squash with the maple marinade mixture.

4 par baked butternut squash halves on a baking tray.

On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.

Diced onion and celery in a pan with seasonings.

While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.

Ground sausage added to softened vegetables in a pan, being broken up by a spatula.

Then, add 1 lb ground sausage to the pan and break it up with a spatula.

Browned ground sausage and vegetables in a pan.

Cook the sausage until completely browned.

Spinach added to ground sausage mixture in a pan.

Stir in 3 cups fresh spinach.

Shredded cheddar added to stuffing mixture for stuffed butternut squash in a pan.

Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.

A hand sprinkling stuffed butternut squash with shredded cheese.

Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!

Stuffed butternut squash on a baking sheet.

Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

Side view of stuffed butternut squash on a plate.

I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!

More Stuffed Veggie Recipes

The post Stuffed Butternut Squash appeared first on Budget Bytes.

Flourless Pumpkin Chocolate Muffins

These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert! Why I Love This Recipe The Ingredients How to Make Flourless Pumpkin Chocolate Muffins Step 1: Preheat oven to 350°F and grease 12…

The post Flourless Pumpkin Chocolate Muffins appeared first on Weelicious.

These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert!

Flourless pumpkin chocolate muffins on serving plate.

Table of Contents

Why I Love This Recipe

  • Simple Ingredients: Just rolled oats, pumpkin puree, chocolate chips, and a few pantry staples make these wholesome muffins a breeze to bake. I love adding one to my kid’s school lunch along with other healthy school snacks for a treat they’ll look forward to.
  • Easy to Make: This recipe comes together right in the blender—layer in the ingredients, starting with the wet and finishing with the dry, and blend! Try my Gluten Free Banana Bread for another easy favorite.
  • Gluten-Free & Dairy-Free Option: With blended oats instead of flour, these muffins are naturally gluten-free, and using plant-based milk keeps them dairy-free—a great option if you’re looking for a delicious gluten and dairy-free recipe that everyone can enjoy.

The Ingredients

Flourless pumpkin chocolate muffins ingredients.
  • Pumpkin Puree – Adds moisture, color, and that beloved pumpkin flavor. Use canned or make your own homemade pumpkin puree!
  • Maple Syrup, Honey, or Agave – Naturally sweetens the muffins with a touch of fall flavor.
  • Eggs – Helps bind the muffins and adds a fluffy texture.
  • Vanilla Extract – Enhances all those warm flavors.
  • Cashew or Almond Butter – Adds creaminess and a bit of healthy fat.
  • Unsweetened Plant-Based Milk – Keeps it dairy-free and provides the right texture.
  • Rolled Oats – These replace traditional flour for a gluten-free muffin.
  • Baking Powder and Baking Soda – The baking duo for a little lift.
  • Salt and Cinnamon – A hint of salt and warmth from the cinnamon.
  • Chocolate Chips or Chunks – Because everything is better with chocolate! Use dark chocolate to keep these muffins dairy-free.

How to Make Flourless Pumpkin Chocolate Muffins

Greased muffin tin ready for batter.

Step 1: Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). Step 1:

Flourless pumpkin muffins ingredients layered in a blender.

Step 2: Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.

Blended flourless pumpkin muffins ingredients.

Step 3: Blend for 10 seconds or until oats begin to become fine (it’s okay if there are some bigger oat pieces left).

Flourless pumpkin chocolate muffins batter in a blender.

Step 4: Add 1 cup chocolate chips then blend for another 10 seconds.

Unbaked flourless pumpkin chocolate muffins in muffin tin.

Step 5: Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.

Baked flourless pumpkin chocolate chip muffins in muffin tin.

Step 6: Bake for 20 minutes or until a toothpick comes out clean.

Tips and Tricks

  • For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
  • For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
  • For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
  • Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.

FAQs

Can I make flourless pumpkin chocolate chip muffins vegan?

Yes! You can try swapping the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free dark chocolate chips.

Do I have to use a blender to make flourless pumpkin chocolate muffins?

The blender makes it super easy and gives the best texture, but you can also use a food processor to blend the oats on their own, then mix the ingredients my hand.

Three flourless pumpkin chocolate muffins on a plate.

More Healthy Muffin Recipes

These flourless pumpkin chocolate muffins are the perfect blend of fall flavors and cozy chocolatey goodness. Enjoy them fresh out of the oven, or save a batch for weekday breakfasts or snack-time treats. Whether you’re gluten-free, dairy-free, or just a pumpkin lover, you’ll love having these on repeat this season! Let me know what you think – leave a comment and rating below!

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Flourless pumpkin chocolate muffins on serving plate.
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Flourless Pumpkin Chocolate Muffins

When fall time hits, these gluten-free flourless pumpkin muffins are a staple in our house. Make these for snack time, breakfast or dessert!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 145kcal
Author Catherine McCord

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup, honey, or agave
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cashew or almond butter
  • 1/4 cup unsweetened plant based milk
  • 2 1/4 cup rolled oats (gluten-free rolled oats if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cup chocolate chips or chunks, divided (1 cup in batter and 1/4 cup for topping)

Instructions

  • Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). 
  • Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
  • Blend for 10 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left). Add 1 cup chocolate chips then blend for another 10 seconds.
  • Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top. 
  • Divide the remaining 1/4 cup chocolate chips on top of the muffins. 
  • Bake for 20 minutes or until a toothpick comes out clean.

Notes

  • For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
  • For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
  • For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
  • Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.

Nutrition

Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 198mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

The post Flourless Pumpkin Chocolate Muffins appeared first on Weelicious.

Gluten-Free Pumpkin Muffins

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm. These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have…

The post Gluten-Free Pumpkin Muffins appeared first on Cookie and Kate.

gluten-free pumpkin muffins

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

gluten-free pumpkin muffin ingredients
dry ingredients in bowl

I love these pumpkin muffins for several reasons—

  1. They’re easy enough to make with a three-year-old, which means they’re really easy.
  2. They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
  3. They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.

Continue to the recipe...

The post Gluten-Free Pumpkin Muffins appeared first on Cookie and Kate.

Flourless Peanut Butter Blondies

Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blon…

Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blondies. If you love peanut butter, I know you will LOVE these blondies! The blondies…

Quinoa Spinach Salad with Apples, Bacon & White Cheddar

If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple b…

If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple balsamic dressing brings warmth and depth to the salad, balancing the flavors perfectly.…

Salty Dog Cocktail

The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for…

The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!

Salty dog cocktail

Want a citrus cocktail with a salted rim that’s not a margarita? Enter, the Salty Dog! This cocktail’s got a unique name and a beautiful pale pink color. It’s tangy and refreshing, perfect as a brunch drink or for happy hour.

As cocktail experts, we find the Salty Dog is a true winner: it’s unique, simple, and it’s always fun to say the name (ha!). It’s got a light summery vibe, but it works in winter when citrus abounds. Really, it works anytime!

Ingredients in a Salty Dog

The Salty Dog cocktail is believed to originate in the 1920’s. It’s similar to a Greyhound cocktail, which is essentially the same ingredients, without the salty rim! Here are the ingredients you need to make a Salty Dog (for exact quantities see the recipe below):

  • Gin
  • Grapefruit juice
  • Salt for the rim
  • Simple syrup or maple syrup (optional)
  • Lime wedge (optional)
Salty dog cocktail

So why is it served with salt?

Why the salt? According to some sources, during and after Prohibition, cocktails were often served with a sugar or salt rim to make up for the fact the liquor was sub-par. So, the crappy gin was covered up with a salty rim!

What’s the point of serving with salt today? Salt intensifies the sweet and sour flavors in the drink. It makes the sour seem brighter, which makes the overall drink experience more pleasurable.

How to make a Salty Dog: basic steps

After making the salt rim, the Salty Dog is shaken in a cocktail shaker until cold, then served over ice! Here’s what to do:

  1. Rim the glass with salt. It doesn’t just look cute! The salt enhances the overall flavor of the drink. How to make the perfect salt rim? See below.
  2. Shake in a cocktail shaker. Take that gin and grapefruit juice and shake it together in a cocktail shaker with 4 ice cubes. We like adding 1 dash simple syrup or maple syrup, which rounds out the flavor (otherwise it’s very tart).
  3. Strain into a glass and add ice. Strain the drink into the glass and add ice. Garnish with a grapefruit wedge and you’re done!

Tips for the salt rim

For salt rims on cocktails, we like to use flaky sea salt. You can also use kosher salt if you have it, which has large grains. Avoid iodized salt: it is too concentrated of a flavor and can add a metallic taste! Here are a few tips to making a salt rim:

  1. Spread the salt on a plate in an even layer.
  2. Take a lime wedge and cut a notch in the middle: then slide it around the rim of the glass. This moistens the glass rim without having to use your fingers.
  3. To rim the glass, the salt should be on the outside rim the glass only, not the inside where it can fall into the drink. To do this, tilt the glass and gently turn so the outside edge goes into the salt. Shake off any loose salt into the sink.
Bottle of gin

Best gin for a Salty Dog

For this Salty Dog, you’ll want to use the high quality gin! The better the gin, the better the drink. Try to invest in a mid-price range gin: the drink will only taste as good as the gin you invest in! Also, be on the lookout for local gin, if you have distilleries in your area.

  • Every bottle of gin tastes a little different and has different botanical flavors. Experiment to find your favorite!
  • We like Malfy gin for a martini, so it’s our choice for a Gibson.
  • Steer away from Tanqueray gin: in our personal opinion, it gives a strong floral quality to the martini. It’s better used in a gin and tonic or Negroni.

Sweetener is optional

Officially the Salty Dog cocktail does not include sugar. However, it’s so tart without it that bartenders often add a dash of simple syrup. Here are two ways to sweeten this drink:

  • Maple syrup: To keep things naturally sweet, we like using pure maple syrup to sweeten our cocktails. Not only does it provide a gentle sweetness, it gives a nuanced undertone (it doesn’t taste like maple).
  • Simple syrup: Or if you prefer, head to How to Make Simple Syrup to make it in 5 minutes! You’ll only need a dash in this recipe.
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Salty dog cocktail

Salty Dog Cocktail

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
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Description

The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!

Ingredients

  • Flaky sea salt
  • 3 tablespoons (1 ½ ounces) gin
  • 6 tablespoons (3 ounces) fresh squeezed grapefruit juice
  • 1 teaspoon (1 dash) simple syrup or maple syrup
  • Lime wedge
  • For the garnish: Grapefruit wedge

Instructions

  1. Cut a notch in the lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt.
  2. Place the gin, grapefruit juice and syrup in a cocktail shaker with 4 ice cubes and shake until cold.
  3. Strain the drink into the glass with the salted rim. Fill the glass with ice and top with a squeeze of lime. Garnish with a grapefruit wedge.
  • Category: Drinks
  • Method: Shaken
  • Cuisine: Cocktails

There are a few drinks that are similar to the Salty Dog, mainly because they use grapefruit juice as well:

Pear Salad – Light & Refreshing

This refreshing and fruity pear salad will steal the show at any meal. It features mixed greens, toasted almonds, blue cheese, and juicy pears, dressing in a sweet and tangy dressing.

This refreshing and fruity pear salad will steal the show at any meal. It features mixed greens, toasted almonds, blue cheese, and juicy pears, dressing in a sweet and tangy dressing.

Pumpkin Butter

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!

The post Pumpkin Butter appeared first on Budget Bytes.

If you don’t know already, I’m a bit of a rookie homesteader; my husband and I grow our own vegetables, spoil our chickens and ducks, and give homemade gifts to people we love around the holidays. My creamy, festive Pumpkin Butter is one of my go-to recipes for homemade gifts! Whether you make this Pumpkin Butter recipe to share or keep it all to yourself (no shame!), just know it’s ridiculously easy, delicious, and, of course, budget-friendly. Try it on a toasted slice of cinnamon raisin bread just once, and you’ll be hooked!

Side view of a jar of pumpkin butter.

What is Pumpkin Butter?

Pumpkin pie isn’t the only thing you can make with pumpkin purée during fall. Pumpkin butter is a creamy, spreadable mixture made from cooked pumpkin purée, sugar, maple syrup, apple juice, and spices. I like to add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. And despite its name, pumpkin butter doesn’t actually contain any dairy products, making it dairy-free and vegan-friendly! It’s a festive alternative to apple butter or jam and is full of fall flavor.

Ingredients

Here’s what you’ll need to make homemade pumpkin butter:

  • Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling. The texture and flavor just wouldn’t be the same as using pure pumpkin purée.
  • Brown Sugar: Adds sweetness and a delicious caramel-like flavor.
  • Maple Syrup: Nothing beats the flavor of pure maple syrup in pumpkin butter. It makes everything taste 10x better!
  • Apple Juice: Adds enough liquid to cook down the pumpkin purée and spices into a spreadable consistency. It also works as a natural sweetener! Apple cider would be a delicious alternative.
  • Lemon Juice: Brightens up the other flavors and helps balance out the sweetness.
  • Pumpkin Pie Spice: A must-have for any fall recipe! This spice blend contains cinnamon, nutmeg, ginger, allspice, and cloves. You can use store-bought or make your own pumpkin pie spice blend (use any leftover spice to make these pumpkin cookies or pumpkin bread!)
  • Cinnamon: I add a little more cinnamon in addition to the pumpkin pie spice for extra warmth and flavor.
  • Sea Salt: Just a pinch to bring together all the flavors.
  • Vanilla Extract: The best flavor enhancer! It adds a warm and cozy taste to the spread.

Serving Suggestions

A spoonful of pumpkin butter adds fall flavor to whatever you pair it with. I love it at breakfast time, but I’d never say no to it as a dessert, snack, or ingredient in other recipes! Here are a few serving ideas:

How to Store

Cool your pumpkin spread completely before storing it in a jar or airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. Place it in the fridge overnight to thaw before serving with your favorite seasonal treats. We don’t recommend canning this recipe.

A knife spreading pumpkin butter onto a slice of raisin bread.
Side view of a jar of pumpkin butter.
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Pumpkin Butter Recipe

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!
Course condiment
Cuisine American
Total Cost ($4.27 recipe / $0.17 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 servings, 2 Tbsp each (3 cups/24 ounces/6 mini 4 oz jars total)
Calories 30kcal
Author Jess – Budget Bytes

Ingredients

Instructions

  • Combine all ingredients in a small saucepan.
  • Simmer on low heat for 25 min, whisking often.
  • The color will darken slightly as it simmers. Keep whisking to prevent burning.
  • Once a smooth, thick texture is achieved with a deeper color, you’re done!

See how we calculate recipe costs here.

Notes

*It may seem like using pumpkin pie filling in a can is an easy substitute, but they add water and additional ingredients that don’t yield the same texture.
**Apple cider is a delicious substitute!

Nutrition

Serving: 2Tbsp | Calories: 30kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Sodium: 15mg | Fiber: 1g
Overhead view of pumpkin butter in jars.

how to make Pumpkin Butter – step by step photos

Ingredients for pumpkin butter in a saucepan.

Combine 6 Tbsp brown sugar, a 29 oz can of pumpkin purée, 2 Tbsp maple syrup, ¼ cup apple juice, 1 tsp lemon juice, 2 tsp pumpkin pie spice, ¼ tsp cinnamon, ⅛ tsp sea salt, and ½ tsp vanilla extract in a small saucepan.

A whisk mixing the ingredients for pumpkin butter in a saucepan.

Simmer on low heat for 25 min, whisking often.

Pumpkin butter halfway through cooking.

The color will darken slightly as it simmers. Keep whisking to prevent burning.

Pumpkin butter in a saucepan.

Once a smooth, thick texture is achieved with a deeper color, you’re done!

Side view of a jar of pumpkin butter.

Enjoy the taste of fall every day with this simple but oh-so-delicious homemade pumpkin butter recipe.

More Pumpkin Recipes

The post Pumpkin Butter appeared first on Budget Bytes.