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This dish is so pretty, it will dress up any table. What’s also terrific is that it can be served hot from the oven, or at room temperature.
1. Preheat oven to 375 F.
2. Wash the squash well, as it will not be peeled.
3. Cut the ends off the squash. Cut the squash in half. Scoop out the seeds. Discard the seeds and the ends.
4. Slice the squash into ¾ inch thick rings.
5. Lay the squash rings in a single layer on a rimmed sheet pan (or two). Coat both sides of the squash with olive oil and season both sides with salt and pepper.
6. Drizzle about ¾ teaspoon of maple syrup on only the top side of each squash ring.
7. Add some water into the pan, just enough to cover the bottom of the sheet pan. Roast the squash in the oven for 20 minutes.
8. After 20 minutes; remove the squash from the oven, turn the squash over, and drizzle ¾ teaspoon of maple syrup over each squash ring. Return to the oven for another 20 minutes.
9. Remove pan from the oven. Lay the roasted squash in an attractive manner on a platter. Drizzle the balsamic glaze and sprinkle the chopped nuts over the top of the squash.
This dish can be served warm or at room temperature, and is great with turkey, chicken or pork.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!