Buttery sautéed garlic mushrooms are silky smooth and tender with an incredible caramelization and earthy rich flavour. It's such a simple side dish to prepare in under 15 minutes. Try it once and you might never serve mushrooms any other way.
Sautéed garlic mushrooms are the perfect side dish to your meal. You can serve on the side of your dinner, lunch or even breakfast. It pairs so well with a ribeye steak or roast chicken, or on top of a classic juicy hamburger or fettuccine alfredo pasta. For breakfast? Serve it on the side of mediterranean scrambled eggs. You won't regret it.
Ingredients
You will need just a few simple ingredients to make these garlic mushrooms:
- mushrooms - you can use white or brown mushrooms. I like them quartered but you can also slice them if you prefer.
- butter
- Italian seasoning
- salt and pepper
- soy sauce - soy sauce is a secret ingredient that will enhance the caramelization process. It helps the mushrooms develop a characteristic rich brown colour by slowly breaking down its natural sugar.
- garlic
- fresh parsley - optional, to garnish on top.
You will also need a cast-iron skillet or frying pan.
How to Make the Best Sautéed Garlic Mushrooms
Melt butter in a large cast-iron skillet or frying pan over medium-high heat for 2 minutes until it starts to sizzle. Add quartered mushrooms and sauté for 5-7 minutes until the mushrooms start to shrink and lose moisture. Stir occasionally to cook evenly. You don't want to stir it too often.
Add Italian seasoning, salt and pepper. Stir well to mix and continue to cook the mushrooms for 2-3 minutes until they turn golden brown (but not dark brown yet). Salt will further remove water inside the mushrooms. Add soy sauce and garlic. Sauté for another 2-3 minutes.
Serve sautéed garlic mushrooms on a plate and garnish with parsley on top.
Tips for Caramelizing Mushrooms
- Do not overcrowd the pan. By not overcrowding, the mushrooms will cook evenly and have the space to caramelize to perfection.
- Stir occasionally. This will put the mushrooms in the best position to caramelize.
- Don't skip the soy sauce. Soy sauce helps add that beautiful rich brown colour to the mushrooms and also helps in the caramelization process.
- How to store. Store in an airtight container for up to 4 days in the refrigerator. Reheat for a few minutes on the stove over medium heat.
More Mushroom Recipes
- Spaghetti Alfredo with Spinach and Mushrooms
- Creamy Chicken Roulade with Spinach and Mushrooms
- Roasted Garlic Asparagus and Mushrooms
- Vegetarian Mushroom Barley Soup
- Mushroom and Arugula Skillet Pizza
- Vegetarian Stuffed Mushrooms
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Pumpkin Focaccia with Fresh Herbs
Easy pumpkin focaccia bread with fresh herbs is my newest favourite fall bread. This delicious bread is soft, fluffy, and springy, yet perfectly golden and crispy on the outside edges. Plus, it's packed with pumpkin (hello healthy vegetable!), and seasoned with fresh fall herbs making is so delicious and flavourful. But the best part might just be that it only takes 10-15 minutes of actual prep work from you. So so easy.
If you know me then you know that I love a good easy bread. Focaccia is one of my favourites (see my Easy Rosemary Garlic Focaccia Bread or my Easy No Knead Tomato Focaccia). Why? Well because you just need to put in the most minimal amount of effort, but the results are pretty amazing.
Ingredients
- active dry yeast + water - letting the yeast sit in some water for 5 minutes will activate it and is what will make the dough rise.
- all-purpose flour
- pumpkin puree - you will need just ½ cup for a subtle pumpkin flavour. I used canned pumpkin but homemade pumpkin puree will work as well.
- fresh herbs - thyme, rosemary, and sage.
- olive oil - olive oil is what gives focaccia it's crispy outer texture and flavour.
- salt
- toppings - pumpkin seeds and salt flakes.
You will also need mixing bowls and an 8-inch square baking pan. I also highly recommend a kitchen scale for the most accurate measurements.
How to Make the Best Pumpkin Focaccia with Fresh Herbs
First, prepare the dough.
In a small cup, dissolve yeast in water and stir to mix together. Let it sit for 5 minutes to activate the yeast.
In a large mixing bowl, whisk together flour, thyme, rosemary, sage, and salt. Add yeast mixture, pumpkin puree and 1 tablespoon olive oil into the bowl. Stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and drizzle and spread a little bit of oil over dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours, until doubled in size.
Now, let's shape the focaccia.
Spread a teaspoon of olive oil into an 8-inch square baking pan. Transfer the dough into the pan with a spatula and spread it to cover the pan (if the dough is a bit sticky, you can use some water or oil to help with handling the dough). Press the dough with your fingers to make dimples. Sprinkle pumpkin seeds on top.
In a small bowl, combine 1 tablespoon water and the remaining oil (about 2 teaspoons). Stir to mix well and drizzle the oil mixture over the dough. Sprinkle salt flakes on top.
Time for final proofing.
You can either proof overnight in the refrigerator or for one hour at room temperature:
- Option 1: Cover the pan with plastic cling film or cloth and let it rest in the refrigerator overnight. The dough will continue to rise slowly and become bubbly. The slow overnight fermentation makes the focaccia taste even better.
- Option 2: If you want to eat the focaccia bread on the same day, simply let the dough rise for another hour at room temperature until almost double in size.
Bake the focaccia.
Preheat oven to 425 F. Transfer the baking pan straight from the refrigerator into the oven and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.
Tips for Storing Focaccia
- How to store: Store focaccia bread in an airtight container or ziploc bag at room temperature for up 2 days, or in the refrigerator for up to one week.
- How to freeze: Wrap the entire loaf or individual slices tightly in plastic cling wrap and place into an airtight container or freezer bag. Store in the freezer for up to 3 months.
- How to reheat: Reheat focaccia bread in the air fryer at 350 F for 5-7 minutes, or in a 350 F preheated oven for 10-12 minutes. If frozen, then allow it to thaw to room temperature first and then reheat.
How to Serve Pumpkin Focaccia Bread
Pumpkin focaccia bread pairs so well with a warm and cozy fall soup. Some of my favourites to pair with this are roasted butternut squash soup, creamy cauliflower and garlic soup, and sweet potato soup.
It also is a great bread to serve alongside any fall dinner, especially for a Thanksgiving or holiday dinner. For a smaller Thanksgiving meal, serve it with slow cooker turkey breast, mashed sweet potatoes, and nutty green beans.
More Bread Recipes
- Easy Rosemary Garlic Focaccia Bread
- Easy No Knead Tomato Focaccia
- Pumpkin Dinner Rolls
- Pull-Apart Garlic Bread
- Small Batch Sourdough Bread
- Small Batch No Knead Bread
- Easy Small Batch Ciabatta Rolls
- Homemade No Knead French Baguettes
Tried this recipe?
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Curried Chickpea Stuffed Acorn Squash
Wholesome and hearty, curried chickpea stuffed acorn squash is incredibly comforting and warm with aromatic curry flavours. This vegan and gluten-free fall meal is packed with chickpeas, mushrooms, and creamy coconut milk, with a sprinkle of fresh herbs on top. Serve it as a holiday main dish or divide it into smaller portions and serve as a side. The best part? You only need about 10 minutes to prep this. It's so quick and easy.
Curried chickpea stuffed acorn squash is a great vegetarian dinner to serve any day of the week this fall season. It pairs really nicely with some long-grain white rice or coconut rice.
But, it feels extra warm and comforting to serve stuffed acorn squash as a vegetarian main or side dish on your Thanksgiving holiday dinner. Some other holiday sides to serve are roasted butternut squash, mashed potatoes, nutty green beans, and rosemary cornbread. Or browse through all my favourite Thanksgiving sides below:
Ingredients
- acorn squash
- oil - olive oil and vegetable oil
- fresh thyme
- onion
- mushrooms
- chickpeas
- yellow curry powder
- cumin powder
- soy sauce
- coconut milk
- fresh parsley
- salt and pepper
You will also need a baking sheet and a medium cooking pot.
How to Make the Best Curried Chickpea Stuffed Acorn Squash
First, roast the acorn squash:
Prepare the squash by cutting it in half crosswise and remove the seeds with a spoon. Drizzle olive oil over the squash and sprinkle chopped thyme on top.
Place the squash on a lined baking sheet and bake for 40 to 45 minutes in a 350 F preheated oven, until fork tender. If you can insert a fork easily into the flesh, then it is fork tender. Set the squash aside and let it cool down to room temperature.
Then, prepare the curried chickpeas:
Heat oil in a medium cooking pot over medium high heat for 2 minutes until sizzling hot. Add onions and mushrooms. Sauté for 2-3 minutes until tender and fragrant.
Add chickpeas and stir to combine, about 1 minute. Add yellow curry powder, cumin powder and soy sauce. Stir well to mix, about 2 minutes.
Add coconut milk and bring to a boil. Turn heat down to medium and simmer for 5 minutes uncovered. Turn off the heat and let it sit for another 5 minutes. Add parsley, salt and pepper and stir to combine.
Lastly, assemble the stuffed acorn squash:
Scoop out a little pulp and add it into the chickpea mixture in the pot. Leave the acorn squash shell about ½-inch thick. Stir well to incorporate the pulp and the chickpea mixture.
Divide and transfer the chickpea mixture evenly into the two half shells and sprinkle extra parsley on top for garnish. Serve on its own or with a side of rice.
Tips
- Make ahead instructions: You can easily make this the day before. Store the roasted acorn squash separately from cooked curried chickpeas, in the refrigerator. Assemble the stuffed squash on the day you want to serve it. Prior to assembling, reheat the stuffed squash in the oven at 350F for 10 minutes, and the curried chickpeas on the stovetop.
- Customize the vegetables: You can create your own recipe with any vegetables or protein that you want. Some examples include cauliflower, broccoli, green peas, corn and carrots. You can also add ground meat or shredded chicken.
- How to store: Place stuffed acorn squash in an airtight container or in a ziploc bag, and store in the refrigerator for up to 3 days. To reheat, transfer to a 350 F oven or air fryer for 10 minutes.
More Squash Recipes
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash
- Butternut Squash Carbonara Pasta
- One Pan Roasted Harvest Vegetables
- Roasted Butternut Squash Soup
- Butternut Squash "Pumpkin" Bread
- Fall Harvest Salad with Butternut Squash
Tried this recipe?
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Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies. Yes you read that right. It's basically when pumpkin bread meets chocolate chip cookies. These pumpkin cookies are thick, fluffy, chewy and slightly cakey bites of chocolate chip pumpkin bread heaven. The best part? It requires no chill time so you can make them with a few simple steps and in under 20 minutes (including prep).
If you are a big fan of chocolate chip pumpkin bread, then these cookies are made for you. They satisfy your cravings in a little bite-sized form.
Ingredients
- salted butter - you can also use unsalted butter, but then add a pinch of salt to the dry ingredients.
- brown sugar
- egg
- vanilla extract
- pumpkin puree - either homemade or canned pumpkin. If using canned pumpkin, made sure it is pure pumpkin and not pumpkin pie filling.
- all-purpose flour
- baking powder + baking soda
- ground cinnamon
- pumpkin pie spice
- semi-sweet chocolate chips - you can also use chocolate chunks.
You will also need measuring cups and spoons, mixing bowls, hand mixer, medium cookie scooper, large ½ sheet baking pan, and silpat silicone mat (or parchment paper).
How to Make the Best Pumpkin Chocolate Chip Cookies
In a small mixing bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, and pumpkin puree, and whisk until smooth. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Whisk until combined.
Pour wet ingredients into dry ingredients and beat together with a hand mixer until just combined. Then fold in half cup of chocolate chips.
Use a medium cookie scooper to scoop out the cookies (about 2 tablespoons per scoop). Space them about an inch apart on a large ½ sheet baking pan lined with a silpat silicone mat or parchment paper. Then, use the back of a spoon to slightly flatten the cookies. Press remaining chocolate chips on top of the cookies.
Bake for 10-12 minutes in a 350 F preheated oven until the edges start to brown.
How to Store
Store pumpkin cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
How to Use Leftover Pumpkin Puree
Since this recipe uses ¼ cup of pumpkin puree, you may be looking for ways to use up leftover pumpkin puree. Here are some recipes to try:
- Small Batch Chocolate Chip Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Mini Glazed Pumpkin Scones
- Pumpkin Pie Granola
- Mini Pumpkin Pies
- Pumpkin Dinner Rolls
More Cookie Recipes
- Chocolate Chunk Peanut Butter Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Chocolate Chip Banana Bread Cookies
- The Best Soft and Chewy Peanut Butter Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
- Easy Sugar Cookies
Tried this recipe?
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Apple Cider Chicken with Butternut Squash
If you are thinking about trying a new, easy skillet chicken dinner this fall, let it be one pan apple cider chicken with butternut squash. This delicious recipe is packed with juicy and tender chicken breast with seared crispy skin, warm butternut squash, sweet apples, and fresh thyme, all cooked in an apple cider sauce. It is so delicious and flavourful with all the classic fall flavours. The best part? This easy one pan recipe ready in under 40 minutes, making it the most warm and comforting fall weeknight meal ever.
Ingredients
- chicken breasts - 5 boneless, skin-on chicken breasts. You can remove the skin if you like, and skip the searing step.
- olive oil
- paprika
- salt and pepper
- butternut squash - you can use 2 cups of either fresh or frozen butternut squash diced into ¼-inch cubes. Small cubes will make the squash super tender and almost mash into the sauce. For a little more structure, cut into ½ inch cubes.
- apple
- fresh thyme
- apple cider sauce - made with apple cider (NOT apple cider vinegar), butter, mustard, brown sugar, and soy sauce.
You will also need a cast-iron skillet or oven safe skillet (a deep sheet pan will also work), and a meat thermometer.
How to Make the Best Apple Cider Chicken with Butternut Squash
- Prep the chicken. Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
- Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
- Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
- Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
- Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
- Bake. Transfer the entire skillet into a 420F preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
- Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.
How to Serve Apple Cider Chicken
You can serve this one pan recipe completely on it's own with the delicious butternut squash and apple that just soaks up all the flavours of the apple cider sauce. It also goes really well on top of some creamy mashed potatoes or mashed cauliflower.
And since we don't want to waste any of that amazing apple cider sauce in the pan, you need some warm crusty bread to soak it all up. Try it with artisan no knead bread, no yeast biscuits, or sliced French baguettes.
How to Store
Store cooked chicken and butternut squash with all the juices from the pan in an airtight container, and refrigerate for up to 4 days. Reheat in the microwave or oven at 300F for 5-10 minutes.
More One Pot Chicken Recipes
- Apple Dijon Braised Chicken Thighs
- Skillet Chicken Thighs and Potatoes
- Creamy Skillet Chicken with Lemon Garlic Sauce
- One Pot Spanish Chicken and Rice
- Roasted Spatchcock Chicken
- Dutch Oven Whole Roast Chicken
Tried this recipe?
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Creamy Pumpkin Hummus
Calling all hummus lovers. Let me introduce you to life-changing creamy and dreamy pumpkin hummus. I mean, do you see that texture? This healthy and vegan hummus is so flavourful and delicious, packed with all the classic hummus ingredients for that flavour that you know and love, but with added (and subtle) pumpkin. Make it with just a few pantry staples and in under 5 minutes. So so easy to make.
I love anything quick and easy, especially when it tastes this good. So you can say that I am currently pretty obsessed with pumpkin hummus. It's the perfect fall snack to serve all day every day and makes the perfect appetizer to serve on your Thanksgiving holiday menu. I mean, who can say no to healthy and delicious. Plus, it's such a great way to sneak in vegetables (hello pumpkin!).
Ingredients in Pumpkin Hummus
- chickpeas - canned chickpeas with some reserved canned water.
- reserved canned water - this is the secret to getting really creamy hummus.
- pumpkin puree - you will need â…” cup of pumpkin puree. You can used canned pumpkin or homemade pumpkin puree. If using canned, there are a lot of ways you can use up that extra puree. Try pumpkin scones, chocolate chip pumpkin bread, mini pumpkin pies, pumpkin granola, or pumpkin cinnamon rolls.
- tahini sesame paste
- garlic
- olive oil
- lemon juice
- maple syrup - just a hint of maple syrup to complement the pumpkin flavour.
- salt
- toppings - chickpeas, sesame seeds, herbs (try rosemary or thyme), olive oil.
You will also need a blender or food processor.
How to Make the Best Creamy Pumpkin Hummus
There is really just one step to making this creamy hummus. Just add all ingredients into a heavy duty blender (or a food processor) and pulse mix until fully combined and creamy. You may want to reserve a few of the chickpeas to add on top.
Then, transfer to a dipping bowl. Add some chickpeas, sesame seeds, and fresh herbs on top, and drizzle on some olive oil.
How to Serve Hummus
The best think about hummus is that there are so many different options when it comes to serving it. You can serve it with bread such as crackers, pita bread, naan flatbread, or crusty sourdough. You can keep it completely gluten-free and serve with an assortment of fruit such as sliced apples and pears, or veggies. Or use it as a spread in a Thanksgiving sandwich or vegan hummus wrap.
How to Store
Store creamy pumpkin hummus in an airtight container in the refrigerator for 7-10 days, or in the freezer for up to 3 months. To serve, let it thaw in the refrigerator until ready to serve.
More Dips and Spreads
- Smooth and Creamy Hummus
- Easy Tzatziki Sauce (Yogurt Cucumber Dip)
- Creamy Avocado Hummus
- Caramelized Onion Dip
- Baba Ganoush Eggplant Dip
- Baked Spinach Dip
Tried this recipe?
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Vegetarian Mushroom Barley Soup
Wholesome and hearty vegetarian mushroom barley soup is the coziest soup you can make all season. It's healthy, filling, and so delicious, packed with pearl barley, mushrooms and carrots. Plus, this one pot meal is super easy to make with just 10 minutes of prep on the stove top or in a slow cooker. You can also make it a few days ahead of time or freeze it for a rainy day.
Ingredients
- vegetable oil
- onion + garlic
- vegetables - I used carrots and mushrooms in this soup. You can also add in other vegetables that you like such as celery, potato, sweet potato and green beans.
- barley - I used pearl barley in this soup.
- water
- vegetable stock powder - I used vegetable stock powder to keep the soup vegan. You can also use chicken or beef stock powder.
- salt and pepper
- fresh parsley - for garnish.
You will also need a medium-large cooking pot (I love making soup in the my 4 qt. dutch oven) or a slow cooker.
How to Make the Best Vegetarian Mushroom Barley Soup
First, heat oil in a medium-large pot (or Dutch oven) over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
Then, add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
How to Cook on the Stovetop
Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot.
Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
How to Cook in the Slow Cooker
Transfer sautéed vegetables to the bottom of the slow cooker. Add in water, barley, and seasoning (vegetable stock powder, salt and pepper). Cover and cook on low for 6-7 hours.
Serve in a bowl and garnish with parsley.
How to Serve Mushroom Barley Soup
My favourite way to serve a hearty soup like mushroom barley soup is with a side of crusty homemade bread to soak it all up. Some of my favourites are easy homemade biscuits, garlic rosemary focaccia bread, easy ciabatta rolls, no knead artisan bread and sourdough bread. Or browse through all of our bread recipes.
Tips on Storing
- How to store: Keep the barley soup in the pot (covered) and store in the refrigerator for up to 5 days, or transfer it into an airtight container and store in the fridge.
- How to freeze: Freeze barley soup in an airtight container or large freezer bag and freeze for up to 3 months. To serve, thaw in the refrigerator or on the kitchen counter, and then reheat on the stove and serve.
More Soup Recipes
- 30-Minute Butternut Squash Soup
- Sweet Potato Soup
- Roasted Butternut Squash and Cauliflower Soup
- Lemon Chicken Orzo Soup
- Roasted Butternut Squash Soup
- Creamy Mexican Corn Soup
This easy vegetarian mushroom barley soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.
Tried this recipe?
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30 Best Butternut Squash Recipes
Looking for the best butternut squash recipes? Well then you are in the right place. Butternut squash is my favourite fall vegetable to cook with in the cooler months. Hands down. It's just so warm and comforting and makes any dish feel cozy. Plus, there is literally nothing that you cannot make with this veggie. Today, I am sharing my 30 most popular and best easy butternut squash recipes, from soups and salads, to side dishes and mains, to tarts and dessert. So if you are looking for "what to make with butternut squash", I've got you covered.
Best Butternut Squash Recipes
This roasted butternut squash soup is the most popular soup on Pinterest, and for good reason. It is a bowl of comfort that just sums up the taste of the holidays in one spoon. Serve this vegan soup with some homemade ciabatta rolls on the side.
Stuffed Butternut Squash with Wild Rice
Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. It pairs so nicely with a juicy roasted turkey breast and nutty green beans.
Maple Roasted Brussels Sprouts and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a flavorful and delicious fall twist on a classic, with a rich and creamy sauce that is secretly loaded with veggies.
Butternut Squash Risotto is warm, satisfying, and naturally vegetarian - ideal for a quiet fall dinner or a show-stopping entree at your next autumn party.
Roasted butternut squash is the easiest vegan side dish you need this fall. It has a ton of flavour with just a few simple pantry staples. I like to serve this alongside a whole roast chicken and mashed potatoes.
Butternut squash salad is a light meal that's loaded with fall flavors - roasted butternut squash, baby kale, walnuts, dried cranberries, and feta.
Mashed butternut squash is the perfect side dish for fall - creamy, smooth, and delicious, with the perfect balance between sweet and savory fall flavors.
Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home.
Roasted Butternut Squash and Cauliflower Soup
Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan. Serve it with some green onion dinner rolls or pumpkin dinner rolls on the side.
Butternut Squash Curry with Chickpeas
Butternut squash curry with chickpeas is a rich hearty one pot meal that will satisfy your fall comfort food cravings. Great for weeknight family dinners.
Butternut Squash Carbonara Pasta
If you like traditional carbonara, you are going to love creamy butternut squash carbonara pasta with Parmesan, bacon and sage. The best fall comfort food. Don't forget some crusty no knead bread to soak up all that delicious pasta sauce.
Butternut Squash Quesadillas with Kale and Chicken
Quick and easy butternut squash quesadillas with chicken and kale is the best fall weeknight meal. It's flavourful, so cheesy, and has the perfect crunch. Plus, the combination of butternut squash and kale together is just meant to be.
Make creamy pumpkin hummus in under 5 minutes with a few pantry staples including canned pumpkin. It's the best healthy and delicious fall snack or appy. Plus, easily switch the pumpkin for butternut squash puree. Serve with homemade pita bread or crackers.
Instant Pot Butternut Squash Soup
Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
Butternut squash lasagna is a delicious, warm and cozy vegetarian lasagna to make this fall when the your family is craving major comfort food this fall.
This Butternut Squash Quinoa Salad is easy to make, ready in under an hour, delicious, and loaded with health benefits. It's the perfect fall salad.
One Pan Roasted Harvest Vegetables
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes. Add this classic side to your Thanksgiving dinner menu.
Pumpkin Chickpea Coconut Curry
Warm yourself up this fall with a big bowl of comforting pumpkin chickpea coconut curry with cashews. Easily substitute the pumpkin in this vegan and gluten-free recipe for butternut squash. Serve it with a side of easy coconut rice.
Air fryer butternut squash is a healthy side dish that is crispy on the outside and soft inside. It's faster than roasting in the oven and needs less oil.
30-Minute Butternut Squash Soup
Another variation on butternut squash soup, this quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it with some toasted sourdough bread.
Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.
Butternut Squash Galette (Free-Form Tart)
This butternut squash galette (free-form tart) is the perfect meal any time of day. Serve it with some scrambled eggs for breakfast or alongside a big winter kale salad with apple cider vinaigrette for lunch or dinner.
Here is another delicious soup -- butternut squash and apple soup with toasted croutons. It's got sweetness from apple and carrots, a kick from onions and curry powder, and it's just all around comfort food... without the guilt.
Apple Cider Chicken with Butternut Squash
Quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes.
Warm Lentil Salad with Butternut Squash and Shiitake Mushrooms
This warm lentil salad with butternut squash and shiitake mushrooms is the most comforting vegetarian main. Completely satisfying on its own or served with roasted spatchcock chicken or salmon.
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Easily substitute the pumpkin in the recipe for butternut squash, you won't even know the difference.
This simple and healthy Thanksgiving Salad is loaded with greens, seasonal veggies, pomegranate seeds, and pecans, all tossed in a homemade vinaigrette.
Did You Make Any of These Butternut Squash Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of easy butternut squash recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Mini Pumpkin Pies (Small Batch)
Do you ever crave pumpkin pie but don't want to make an entire pie? Well then, small batch mini pumpkin pies are for you. These bite-sized pumpkin treats with the perfect flaky buttery crust are filled with that delicious pumpkin pie filling that we all love and crave, and topped with cinnamon spiced whipped cream. The biggest difference is that these mini pies have a much higher pie crust to filling ratio, which means you get that delicious browned pie crust edge in every single bite. Make a batch and satisfy even your strongest pumpkin pie cravings.
Small batch mini pumpkin pies are perfect when you are craving pie but know that won't be able to finish the whole pie. These mini pies are perfect for 2 to 4 people, or if you are like me, maybe just for one person (yes, true story... I finished these all in 2 days...). They are also a great treat to serve for a small and intimate fall dinner party or Thanksgiving dinner. If feeding a larger crowd, I recommend doubling the recipe.
Ingredients in Mini Pumpkin Pies
- pie crust - you will need 125 grams of pie dough (or one single 9-inch pie crust). I used half of a batch of our super flaky puff pastry pie dough recipe.
- pumpkin puree - You can use canned pumpkin puree or homemade puree. If you are using canned pumpkin, make sure it is pure pumpkin and not pumpkin pie filling.
- condensed milk
- brown sugar
- pumpkin spice blend
- salt
- egg
- whipped cream - optional, for topping.
You will also need measuring cups and spoons, mixing bowl, and a 12-tin muffin pan.
How to Use Leftover Pumpkin Puree
I used canned pumpkin puree for this recipe, so I had some leftover puree on hand. There are many ways to use up canned pumpkin in other recipe. Some of my favourite ways are:
- Small Batch Chocolate Chip Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Mini Glazed Pumpkin Scones
- Pumpkin Pie Granola
- Pumpkin Dinner Rolls
- Pumpkin Focaccia Bread
How to Make the Best Small Batch Mini Pumpkin Pies
- Make the pumpkin pie filling. In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in egg and whisk into smooth and even mixture. Set aside.
- Roll out the pie dough. Roll the pie dough into a large circle approximately â…›-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top such as leaves.
- Shape the pie crust. Gently press each pie dough circle into each cavity of a standard 12-cup muffin pan and snuggly fit it in. It will cover up to half of the height of each cavity (it will not completely come up to the top). You will fill 9 cavities. Do not over stretch the pie crust to maintain even thickness. Then, use a fork to pleat the edges of the crust.
- Assemble the pumpkin pies. Add about 1.5 tablespoons of pumpkin filling into each pie crust, filling it about ¾ of the way up to the top of the crust. Do not overfill as the filling will expand during baking. If you have small shapes that you cut out from the scraps, you can place them on top.
- Bake. Transfer the muffin pan into the preheated 375 F oven and bake for 20 minutes until the crust is lightly golden brown and the pumpkin filling is set. Remove the muffin pan from the oven and let it rest at room temperature for at least 20 minutes.
How to avoid cracking: The pumpkin filling might crack from the temperature drop once you remove them from the oven. If topping with whipped cream, then it won't matter if the filling cracks. But if you want to avoid any cracking, you can turn off the oven 5 minutes early and leave the muffin pan inside for another 15 minutes to let the pies cool off slowly and avoid cracking.
Tips
- How to serve: Serve these mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the cavities and add whipping cream on top and a sprinkle of pumpkin spice blend or cinnamon.
- How to store: Once cooled to room temperature, store in an airtight container for up to 3 days in the refrigerator.
More Pumpkin Recipes
- Classic Thanksgiving Pumpkin Pie
- Small Batch Chocolate Chip Pumpkin Bread
- Pumpkin Pie Granola
- Pumpkin Pie Bundt Cake with Cream Cheese Glaze
- Mini Glazed Pumpkin Scones
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Butternut Squash Quesadillas with Chicken and Kale
When you are looking for a quick and easy fall-inspired meal that is comforting, warm and cozy, then butternut squash quesadillas with chicken and kale is exactly what you need. It's flavourful, so cheesy, and has the perfect crunch. These quesadillas are packed with cooked shredded chicken, butternut squash, kale and two cheeses -- goat cheese for a little tang, and mozzarella for that cheesy pull that everyone knows and loves in a quesadilla. The most satisfying fall weeknight meal.
The pairing of flavours in this butternut squash quesadilla are kind of next level. I mean, obviously my favourite seasonal ingredient right now is butternut squash. But put it together with kale and you will discover some kitchen magic. These two are just made for each other. Plus, they create a pretty amazing display of colour together.
Ingredient Notes
To make these easy Butternut Squash Quesadillas, you will need the following ingredients (full measurements in recipe card below):
- butternut squash - 1 medium squash peeled and cut into ¼ inch cubes. You can also use pre-cut butternut squash that is usually quite easy to find this time of year at your local grocery store.
- seasoning for butternut squash - roast the squash in olive oil, garlic powder, onion powder, cinnamon, salt and pepper.
- kale
- shredded chicken - I used about â…” of a whole roast chicken (or 2-3 cups of shredded chicken). This recipe is a great way to use up leftover whole roast chicken or roasted spatchcock chicken. You can also pick up a cooked rotisserie chicken if you want to make things even easier. Just pull the meat off the bone while the chicken is still warm, and use the leftovers in dishes all week long.
- tortillas
- goat cheese
- mozzarella cheese
- fresh thyme or micro greens - optional, for garnish.
You will also need a large baking sheet and griddle (or skillet).
How to Make the Best Butternut Squash Quesadillas with Chicken and Kale
- Roast the butternut squash. Preheat oven to 425 F. Place cubed butternut squash on a lined baking sheet and drizzle with 1 tablespoon olive oil. Add garlic powder, onion powder, cinnamon, 1 teaspoon salt, and pepper, then toss to combine. Roast until squash is tender and lightly browned, about 15-20 minutes, then remove from pan and set aside.
- Roast the kale. On the same baking sheet, add kale, remaining tablespoon olive oil and remaining teaspoon salt. Toss to combine, then roast for 7-9 minutes, or until kale is crispy.
- Assemble the quesadillas. To prepare the quesadillas, lay tortillas out on a large cutting board. Spread 1 oz. of goat cheese (about 1.5 tablespoons) on half of each tortilla. Layer the cooked butternut squash, kale, and cooked shredded chicken on top, dividing equally amongst the tortillas. Top with 1 oz. mozzarella cheese on each tortilla, then fold the tortilla over to seal.
- Grill the quesadillas. Heat a large griddle or skillet over medium-high heat. Coat with nonstick spray then cook quesadillas until cheese has melted and tortillas are lightly browned, about 3 minutes per side. Cut into wedges, garnish with herbs if desired, and serve immediately.
Tips on Making Quesadillas
- How to customize: One of the great things about quesadillas is that you can use whatever ingredients that you have on hand. Throw in some corn kernels or even sweet potato. You can also make it vegetarian by swapping out the chicken for black beans.
- How to store: To store, wrap each butternut squash quesadilla tightly in aluminum foil and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- How to reheat: These butternut squash quesadillas reheat really well. Just reheat on a non-stick pan for a few minutes on each side, or in the oven at 300 F until warmed and crispy, approximately 20 minutes if refrigerated or 30 minutes from frozen. You can also reheat in the air fryer at 300 F for about 10-15 minutes.
More Butternut Squash Recipes
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash Soup
- Butternut Squash Carbonara Pasta
- Roasted Butternut Squash
- One Pan Roasted Harvest Vegetables
- Butternut Squash "Pumpkin" Bread
- Fall Harvest Salad with Butternut Squash
Tried this recipe?
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Skillet Chicken Thighs and Potatoes
Tender and juicy one pan skillet chicken thighs and potatoes and carrots is an easy weeknight dinner that can be on your dinner table in less than 45 minutes. Packed with succulent, tender chicken thighs with the crispiest skin, and comforting potatoes and carrots that are immersed in incredible flavour. This wholesome one pan chicken dinner one that we regularly make on repeat over here. It's just that good.
Ingredients
- chicken thighs - 2 lbs of chicken thighs. Depending on the size of the thighs, that could be 4-8 thighs. I used 4 very large thighs.
- seasoning - this dish is seasoned with a few very simple ingredients, but with so much flavour. I used Italian seasoning, paprika, salt and pepper.
- butter - for searing the chicken. You can also use olive oil and keep the dish dairy-free.
- onion
- garlic
- baby potatoes - 2 cups of halved baby potatoes (about 20-25 baby potatoes). You can also used regular sized potatoes, just cut them into bite sized pieces.
- carrots - I like carrots to add some variety, but feel free to leave them out if you prefer.
You will also need a cast-iron skillet or dutch oven.
How to Make the Best One Pan Skillet Chicken Thighs and Potatoes
First, prep the chicken. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.
Then, apply the seasoning rub. In a medium bowl, add Italian seasoning, paprika, salt, and pepper mix well to combine. Generously rub ¾ of the seasoning mixture all over the chicken thighs, on both sides (using disposable gloves helps make clean up easier).
Add onions, garlic, potatoes, and carrots to the bowl with the remaining seasoning mixture. Toss to combine.
Now, let's sear the chicken. Melt the butter in a cast-iron skillet (or dutch oven) over medium high heat for 1-2 minutes until hot. Place the chicken thighs with the skin side down on the skillet, and sear for 2-3 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
On the same skillet, add the vegetables and stir well to combine. Cook for 3-4 minutes until onions are soft and start to slightly brown. Remove from heat and place chicken thighs on top, skin side up.
Transfer the skillet into a preheated 400 F oven and bake for 30-40 minutes, until the internal temperature for the chicken thighs reaches 165F, as read on a meat thermometer. Remove the skillet from the oven and let it rest for 10 minutes before serving.
How to Serve Skillet Chicken
The beauty of this skillet recipe is that it is a one pan recipe, meaning you don't need to make anything else to serve it with. You have the chicken alongside delicious roasted potatoes and carrots.
I like to also serve a warming fall soup on the side (such as creamy cauliflower and garlic soup or 30-minute butternut squash soup) or a fresh crisp salad.
How to Store Chicken
Store cooked chicken thighs in an airtight container with the vegetables and any juices from the pan. Refrigerate for up to 4 days. To reheat, place in the microwave, air fryer, or oven at 300F for 5-10 minutes.
More One Pan Chicken Recipes
- Apple Dijon Braised Chicken Thighs
- Creamy Skillet Chicken with Lemon Garlic Sauce
- Meal Prep Sheet Pan Balsamic Chicken and Vegetables
- Sheet Pan Soy-Glazed Chicken Thighs
- One Pot Spanish Chicken and Rice
- Dutch Oven Whole Roast Chicken
Tried this recipe?
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Easy Pumpkin Dinner Rolls
Quick and easy pumpkin dinner rolls are soft and fluffy and make the perfect bread roll to serve this fall. They are flaky and buttery and packed with warm and comforting pumpkin for a subtle yet not overpowering flavour. The best part? You only need to spend 15 minutes of actual prep work to make these.
I love to pair our meals with a side of bread. My go to recipes have always been our skillet dinner rolls and green onion dinner rolls, but now I'm all about these easy pumpkin dinner rolls. They are the perfect bread to serve with a classic warm and cozy fall dinner, especially on Thanksgiving.
Ingredients
- pumpkin puree - I used canned pumpkin puree (do not use pumpkin pie mix). You can also used homemade pumpkin puree.
- all-purpose flour
- milk and butter - adds fat content for fluffier and softer rolls.
- eggs - leavening agent to promote rising.
- active dry yeast or instant yeast
- granulated sugar - helps the dough rise faster by "feeding" the yeast.
- salt
- melted butter - optional for brushing on top of the rolls at the end for an extra shiny top.
- condensed milk - optional, for serving.
You will also need a kitchen scale or measuring cups and spoons, mixing bowl, and a quarter sheet baking pan.
How to Make the Best Pumpkin Dinner Rolls
- Prepare the dough. In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large mixing bowl. Whisk to combine, about one minute. Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula.
- Knead the dough. Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands. Knead the dough until the dough is smooth and not sticky at all. It should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball.
Tips for Kneading Dough
- How to knead dough:Â Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
- Proof the dough (first rise). Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl with the lid. Let it rise for 1 hour or until doubled in size.
- Shape the rolls. Transfer the dough onto a clean surface and deflate the dough ball by punching the air out or pressing down with a rolling pin. Roll the dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or cling wrap to prevent it from drying. Take one piece at a time and shape each piece into a smooth ball.
- Proof the rolls (second rise). Transfer the dough balls to a greased quarter sheet baking pan. Cover the baking tray with aluminum foil or seal it in a large Ziploc bag and let the rolls rise for one hour. The rolls should almost double in size.
PRO TIP: Letting the dough rise in a warmer area will help the rolls rise faster. I leave my baking sheet in the oven (turned off) and leave another pan filled with boiling water at the bottom of the oven to help the rolls rise (proof) faster.
- Bake the rolls. Bake in a preheated 375 F oven for 20 minutes, or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving.
How to Serve Pumpkin Dinner Rolls
Serve these pumpkin dinner rolls on their own with a drizzle of sweet condensed milk. It is so delicious. Or serve it alongside a classic fall meal. Some of my favourites with apple dijon braised chicken thighs (the dinner rolls are perfect for soaking up all the juice), roasted butternut squash soup (or any of my favourite fall soups), and creamy skillet chicken with lemon garlic sauce.
How to Store Dinner Rolls
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To reheat, place them in the oven for 7-8 minutes at 300 F, or in the air fryer for 5 minutes at 300 F.
More Easy Bread Recipes
- Rosemary Cornbread
- Homemade No Yeast Biscuits
- Easy Cornbread Muffins
- Garlic Cheddar Biscuits
- Green Onion Dinner Rolls
Tried this recipe?
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Curry Chicken Fried Rice
It doesn't get any easier and tastier than curry chicken fried rice, packed with chicken, mushrooms, peas, rice, and curry flavours. So so delicious. Plus, you can whip up this super quick and easy one pan chicken dinner in less than 10 minutes. The dream weeknight dinner right here folks.
Fried rice is one of our go to meals because it is so quick and easy to make, and a great way to use up any vegetables that are sitting in the fridge. Some of my other favourites are vegetarian fried rice and seafood fried rice with shrimp. All of these recipes take just 10 minutes or less to make. They are literally the easiest weeknight dinners.
Ingredients in Curry Chicken Fried Rice
- vegetable oil - needed to stir fry.
- onions and garlic - for flavour.
- chicken breast - cooked boneless and skinless chicken breast, cut into ½ inch cubes. I prefer chicken breast, but you can use any part of the chicken. This is a great way to use up any leftovers from a whole roast chicken or roasted spatchcock chicken.
- mushrooms - or use any vegetables that you have on hand. Some of my favourites that go really well with this are broccoli and cauliflower.
- long grain white rice - you can use freshly cooked rice or leftover rice.
- peas - I used frozen peas directly from the freezer.
- yellow curry powder
- soy sauce
- salt and pepper
- fresh parsley - to garnish at the end.
You will also need a large wok or skillet.
How to Make the Best Curry Chicken Fried Rice
First, heat oil in a large wok or skillet. over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic, and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in cooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
Add all the seasoning including curry powder, soy sauce, salt and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
Serve warm on a plate and garnish with chopped parsley.
How to Store Fried Rice
I prefer fried rice when it is freshly cooked. But you can easily store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, place in the microwave or heat on a skillet over the stove for a few minutes.
More Rice Recipes
- 10-Minute Vegetarian Fried Rice
- Leftover Turkey Fried Rice
- 10-Minute Seafood Fried Rice
- One Pot Coconut Curry Chicken and Rice
- One Pot Spanish Chicken and Rice
Tried this recipe?
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Stuffed Butternut Squash with Wild Rice
Healthy, hearty, and wholesome stuffed butternut squash with wild rice is an easy and cozy vegetarian comfort food for fall. Tender roasted butternut squash is stuffed with a combination of wild rice and white rice, earthy mushrooms, and sweet peas. Top it with some melty cheese for ultimate comfort, or leave out the cheese and keep this meal vegan. Serve it as a gluten-free side dish on your fall dinner menu or as a vegetarian entree all on it's own. It's that good.
Ingredients in Stuffed Butternut Squash
- butternut squash
- fresh thyme
- olive oil
- rice - I used a combination of Basmati white rice and wild rice.
- vegetable oil
- onions
- mushrooms
- green peas
- vegetable stock powder
- salt and pepper
- shredded cheddar cheese or mozzarella cheese - optional but adds extra comfort. Leave it out if keeping the recipe vegan.
- fresh parsley - for garnish.
You will also need a baking sheet pan and a medium pot or Dutch oven.
How to Make the Best Wild Rice Stuffed Butternut Squash
First, roast the butternut squash. Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet pan. Brush on some oil and sprinkle chopped thyme on top. Bake in a preheated 350 F oven for 45 mins, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.
Meanwhile, prepare the rice. Heat oil in a medium pot or Dutch oven over medium high heat for 2 minutes until hot. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft. Then, add rice and stir well to combine. Add vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed. Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.
Now, let's assemble the stuffed butternut squash. Once the squash is fork tender and cooled down, scoop out the pulp, leaving the butternut squash shell at ½-inch thick. Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.
Sprinkle cheese on top (optional). If topping with cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.
Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top.
How to Serve Butternut Squash
Stuffed butternut squash with wild rice and mushrooms is a great wholesome vegetarian dinner on it's own, or serve as a side dish alongside a whole roast chicken or spatchcock chicken.
It is also the perfect side to serve at your Thanksgiving holiday dinner. Some other holiday sides to serve are mashed potatoes, nutty green beans, roasted sweet potatoes, and rosemary cornbread.
Frequently Asked Questions
- Can I make this ahead of time? Yes, you can make this the day before and the store the roasted squash and cooked rice separately in the refrigerator. Assemble it the next day when you want to serve it. I would heat it up the assembled squash in the oven at 350F for 10 minutes. Then, add shredded cheese and place under the broiler on high for 3 minutes to melt.
- Can I make the rice in a rice cooker? Absolutely, you can precook the rice to save some time, since it is much faster to cook rice in a rice cooker. When you are preparing the rice as per the recipe instructions, add it in cooked and stir fry it with the vegetables and seasonings. Then assemble the squash.
- Can I add other vegetables? Yes, of course. Create your own recipe with any vegetables or meat choice that you like. Some great options are celery, cauliflower, apples, and cranberries. For meat choices, try ground meat or sausage.
- How do I store? To store, place stuffed butternut squash in an airtight container or in a ziploc bag, and store in the refrigerator for up to 3 days. To reheat, transfer to a 350 F oven or air fryer for 10 minutes.
More Butternut Squash Recipes
- Roasted Butternut Squash
- Butternut Squash Carbonara Pasta
- One Pan Roasted Harvest Vegetables
- Roasted Butternut Squash Soup
- Butternut Squash "Pumpkin" Bread
- Fall Harvest Salad with Butternut Squash
Tried this recipe?
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Rosemary Cornbread
Sweet and savoury, buttery rosemary cornbread is the only bread side dish you need this holiday season. This cornbread is soft and moist with golden crispy edges. It is packed with the flavour of traditional cornbread but with an added fresh wintery taste of rosemary. Plus, it's the easiest recipe ever with a few simple ingredients, 10 minutes of prep, and no mixer required. Now that's what I am talking about!
Ingredients in Rosemary Cornbread
- all-purpose flour
- cornmeal - I used a fine cornmeal.
- fresh rosemary - adds a warm and cozy fall and wintery flavour.
- baking powder and baking soda - leavening agents to promote rising.
- salt
- milk
- vegetable oil - helps keep the cornbread super moist.
- egg
- brown sugar - a little sweetness to complement the balance out the savoury flavour of the rosemary.
- maple syrup - optional, for serving.
You will also need measuring cups and spoons, mixing bowls, and an 8-inch square pan.
What is Cornmeal?
Cornmeal is dried ground corn (almost like flour) that ranges from fine to coarse in texture. I use a fine cornmeal in this recipe, but you can certainly use a coarser one. It will give a slightly different texture, but just as delicious.
How to Make the Best Rosemary Cornbread
- Combine dry ingredients. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and rosemary. Set aside.
- Combine wet ingredients. In a medium mixing bowl, whisk together milk, vegetable oil, egg, and brown sugar, until smooth and the sugar is dissolved.
- Pour wet ingredients into dry ingredients. Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
- Bake. Pour the mixture into a greased 8-inch square pan. Tap the pan to release some trapped air bubbles, if any. Transfer the pan into the 400F preheated oven and bake for 20 minutes until golden brown. Remove the pan from the oven and let it cool for 15 minutes before serving. Slice and serve with a drizzle of maple syrup (optional).
How to Serve Cornbread
Cornbread is a great side dish to serve alongside a warm and cozy bowl of soup. Some of my favourites are roasted butternut squash soup, sweet potato soup, and coconut curry lentil soup.
It is also the perfect side to serve alongside your Thanksgiving dinner. Some other great sides to add to your Thanksgiving menu are mashed potatoes, nutty green beans, and roasted butternut squash. You can also make a batch to use in a cornbread stuffing.
How to Store Cornbread
Store cornbread in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator or kitchen counter, then reheat in the microwave, air fryer or oven at 350 F for 5-10 minutes.
More Easy Bread Recipes
- Easy Cornbread Muffins
- Homemade No Yeast Biscuits
- Garlic Cheddar Biscuits
- Green Onion Dinner Rolls
- Pumpkin Dinner Rolls
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Pumpkin Cinnamon Rolls
Soft, fluffy and buttery, these pumpkin cinnamon rolls are packed with fall flavours of pumpkin, layered in cinnamon pumpkin spice sugar with a generous drizzle of cream cheese icing on top. Every single roll is so soft and moist in the centre. You may want to make a double batch of this cozy fall treat because they do not last long. Luckily, they are actually quite easy to make, making it one of my favourite weekend baking projects to take on.
So it's official, these are the best cinnamon rolls that we have made. If you are a fan of regular cinnamon rolls, like the flavours in our cinnamon roll twist bread, then you will love this fall version.
Ingredients
- all-purpose flour
- active dry yeastÂ
- pumpkin pureeÂ
- sugarÂ
- milkÂ
- butter
- egg
- saltÂ
- cinnamon roll filling - butter, brown sugar, cinnamon, pumpkin pie spice blend.
- cream cheese topping - cream cheese icing made with cream cheese, milk, honey (or maple syrup), and confectioners' sugar.
You will also need a rolling pin and an 8-inch square pan.
How to Make the Best Pumpkin Cinnamon Rolls
In a large bowl, dissolve yeast and sugar in milk, and stir to mix together. Let the mixture rest for 5 minutes to activate the yeast. Then, add in pumpkin puree, flour, softened butter, egg and salt. Stir well with a spatula until no dry flour particles are visible. Make sure to scrape off any remaining flour from the sides of the bowl.
Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.
Transfer the dough back into the mixing bowl, lightly grease the dough ball with vegetable oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.
How to Shape Cinnamon Rolls
- Roll out the dough. Transfer the dough onto a floured surface and roll it out into a rectangle of about 20x12 inches wide using a rolling pin.
- Add buttery pumpkin spice layer. Gently spread softened butter evenly over the rolled dough. Then, whisk together brown sugar, ground cinnamon and pumpkin pie spice blend in a small bowl. Sprinkle the mixture evenly over the top of the butter.
- Shape the cinnamon rolls. Roll up the dough tightly into a log and pinch the end edges to seal. Cut into 9 even pieces using a knife or bench scraper, about 2 inches wide each. Arrange the rolls flat on their side into a greased 8-inch square pan.
Then, cover the pan with plastic wrap (or seal it in a large Ziploc bag) and let it rise (second rise) for 1 hour or until the rolls double in size. Optionally, you can let the rolls rise slowly in the sealed Ziploc bag in the refrigerator overnight and bake it straight away in a preheated oven the next day.
To bake, preheat the oven to 350 F. Transfer the pan to the oven and bake for 30 minutes, until golden brown. Let it cool for 10 minutes.
How to Make Cream Cheese Icing
Combine cream cheese, milk, honey and confectioners' sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth. Drizzle the cream cheese icing over cinnamon rolls and serve.
How to Store Cinnamon Rolls
Pumpkin cinnamon rolls are best served fresh out of the oven with a fresh coat of cream cheese glaze on top that literally melts from the warmth. To store, store the cinnamon rolls and cream cheese glaze separately:
- cinnamon rolls: Store in an airtight container at room temperature for up to 3 days. Reheat in the microwave, air fryer or oven.
- cream cheese icing: Store in an airtight container in the refrigerator for up to one week.
You can also freeze the cinnamon rolls in an airtight container for up to 3 months in the freezer.
More Pumpkin Recipes
- Small Batch Chocolate Chip Pumpkin Bread
- Pumpkin Pie Granola
- Classic Thanksgiving Pumpkin Pie
- Pumpkin Pie Bundt Cake with Cream Cheese Glaze
- Mini Glazed Pumpkin Scones
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Apple Dijon Braised Chicken Thighs
Tender and juicy apple dijon braised chicken thighs with potatoes and carrots is packed with incredible flavours that will have you craving for more. It's garlicky, has classic fall flavours with apple, and a hint of dijon mustard. So so delicious. And the chicken? The chicken is juicy, tender and so succulent that it literally falls off the bone, yet super crispy on the outside. But my favourite part is probably how incredibly easy it is to prepare in one pot or skillet. And the leftovers are even better.
What is Braised Chicken?
Braised chicken refers to the method used to cook the chicken. This two-part method requires you to first sear the chicken for an ultimate crispy skin. Second, you need to add some liquid to allow the chicken to stew or simmer in the juices. This results in chicken that is super tender and succulent, yet crispy on the outside.
Ingredients in Apple Dijon Chicken
- chicken thighs
- chicken seasoning - olive oil, Italian seasoning, salt and pepper.
- apple
- dijon mustard
- onions and garlic
- potatoes
- carrots
- paprika
- soy sauce
- water - liquid to braise the chicken.
- parsley - for garnish.
You will also need a cast-iron skillet or dutch oven.
How to Make the Best Apple Dijon Braised Chicken Thighs
- Prep the chicken. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing. Add olive oil, Italian seasoning, salt, and pepper in a bowl and mix well with a spoon to combine. Generously smear the seasoning mixture all over the chicken thighs, on both sides (using disposable gloves helps make clean up easier).
- Sear the chicken. Heat the remaining olive oil in a cast-iron skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Place the chicken thighs with the skin side down on the skillet, and sear for 2 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
- Sauté vegetables. On the same skillet, add chopped onions, garlic, grated apple and paprika, and stir well to combine. Cook for 2 minutes until fragrant. You should notice the onions and garlic start browning. Add in potatoes and carrots. Stir well with a spatula to combine. Add in Dijon mustard and soy sauce. Mix well to coat the mixture evenly with seasoning.
- Simmer. Place the chicken thighs on top of the vegetable mixture, with the skin side facing up. Add 2 cups of water (the liquid mixture should cover about â…“ of the chicken thighs in height). Bring the mixture to a simmer.
- Bake. Transfer the skillet into the preheated 450 F oven and bake for 35 minutes, until the internal temperature for the chicken thighs reaches 165F. The liquid mixture should thicken nicely. Remove the skillet from the oven and let it rest for 10 minutes before serving. If the liquid has not thickened enough and it is still too watery, place the skillet back on the stove and bring to a simmer for another 10 minutes, or until desired consistency is reached.
How to Serve Braised Chicken
Serve braised chicken with a rice pilaf or plain basmati rice, and drizzle the extra liquid from the skillet over top of the rice and chicken thighs. Garnish with chopped parsley on top. Don't forget some bread to soak up all the juice from the bottom of the skillet. I love to dip some homemade no yeast biscuits or ciabatta rolls in there. So delicious.
If you are looking to add some more sides in addition to the vegetables in the pan, try creamy mashed potatoes, nutty green beans, or easy roasted cauliflower.
How to Store Braised Chicken
This recipe makes for some incredibly delicious leftovers. That's just how it goes when you braise meat, the leftovers just get even better. To store, transfer to an airtight container with any juice that is left in the pan and place in the refrigerator for up to 4 days.
More One Pan Chicken Recipes
- Meal Prep Sheet Pan Balsamic Chicken and Vegetables
- Roasted Spatchcock Chicken (Butterflied Chicken)
- Sheet Pan Soy-Glazed Chicken Thighs
- One Pot Spanish Chicken and Rice
- Chicken Thighs with Green Beans and Potatoes
- One Pot Coconut Curry Chicken and Rice
- Dutch Oven Whole Roast Chicken
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Butternut Squash Carbonara Pasta
Creamy butternut squash carbonara pasta is one of the absolute best fall pasta dishes I've ever made. Linguine pasta is tossed in a butternut squash pasta sauce made with seasoned roasted butternut squash, Parmesan cheese and eggs, and tossed with crisp bacon and pan-fried sage. If you're a lover of traditional carbonara, you are going to go crazy over this fall and winter version. This butternut squash pasta is fall comfort food at it's finest.
The best part of it all? Probably the amazing aroma escaping from the butternut squash that is roasting away in the oven seasoned with garlic and cinnamon. It is truly incredible. But just wait until you have that flavour in your mouth. It's that familiar warm fall flavour we all know and love. And once roasted, the squash goes for a quick spin in a food processor and turns into an amazingly thick and creamy sauce, with no cream.
Ingredients
To make this delicious butternut squash pasta, you will need the following ingredients (full measurements in recipe card below):
- butternut squash - you will need one large butternut squash chopped up into 1-inch cubes. You can also use 1 + ¼ cup butternut squash puree to make this recipe even easier and quicker.
- olive oil - for roasting the squash.
- salt and pepper
- garlic powder - you can use pressed or minced garlic if you prefer.
- onion powder
- cinnamon
- bacon
- large onion
- sage
- linguine pasta
- egg yolks
- Parmesan cheese
You will also need a ½ pan baking sheet pan for roasting the butternut squash, a large skillet and a large pot.
How to Make the Best Butternut Squash Carbonara Pasta
- Roast the butternut squash. Preheat oven to 400 F. Place chopped butternut squash on a large rimmed baking sheet pan. Add olive oil, salt, black pepper, garlic powder, onion powder, and cinnamon. Toss to combine. Roast until tender, approximately 20-25 minutes. Remove and let cool slightly.
- Cook the bacon. While the squash is cooking, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain.
- Sauté onions and sage. Remove all but 1 tablespoon of bacon fat in the skillet. Add onion and cook for about 6-8 minutes until translucent. And chopped sage and cook for one more minute. Turn off heat and set aside.
- Cook the pasta. Cook the pasta in a large pot of boiling salted water until al dente, or in accordance with package instructions. Drain, reserving 1 cup of the pasta cooking water.
- Prepare the pasta sauce. Add the slightly cooled squash to a food processor and puree until smooth. Slowly drizzle in ¼ cup of reserved pasta water and pulse. Transfer the squash puree to the skillet with the onion and sage, and add in egg yolks and Parmesan cheese. Use a whisk to combine while everything is still warm - it will slightly cook the eggs.
- Combine pasta with sauce. Add pasta and bacon and toss to combine. (If pasta sauce is too thick, slowly drizzle in more of the reserved cooking liquid).
How to Serve
Plate the pasta on individual plates or in bowls and top with additional Parmesan cheese, chopped sage, and lots of freshly grated black pepper (it makes the dish!), and serve immediately. Every bite packs so much flavour. I can think of no better way to spend a cool winter evening than wrapped up in a bowl of this pasta.
I also like to balance this out with a fresh salad on the side. My favourites to serve with this are winter kale salad with apple cider vinaigrette or fall harvest salad with roasted butternut squash or brussels sprouts salad.
More Butternut Squash Recipes
- Roasted Butternut Squash Soup
- 30-Minute Butternut Squash Soup
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash
- Butternut Squash Quesadillas with Chicken and Kale
- Butternut Squash Galette
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Butter Chicken Pizza
Quick, easy and delicious butter chicken pizza is the best way to use up any leftover butter chicken. This is by far my favourite pizza that I have made to date. It has an ultra crispy pizza crust and is topped with saucy butter chicken, red onions, tomatoes, fresh gooey mozzarella cheese, and a sprinkle of parsley. Make it in entirely in a cast-iron or oven-safe skillet in about 10 minutes. No pizza stone required.
Ingredients
- pizza dough - you can use storebought pizza dough or homemade pizza dough. For a delicious, airy and chewy homemade crust, try my sourdough pizza dough using discard sourdough starter.
- butter chicken - this recipe is such a great way to use leftover butter chicken.
- red onion
- tomato
- mozzarella cheese - I prefer mozzarella for this pizza, but you can also use ricotta or burrata.
- parsley
You will also need a cast-iron skillet and some heavy duty oven/BBQ mitts.
How to Make the Best Leftover Butter Chicken Pizza
Prep the ingredients. On a floured surface, gently press the pizza dough with your fingers and shape it into an 8-inch circle. Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Prep the rest of your toppings and have them close by before you start.
Cook pizza on the skillet. Heat a cast-iron skillet (or oven safe skillet) over medium-high heat on the stovetop. Once hot, place the flattened dough onto the skillet and spread it over the entire skillet. Quickly add the butter chicken and spread evenly over the pizza crust. Place sliced red onions, tomato, fresh mozzarella cheese, and chopped parsley on top. Cook for 5 minutes or until the bottom of the crust starts to brown.
Transfer pizza to oven. Transfer the skillet into a preheated broiler on high and cook for 3 minutes, until the crust is blistered and slightly charred. Keep a close eye on the broiler because the crust can burn quite quickly.
Serve. Remove the skillet from the oven and transfer the pizza onto a plate or cutting board. Slice into 4-6 pieces and serve.
How to Serve Butter Chicken Pizza
I always like to complete a pizza meal with a side salad. Some of my favourites to serve are:
- Mediterranean Chickpea Wedge Salad
- The Best Greek Salad
- Mediterranean Orzo Pasta Salad
- Persian Shirazi Salad with Cucumber and Tomato
- Goat Cheese and Tangelo Winter Salad
More Pizza Recipes
- Salami and Mushroom Skillet Pizza
- Easy Skillet Neapolitan Margherita Pizza
- Mushroom and Arugula Skillet Pizza
- Classic Roman Herbed Potato Pizza
- 30-Minute BBQ Chicken Pizza
- Pepperoni Pizza Rolls
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Small Batch Chocolate Chip Pumpkin Bread
Soft and super moist, small batch chocolate chip pumpkin bread is the perfect fall treat. It is packed with pumpkin, chocolate chips, and the classic fall flavours of warm pumpkin spice (cinnamon, nutmeg, allspice and ginger). The best part? This fall favourite is ridiculously easy to make with just 10 minutes of prep.
If you browse through the vast number of pumpkin bread recipes online, you will notice that they tend to use up a whole can of pumpkin puree, hence why they typically yield 2 large loaves. This small batch uses just a portion of puree to yield a small loaf to feed a smaller crowd. Plus, that means you can make some more treats with the extra puree that you have on hand.
How to Use Leftover Pumpkin Puree
If you are using canned pumpkin puree for this recipe, then you will certainly have extra puree on your hands. So, what can you make with those extras? You have so many options. For starters, you could make another pumpkin loaf, OR you can make some of the following:
- Pumpkin Pie Granola
- Pumpkin Cinnamon Rolls
- Small Batch Mini Pumpkin Pies
- Mini Glazed Pumpkin Scones
- Pumpkin Focaccia Bread
- Pumpkin Dinner Rolls
Ingredients in Chocolate Chip Pumpkin Bread
- pumpkin puree - make sure you are using pumpkin puree, and not pumpkin pie filling as this contains extra ingredients.
- all-purpose flour
- baking soda + baking powder
- brown sugar
- pumpkin spice blend - you can make your own using cinnamon, nutmeg, all spice, cloves and ground ginger.
- condensed milk
- olive oil - you can also use melted butter.
- eggs
- chocolate chips
You will also need measuring cups and spoons, mixing bowls, and a small 1 lb. loaf pan.
How to Make the Best Small Batch Chocolate Chip Pumpkin Bread
Prep the loaf pan. Lightly grease a small 1 lb. loaf pan (8x4-inch) with butter and cut out a piece of parchment paper (8x8-inch) to line the bottom of the pan and create a little handle on the sides. This helps remove the baked pumpkin bread from the loaf pan.
Combine dry ingredients. In a large mixing bowl, add flour, baking soda, baking powder, brown sugar and pumpkin spice and whisk to combine. Set aside.
Combine wet ingredients. In another mixing bowl, add pumpkin puree, condensed milk, olive oil (or melted butter), and eggs. Whisk together until even and smooth, about one minute .
Pour the wet ingredients into the dry ingredients and mix well with a silicone spatula to combine. Mix until all the flour is wet, and there are no dry flour particles visible. Make sure to scrape off any dry pieces from the side of the bowl. Fold in the chocolate chips.
Bake. Transfer the mixture into the parchment-lined loaf pan and bake for 50 minutes in a 350 F preheated pan until the top of the pumpkin bread turns golden brown, and a toothpick inserted into the centre comes out clean.
Cool down. Remove from the oven and let cool in the loaf pan at room temperature for at least 30 minutes. Note that the loaf will continue to bake slightly after being removed from the oven due to the residual heat in the loaf. Gently remove the pumpkin bread from the loaf pan.
How to Store Pumpkin Bread
- How to store: Store pumpkin in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- How to freeze: Let the pumpkin bread cool completely, then wrap it tightly in plastic wrap and place in a freezer bag or air tight container. Freeze for up to 3 months. To thaw, place in the refrigerator or on the kitchen counter.
More Pumpkin Recipes
- Classic Thanksgiving Pumpkin Pie
- Pumpkin Pie Bundt Cake with Cream Cheese Glaze
- Carrot Pumpkin Soup
- Coconut Curry Pumpkin Soup
- Creamy Pumpkin and Corn Chowder
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Ground Beef Meat Pie
This ground beef meat pie with a flaky puff pastry double crust pie is filled with delicious hearty ground beef (minced beef) cooked with vegetables and seasonings. It is the ultimate comfort food to make this season. Plus, this easy to prepare meal can be made ahead and is freezer friendly.
What is a Meat Pie?
A meat pie is just what it sounds like -- a flaky pie stuffed with minced meat. It is typically also filled other savoury ingredients including vegetables such as potatoes and carrots and flavoured with delicious seasonings. It is also known as a tourtiere here in Canada and is a popular French-Canadian dish during the holidays, particularly for Christmas.
For a minced meat pie without a pie crust, try easy Skillet Shepherd's Pie made with a mashed potato topping.
Ingredients
To make this delicious ground beef meat pie, you will need the following ingredients (full quantities in recipe card below):
- pie dough - you will need a 9-inch double crust pie dough for this recipe. You can make your own (see my easy double crust puff pastry pie dough) or use store-bought.
- ground beef - 1 lb. of ground beef (also known as minced beef).
- butter
- onions
- garlic
- parsley
- potatoes
- carrots
- Worcestershire sauce
- dark soy sauce - adds a darker colour.
- salt and pepper
- Panko breadcrumbs
- egg - for egg wash.
You will also need measuring cups and spoons, a skillet, a rolling pin for rolling out the pie dough, and a 9-inch pie dish.
How to Make the Best Ground Beef Meat Pie
First, prepare the meat filling. Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined. Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
Next, assemble the pie. Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread them evenly across.
Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
Lastly, bake the pie in a preheated 400F oven for 20 minutes, until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown. Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.
Tips for Storing Pie
- How to store: This meat pie will last for 3-5 days in the refrigerator, covered with foil or plastic cling wrap.
- How to freeze unbaked meat pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).
- How to freeze baked meat pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. You can also place inside a heavy-duty freezer bag for storing. To reheat, thaw and then reheat at 350 F for 20 minutes.
More Beef Recipes
- Skillet Shepherd's Pie
- Mini Meat Pies with Soy Sauce
- Sticky Honey Garlic Meatballs
- Slow Cooker Beef Chili
- One Pot Coconut Beef Curry Stew
- The Best Ribeye Steak
- Classic Juicy Hamburgers
- Swedish Meatballs
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Mini Glazed Pumpkin Scones
Starbucks-inspired, mini glazed pumpkin scones are soft, crumbly and absolutely irresistible with two different glazes to give the perfect balance of sweetness. They are the perfect little pumpkin spice treat for the fall season, or as I like to call it, pumpkin spice and everything nice season. The best part? They just take 20 minutes of actual prep work, and you don't even need a fancy mixer.
And since they are small, you can indulge in a few completely guilt-free. In fact, each scone contains less than 100 calories, and that includes the glaze. So now you no longer have to head out to Starbucks to grab for this guilty pleasure, try your hands at it in the kitchen, have some fun, and make these this fall season.
Ingredients
Here is what you will need to gather to make these pumpkin scones:
- pumpkin puree
- all-purpose flour
- brown sugar
- pumpkin spice blend
- baking soda
- salt
- unsalted butter
- half-and-half cream
- egg
- vanilla extract
- for the glaze - confectioners' sugar, half-and-half cream, and pumpkin spice blend.
You will also need measuring cups and spoons, mixing bowls, rolling pin, and a baking sheet.
How to Make the Best Mini Glazed Pumpkin Scones
Make the Pumpkin Scones
First, whisk together the dry ingredients (flour, brown sugar, pumpkin spice blend, baking soda, and salt) in a medium mixing bowl. Work the butter into the dry ingredients with a pastry cutter (or your hands) just until the mixture is crumbly and the butter is the size of small peas.
In another mixing bowl, whisk together the wet ingredients (pumpkin puree, half-and-half, egg, and vanilla) until well combined. Pour wet ingredients into the dry ingredients. Stir using a rubber spatula until a soft dough forms. Knead dough in the bowl until smooth for about 1 minute. If the dough sticks, add a little flour to your hands.
Flour a work surface generously, then roll the dough into an 8 x 10-inch rectangle, about ¾-inch thick, using a rolling pin. Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Do the same in the other direction, vertically. You should have 16 roughly two-inch squares. Cut each square in half diagonally to create mini triangle-shaped scones.
Place the scones onto a parchment-lined baking sheet. Bake for 10-12 minutes in a 400 F preheated oven, or until a tester inserted in the center comes out clean. Let cool for 10 minutes.
Make the Glaze
For the first glaze layer, combine confectioners' sugar and half-and-half in a bowl until smooth. Drizzle over slightly cooled scones. Allow to set at least 10 minutes, until icing hardens.
For the second glaze layer, combine confectioners' sugar, pumpkin spice blend, and half-and-half and whisk until smooth. Drizzle spiced glaze in a zig-zag pattern on top over the plain glaze. Allow to set at least 5 minutes before serving.
How to Store Scones
- How to store: Store leftover scones in an airtight container at room temperature for up to 3 days.
- How to freeze: Let the scones cool completely, then freeze in single layers between sheets of parchment paper for up to 3 months. To thaw, place in the refrigerator or on the kitchen counter.
More Pumpkin Treats
- Small Batch Chocolate Chip Pumpkin Bread
- Mini Pumpkin Pies (coming soon)
- Pumpkin Cinnamon Rolls (coming soon)
- Butternut Squash "Pumpkin" Bread
- Classic Pumpkin Pie
- Pumpkin Pie Granola
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Roasted Butternut Squash
Soft and tender, roasted butternut squash is the easiest side dish to make this fall. This gluten-free and vegan recipe packs on a ton of flavour with just a few simple pantry staples. Plus, roasting adds a much more intense depth of flavour that you would not get if cooking squash using other methods. This dish is a must on your dinner table this season.
Ingredients
Here is what you will need to gather to make this recipe:
- butternut squash - one medium head butternut squash peeled and cubed into 1-inch pieces (about 5-6 cups). You can also make it even easier and use pre-cubed butternut squash which you can pick up at most grocery stores this time of year.
- olive oil
- rosemary - I used dried rosemary buy you can also substitute with fresh if you prefer.
- salt and pepper
You will also need a potato peeler and baking sheet pan.
How to Make Easy Roasted Butternut Squash
Roasted butternut squash is a delicious side dish that is so easy to make. It is a life saver when entertaining and you are looking for some more dishes to add to your dinner menu. It literally just takes a couple easy steps to prep this dish.
First, peel the squash with a potato peeler and cut it lengthwise. Scoop out the seeds and discard. Then, chop it into 1-inch cubes. Transfer the cubed squash directly into a sheet pan. Add remaining ingredients and toss to combine.
Transfer the pan to the 425 preheated oven and roast for 25-30 minutes under tender. Serve with a sprinkle of fresh parsley on top. So so easy.
How to Serve Roasted Butternut Squash
- Serve it as a side dish with your favourite fall meals. Some of my favourites to pair this with are easy juicy roasted turkey breast, mashed potatoes, and crispy brussels sprouts.
- Add it to your holiday dinner menu. It's one less item to stress about.
- Use it to make soup. My favourites are roasted butternut squash soup, butternut squash and apple soup and roasted butternut squash and cauliflower soup.
- Serve it salad like this fall harvest salad or warm lentil salad.
- Add it to pasta. Try my favourite winter squash carbonara pasta.
More Roasted Vegetables to Try
- Easy Roasted Cauliflower
- Easy Garlic Herb-Roasted Carrots
- 12-Minute Roasted Air Fryer Brussels Sprouts
- Easy Roasted Brussels Sprouts
- Herb-Roasted Sweet Potatoes
- Roasted Garlic Asparagus and Mushrooms
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Chewy Peanut Butter Granola Bars
If you have never made granola bars before, start with this one. These chewy chocolate chip peanut butter granola bars basically taste like a cookie but are healthy, vegan, and gluten-free, and refined sugar-free. The best part? They take just 10 minutes to prep, and you will be all set for up to 2 weeks of snacking.
Ingredients in Peanut Butter Granola Bars
- rolled oats - using rolled oats is important vs using quick oats because they hold their shape when baked.
- peanut butter
- tahini sesame paste - I originally needed a full cup of peanut butter but when I only had ½ cup, I looked to my pantry to see what I could use. Tahini is the perfect touch. It helps hold the granola bars together and adds an incredible underlying flavour.
- maple syrup - to naturally sweeten the bars.
- coconut oil - using coconut oil keeps these bars vegan. You could also use melted butter.
- vanilla extract - adds some flavour.
- raw pepitas (pumpkin seeds) - you could also use other small nuts. Chopped almonds or pecans are really delicious in this as well.
- pumpkin spice blend - or just add some cinnamon for flavour.
- salt
- mini chocolate chips - You can choose to leave them out or add less, to taste. If using, I recommend mini chocolate chips for these bars since they are small, they get distributed to cover more surface area. Plus, they just look better.
You will also need: measuring cups and spoons, mixing bowls, small saucepan, and an 8-inch square baking pan.
How to Make the Best Chewy Peanut Butter Chocolate Chip Granola Bars
First, combine peanut butter, tahini, maple syrup, coconut oil and vanilla in a small saucepan and heat over medium-low heat. Cook and stir until smooth and creamy. This mixture is going to hold the granola bars together.
Then, in a medium mixing bowl, combine oats, pepitas, pumpkin spice, and salt, and mix together. Pour the liquid mixture on top and stir to combine until fully incorporated and the oats are all coated with the liquid mixture. Allow mixture to cool in the refrigerator for 10 minutes, and then stir in ½ cup chocolate chips. If you are like me and cannot wait, you can stir in the chocolate chips right away, but be prepared for them to melt. The granola bars will taste the same.
Transfer mixture to a parchment-lined 8-inch square baking pan or casserole dish and firmly press mixture into the pan using a spatula or the back of a glass. Make sure it is packed very tightly and evenly. Top with remaining chocolate chips.
Bake for 20-25 minutes in a preheated 325 F oven. The granola bars are done once the edges have browned and pulled away from the sides.
Cool in the pan for 10 minutes, then remove parchment paper from pan and transfer to refrigerator. Cool for 1 hour. Remove from refrigerator and slice into 12 rectangular bars.
How to Store
- How to store homemade granola bars: You can store homemade granola bars in an airtight container at room temperature or in the refrigerator for up to 2 weeks. If it is a hot day, I'd recommend storing in the refrigerator since the chocolate chips may start to melt at room temperature. The granola bars stored in the refrigerator will be just slightly harder, but still chewy.
- How to freeze granola bars: To freeze, slice into bars and place on a parchment-lined baking tray and freeze for an hour. Then, transfer the bars into a freezer bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature when ready to eat.
More Granola Recipes
- Almond Cranberry Chocolate Granola Bars
- Almond Butter Granola Bars
- Easy Apple Cinnamon Granola
- Pumpkin Pie Granola
- Pecan Toffee Bars
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Dutch Oven Whole Roast Chicken
Easy Dutch oven whole roast chicken with the crispiest golden skin is super juicy, tender and succulent. It's packed with incredible flavour from garlic, lemon, and apples. Throw in some potato and carrots for a complete one pot meal that is sure to impress. The best part? This fancy meal takes just 15 minutes to prep. You're welcome.
Ingredients
- whole chicken
- olive oil
- Italian seasoning - to season the chicken.
- salt and pepper - to season the chicken.
- apple - to stuff the cavity.
- yellow onion - to stuff the cavity.
- garlic - to stuff the cavity.
- lemon juice
- melted butter - helps get the skin extra crispy.
- carrots
- potato
- parsley
You will also need a 4 qt. Dutch oven (or you can make it in a roasting pan), kitchen string, and a digital meat thermometer.
How to Make the Best Dutch Oven Whole Roast Chicken
First, pat dry the whole chicken completely with a paper towel before adding seasoning. This helps achieve an extra crispy skin when roasting.
Then, prepare the seasoning mixture by combining olive oil, Italian seasoning, salt and pepper in a small bowl. Generously smear the seasoning mixture over the whole chicken inside and out, including the inside cavity of the chicken.
Stuff the cavity of the chicken with half the apples, half of the onion, and half of the garlic. Next, truss the chicken by tying the chicken snugly with kitchen string so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.
Then prepare the vegetables by tossing together lemon juice, 1 tablespoon melted butter, and remaining vegetables (carrots, apples, onions, garlic and potatoes) in a large mixing bowl.
Spread the vegetables evenly on the bottom of the Dutch oven and place the whole chicken on top. Make sure the breasts of the chicken face upward. Brush the outside of the chicken evenly with the remaining tablespoon of melted butter. Cover the lid and roast the chicken for 30 minutes in a preheated 400 F oven.
Remove the lid and continue to cook for another 20-25 minutes until the internal temperature reaches 165F. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.
Pro tip: To make chicken skins extra crispy and browned, turn the broiler on to high and broil for another 3-5 minutes.
Remove the Dutch oven from the oven and let it sit at room temperature for at least 10 minutes before serving because the chicken is still cooking gradually due to the residual heat.
How to Serve Whole Roasted Chicken
Serve roasted chicken with the vegetables from the pan, a sprinkle of parsley and a drizzle of extra juices from the pan on top. This recipe is perfect to serve for a small, intimate Thanksgiving meal when there aren't enough mouths to eat a whole roast turkey.
I also like to pair it with creamy mashed potatoes or savoury mashed sweet potatoes sand a roasted butternut squash soup on the side.
How to Use Leftover Roast Chicken
- Throw it into pasta. Try it with creamy alfredo with spinach and mushrooms or baked pasta with chicken.
- Top it on salad. Try it on a Mediterranean chickpea wedge salad with hummus dressing or check out my other favourite salad recipes.
- Add it on pizza. My favourite is 30-minute BBQ chicken pizza.
- Stuff it in a baked potato. Try BBQ chicken stuffed baked potatoes.
- Use it in soup or stew. Try it in lemon chicken orzo soup or Indian butter chicken.
Tips for Making Whole Roast Chicken
- How to get extra crispy skin: Pat dry the chicken first for extra crispy skin. For even crispier skin, store the dry chicken uncovered on a plate in the refrigerator overnight.
- How to get crispy charred skin: You can take it a step further and broil the chicken on high for 3-5 minutes after it is done roasting. But be sure to check it often when broiling because things happen fast and just one minute can make the difference between perfectly charred and burnt.
- How to cook whole chicken in a roast pan: Place vegetables in a roasting pan and spread evenly. Place the chicken on top. Roast at 400 F for 1 hour until the internal temperature for the chicken reaches 165F.
More Chicken Recipes
- Roasted Spatchcock Chicken
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Slow Cooker Whole Chicken
- Roasted Balsamic Chicken with Cranberries
- Meal Prep Sheet Pan Balsamic Chicken and Vegetables
- One Pot Spanish Chicken and Rice
Tried this recipe?
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Easy No Knead Tomato Focaccia
Easy no knead tomato focaccia needs to be on your to bake list. It is so flavourful and delicious, packed with olive oil, tomatoes and fresh herbs. It has a fluffy and pillowy texture on the inside, yet golden and crispy on the outside. Make it with just 5-10 minutes of actual prep work, and with no kneading.
What is Focaccia Bread?
Focaccia bread is a dense Italian bread that is baked in lots of olive oil. You can make it plain or top it with garlic, herbs, tomatoes, vegetables, or anything else that your heart desires (see our rosemary garlic focaccia bread for another flavour). It is laid out flat in a pan, whether square or round, and then cut into slices. It's also super easy to make which makes it the perfect bread for beginners. In fact, our version requires no kneading, making it even easier for the novice baker.
Ingredients
To make this easy tomato focaccia bread, you will need to gather the following ingredients:
- yeast and water - active dry yeast and water to rise the dough.
- flour - I used all-purpose flour.
- salt - just a pinch for flavour.
- extra virgin olive oil - lots of olive oil to give the focaccia its iconic crispy outer texture and flavour.
- toppings - fresh thyme, cherry tomatoes, jalapeño (optiona for a spicy kick), white sesame seeds, and salt flakes.
You will also need mixing bowls and an 8-inch springform pan (or an 8-inch square pan). I also highly recommend a kitchen scale for the most accurate measurements.
How to Make the Best No Knead Tomato Focaccia Bread
First, grab a large mixing bowl and dissolve yeast and sugar in water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl. The mixture is very sticky and wet, with a 75% hydration (flour to water ratio). Drizzle and spread one tablespoon olive oil over the dough, and cover the bowl with plastic cling wrap. Let it sit at room temperature for up to 2 hours, until doubled in size.
Spread a tablespoon olive oil into an 8-inch springform pan. Transfer the dough into the pan and spread it so that it covers the entire pan. Press the dough with your fingers to make dimples (The dough is quite sticky, so you can use some water or oil to help with handling the dough).
Add thyme, tomatoes and jalapeño (if using) on top. Combine the remaining oil with one tablespoon water, and drizzle on top. Sprinkle salt flakes and sesame seeds on top.
Now we are ready for final proofing. You can either proof overnight in the refrigerator or for about one hour at room temperature:
- Option 1: Cover the pan with plastic cling film or cloth and let it rest in the refrigerator overnight. The dough will continue to rise slowly and become bubbly. The slow overnight fermentation makes the focaccia taste even better.
- Option 2: If you want to eat the focaccia bread on the same day, simply let the dough rise for another 1 hour at room temperature until almost doubled in size.
Once ready, preheat oven to 425 F and transfer the pan straight from the refrigerator to the oven. Bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.
Frequently Asked Questions
- How long does focaccia bread keep? Focaccia bread lasts for up to 2 days at room temperature. Store in an airtight container or ziploc bag.
- Can you freeze focaccia bread? Yes. Wrap it tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, I recommend slicing up the bread first to make it easy to reheat a slice or 2 at a time.
- How do you reheat focaccia bread? If frozen, allow it to thaw first to room temperature. Then, reheat in the air fryer at 350 F for 5-7 minutes, or in a 350 F preheated oven for 10-12 minutes.
How to Serve Tomato Focaccia Bread
Tomato focaccia bread tastes kind of like a herby pizza which makes it super delicious on its own. It also pairs very well with a creamy and dreamy soup like 30-minute butternut squash soup or creamy cauliflower and garlic soup.
More Bread Recipes
- Easy Rosemary Garlic Focaccia Bread
- Small Batch Garlic Naan Bread
- Pull-Apart Garlic Bread
- Small Batch Sourdough Bread
- Small Batch No Knead Bread
- Easy Small Batch Ciabatta Rolls
- Homemade No Knead French Baguettes
Tried this recipe?
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Easy No Crust Burnt Basque Cheesecake
This no crust burnt Basque cheesecake is the easiest cheesecake ever. It is perfectly caramelized on the top and edges, creamy yet firm on the inside, and so delicious with every bite. This one bowl recipe takes just a handful of ingredients and few minutes of prep. So so easy.
What is a Burnt Basque Cheesecake?
A burnt basque cheesecake is a cheesecake originating in Spain. It is made without a traditional cheesecake crust, and instead has a burnt or caramelized top and edges, which acts as its natural crust.
Ingredients
- cream cheese
- heavy cream
- granulated sugar - you can also substitute with brown sugar.
- all purpose flour
- vanilla extract
- lemon juice - just a touch.
- eggs
You will also need measuring cups and spoons, a mixing bowl, a hand mixer (or stand mixer), parchment paper, and a round 8-inch springform pan.
How to Make the Best Easy Burnt Basque Cheesecake
First, preheat your oven to 425 F, and line a round 8-inch springform pan with 2 pieces of overlapping parchment paper,. Make sure the parchment paper covers the entire pan including the sides and bottom.
In a large mixing bowl, use a hand mixer (or stand mixer) to beat cream cheese, heavy cream, sugar, flour, vanilla extract and lemon juice together until well blended. Add eggs, one at a time, and beat until just blended. Do not overmix to avoid cracking during baking.
Pour filling into the prepared pan. Knock the side of the pan a few times to release trapped air bubbles. Bake for 55 minutes until the top turns burnt brown. Turn off the oven and leave the cheesecake in the oven for an hour, allowing it to reduce the temperature slowly. This helps prevent the cheesecake from cracking due to shrinkage.
Cover the pan with plastic wrap and transfer to the refrigerator overnight (or for at least 8 hours) to cool down and solidify. Cheesecake tastes better the next day after been refrigerated. To serve, remove the cheesecake from the springform pan and parchment paper. Transfer to a serving dish and slice.
More Cheesecake Recipes
- Classic New York Cheesecake
- Healthier Caramel Apple Fall Cheesecake
- Creamy Mango Cheesecake
- Carrot Cake with Cheesecake Topping
- Caramel Cheesecake Brownies
Tried this recipe?
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40+ Cozy Fall Soup Recipes
My favourite part of fall are the warm and cozy, comforting and hearty fall soups. I could literally eat soup all day every day this time of year. Today I am sharing my top 40 warm and cozy fall soup recipes, ranging from smooth and creamy soup, hearty and meaty soup, noodle soup and ramen and so much more. There are lots of vegetarian, vegan, and gluten-free options to choose from as well.
Best Cozy Fall Soups
It's no surprise that this delicious and easy roasted butternut squash soup is the most pinned soup recipe on Pinterest. This soup captures the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with with a side of homemade ciabatta bread or crusty no knead bread for dipping.
Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade. Serve it with some crispy sourdough discard crackers with sesame seeds.
Roasted Butternut and Cauliflower Soup
Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy green onion dinner rolls or skillet dinner rolls.
Creamy Tortellini Soup with Sausage
Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.
This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes!
Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.
One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. Serve with some rosemary cornbread or pumpkin dinner rolls on the side.
Healthy Miso Ramen with Chicken
It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!
Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.
Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.
Vegetarian Mushroom Barley Soup
Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.
Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.
Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
White Bean Soup with Kale is a hearty and nourishing one-pot meal that is flavorful and easy. Make this healthy soup in 30 minutes using simple ingredients.
Cozy up with a warm, cheesy bowl of classic French onion soup, made with caramelized onions in a rich broth and topped with French bread and melty cheese.
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.
This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It's hearty, flavorful, and nourishing comfort food.
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes. You can also substitute the turkey for rotisserie chicken.
Chicken Potato Soup is cozy, hearty, and delicious - loaded with chicken, potatoes, veggies, and greens simmered in a creamy broth. Ready in 40 minutes.
Homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's quick and easy to make in 30 minutes.
30-Minute Butternut Squash Soup
Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it alongside some easy rosemary garlic focaccia bread or cornbread muffins for dipping.
Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
Lasagna soup is a twist on a classic Italian recipe with all the same delicious comforting flavors in the form of a hearty one pot soup.
Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.
This Persian Lentil Soup is a quick and easy vegan soup that is flavorful, delicious, and healthy. Make this thick and hearty meal in just 45 minutes!
Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
Ground Turkey Soup is hearty, nourishing, and healthy. Loaded with protein and veggies, this Italian soup is packed with flavor and is super filling.
Creamy Garlic Cauliflower Soup
Creamy Garlic Cauliflower Soup is creamy and healthy. This vegetarian soup is ready in 45 minutes with a handful of wholesome ingredients and a few steps. Serve it with an easy tomato bruschetta on the side.
Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Creamy beef wild rice soup is savory, flavorful, and delicious, packed with vegetables and beef flank steak (or leftover roast beef!), and freezes well.
This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.
Vegetable Soup is a hearty, vegan soup that is delicious, flavorful, and easy to make. It's loaded with all kinds of veggies in a savory broth.
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Classic split pea soup is a wholesome, filling, and delicious one pot meal that will warm you up. It's hearty, flavorful, and is loaded with nutrients.
Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.
Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.
White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Pinto Bean Soup (Sopa Tarasca)
Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes.
Instant Pot Butternut Squash Soup
Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It has all the warm and cozy vibes written all over it. Serve it with some butternut squash quesadillas.
Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals.
White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It's quick and easy to make in just 30 minutes.
Ukrainian borscht soup is a vegan beet soup made with red beets and vegetables. It's nutritious, flavorful, delicious, easy to make, and freezer-friendly.
Roasted Carrot and Ginger Soup
Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. Serve it with some toasted bread.
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Chicken and Dumplings is a classic chicken soup that is hearty, comforting, and nourishing. Plus, it is quick and easy to make in one pot in 40 minutes.
Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.
Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. Top this easy vegan soup with a layer of homemade toasted croutons.
Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.
Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Chicken Pot Pie Soup has all the classic flavors of chicken pot pie, but in a hearty soup form with tender chicken, veggies, and a rich creamy broth.
Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
Slow Cooker Asian Beef Noodle Soup
An easy weeknight dinner option, this hearty and oily slow cooker Asian beef noodle soup is packed with beef chunks, vegetables, noodles, and Asian spices and flavours.
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes.
Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes.
Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It's quick and easy comfort food that's perfect to feed the family on lazy weeknights.
One Pot Thai Red Curry Noodle Soup
This gluten-free, one pot Thai red curry noodle soup is so flavourful and packed with shrimp, vermicelli rice noodles, fresh herbs, lime juice + fish sauce.
Slow Cooked Loaded Baked Potato Soup
Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.
Creamy Chinese-Style Borscht Soup
Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free. Serve it with some green onion dinner rolls or salted soft pretzels.
Quick and Easy Vegetarian Ramen
Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours. You might never go back to packaged ramen again.
Creamy Pumpkin and Corn Chowder
If you haven't had this combo of flavours together, then you are in for a real treat. Creamy pumpkin and corn chowder is ready in under 30 minutes. It's the perfect fall vegetarian and gluten-free weeknight dinner. Serve it with a winter kale salad on the side.
Make Ahead Soup
Most of these fall soup recipes are really easy to make ahead and easily store in the fridge or freezer. Depending on the recipe, you can make the soup a day or so ahead of time or you can choose to just prep the ingredients in advance. This will be a life-saver if you are entertaining a crowd. So whether that means chopping up vegetables or mixing ingredients together, it's makes things go a lot more smoothly and quicker when you are cooking. You can store all your prepared ingredients in airtight containers in the refrigerator.
Did You Make Any of These Fall Soup Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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One Pot Coconut Curry Beef Stew
Warm and cozy, one pot coconut curry beef stew is my new favourite meal. It is hearty yet creamy, and packed with tender beef chunks, potatoes and carrots, curry seasoning, and creamy coconut milk. This is a super easy recipe that can be made in one pot with minimal prep. In fact, make this one in advance because leftovers taste even better.
That's right, the longer the stew sits, the more flavourful it gets. Just like our coconut lamb curry, I will usually just store the leftovers in the pot with the lid on, making it super easy to reheat the next day in the same pot.
Ingredients in Coconut Curry Beef Stew
- vegetable oil
- beef chunks - stewing beef cut into 1.5-inch cubes.
- onion
- garlic
- ginger
- seasoning - yellow curry powder, cumin powder, soy sauce, brown sugar, ground black pepper, and bay leaves.
- coconut milk - I used a can of full fat coconut milk, but you can use lite coconut milk to cut down the calories.
- potatoes
- carrots
- garnish - top with fresh red chilli, cilantro, and white sesame seeds.
You will also need measuring cups and spoons and a Dutch oven (or large cooking pot).
How to Make the Best One Pot Coconut Curry Beef Stew
Heat oil in Dutch oven (or large cooking pot) for 2 minutes over medium high heat until the oil starts to sizzle and shimmer. Add in cubed beef chunks and stir well to cook evenly for 6-8 minutes until the beef browns.
Add onions, garlic, and ginger. Mix well by stirring with a spatula for about 2 minutes until fragrant. Add all the seasoning including curry powder, cumin, soy sauce, brown sugar, black pepper, and bay leaves. Continue stirring to combine for about 3 minutes.
Stir in coconut milk to combine. Turn the heat down to medium low and cover the lid. Simmer for 25 minutes until the beef is tender, stirring occasionally to cook the beef evenly. To check the tenderness of the beef, use a fork. If you are able to insert a fork in the center of beef with little resistance, it's cooked fork tender.
Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 15 minutes until the potatoes and carrots start to soften. Add ¼ cup water if needed to thin out the sauce. Remove the pot from heat and let rest for 20 minutes to slightly cool down.
Serve over rice and sprinkle red chilli, cilantro and white sesame seeds on top to garnish.
Tips for Making Curry
- Customize the vegetables. Potatoes and carrots go really well in a curry stew, but you can easily throw in other vegetables that you have on hand. Some vegetables that work really well are cauliflower and broccoli, as they soak in all the delicious curry juice. Any starchy vegetables work well too such as sweet potatoes and yam.
- Let the stew rest. Let the stew rest for at least 20 minutes to cool down and also to let the flavours infuse into the stew. This is really important. In fact, the longer you let it rest, the more flavourful the beef curry gets.
- How to serve curry. Serve coconut curry beef stew over coconut rice or plain white jasmine or basmati rice. You can also serve it with some garlic naan bread for dipping and soaking up all that curry.
- How to store / meal prep. Store curry in an airtight container for up to 4 days in the refrigerator. You can also freeze for up to 2 months. It's a great recipe to use to meal prep throughout the week.
More Stew Recipes
- Indian Butter Chicken
- Coconut Lamb Curry
- Slow Cooker Moroccan Lamb Stew
- Pumpkin Chickpea Coconut Curry
- Coconut Curry Lentil Soup
- Easy 20-Minute One Pot Lentils
Tried this recipe?
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30-Minute Butternut Squash Soup
This quick and easy 30-minute butternut squash soup is my newest favourite fall soup. After all, this simple, vegan and gluten-free soup is loaded with butternut squash soup and is ultra creamy with coconut milk. I mean, who doesn't want a cozy and warm bowl of soup in just half an hour? After all, the best part of fall is butternut squash. Hands down.
When fall rolls around, my butternut squash obsession does too. I probably make a batch of butternut squash soup a week, so I have gotten pretty good at experimenting with different flavour combinations as there are many ways to flavour it. You can load them with fall herbs, like in my very popular roasted butternut squash soup recipe, or you can add in other vegetables or fruit, like in roasted butternut squash and cauliflower soup or butternut squash and apple soup.
Ingredients in Butternut Squash Soup
We are keeping it real simple in this recipe to really showcase butternut squash with some creamy coconut milk to get an ultra silky and smooth consistency while keeping the soup 100% vegan. Here is what you will need for this super quick and easy soup:
- olive oil
- onion
- garlic
- butternut squash - You need 1 small butternut squash, cut into ½-inch or 1-inch pieces, or 6-7 cups of chopped squash. To cut the prep time significantly, you can pick up pre-chopped squash at the grocery store.
- salt and pepper
- vegetable broth - I used vegetable broth to keep the recipe vegan. You can also use chicken broth.
- coconut milk - I used full-fat coconut milk for ultimate creaminess.
- maple syrup - just a little maple syrup goes a long way to really balance out the flavours of the butternut squash. I highly recommend it in this recipe.
- toppings - I used chopped pecans and fresh thyme leaves. Toasted pepitas would be really delicious with any fresh herbs you have on hand.
You will also need a large cooking pot and an immersion blender (or heavy duty blender).
How to Make the Best 30-Minute Butternut Squash Soup
This 30-minute butternut squash soup is super easy to make in one pot. First, grab a large cooking pot and heat oil over medium high heat. Add onions and until soft and translucent, about 3-4 minutes. Then, add garlic and cook until fragrant, about 1 minute.
Add butternut squash, salt and pepper. Sauté for 6-7 minutes, stirring frequently for even cooking. Then, add vegetable broth, coconut milk and maple syrup, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. Add salt and pepper, to taste and serve topped with chopped pecans and fresh thyme.
How to Serve Fall Soups
My favourite way to serve this butternut squash soup is with a side homemade bread for dipping. I love pairing this soup with easy homemade biscuits or garlic rosemary focaccia bread or with something a little more crustier like no knead artisan bread or sourdough bread. For more options, browse through all our bread recipes.
Tips for Making Squash Soup
- How to change the consistency of the soup: If the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some water to thin it out.
- How to store: You can easily store this soup by placing the pot with the lid in the refrigerator, or transferring the soup to an airtight container. It will keep for up to 5 days in the refrigerator.
- How to freeze: To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, place on the counter and let it thaw at room temperature. Then reheat on the stove.
More Fall Soup Recipes
- Roasted Butternut Squash Soup
- Butternut Squash and Apple Soup with Toasted Croutons
- Roasted Butternut Squash and Cauliflower Soup
- Creamy Cauliflower and Garlic Soup
- Lemon Chicken Orzo Soup
- Coconut Curry Lentil Soup
- Coconut Curry Pumpkin Soup
This easy 30-minute butternut squash soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.
Tried this recipe?
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Pumpkin Pie Granola
Craving pumpkin pie in the morning but don't want to actually eat a slice of pie for breakfast? Pumpkin pie granola is the answer to your problems. And unlike actual pumpkin pie, this granola is gluten-free, vegan, and refined sugar-free. It is packed with rolled oats, real pumpkin, pumpkin spice, pepitas (pumpkin seeds) and pecans, and is sweetened with maple syrup. Brace yourselves because this stuff is super crave-worthy.
What is in Pumpkin Pie Granola?
To make pumpkin pie granola, you need to gather the following ingredients:
- rolled oats - you want to use rolled oats vs. quick oats.
- pumpkin puree - either canned or homemade puree works.
- pumpkin spice seasoning - if you don't have pumpkin spice, use 2 teaspoons of cinnamon instead.
- pepitas - raw pepitas, also known as pumpkin seeds.
- pecan halves - I like them loosely chopped, but you can also leave them whole. You could also use walnuts instead.
- maple syrup
- coconut oil - you can substitute this with olive oil or melted butter.
- vanilla extract
- salt
You will also need measuring cups and spoons, mixing bowls, and a ½ pan baking sheet.
How to Make the Best Pumpkin Pie Granola
Once you discover just how easy and how delicious homemade pumpkin granola is, you won't look at store-bought granola the same.
To make homemade granola, first Combine all the dry ingredients in a large bowl (oats, pepitas, pecans, and salt). Then, combine the wet ingredients in another bowl (pumpkin puree, maple syrup, coconut oil, and vanilla extract). The mixture may be slightly lumpy. Pour the wet ingredients into the dry ingredients and stir to combine until fully incorporated.
Spread the granola mixture onto a large parchment-lined baking sheet. Bake in a 350 F preheated oven for 25-30 minutes, turn the pan once halfway. Remove from oven and let it cool down (about 15 minutes). Store in an airtight container for up to 2 weeks at room temperature.
Tips and Tricks
- How to store homemade granola: You can store homemade granola in an airtight container for up to 2 weeks (if you don't finish it way before then like we do). I like to store it in a glass canning jar like the one shown in the pictures.
- How to freeze homemade granola: You can freeze granola by wrapping it tightly in plastic cling wrap and place inside a freezer bag, for up to 3 months.
- How to serve granola: You can serve granola in so many different ways. The easiest is just on its own as a snack by the handfuls. You can also add it on top of milk or yogurt, or layer it in a fruit and yogurt parfait, or top it on banana toast with honey. It is also pretty amazing on top of a few scoops of vanilla ice cream. So so delicious.
More Granola Recipes
- Easy Apple Cinnamon Granola
- Almond Cranberry Chocolate Granola Bars
- Almond Butter Granola Bars
- Coconut Maple Walnut Granola
- Almond Pecan Granola
- Fruit and Yogurt Parfait with Granola
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One Pot Coconut Curry Chicken and Rice
Creamy, delicious and flavourful, this Thai-inspired one pot coconut curry chicken and rice made with red curry and coconut milk and packed with incredible flavour, will become your new favourite 30-minute weeknight meal.
If you are like me and are very much into Thai food like 15-minute chicken Pad Thai or one pot Thai red curry noodle soup, then this dish is for you my friend. It has all the classic Thai flavours with the red curry paste, and the creamy coconut milk, with a splash of lime juice, if desired, and all the fresh cilantro on top.
Ingredients in Thai Curry Chicken and Rice
- chicken breasts - 2 skinless and boneless chicken breasts.
- chicken marinade - plain yogurt, vegetable oil, ground paprika, salt and pepper.
- vegetable oil
- onions
- garlic
- ginger
- jalapeno pepper - optional, for a spicy kick.
- bay leaves
- long grain white rice - other types of rice may work, so long as it is white rice. I would not recommend using brown rice as it takes a lot longer to cook and the recipe will need to be adjusted for it.
- coconut milk - I used 1 can of regular coconut milk, but feel free to substitute with lite coconut milk.
- soy sauce
- red curry paste
- garnish - fresh cilantro or parsley and lime wedges.
You will also need a large skillet. I prefer cooking with a cast iron skillet, but a regular skillet works great too.
How to Make the Best One Pot Coconut Curry Chicken and Rice
First, marinate the chicken. Combine chicken breasts with marinade ingredients (yogurt, oil, paprika, salt and pepper) in a mixing bowl. Stir well with a spatula to coat the chicken well. Cover with cling wrap and refrigerate for at least 30 minutes or overnight.
Heat vegetable oil in a large skillet for 2 minutes over medium high heat until the hot oil starts to sizzle and shimmer. Place the marinated chicken on the skillet and cook for 5 minutes on each side until brown. Transfer the chicken onto a plate (the chicken does not need thoroughly cooked at this point).
In the same skillet, add onions, garlic, ginger, jalapeno and bay leaves. Stir to cook for 2 minutes until fragrant. Add rice and stir well to combine. Add coconut milk and water. Bring the mixture to a boil. Stir in soy sauce and red curry paste. Mix well with a spatula to coat the rice evenly.
Spread the rice evenly into a uniform layer and place the chicken back into the skillet. Cover the lid and turn the heat down to medium low. Simmer for 10 minutes until all water has evaporated.
Sprinkle finely chopped cilantro or parsley on top and a drizzle of lime juice, if desired. Serve immediately.
More One Pot/Pan Recipes
- One Pot Spanish Chicken and Rice
- One Pot Rice Pilaf with Carrots
- 10-Minute Vegetarian Fried Rice
- One Pot Thai Red Curry Noodle Soup
- Sheet Pan Chicken Fajitas
- Sheet Pan Miso Salmon with Bok Choy
- Tandoori Chicken Sheet Pan Dinner
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Roasted Butternut Squash and Cauliflower Soup
My favourite part of fall are the warm and cozy, comforting fall soups. Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. It's packed with butternut squash and cauliflower, mixed with onions and garlic and fresh herbs, and a little coconut milk for that extra creaminess. So so delicious. Plus, it's super easy to make. Think of a one sheet pan meal that is blended into a soup.
If you are like me and are a fan of roasted butternut squash soup or butternut squash and apple soup, then you will love this. It makes the perfect starter or side to add to your Thanksgiving holiday menu or for any meal this fall.
Side note - that is my very obedient one year old stepping in as my hand model, since Danny (the usual model) was at his day job.
What is in this Roasted Vegetable Soup?
- butternut squash
- cauliflower - cauliflower really adds a silky creaminess to this soup.
- onion
- garlic
- fresh sage - you could also substitute with rosemary or thyme, or use a combination of the three.
- olive oil
- salt and pepper
- vegetable stock
- coconut milk - this also adds a little extra creaminess. I used coconut milk to keep the recipe vegan, but you can substitute with regular cow's milk if you prefer.
You will also need a large ½ pan baking tray, a food processor or blender, and a large pot.
How to Make the Best Roasted Butternut Squash and Cauliflower Soup
In a large ½ pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and pepper to taste, and toss to combine. Bake in a preheated 425 F oven for 20-25 minutes, until vegetables are soft and tender.
Transfer vegetables into a food processor or blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
Transfer soup to a large pot, add remaining stock, and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. Serve with a drizzle of coconut milk and fresh herbs or toasted pepitas on top.
Tips and Tricks
- Do I have to roast the vegetables? Roasting the vegetables adds an extra depth of flavour to the soup and really intensifies the flavour. But you can absolutely skip this step and just cook the soup in a pot. The soup will still be delicious. Simply, saute the oninos and garlic, then add everything else and simmer for about 25 minutes, or until vegetables are tender. Puree, add coconut milk and serve.
- How thick should this soup be? As thick as you would like! I like my soup right in the middle. If you find that it is too thick, add some water until desired consistency is reached. If you find the soup is too thin, continue to simmer, uncovered, to thicken it up until you reach your desired consistency.
- How to serve: Serve this butternut squash soup with a side of homemade ciabatta bread or crusty no knead bread for dipping. Small batch sourdough bread is also one of my favourites to pair with this.
More Soup Recipes
- Roasted Butternut Squash Soup
- Butternut Squash and Apple Soup with Toasted Croutons
- Creamy Cauliflower and Garlic Soup
- Lemon Chicken Orzo Soup
- Coconut Curry Lentil Soup
- Coconut Curry Pumpkin Soup
This easy roasted butternut squash and cauliflower soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.
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Braided Lattice Apple Pie
Is it even autumn without a slice of classic apple pie? This braided lattice apple pie is packed with fresh cinnamon apples tossed in a caramel-type sauce sealed in a buttery, flaky pie crust and topped with a beautiful braided lattice and decorative leaves. This is the only pie you need this fall season. You might want to make extra because this stuff does not last long.
Ingredients in Apple Pie
- pie dough - you will 3 pieces of pie dough for a 9-inch pie crust (or 160 grams each). I used my easy puff pastry pie dough. That recipe yields 2 pie crusts so I just increased the measurements to 1.5 to yield 3 pie crusts.
- melted butter
- brown sugar
- water
- all-purpose flour
- apples - 7 heaping cups of cored, peeled and thinly sliced apples (approximately 6 to 7 apples).
- ground cinnamon
- egg + milk - for the egg wash on top of the pie.
You will also need measuring cups and spoons, mixing bowl, a rolling pin for preparing the pie dough, a mandoline slicer, and a 9-inch pie dish for baking.
How to Make the Best Braided Lattice Apple Pie
First, prepare the pie dough by rolling out roll out 3 pieces of easy puff pastry pie dough to approximately 12-inches. The extra third pie dough is used for braiding the lattice (which requires a lot of pie dough) and for the decorative leaf cutouts.
Next, prepare the apple pie filling by whisking together butter, sugar, water and flour in a mixing bowl. Transfer the mixture to a small saucepan and bring to a boil over medium heat. Stir continuously for 2 minutes until it forms a smooth mixture. Remove from heat and set it aside. The sauce will be thick and more like a paste.
Place the peeled, cored and sliced apples into a large mixing bowl. (You can use a mandoline slicer to slice the apples or a knife). Add cinnamon and stir with a silicone spatula to coat the apple slices evenly. Pour the prepared sauce mixture in and stir to coat the apple slices well. Set the bowl aside.
Now, start to assemble the pie. Transfer one prepared dough disc into a 9-inch pie dish and gently press down to form into the bottom pie crust. Slowly pour the apple filling from the bowl into the dough-lined pie pan and use a spatula to spread them evenly across.
How to Make a Braided Lattice Top
First, make the braided lattice strips:
- Slice the one rolled out pie dough into 15 strips, measuring ½-inch wide. Save the leftover dough scraps to the side.
- Take 3 strips of equal length and squeeze the 3 ends together. Braid them together by moving the left strip across the middle strip. Then, move the right strip across the middle strip. Repeat the left and right to the middle until you reach the end of the braid. Squeeze to bind the 3 ends together.
- Repeat the braiding will the remaining strips, until you have 5 braided strips.
Next, make the flat lattice strips by slicing the last rolled out pie dough into 5 strips, measuring 1-inch wide. Save the dough scraps to the side.
Now, assemble the lattice top:
- Place 5 flat lattice strips of dough on top of the apple filling, evenly placed 1-inch apart (make sure to use the longer strips in the centre and shorter strips for the edges).
- Fold back the 2nd and 4th strip halfway and place the longest braided strip in the centre, perpendicular to the first 5 strips. Place the 2nd and 4th strip back over that long strip.
- Fold back the 1st and 3rd and 5th strip halfway and place a slightly shorter braided strip 1-inch away. Place the 1st and 3rd and 5th strip back over the shorter strip.
- Continue adding and alternating braided strips to complete the lattice top crust.
Take the dough scraps and cut out decorative leaves and place them on top of the lattice pie. Press edges together and crimp with your fingers to seal. You can place more scraps along the edge and pinch them into the edges to seal.
Bake the Pie
Combine beaten egg and milk in a small bowl to make the egg wash. Brush the egg wash over the lattice crust and edges. If your oven is not ready at this point, store the assembled pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
Transfer the apple pie into a 400 F preheated oven and bake for 20 minutes until the edges of the pie start turning golden brown. Reduce the oven temperature to 350F and bake for additional 40 minutes until the pie crust is golden brown. You might see the pie filling start to ooze out.
Leave the apple pie in the pan at room temperature for 1 hour before serving. Serve a slice of apple pie with a scoop of vanilla ice cream.
Tips for Storing Pie
- How long will homemade pie keep? This apple pie will last for up to 5 days in the refrigerator, loosely covered with foil or plastic cling wrap.
- How to freeze unbaked apple pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).
- How to freeze baked apple pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. Then place inside a freezer bag for storing.
More Pie Recipes
- Classic Thanksgiving Pumpkin Pie
- Classic Blueberry Pie with Lattice Top
- Mini Pumpkin Pies (coming soon)
- Classic Cherry Pie
- Old-Fashioned Pecan Pie
- Chopped Pecan Pie
- Savoury Meat Pie (coming soon)
Tried this recipe?
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Baked Apple Chips
One-ingredient homemade baked apple chips are healthy, light, crispy and so crave-worthy. Plus, unlike most store-bought chips, these contain nothing other than apples, meaning no added sugar. The best part? They are so easy to make, you will be wondering why you haven't been making these all along.
Apple season is one of my favourite seasons. I use it up in everything this time of year. My favourite ways are to throw it into an apple walnut salad, into butternut squash and apple soup, and of course, into a ton of baked goodies such as apple muffins, apple hand pies, and apple crisp. My new favourite way? Baked apple chips.
What are Apple Chips?
Apple chips are apples that have been thinly sliced and dried out until super crispy and crunchy, basically until the water content has been removed. Most commercially produced apple chips use a dehydrator or other fancy equipment to make, but you can make a small batch at home in the oven in just a few simple steps.
How to Make the Best Baked Apple Chips
It is so easy to make apple chips. You will need to set aside just 5-10 minutes to prep, and allow the apples so slow-bake over 2.5 hours.
First, preheat the oven to 200 F, and line a large ½ pan baking sheet with a slipat mat or parchment paper.
Then, prepare your apples. From the bottom of the apples, slice them into very thin slices, about â…› thick. Use a mandoline or a knife to slice. Place them down in a single even layer on the lined baking pan. You don't need to leave any space between them as they will shrink. For extra flavour, you can sprinkle some cinnamon on top.
Bake for 1 hour, then flip the apple slices over and bake for another 1.5 hours. If the apples aren't crispy enough, continue to bake, checking on them every 10-15 minutes.
How to Make Apple Chips in the Air Fryer
Preheat the air fryer to 200 F, about 3 minutes. Place apple slices in a single layer in the air fryer basket and air fry for 20 minutes until crispy.
Tips and Tricks
- Slice your apples super thin. I use a mandoline slicer on the thinest setting to slice the apples super thin and evenly. You can also use a knife. You want to slice the apples about â…›-inch thick.
- Add some cinnamon. You can switch things up and add a little cinnamon on top for a different flavour. You can sprinkle about a teaspoon on cinnamon on top before popping the apples into the oven.
- How to store. Store homemade apple chips in an airtight container for up to 1 week at room temperature.
More Apple Recipes
- Easy Cinnamon Apple Granola
- Braided Lattice Apple Pie
- Butternut Squash and Apple Soup with Toasted Croutons
- Individual Apple Crisp
- Easy Apple Hand Pies
- Apple Walnut Salad with Homemade Balsamic Vinaigrette
- Apple Cardamom Cake with Caramel Pecan Butter Topping
- Spiced Apple Oatmeal Muffins with Crumb Topping
Tried this recipe?
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Easy Puff Pastry Pie Dough
Flaky, buttery, and delicate, this easy puff pastry pie dough is the only recipe you will need for all your pies this season. This laminated dough creates the best puffy pie crust with multiple flaky layers. Plus, you can make it homemade with only a few simple ingredients and in just 15 minutes. Seriously, who needs store-bought when homemade is so much better, flakier and delicious? There really is no comparison.
What is Puff Pastry?
Puff pastry is a type of dough where butter is layered or laminated in the dough, creating multiple layers of alternating dough and butter = flakey puffy pastry dough. To make it at home, you will need these few simple pantry staples:
- all-purpose flour
- granulated sugar
- salt
- unsalted butter - cold and cubed into ½-inch pieces.
- ice cold water - ice water is key here.
You will also need measuring cups and spoons or a kitchen scale, a food processor and rolling pin.
How to Make the Best Homemade Puff Pastry Pie Dough
In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
Transfer the crumb-like dough into a large ziploc bag. Squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Using disposable gloves when handling the dough will help prevent the butter from melting too quickly.
Divide the dough ball in half. Place one in the refrigerator, and take the other and place it in between two pieces of large parchment paper or cling wrap. Flatten it with a rolling pin. Transfer to the refrigerator and repeat with the second ball of dough. You will have 2 equal discs.
Take one dough disc at a time, and fold it in half. Turn the dough 90 degrees and fold it again to roughly form a square. Roll each dough out with a rolling pin into a 12-inch circle. Repeat this step one more time (folding and rolling). This creates the laminated puff pastry dough which is made up of many layers of alternating dough and butter.
Wrap the dough tightly in plastic wrap or keep it in between parchment paper and refrigerate for at least 1 hour before using to make a pie.
Tips and Tricks
- How much pie crust does this recipe make? This recipe is sufficient for one double crust pie dough, or two single crust pie doughs. It also makes a little bit extra dough in case you need to patch the edges (which I find I have to do every time).
- Use disposable gloves: Using disposable gloves when handling pie dough will help prevent the butter in the dough from melting too quickly, as handling the pie dough directly with bare hands will cause it to melt much more quickly, making the dough sticky.
- Always store in the refrigerator: Whenever you are not working with one of the dough pieces, always place it in the refrigerator to keep the butter from melting.
- How to store: Store puff pastry dough wrapped tightly in cling wrap or between 2 pieces of parchment paper in the refrigerator for up to one week.
- How to freeze: Freeze puff pastry dough wrapped tightly in cling wrap and place in the freezer for up to 3 months. Place in the refrigerator for a few hours to allow it to thaw before use. Do not let it thaw at room temperature as the butter can start to melt.
What to Make with Puff Pastry
Use this easy puff pastry pie dough to make any pie you are craving. Here are some of my favourites:
- Classic Thanksgiving Pumpkin Pie
- Braided Lattice Apple Pie
- Classic Blueberry Pie with Lattice Top
- Classic Cherry Pie
- Old-Fashioned Pecan Pie
- Ground Beef Meat Pie
Tried this recipe?
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Lemon Chicken Orzo Soup
Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. It's packed with orzo pasta, chicken breast, vegetables fresh herbs, and a dash lemon juice. It's basically chicken noodle soup but with a major upgrade.
What is Orzo?
Orzo is a tiny, quick-cooking rice-shaped pasta that can be thrown into so many recipes. You can throw it into a Mediterranean orzo salad, into rice pilaf, or into soup.
What is in Lemon Chicken Orzo Soup?
- chicken breasts - 2 large boneless and skinless breasts. You can also use two-thirds pound of boneless and skinless chicken thighs.
- butter - can easily substitute with olive oil for a healthier option.
- vegetables - onion, garlic, celery, and carrots.
- chicken stock
- orzo pasta
- lemon juice
- herbs - Italian seasoning blend, fresh parsley, and fresh dill.
- salt and pepper
You will also need measuring cups and spoons and a medium cooking pot.
How to Make the Best Lemon Chicken Orzo Soup
First, melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 4-5 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often. Then, add stock, chicken, and Italian seasoning. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes.
Next, remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile, shred the chicken with a fork and then place back into the pot while the orzo is still cooking.
Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste. Serve immediately with some extra lemon wedges and fresh herbs.
Tips for Making Orzo Soup
- How to serve: Serve lemon chicken orzo soup with some Greek salad and a loaf of crusty bread. My favourites are small batch ciabatta rolls, easy no knead french baguettes, small batch no-knead bread, or small batch sourdough.
- How to make with pre-cooked chicken: You can make this soup with leftover chicken or rotisserie chicken. Add it in when you are adding in the orzo.
- How to store: Lemon chicken orzo soup is best served immediately. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the orzo will continue to soak up water and expand. To reheat, you will likely need to add a little water to thin out the soup again.
More Soup Recipes
- Roasted Butternut Squash Soup
- Creamy Mexican Corn Soup
- Coconut Curry Lentil Soup
- Healthy Miso Ramen with Chicken
- Roasted Carrot and Ginger Soup
- Creamy Garlic and Cauliflower Soup
Tried this recipe?
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Pan-Fried Pork and Shrimp Wontons
Better than takeout pan-fried pork and shrimp wontons are super crispy and golden on the outside, tender and juicy on the inside with a savoury pork, shrimp and vegetable filling inside. Serve this popular and authentic Chinese dim sum snack at home with spicy chili oil or homemade vinegar dipping sauce.
What are Wontons?
Wontons are a type of Chinese dumplings that are wrapped in a special square wonton wrapper. They are a popular Chinese snack food (dim sum) that can be prepared in many ways including steamed, boiled, pan-fried, deep-fried or in wonton soup. They are filled with a juicy filling inside consisting of protein and vegetables seasoned with Asian spices and seasonings. Here we filled them with pork, shrimp and vegetables. Another favourite of mine are chicken and cilantro wontons. The options for the filling are truly endless.
Ingredients in Pork and Shrimp Wontons
Here is what you will need to make these pork and shrimp wontons:
- shrimp - peeled, deveined and shells removed.
- ground pork
- corn
- green peas
- carrots
- garlic
- fresh ginger
- green onions
- seasonings - Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper.
- wonton wrappers
- vegetable oil + water - for pan-frying.
You will also need a mixing bowl, spatula, and large non-stick skillet with lid.
How to Make the Best Pork and Shrimp Wontons
First, you have to finely chop the shrimp into small pieces, almost paste-like. You can also add the shrimp into a food processor and pulse mix for 30 seconds until a shrimp paste is formed. Transfer into a large mixing bowl.
Add in ground pork and stir well with a spatula to mix evenly with the shrimp. Add in corn, peas, carrots, garlic, ginger, green onions, Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper. Mix well to fully combine. Cover and refrigerate for at least one hour to allow the filling to soak in all the flavours.
How to Fold Wontons
- Prepare a small bowl of water for dipping your fingers into.
- Take a square wonton wrapper at a time and place it on your palm. Place one tablespoon of filling into the centre of the wrapper.
- Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wonton half (into a rectangle) and gently press the edges together to seal the filling inside.
- Bring two bottom folded corners together and wrap them under to overlap and seal. You can dab a little bit of water first on the edges to help make them stick together better.
- Repeat with all the wontons and place them all on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.
How to Pan-fry Wontons
In a non-stick frying pan, heat vegetable oil over medium-high heat for 2 -3 minutes. Place a batch of 12- 15 pork and shrimp wontons on the pan, spacing them approximately 1-inch apart to prevent them from sticking together. Cook for 3 minutes until the bottom turns golden brown.
Add ½ cup of cold water into the pan. The water should start sizzling and boiling immediately. Make sure the water covers half of the wontons' height. (½-inch deep). Cover with the lid and continue to cook for 7-8 minutes until almost all the water has evaporated.
Take out the lid and reduce heat to medium. Cook for another 2 minutes until all the water has been absorbed. The bottom of the wontons should be cooked crispy.
Repeat steps with another batch of 12 -15Â wontons.
How to Serve Wontons
Crispy pan-fried pork and shrimp wontons are great with a side of vinegar dipping sauce. To make your own, combine 1 tablespoon soy sauce, 2 tablespoons black vinegar, 1 teaspoon chopped green onions, and 1 teaspoon Sriracha hot sauce (optional for a spicy kick) in a small bowl. Stir to combine. You can customize the quantities for your own preference.
You can also boil these wontons in a soup instead of pan-frying them. Two of my favourite soups to make are easy 10-minute wonton soup or 10-minute Shanghai-style wonton soup. Or just boil and serve them as is with a chili oil sauce on top to make spicy chili oil wontons.
Tips for Making Wontons
- How to store: Place wontons on a parchment-lined baking tray and freeze for an hour. Then transfer them into freezer bags or an airtight container and store in the freezer. Use as desired.
- Double or triple the recipe: It may a little time consuming to fold all these wontons, but the more you fold, the more you can freeze for later which will make your life so easy on a busy weeknight when you don't know what to make. Plus, homemade is always better than store-bought.
More Dim Sum Recipes
- Chicken and Cilantro Wontons
- Spicy Chili Oil Wontons
- Crispy Bottom Shanghai Pan-Fried Pork Buns
- Egg and Chive Vegetarian Dumplings
- Crispy Fried Vegetarian Spring Rolls
- Shanghai Style Vegetarian Steamed Buns
- Crispy Bottom Pan-Fried Vegetable Buns
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Easy Roasted Cauliflower
Easy roasted cauliflower is a side dish that needs to be on your dinner table all season long. It's super easy to throw together into a sheet pan and pop into the oven. Roasting cauliflower in the oven adds such an incredible depth of flavour with a little caramelization on the top. So so delicious. Plus, this dish is vegan and gluten-free, so whatcha waiting for?
What is in Roasted Cauliflower?
All you need to make this delicious side dish is cauliflower and a few basic pantry staples:
- cauliflower - one medium head of cauliflower broken into florets (about 5-6 cups)
- olive oil
- garlic powder
- Italian seasoning
- salt and pepper
You will also need a mixing bowl and baking sheet pan.
How to Make the Best Easy Roasted Cauliflower in 2 Steps
Roasted cauliflower is ridiculously easy to make and so delicious. All you do is throw all your ingredients into a large mixing bowl or directly into a sheet pan, and toss to combine. Pop the pan into the oven and roast for 25-30 minutes.
How to Serve
- Serve roasted cauliflower as a side dish with your favourite fall meals. I like to pair it with easy juicy roasted turkey breast, some easy roasted brussels sprouts and an apple walnut salad.
- Add it to your easy Thanksgiving menu. A side dish this easy will be a life-saver on the big day when you have a million other things to stress over.
- Use it to make soup. Some of my favourites are roasted butternut squash and cauliflower soup and creamy cauliflower and garlic soup. The cauliflower in this recipe is caramelized in a pot, but you can easily adapt it and use roasted cauliflower instead.
- Try it in garlic mashed cauliflower. The cauliflower in that recipe is boiled, but again you can adapt the recipe and use roasted cauliflower instead. It will add an amazing layer of flavour.
More Roasted Vegetables to Try
- Roasted Butternut Squash
- Easy Garlic Herb-Roasted Carrots
- 12-Minute Roasted Air Fryer Brussels Sprouts
- Easy Roasted Brussels Sprouts
- Herb-Roasted Sweet Potatoes
- Roasted Garlic Asparagus and Mushrooms
Tried this recipe?
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Classic Roman Herbed Potato Pizza
This easy and simple yet packed with flavour, classic Roman herbed potato pizza should be on your menu tonight. It has a super crispy thin crust, layers of tender potato slices tossed in olive oil and herbs, and baked to perfection. Plus, you don't need a pizza stone for this one. Make it in an oven-safe skillet or baking pan in just 20 minutes, including prep.
What is a Roman Style Pizza?
A Roman-style pizza is a large pizza with a super thin crust. A Roman-style potato pizza (also called pizza con patate) is topped with slices of potato tossed in olive oil and herbs. It is traditionally made in a rectangular pan and baked in the oven. Today we are making it in a round oven-safe skillet.
Ingredients in Potato Pizza
- pizza dough - you can use homemade pizza dough or storebought. If you have some discard sourdough starter, try my homemade sourdough pizza dough.
- potatoes - peeled and thinly sliced. It is really easy to slice with a madeleine slicer, or you can use a good old fashioned knife.
- olive oil
- Italian seasoning
- dried thyme - dried oregano or rosemary also works. You can also just add more Italian seasoning if you can't get your hands on any.
- salt and pepper
You will also need a madeleine slicer for slicing the potatoes, measuring spoons, mixing bowl, oven-safe skillet (or baking pan) and heavy duty oven mitts.
How to Make the Best Classic Roman Herbed Potato Pizza
First, prepare the potatoes. Slice them up with a madeleine slicer or knife. Transfer them into a large mixing bowl and add olive oil, Italian seasoning, dried thyme, salt and pepper. Toss to combine until potatoes are evenly coated with seasoning. Set the bowl aside.
Next, transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness. Place the flattened dough onto an oven-safe skillet or baking pan. Stretch out the dough a bit more to spread it over the entire skillet.
Arrange the potato slices on top of the pizza dough by overlapping the slices slightly until completely covered.
Transfer the skillet into a preheated 450 F oven and bake for 10 minutes until the crust turns golden brown. Optionally, you can turn the oven broiler to high and bake for another 2-3 minutes or until the potato slices turn brown and blistered. But keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
More Pizza Recipes
- Small Batch Sourdough Pizza Dough
- Easy Skillet Neapolitan Margherita Pizza
- Mushroom and Arugula Skillet Pizza
- Salami and Mushroom Skillet Pizza
- 30-Minute BBQ Chicken Pizza
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chocolate Chunk Peanut Butter Cookies
Calling all peanut butter cookie lovers! These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make these no chill cookies in under 20 minutes (including prep) with just a few ingredients and a few simple steps.
Ingredients in Chocolate Peanut Butter Cookies
- creamy peanut butter - or can substitute for chunky peanut butter but note that it will give a different texture.
- butter
- sugar - both granulated sugar and brown sugar.
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
- chocolate chunks - I like the size of the chocolate chunks for these cookies, but feel free to use chocolate chips instead.
You will also need: measuring cups and spoons, mixing bowl, hand mixer (or stand mixer), baking sheet, and wire cooling rack.
How to Make the Best Chocolate Chunk Peanut Butter Cookies
In a large mixing bowl, cream together the peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or stand mixer), until soft and creamy. Add in egg and vanilla extract and continue to mix until fully combined.
In a separate mixing bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer until combined. Then, fold in the chocolate chunks.
Roll the dough into 1 to 2-inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
Bake for 8-10 minutes in a 350 F preheated oven, or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.
Tips for Making Peanut Butter Cookies
- What is the texture like? These cookies and soft, chewy and a little crumby and literally melt in your mouth. You need to be careful not to overcook as even baking for an extra 5 minutes will cause the cookies to get dry. They will look a little undercooked at the 8-10 minute mark, but that is okay. The residual heat from the pan and the cookies themselves will continue to bake them.
- How long do these cookies last? Store homemade peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies really soft, place a slice of bread in the container. Yes, it actually works.
- Can I freeze peanut butter cookies? Yes, these cookies are freezer-friendly. Just freeze them in an airtight container or freezer bag for up to 3 months. Leave out in the refrigerator or at room temperature to thaw.
More Cookie Recipes
- The Best Soft and Chewy Peanut Butter Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Soft and Pillowy Chocolate Chip Banana Bread Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- Easy Sugar Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chinese Garlic Cucumber Salad
Light, refreshing and crisp Chinese garlic cucumber salad is a simple salad tossed in an Asian dressing with sesame oil, soy sauce and rice vinegar, and packed with a whole lot of flavour. It is a quick and easy side dish that can be served with almost any Chinese entree.
What is Chinese Cucumber Salad?
Chinese cucumber salad (known as pai huang gua) is a traditional Chinese salad packed with cucumbers. This is a dish that Danny has been enjoying pretty much his whole life. To make this salad, you will need:
- cucumbers - I peeled them but feel free to leave the peel on if you prefer. To make with the peel, I recommend Persian cucumbers or small English cucumbers as their skin is a lot softer.
- garlic
- soy sauce
- rice vinegar
- sesame oil
- chili oil - optional for a spicy kick.
- salt + sugar
- white sesame seeds - for garnish.
- cilantro - for garnish.
How to Make the Best Chinese Garlic Cucumber Salad
This simple salad takes about 5 minutes to make. First, prepare your ingredients. Peel cucumbers (or leave skin on if you prefer) and chop into 1-inch pieces. Then place into a large bowl. Add in garlic, soy sauce, vinegar, sesame oil, chili oil (if using), sugar, and salt. Toss to combine. Sprinkle sesame seeds and cilantro on top, and serve. So easy!
PRO TIP: Similar to a Persian Shirazi salad with cucumber and tomato, you can let this Chinese cucumber salad sit in the refrigerator for at least 30 minutes to really allow the flavours to infuse into each other.
How to Serve
Chinese garlic cucumber salad can be served with pretty much any Chinese dish. My favourites are with spicy dan dan noodles but they go with pretty much any noodle dish. I also like to serve this with a quick 10-minute vegetarian fried rice and crispy fried spring rolls. The options are really endless.
More Salad Recipes
- Persian Shirazi Salad with Cucumber and Tomato
- The Best Greek Salad
- Mediterranean Orzo Pasta Salad
- Strawberry Avocado Salad with Poppy Seed Dressing
- Summer Corn Salad
- Goat Cheese and Tangelo Winter Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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