Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

If you’re looking for a unique and flavorful vegetable side dish, I hope you’ll check out this recipe for Mediterranean butternut squash! I found the original recipe in a cookbook I own that features all Mediterranean-inspired recipes, made a few small changes, and really enjoy this vegetable dish.

There are several unique ingredients used in this recipe which add some flavorful “zing” to “plain-old butternut squash”. I love roasted butternut squash, but the addition of Mediterranean-inspired toppings really takes this recipe up a notch or two and that’s awesome!

I truly hope you enjoy this absolutely delicious and colorful winter squash recipe. Here’s how to make Mediterranean butternut squash, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Slice the stem end and the very bottom end off of a 1½ pound butternut squash. Use a vegetable peeler or sharp knife to remove the peel. Peel enough of the outer skin until the orange flesh (not white) of the squash is showing.

Slice the squash in half from top to bottom, then remove and discard the seeds and “stringy pith” from the cavity of each piece. Turn the squash over and place the squash cut side down. Slice each half into ½” thick “half-moon” shaped pieces. Repeat with the other half of the squash.

Place the squash slices in a large bowl and drizzle them with 1½ Tablespoons of olive oil, then season lightly with salt and pepper. Toss the slices until they’re evenly coated with the olive oil, then set the bowl aside.

Make The Tahini Dressing

One of the primary ingredients for the dressing is tahini, which is a roasted sesame seed purée. It is thick in texture and must be stirred very well before using. Tahini looks a bit like peanut butter and can be found in most grocery stores nowadays.

In a small bowl, use a whisk to fully combine the tahini, fresh lemon juice, honey, 2 teaspoons of additional extra virgin olive oil, and a small pinch of salt.

Once the butternut squash has been roasted, you’ll drizzle this tahini dressing over the squash, then garnish it with toasted pistachio seeds, crumbled feta cheese and chopped fresh mint.

I like to get these toppings prepped and ready to go, so it’s really quick and easy to add them to the hot squash as soon as the slices come out of the oven.

Time To Roast The Butternut Squash

Lay the squash in a single layer on an ungreased baking sheet and roast (on a middle rack) for 20 minutes. Rotate the baking sheet in the oven and continue to cook for 6-10 more minutes.

Remove the pan from the oven and use a spatula to carefully turn each slice over. Put the pan back in the oven and bake 10 more minutes, or until the squash is very tender.

When done, both sides of the squash will be nicely browned, and a knife can easily be inserted into the squash without meeting any resistance.

Prepare The Baked Squash For Serving

Arrange the hot squash slices on a serving plate or platter however you wish. I usually layer or “shingle” them in a single line on the serving dish so each slice gets some of the toppings.

Drizzle the tahini dressing over the Mediterranean butternut squash, ensuring each slice gets a bit of the creamy dressing on top!

Garnish And Serve Mediterranean Butternut Squash

Sprinkle crumbled feta cheese, pistachios and chopped, fresh mint leaves on top of the tahini dressing and squash slices. Distribute them evenly over the surface to bring a pop of color and crunch to every piece of squash.

Serve this yummy side dish immediately after garnishing, to ensure the squash remains hot for serving. We enjoyed our Mediterranean butternut squash served as a side dish, with wild rice and salmon! Everything was absolutely delicious!

The butternut squash is so creamy and delicious, the tahini dressing provides great flavor, and the feta cheese, mint, and crunchy pistachios make it taste amazing!

I really hope you give this unique and yummy recipe a try, and trust you’ll enjoy it, too! We enjoy the fresh flavors and texture this Mediterranean-style recipe adds to a common winter squash!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie recipes you may want to check out, including:

• Apple Pecan Stuffed Acorn Squash
• Grilled Summer Veggies
• Baked Parmesan Zucchini Fries
• Air Fryer Glazed Butternut Squash
• Brussel Sprout Casserole For Two

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from “The Complete Mediterranean Cookbook”, page 227, published by the editors at America’s Test Kitchen in 2016

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Mediterranean Butternut Squash

Prep Time

15 mins

Cook Time

31 mins

Total Time

46 mins

 

Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

Category: Side Dish, Vegetable Dish

Cuisine: Mediterranean

Keyword: Mediterranean Butternut Squash

Servings: 4

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ pounds butternut squash
• 1½ Tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For Tahini Dressing:

• 1 Tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1½ teaspoons fresh lemon juice
• 1 teaspoon honey
• 1 pinch salt

For Garnish:

• ¼ cup feta cheese crumbled
• ¼ cup toasted pistachios shelled
• 2 Tablespoons fresh mint chopped

US Customary - Metric

Instructions

1. Preheat oven to 425℉ (or 218.33℃).

2. Slice stem end and bottom off of squash. Peel squash until the orange flesh (no white) is showing. Slice squash in half from top to bottom. Remove/discard seeds and "stringy pith". Place a squash half, cut side down, on cutting board. Slice into ½" thick "half-moon" shaped pieces. Repeat with remaining half.

3. Place squash slices in a large bowl; drizzle with 1½ Tbsp. olive oil; season with salt/pepper. Toss until evenly coated with olive oil; set bowl aside.

4. In a small bowl, use a whisk to combine tahini, lemon juice, honey, 2 teaspoons of olive oil, and a small pinch of salt. Set aside.

5. Lay squash in a single layer on a baking sheet. Bake at 425℉ on a lower rack for 20 minutes. Rotate baking sheet; continue to cook 6-10 more minutes. Remove pan from oven; use spatula to turn each slice over. Put pan back in oven; bake 10 more minutes, or until squash is very tender and well-browned.

6. Layer or "shingle" squash slices in a single line on a serving platter. Drizzle with tahini dressing, ensuring each slice gets some! Sprinkle crumbled feta, pistachios and chopped mint leaves evenly on top. Serve hot and enjoy!

Nutrition Facts

Mediterranean Butternut Squash

Amount Per Serving (1 (1/4 of total))

Calories 239 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 417mg18%

Potassium 721mg21%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 6g7%

Protein 5g10%

Vitamin A 18263IU365%

Vitamin C 38mg46%

Calcium 149mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

If you’re looking for a new and simple way to serve potatoes, I hope you’ll check out this recipe for Roasted Golden Potatoes. I wrote the original recipe down many years ago on a 3″ x 5″ card but failed to make note of where I got it!

The recipe card has been sitting in an old recipe box of mine for years and years, so I had forgotten about it and how ridiculously easy it is to prepare! It hardly takes any effort to make this delicious side dish because you use canned whole potatoes, butter, Parmesan and a couple common spices!

Honestly… it takes longer to preheat our oven than it does to get these potatoes ready! Here’s how to make enough roasted golden potatoes for 6 small servings.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Potatoes To Use

This dish uses two 15-ounce cans of whole white potatoes, also known as “new” potatoes. They can be found in most grocery stores and are simply peeled whole small potatoes in a water base.

The potatoes are pre-cooked during the manufacturer’s canning process, so they come right out of the can ready to party!

Here We Go!

The first thing you will need to do is preheat your oven to 350°F. because it only takes a few minutes to get the potatoes seasoned and ready! Drain the potatoes very well, then place the whole potatoes in the (ungreased) baking dish in a single layer.

Season The Potatoes

Melt 4 Tablespoons of butter (equal to half a stick of butter), then drizzle it all over the potatoes. Carefully turn over and rotate the potatoes to make sure all sides get some of the melted butter on them.

Sprinkle the top of the potatoes with seasoning salt and garlic powder. After that, lightly sprinkle the potatoes with grated Parmesan cheese. TIP: Don’t have seasoning salt? You can make your own with my recipe here.

NOTE: You can use either fresh, finely shredded Parmesan cheese OR the kind you find in the pasta section in a shaker can. Either variety works well! Use whatever type of Parmesan you prefer or have available.

In the 2nd photo below, I have shown the potatoes topped with Kraft parmesan cheese. I always have both types of parmesan on hand but realize many people may only have the type in the can, so I used that for the photos.

The last step before baking is to lightly sprinkle the potatoes with paprika and then top them with fresh chopped parsley. The parsley will provide a “pop” of color to this dish and adds a bit of flavor, as well! 

Bake And Serve The Roasted Golden Potatoes

When your oven has fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes.

When the potatoes are done cooking, remove the baking dish from the oven. The roasted golden potatoes should be fully heated through, and have a beautiful “golden” color on top!

Serve the roasted golden potatoes immediately while hot! We enjoyed this this time served with ham and a broccoli cashew stir-fry, and we really enjoyed them ALL!

Note: Canned whole potatoes are fairly small, yet the sizes can vary with each can. We typically use about 3 potatoes per serving, but of course that number may vary slightly depending on your needs or the portion size desired.

I hope you have the opportunity to make this simple, but tasty vegetable side dish and trust you will enjoy it, too! It’s so simple to prepare and is a great side dish to “throw together” on a busy evening!

Thank you so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes that feature potatoes, including:

• Roasted Hasselback Potatoes
• Potato Salad
• Au Gratin Potatoes
• Fully Loaded Potato Soup
• Air Fryer Crispy Mini Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source unknown

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Roasted Golden Potatoes

Prep Time

7 mins

Cook Time

25 mins

Total Time

32 mins

 

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted golden potatoes

Servings: 6 (approx. 3+ per serving)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 30 ounces whole white potatoes (canned) =two 15 oz. cans, drained
• ¼ cup butter, melted = 4 Tbsp. or ½ stick
• ½ tsp. seasoning salt
• ¼ tsp. garlic powder
• 3 Tbsp. grated Parmesan cheese
• ¼ tsp. paprika
• 1 Tbsp. fresh parsley (chopped)

Instructions

1. Preheat oven to 350°F.

2. Drain canned potatoes well, then place them in a single layer in an (ungreased) 8" or 9" square baking dish. Drizzle melted butter over all the potatoes, then turn to coat all sides.

3. Sprinkle the buttered potatoes with seasoning salt and garlic powder. After that, sprinkle with grated Parmesan cheese. Lightly sprinkle potatoes with paprika then top them with chopped parsley.

4. When oven is fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes. Potatoes should be fully heated through and golden in color on top!

5. Serve immediately while hot and enjoy!

Nutrition Facts

Roasted Golden Potatoes

Amount Per Serving (1 approx. 3 potatoes)

Calories 203 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 359mg16%

Potassium 594mg17%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 1g1%

Protein 5g10%

Vitamin A 612IU12%

Vitamin C 29mg35%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

If you’re looking for a new way to cook vegetables, may I suggest trying this recipe for broccoli cashew stir-fry? It is a fantastic recipe we really enjoy and is full of taste, crunch and color!

I found the original recipe years ago in an old cookbook of mine (from 1995) and made a few adjustments to suit our tastebuds. We love this side dish, and it’s very compatible with lots of main dishes.

The best part is that it doesn’t require a lot of time to prepare and is a colorful and delicious addition to any meal. Here’s how to make this broccoli cashew stir-fry.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

The first thing you need to do is make the sauce that will be added to the cooked vegetables later. It’s EASY! Measure water, Balsamic vinegar, cornstarch and chicken bouillon powder into a small bowl.

Use a fork or small whisk to combine the sauce ingredients because the cornstarch tends to thicken and “clump up” when added to the liquid. Continue to mix the sauce together until all lumps are removed, and the sauce is smooth. Set the sauce aside.

Prep the Veggies

Slice ¼ cup of yellow onion and ¼ cup red bell peppers into thin slices vertically (if the bell pepper is really big, cut each slice in half cross-wise). Separate the layers of onion slices.

Cut ¾ pound of fresh broccoli into florets. Cut off the tough, very bottom ends of the broccoli stems (and discard). Use a vegetable peeler or knife to gently peel the remaining stems on each piece of broccoli, removing only the outer green part (discard the peels).

Cut off the peeled stems, to separate them from the florets. Slice the peeled stems into thin slices. Add them to the other prepped vegetables.

You can see in the photo below the remaining florets of broccoli and the thinly sliced stems right above them. The thin peeled stems cook right along with the other veggies and have lots of good flavor, too!

Sauté The Vegetables

Heat 2 teaspoons of extra virgin olive oil (or vegetable oil) on medium heat in a large skillet. Once the oil is very hot (but not smoking), add the broccoli florets, sliced broccoli stems, red peppers and onions to the skillet.

Sauté the vegetables for 4-5 minutes, stirring constantly until the veggies begin to brown slightly and the broccoli becomes crisp tender. During the last minute of cooking, stir in 1 teaspoon of minced garlic.

Continue to cook 1 more minute, stirring the vegetables constantly so the garlic doesn’t burn (or it will become bitter).

Add the Sauce

Whisk the sauce again to re-combine the ingredients, then pour it over the veggies in the skillet. Stir to combine the veggies and sauce and quickly bring the sauce to a boil. Cook and stir constantly for 1 more minute.

Stir In The Cashews

Add 3 Tablespoons of chopped cashews to the veggies and sauce. NOTE: We use roasted salted cashews when we make this dish, but feel free to substitute toasted chopped walnuts, pecans or chopped roasted peanuts.

Stir the cashews into the broccoli cashew stir-fry, until they’re combined with all the veggies and sauce. Heat through (about 1 minute) and then this delicious dish is ready to be enjoyed!

Serve The Broccoli Cashew Stir-Fry

Transfer the broccoli cashew stir-fry to a pretty serving dish and serve immediately while the vegetables are hot. This recipe will yield enough for 3 servings of this yummy and colorful stir-fry.

The broccoli cashew stir-fry has really good flavor thanks to the sauce, peppers and onions, and the roasted cashews provide a nice crunch in each bite. It’s delicious!

One of the nice features of this simple side dish is it pairs well with chicken, fish, beef or pork! We enjoyed it this time, served with ham slices and Roasted Golden Potatoes.

I hope you have the chance to make this broccoli cashew stir-fry for yourself and those you love. The recipe can easily be doubled if you require more servings!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful vegetable recipes to choose from, including:

• Maple Chile Glazed Carrots
• Air Fryer Sweet Potatoes
• Broccoli Salad
• Eggplant Parmesan
• Baked Parmesan Zucchini Fries

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from:  Edith Askins, via “Southern Living 1995 Annual Recipes”, page 52, published 1995, by Oxmoor House, Inc.

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Broccoli Cashew Stir-Fry

Prep Time

12 mins

Cook Time

6 mins

Total Time

18 mins

 

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: broccoli cashew stir-fry

Servings: 3

Calories Per Serving: 165 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

• ¼ cup water
• 1 Tablespoon balsamic vinegar
• 1 teaspoon cornstarch
• ½ teaspoon chicken bouillon powder

For Stir-Fry:

• 2 teaspoons extra virgin olive oil or vegetable oil
• ¾ pound fresh broccoli
• ¼ cup red bell pepper slices sliced thin vertically
• ¼ cup yellow onion slices sliced thin vertically
• 1 teaspoon minced garlic
• 3 Tablespoons chopped roasted cashews or roasted walnuts, pecans or peanuts

US Customary - Metric

Instructions

1. Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.

2. Cut red pepper and onion in thin slices vertically (if red pepper is big, cut slices in half cross-wise). Cut broccoli into florets. Remove tough ends of stems (discard). Peel remaining stems on each piece of broccoli, removing only the outer green part. Cut peeled stems into thin slices; add then to other veggies.

3. Heat oil on medium in a large skillet. Once oil is very hot (but not smoking), add broccoli florets, sliced broccoli stems, red pepper and onions to skillet. Sauté 4-5 minutes, stirring constantly until veggies begin to brown and broccoli is crisp tender. During last minute, stir in minced garlic. Continue to cook 1 more minute, stirring constantly so garlic doesn't burn and become bitter.

4. Whisk sauce again until combined, then pour over veggies in skillet. Stir to combine; quickly bring sauce to a boil. Cook 1 more minute, stirring constantly.

5. Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!

Nutrition Facts

Broccoli Cashew Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 165 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 0.04mg0%

Sodium 215mg9%

Potassium 499mg14%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 1096IU22%

Vitamin C 118mg143%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy roasted Sweet and Savory Acorn Squash, basted in honey and butter, then served topped with toasted pecans and bleu cheese crumbles.

Today I want to share a side dish recipe I found online early last year. I enjoy butternut squash, spaghetti squash and one of my personal favorites… acorn squash, and love to experiment with new recipes for these winter vegetables!

This vegetable side dish for two is called Sweet and Savory Acorn Squash, because it has BOTH flavors goin’ on (sweet and savory)! The recipe is actually very SIMPLE, which is awesome (and convenient).

One whole acorn squash is sliced in half, basted with melted butter and honey, then roasted until tender. Each half is then sprinkled with toasted chopped pecans (or walnuts) and a small amount of crumbled bleu cheese, and served.

The combination of the sweet honey butter paired with the tangy, pungent bleu cheese crumbles is surprisingly nice. This recipe as written serves two people, but can be easily doubled or tripled as needed.

What If You Do NOT Like Bleu Cheese?

Here’s the deal… a LOT of people hate bleu cheese, and I get it! If you are one of those people who say “no way” to bleu cheese, I simply recommend LEAVING IT OUT! Your baked acorn squash will still taste GREAT, it simply will not have the “savory” component.

Whichever way you choose to make this veggie side dish, I think you will enjoy it! Here’s how to make Sweet and Savory Acorn Squash.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First – A Little Prep!

The first thing to do is preheat your oven to 400°F. (200°C.). You want the oven hot and ready to go once the squash is prepped.

The second step is to lightly “toast” the chopped pecans (or walnuts, if using). NOTE: You can also choose to do this step while the squash is baking, to save time.

This step is EASY! Place chopped pecans in a “DRY” skillet (no oil or anything else). Turn the heat to Medium, and cook the pecans, stirring often, for 3-4 minutes or until they are lightly toasted and you can smell the aroma of toasted nuts.

Be sure to keep moving the pecans around in the skillet so they do not burn. Once done, remove them from the skillet and let them cool. You will not need them until the squash has finished baking.

Melt butter in a small microwaveable dish or in a saucepan. Stir in honey (or maple syrup, if using) until it is fully incorporated into the melted butter.

Prepare The Acorn Squash

Slice one acorn squash in half from top (stem) to bottom. Once sliced, use a large spoon to scoop out the seeds and stringy “pith” from the cavity of each squash half (and discard).

Place the squash halves on a baking sheet or in an oven safe baking dish with the open flesh facing up. If desired, you can line the baking dish or baking sheet with foil, for easy clean up.

Use a pastry brush to fully coat the flesh of the squash with the melted butter and honey mixture. Divide any remaining mixture into the cavity of each squash half.

Time To Bake The Squash

TIP: If you find the halves leaning quite a bit to one side or another I find it helpful to crinkle up a piece of foil and use that to “prop up” or “level out” the squash (see photo below).

Bake the squash at 400°F. for between 40-50 minutes. When done cooking, the squash should be quite tender. You can test the tenderness by inserting a butter knife into the squash. It should EASILY go in and out of the squash. Remove the squash from the oven once done.

Serve The Sweet and Savory Acorn Squash

Now it’s time to serve the sweet and savory acorn squash! The final step before serving is to brush some of the accumulated butter/honey back over the surface of the squash (it will pool up in the cavity as it bakes).

Sprinkle the squash halves with the chopped pecans, evenly dividing them. If you are adding the bleu cheese, sprinkle each half with very small crumbles.

Serve the sweet and savory acorn squash immediately while it’s hot! This is a great vegetable side dish that pairs well with beef, chicken and pork!

I hope you enjoy this recipe, whether you add the bleu cheese or not (ha ha!). It is very simple to make, and the recipe can easily be doubled or tripled to meet your needs.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a fantastic variety of veggie recipes to choose from, including:

• Broccoli Cauliflower Casserole
• P.F. Chang’s Spicy Green Beans
• Apple Pecan Stuffed Acorn Squash
• Baked Parmesan Zucchini Fries
• Air Fryer Crispy Mini Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Kevin, at closetcooking.com/maple-pecan-roasted-acorn-squash/

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Sweet and Savory Acorn Squash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Enjoy roasted Sweet and Savory Acorn Squash, basted in honey and butter, then served topped with toasted pecans and bleu cheese crumbles.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: sweet and savory acorn squash

Servings: 2 (½ squash per serving)

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium acorn squash
• 1 Tablespoon butter
• 2 Tablespoons honey (can substitute real maple syrup)
• 2 Tablespoons chopped pecans (for garnish)
• 1 Tablespoon bleu cheese crumbles (for garnish)

US Customary - Metric

Instructions

1. Preheat oven to 400°F. (200°C.). Line baking sheet or baking dish with foil (for easy clean up).

2. Place chopped pecans in a "DRY" skillet (no oil, etc.). Cook pecans on Medium heat, stirring often, for 3-4 minutes or until lightly toasted and fragrant. Remove pecans from skillet; set aside to cool.

3. Melt butter in a small microwaveable dish or in a saucepan. Stir in honey until it's fully incorporated.

4. Slice acorn squash in half from top (stem) to bottom. Use spoon to scoop out seeds and stringy "pith" from the cavity of each half (discard). Place squash on prepared baking dish, cavity side facing up. Brush each half with butter/honey mixture. Spoon any remaining mixture into the cavity. TIP: If you find the cut squash leaning to one side, crinkle up some foil; use it to "level out" the squash.

5. Bake at 400°F. for 40-50 minutes. When done, squash should be tender. Test by inserting a butter knife into the baked squash. It should glide EASILY in and out of the squash. Remove squash from oven once done.

6. Before serving, brush accumulated butter/honey back over the surface of the squash (it pools up in the cavity as it bakes). Sprinkle each half with toasted pecans, then add bleu cheese crumbles (if using). Transfer to plates, and serve!

Nutrition Facts

Sweet and Savory Acorn Squash

Amount Per Serving (1 (1/2 of squash)

Calories 282 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 18mg6%

Sodium 93mg4%

Potassium 810mg23%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 18g20%

Protein 4g8%

Vitamin A 998IU20%

Vitamin C 24mg29%

Calcium 100mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Parmesan Garlic Green Beans are a delicious, easy side dish! They’re baked with butter, Parmesan, garlic and Italian seasoning until tender.

If you’re looking for a wonderful way to prepare fresh green beans, may I suggest this recipe for Parmesan Garlic Green Beans? They are so yummy, and don’t require too much prep work!

This vegetable side dish is ready in about 25 minutes, and most of that time is “cooking time”. These tasty green beans can be a perfect compliment for a wide variety of main dishes.

The recipe as written below, will yield 3 servings, but it’s so easy to double or triple the recipe, based on your needs! Here’s how to make Parmesan Garlic Green Beans.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fresh Green Beans

Snap or cut the stem end off of the fresh green beans, then give them a quick rinse before cooking them. I was grateful to be able pick these green beans from our raised bed garden in our backyard!

Blanch Beans For Tenderness

It is okay to avoid this step (and go straight to the next one), but I have found it makes the finished green beans more tender to the bite once the entire recipe is done! I recommend this step, but of course, it is your decision!

Place the green beans in a microwave-safe bowl, and add 1 cup of water to the bowl. Microwave the green beans on High power for 3 minutes.

While the beans cook, place water and ice cubes in a separate bowl (large enough to hold the green beans). The water will need to be icy cold as soon as the beans are done. 

Immediately after the beans finish microwaving, plunge them into the ice water (water and cubes) in a separate bowl. The ice water helps “shock” the beans to quickly stop the cooking process (and preserves their color). Let them soak for a minute.

Add The Butter And Spices

Drain the green beans well, pat them dry (as much as possible), then place them in a large bowl. Add soft butter, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper. TIP: Pinch the soft butter into small pieces!

Gently stir to combine all these ingredients as much as possible. The soft butter will remain a bit “clumpy”, but try to distribute the small pieces throughout the mixture.

Bake The Parmesan Garlic Green Beans

Spread the green beans out on a large baking sheet, making sure the butter “clumps” and spices are evenly distributed. Bake the Parmesan garlic green beans at 400°F for 15-20 minutes, turning them over halfway through the baking time.

TIP: I have found the green beans are typically done (crisp on the outside-tender inside) after 15 minutes, so be sure to check yours, because oven temps can vary quite a bit. You don’t want to burn them!

Serve The Parmesan Garlic Green Beans

When done, transfer the green beans (using a spatula) from the baking sheet to a serving platter. Garnish them with chopped, fresh parsley (optional), and serve immediately while they are hot.

The buttery, Parmesan covered, well-seasoned green beans are delicious, and have LOTS of great flavor! Serve them with a favorite main dish and enjoy every bite.

I hope you have the opportunity to make this delicious veggie side dish for those you love, and trust everyone will enjoy these green beans as much as we do. 

Thank you for stopping by, and I invite you to come back soon, for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of delicious veggie recipes to choose from, including:

• Apple Pecan Stuffed Acorn Squash
• Lemon Hazelnut Green Beans
• Cauliflower Broccoli Casserole
• Asparagus Cashew Stir Fry
• Cranberry Caramel Apple Yams

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from Christina Cherrier at: https://www.eatwell101.com/roasted-garlic-parmesan-green-beans-recipe

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Parmesan Garlic Green Beans

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Parmesan Garlic Green Beans are a delicious, easy side dish! They're baked with butter, Parmesan, garlic and Italian seasoning until tender.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: parmesan garlic green beans

Servings: 3

Calories Per Serving: 235 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ pound fresh green beans
• ¼ cup butter (soft)
• 1½ teaspoons minced garlic (approx. 3 large cloves)
• ½ cup grated Parmesan cheese
• 1½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• fresh, chopped parsley (OPTIONAL-for garnish)

US Customary - Metric

Instructions

1. Preheat oven to 400℉. (204.4 ℃).

2. Trim stem end off beans; rinse beans. Place beans in microwave-safe bowl, and add 1 cup water. Microwave on High power for 3 minutes.

3. While beans cook, in separate bowl place water and ice cubes. Immediately after beans finish cooking, plunge them into the ice water (to stop cooking process). Let soak for 1 minute.

4. Drain beans, pat dry; transfer to a large bowl. Add soft butter, garlic, Parmesan, Italian seasoning, salt, pepper. TIP: Pinch butter in small pieces! Gently stir to combine ingredients as much as possible (butter will remain "clumpy). Spread green beans on a large baking sheet; make sure butter pieces and spices are evenly distributed.

5. Bake at 400°F. (204.4 ℃) for 15-20 minutes, turning beans over halfway through baking time. TIP: The beans are typically done (and crisp-tender) after 15 minutes, but be sure to keep an eye on them, because oven temps can vary quite a bit.

6. When done, transfer green beans (with a spatula) to a serving platter. Garnish with chopped, fresh parsley (optional). Serve immediately. Enjoy!

Nutrition Facts

Parmesan Garlic Green Beans

Amount Per Serving (1 (1/3 of total))

Calories 235 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 55mg18%

Sodium 806mg35%

Potassium 218mg6%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 1157IU23%

Vitamin C 10mg12%

Calcium 200mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

Have you ever had or made Duchess potatoes? They are a delicious side dish, and today I want to share how to make them!

This dish is called “Pommes Duchess” in France, and are believed to have been named after the Duke and Duchess of Bourgogne. According to the legend behind this dish, the Duke and Duchess really enjoyed fine dining experiences and asked their personal chef to make a fancy potato dish. Duchess potatoes are the result of this request, if the legend is true.

Whether the story of their origin is true or not, Duchess potatoes are pretty impressive to serve with a variety of main dishes, and they’re delicious! They do take a little bit more prep than regular mashed potatoes, but they’re fun to make for special meals! Here’s how to make Duchess potatoes. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

Peel about 6 small to medium-sized russet potatoes (2 pounds total), then rinse them. Slice the potatoes into quarters by cutting them in half lengthwise, then cut each potato half in half again.

Place the potato quarters in a large saucepan, then cover them completely with cold water. Bring the water to a boil on HIGH heat. Once the water begins to boil, reduce the heat to MEDIUM-LOW.

Let the potatoes simmer on Medium-Low for 30-40 minutes, OR until they become fork tender. When done, drain the potatoes well, and let them sit in the dry pan for 5 minutes.

Mash The Potatoes

Transfer the hot potatoes to a mixing bowl. Add 2 Tablespoons of butter, salt, and a pinch of nutmeg and cayenne pepper to the potatoes.

Use an electric mixer or a potato masher to mash the potatoes until the butter has melted and they are blended well.

Pour in 3 Tablespoons of half and half, then add 2 egg yolks (no egg white!). Mix well until the potatoes are very smooth in texture. Take a small bite, and add additional salt, if desired.

Cover the bowl, and then let the mashed potatoes come to room temperature before continuing on with the recipe.

Time To Pipe The Potatoes Into Decorative Swirls!

Now the fun begins! Preheat your oven to 450°F. (220°C). Line a large baking sheet with parchment paper, and then you’re ready to create the Duchess potatoes.

Spoon the mashed potato mixture into a piping bag, fitted with a big star tip (if you have that). You may need to do this in batches, depending on the size of your pastry bag.

TIP: No piping bag? Fill a large zip-loc bag with the mixture and cut a small corner off the bottom of the bag (big enough to pipe the potatoes through.

Pipe 12 portions of the potato mixture in decorative swirls, “building” each in a circular motion from the bottom up until each portion is round and about 3″ wide. Be sure to leave space between each “mound”.  REFRIGERATE until potatoes are chilled and you’re ready to bake.

Butter And Bake!

Carefully brush the tops of the Duchess potatoes with the remaining 1 Tablespoon of melted butter using a pastry brush. Try to cover the entire surface of the chilled potatoes.

Bake the Duchess potatoes on a middle rack of the 450°F. oven for 20-25 minutes. Oven temps can vary quite a bit, so keep an eye on them. The potatoes are done when they are lightly browned on the surface.

Serve The Duchess Potatoes

When done, remove the Duchess potatoes from the oven and sprinkle each portion with a small amount of freshly chopped parsley.

Serve them immediately while they’re hot, and enjoy delicious, buttery Duchess potatoes! They are a perfect side dish to pair with a number of main dishes. We served them with pork tenderloin slices and green peas, and they were fantastic!

I hope you have the opportunity to make Duchess potatoes for those you love. Yes… they require a bit more time than “traditional” mashed potatoes, but they’re really good, and add a special touch to a meal! I’m confident you’ll enjoy them.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring potatoes you might want to check out, including:

• Roasted Hasselback Potatoes
• Au Gratin Potatoes
• Fully Loaded Potato Soup
• Air Fryer Crispy Mini Potatoes
• Candied Sweet Potatoes
• Roasted Golden Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: https://www.allrecipes.com/recipe/8522320/chef-johns-duchess-potatoes/

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Duchess Potatoes

Prep Time

50 mins

Cook Time

20 mins

Total Time

1 hr 10 mins

 

Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: duchess potatoes

Servings: 12

Calories Per Serving: 99 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 pounds russet potatoes (approx. 6 small-medium)
• 2 Tablespoons cold butter
• 1 teaspoon salt
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 3 Tablespoons half and half
• 2 large egg yolks (no egg white)
• 1 Tablespoon butter (melted)

For garnish:

• 2 teaspoons chopped fresh parsley

US Customary - Metric

Instructions

1. Peel, rinse potatoes. Slice into quarters by cutting them in half lengthwise, then cutting each potato half in half again.

2. Put potatoes in large saucepan; cover with cold water. Bring water to a boil on HIGH heat. Once boiling, reduce heat to MEDIUM-LOW. Simmer for 30-40 minutes, OR until fork tender. Drain potatoes- let them rest in pan 5 minutes.

3. Transfer potatoes to a mixing bowl. Add 2 T. butter, salt, nutmeg and cayenne pepper. Use electric mixer or potato masher to mash until butter melts and they're well-blended. Add half and half and egg yolks. Mash well until potatoes are smooth in texture. Taste; add more salt, if desired. Cover bowl; let potatoes come to room temperature before continuing.

4. Preheat oven to 450°F. (220°C). Line large baking sheet with parchment paper.

5. Fit a large pastry bag with a star tip (if you have it). Fill pastry bag with potato mixture (may have to do 2 batches). TIP: No piping bag? Fill a large zip-loc bag with the mixture; cut a small corner off the bottom of the bag (big enough to pipe potatoes through. Pipe 12 portions of potato mixture in decorative swirls, "building" each in a circular motion from the bottom up until each portion is round and about 3" wide. Leave space between each "mound".  REFRIGERATE until potatoes are lightly chilled.

6. Brush surface of potatoes with 1 Tablespoon melted butter, using a pastry brush.

7. Bake at 450℉ on middle rack of oven for 20-25 minutes. Oven temps can vary, so keep an eye on them. They're done when lightly browned on top. Remove from oven, sprinkle with chopped parsley, and serve hot. Enjoy!

Nutrition Facts

Duchess Potatoes

Amount Per Serving (1 g)

Calories 99 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 39mg13%

Sodium 224mg10%

Potassium 325mg9%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 147IU3%

Vitamin C 4mg5%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It’s delicious, and easy to make in under 15 minutes!

Today I want to share a simple recipe for a delicious vegetable side dish I think you’re going to enjoy! I was able to make this dish this past summer using green beans, red potatoes and fresh parsley from our little backyard raised bed garden, which made it even more fun!

This recipe is so simple to make using only a few ingredients. Even though the recipe (as written) only makes enough for two servings, it can easily be doubled or tripled to satisfy your needs!

This easy to prepare side dish has great flavor, thanks to the addition of a few common spices, butter and parsley. Here’s how to make green beans and red potatoes for 2.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make This Dish?

To make this dish for two people, you will need 5 ounces of fresh green beans, and 3 small-medium red potatoes (about 5 ounces total). You will also need fresh parsley, butter, salt, pepper and paprika, to season the veggies.

Remove the stem end from the beans, then either leave the beans whole OR cut them in 2″ pieces. I have done this both ways, and it will not affect the end result whichever way you prefer.

Wash the potatoes well, but do NOT peel them. Cut each potato into small cubes (about ½” – ¾”).

Steam The Beans And Potatoes

Place the whole OR cut green beans and the potato pieces in a steamer basket set over a couple inches of water in a saucepan.

Cover the pan and bring the water to a boil on Medium heat. Steam the beans and potatoes for about 6-8 minutes OR until the potatoes are tender (can be easily pierced with a knife).

When the vegetables are finished cooking, remove the steamer basket from the pan, letting any water drain off. Immediately transfer the hot green beans and red potatoes into a small serving bowl.

Time To Add The Seasoning

Add 2 teaspoons of butter and chopped fresh parsley, then season with salt, black pepper, and a pinch of paprika. Stir well, until the butter melts and the seasonings are fully combined with the veggies. 

Serve The Green Beans and Red Potatoes

Serve the green beans and red potatoes immediately while they’re hot! This is such a simple side dish, but the vegetables pair well with most meats and add color and flavor to any meal.

The recipe, as written below, will yield enough for two small servings of green beans and red potatoes. It is super easy to double this recipe, so if you want LARGER portions or are feeding more people, go for it!

I hope you have the opportunity to make this classic veggie dish. We love the convenience of how easy it is to make, and trust you will, too! If you love green beans, be sure to check out my recipe for Parmesan Garlic Green Beans. They’re delicious, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious vegetable dishes to check out, including:

• Apple Pecan Stuffed Acorn Squash
• Baked Parmesan Zucchini Fries
• Brussel Sprout Casserole For Two
• Candied Sweet Potatoes
• Lemon Hazelnut Green Beans

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Favorite Family Recipes”, page 78, published in 2014 by The American Heart Association and Publications, International, Ltd.

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Green Beans and Red Potatoes For 2

Prep Time

7 mins

Cook Time

6 mins

Total Time

13 mins

 

Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: green beans, red potatoes

Servings: 2

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 ounces fresh green beans trim ends, leave whole or cut in 2" pieces
• 5 ounces medium red potatoes cut in ½"-¾" cubes (approx. 3 small)
• 1 Tablespoon fresh chopped parsley
• 2 teaspoons butter
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pinch paprika

US Customary - Metric

Instructions

1. Remove stem end of beans; leave beans whole OR cut in 2" pieces. Wash potatoes, but do NOT peel them. Cut potatoes into small cubes (about ½" - ¾").

2. Place beans and cubed potatoes in a steamer basket, set over 2" of water in a saucepan. Cover pan; bring water to a boil on Medium heat. Steam beans and potatoes for 6-8 minutes OR until potatoes are tender (easily pierced with a knife).

3. Remove steamer basket from pan, letting any water drain off. Immediately transfer hot green beans and red potatoes into a small serving bowl.

4. Add butter, parsley, salt, pepper, and a pinch of paprika. Stir well, until butter melts and seasonings are combined with veggies. Serve immediately. Enjoy!

Nutrition Facts

Green Beans and Red Potatoes For 2

Amount Per Serving (1 (1/2 of total))

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 196mg9%

Potassium 487mg14%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 813IU16%

Vitamin C 17mg21%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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