Category: Vegetable Dishes

Cauliflower Au Gratin

Cauliflower Au Gratin is a yummy side dish you’ll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it’s delicious!
Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

One of the “hobbies” I truly enjoy is looking through old cookbooks or cooking magazines for inspiration. I LOVE the thrill of the hunt for great recipes! The recipe I’m sharing today for cauliflower au gratin came from a cookbook I’ve had for years and years. This cookbook highlights traditional foods popular in different regions of the United States.

Cauliflower Au Gratin (which means “cauliflower and cheese”) is one of the recipes from this cookbook. It’s a wonderful tasting recipe for tender cauliflower baked in a super creamy (and simple to prepare) cheddar cheese sauce. The entire recipe itself is really quite easy to make. I slightly changed the original recipe from the cookbook just a smidge, and truly think you’re gonna love it! Here’s how to make hot, creamy, cheesy and delicious cauliflower au gratin:

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

Prepare The Cauliflower Florets

The first thing you will need to do is prepare the cauliflower florets. You can remove the florets from the cauliflower any way you prefer. This is how I like to get them. Remove a large head of cauliflower from the bag, and remove the leaves and stems from the bottom. Once the leaves and stalk stems have been pulled or cut off, take a knife and carefully cut the core out from the middle underside of the cauliflower.

Once the core has been removed, remove the florets by cutting them out with a knife. Try to cut the florets into bite-sized pieces. You may have to slice them in half or thirds to do so, because some of those florets can be ginormous!

A head of cauliflower is removed from package and leaves and stems are removed.The core of the cauliflower is cut out, so the florets can be obtained.Florets from a cauliflower head are cut, and ready to cook for cauliflower au gratin.

Cook The Cauliflower Florets Until Tender But Firm

Bring a large saucepan of salted water to a boil on medium-high heat. Add the cauliflower florets to the pan, making sure they are covered with water. Cook the cauliflower for 7-8 minutes, or until  just barely tender, but firm. Drain well, and set the cauliflower aside.

Cauliflower florets are cooked in boiling, salted water until just barely tender.

Make The Cheese Sauce

I like to make the cheese sauce while the cauliflower is cooking, to save time. Making the thick and creamy cheese sauce is very easy. Begin by melting the butter in a medium saucepan. Whisk in the flour until fully combined. Cook the flour mixture on low heat, continuing to whisk, until it begins bubbling. This mixture will act as the thickening for the creamy cheese sauce, so make sure all lumps of flour are gone.

Flour is whisked into melted butter, to begin making a cheese sauce.Butter and flour are combined and cooked in pan until bubbly.

Slowly pour the milk into the thickened flour mixture, stirring or whisking the milk in as you pour. Once all the milk has been added and whisked in, bring the mixture to a boil, stirring constantly as it cooks. Continue cooking and stirring until this sauce has thickened (just a couple minutes at most). Remove the pan from the heat once the sauce has thickened.

Immediately stir in grated sharp cheddar cheese. Continue to stir (off the heat) until all the cheese has melted and been blended in. Once fully combined, grab a spoon and give the sauce a quick taste. Season with salt and pepper, a little at a time, until it suits your personal taste preference.

Milk is slowly added to the bubbly flour mixture, and whisked until fully combined.After sauce has thickened, sharp cheddar cheese is added, and stirred in, until fully incorporated.

Almost Ready To Bake!

Grease or spray a 2 quart baking dish. Place the cauliflower florets evenly in the dish. Pour the thickened cheese sauce over the cauliflower, covering all the florets with sauce. Lightly sprinkle the sauce with dried bread crumbs. Now the cauliflower au gratin is ready to bake!

Bake cauliflower au gratin at 350°F. on the middle oven rack for about 23-25 minutes, until the top is very lightly browned. The sauce should be bubbling around the edges of the dish once done. Remove the cauliflower au gratin from the oven and serve immediately.

Thick creamy cheese sauce is poured over cauliflower florets in baking dish.The cauliflower au gratin is sprinkled with bread crumbs before baking.

Time To Enjoy Delicious Cauliflower Au Gratin

Be sure to serve this dish immediately while everything is nice and hot. I hope you find that the tender, baked cauliflower florets and creamy cheese sauce make a great tasting combination! This recipe will make about 6 servings. Any leftovers (cooled to room temp.) can be stored for 3-4 days in the refrigerator, if covered well. You can easily reheat them in a microwave, if desired

Once done baking and bubbling hot, the cauliflower au gratin is ready to serve.A fork with a bite of cauliflower au gratin, ready to eat!

Thanks for stopping by my blog today. I appreciate your time, and sincerely hope you will have the opportunity to make this delicious cauliflower side dish for those you love. Have a great day, and please come back soon for another visit.

Looking For More VEGETABLE Recipes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have many recipes using a variety of vegetables I think you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature

Recipe adapted from: The cookbook “Best of America – Traditional Regional Recipes”, page 238, published 1994 by Anness Publishing, Ltd.

Cauliflower Au Gratin
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cauliflower au gratin
Servings: 6
Calories Per Serving: 208 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • pound cauliflower head , cut into bite-sized florets
  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 2 cups milk
  • ¾ cup sharp cheddar cheese (grated)
  • salt and pepper, to taste
  • 1 Tablespoon dried bread crumbs
Instructions
  1. Preheat oven to 350°F. Lightly grease (or spray) a 2 quart baking dish. Set aside.

  2. Bring a large saucepan of salted water to a boil on medium-high heat. Add cauliflower florets to pan, making sure they're covered with water. Cook 7-8 minutes, or until just barely tender, but firm. Drain well; place cauliflower evenly in prepared baking dish; set aside.

  3. Make cheese sauce while cauliflower is cooking, to save time. Melt butter in medium saucepan. Whisk in flour until combined. Cook flour mixture on low heat, continuing to whisk to remove lumps, until it begins bubbling. Slowly pour milk into thickened flour mixture, stirring or whisking sauce as you pour. Bring to a boil, stirring constantly. Continue cooking and stirring until sauce thickens (1-2 minutes). Remove pan from heat. Immediately stir in cheese. Continue to stir (off heat) until cheese has melted. Give sauce a quick taste, then season with salt and pepper (a little at a time), until it suits your personal preference. Pour cheese sauce over the cauliflower, covering all florets with sauce. Lightly sprinkle sauce with dried bread crumbs.

  4. Bake at 350°F. (on middle rack) for approx. 23-25 minutes, until the top is lightly browned. Sauce should be bubbling around edges of dish once done. Remove cauliflower au gratin from oven; serve immediately. Enjoy! Store leftovers, covered in fridge for up to 3-4 days (microwave to reheat).

Nutrition Facts
Cauliflower Au Gratin
Amount Per Serving (1 (1/6 of total))
Calories 208 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 241mg10%
Potassium 706mg20%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 8g9%
Protein 10g20%
Vitamin A 471IU9%
Vitamin C 91mg110%
Calcium 247mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

Roasted Hasselback Potatoes

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique “fan-shaped” slices, they’re buttery, and easy to make.
Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

If you enjoy baked or roasted potatoes, then this unique way to enjoy them might be a good option for you. Roasted Hasselback potatoes are incredibly simple to make, with only a few common ingredients, and their unique “fan-like” appearance makes this a unique side dish.

I did a little research on “why” they are called Hasselback potatoes. Guess what I learned? This unique way of roasting sliced russet potatoes originated in Stockholm, Sweden in 1953 where they were first served at a restaurant called the “Hasselbaken”. Apparently a chef-in-training created the recipe (and slicing technique), and that is where they began their step into infamy. Who knew?

These simple, but yummy potatoes are a perfect side dish to a variety of meats and/or main dishes, and most of the prep time is baking time. There is a simple technique that can be used to help slice the potatoes, and I will share that tip further down in this post. Here’s a look at how to make Roasted Hasselback Potatoes:

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

Preparing To Slice The Potatoes

Preheat your oven to 425°F before beginning. Before slicing the potatoes, make sure to scrub each one well, to remove any dirt from the peel, and then dry between paper towels. This recipe requires the potatoes be thinly sliced most of the way through, without cutting all the way through to the bottom of the potato. There is a great trick or tip for doing this easily. Slicing the potatoes can be very easy if you use this simple technique!

 Place two wooden spoons directly next to each other on a work surface. Once the spoons are aligned, place one potato at a time on top of the spoons, and rotate 90° for slicing.

Two wooden spoons are placed side by side to assist in slicing Hasselback potatoes.A potato is placed on top of two wooden spoons, side by side, in order to slice it.

Slicing The Potatoes

Cut thin slices in the potato with a sharp knife. The wooden spoons holding the potato will “prevent” you from cutting all the way through. This happens because the knife will hit the spoon, causing it to stop slicing near the bottom, but not through the entire potato. You might need to slightly press down the opposite small ends of the potato, to ensure the tip end of the potato is touching the spoons. Repeat with remaining potatoes.

Melt butter in the microwave, and then brush HALF (1½ Tablespoons) of the melted butter over the top of the potatoes, allowing some to drip down between the slices. Place the potatoes in a greased or sprayed baking dish, sprinkle potatoes lightly with salt (to taste). Place the baking dish into a preheated oven.

Thin slices are cut in each potato, almost all the way through to the bottom.Melted butter and salt are added to the potatoes in a baking dish before roasting.

Roasting The Potatoes

Bake the potatoes, uncovered, for 30 minutes, then remove them from the oven. Brush the top of the potatoes with the remaining melted butter, and then sprinkle each potato with 1/2 Tablespoon of dry bread crumbs. Put the dish back into the oven and continue roasting them for another 20 minutes.

Halfway through baking time, more butter and bread crumbs are added to roasted Hasselback potatoes.

Remove the pan from the oven again, and sprinkle the potatoes with finely grated Parmesan cheese (about 1/2 Tablespoon each, or more if desired). Pop the dish back into the oven, and let them continue baking for 5-10 minutes more.

Once done, the potatoes should be tender and the cheese will be melted on top. You can check for tenderness by gently inserting a butter knife into one of the slices.

Grated Parmesan cheese is added to top of potatoes, and then they finish baking.

Time To Eat Roasted Hasselback Potatoes!

Sprinkle the potatoes with fresh chopped parsley, and serve them hot! The outside of the potatoes and bread crumbs will be crisp, but the inside will be tender, and lightly seasoned with salt and butter. Roasted Hasselback potatoes are easy to eat also, because of the nice thin slices already prepared!

If desired, dollop the potatoes with sour cream for serving (optional, but GOOD). These yummy, unique roasted Hasselback potatoes are a perfect side dish for beef, chicken, pork, OR fish. I really hope you enjoy this simple vegetable side dish!

The roasted Hasselback potatoes are served, garnished with chopped parsley.Roasted Hasselback Potatoes, served on a white plate, are a perfect side dish!

Thanks for stopping by my blog today. I hope you have the opportunity to try this recipe for roasted Hasselback potatoes, and trust you will enjoy them. Have a great day, and come back for another visit soon!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: unknown… found handwritten on 3×5 index card in an OLD recipe box. No source noted.

Roasted Hasselback Potatoes
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

Category: Side Dish, Vegetable
Cuisine: All Cuisines
Keyword: roasted hasselback potatoes
Servings: 2
Calories Per Serving: 310 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium Russet potatoes
  • 2 Tablespoons butter , divided
  • salt (to taste)
  • 1 Tablespoon dry bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh parsley
Instructions
  1. Preheat oven to 425°F before beginning. Grease or spray a baking dish.

  2. Scrub potatoes well, to remove dirt; dry with paper towels. Place two wooden spoons next to each other. Once aligned, place a potato on top of the spoons (lengthwise); rotate spoons 90° for slicing. Cut thin slices (about ½") in potato with sharp knife. The wooden spoons holding the potato will "prevent" you from cutting all the way through. Slightly press down the small ends of the potato, to ensure tip of potato is touching spoons. Repeat with other potato. Place potatoes in a greased/ sprayed baking dish,

  3. Melt butter; brush HALF (1½ Tablespoons) of butter over top of potatoes; let some drip down between slices. Sprinkle lightly with salt (to taste). Place baking dish in preheated oven.

  4. Bake potatoes uncovered, at 425°F. for 30 minutes; remove dish from oven. Brush top of potatoes with remaining butter; sprinkle each potato with ½ Tablespoon of dry bread crumbs. Put dish back in oven; bake another 20 minutes. Remove pan from oven; sprinkle potatoes with Parmesan cheese ( ½ Tablespoon each, or more if desired). Put back in oven; let bake for 5-10 minutes more. Once done, potatoes should be tender and cheese will be melted. Check for tenderness by gently inserting butter knife into one of the slices.

  5. To serve, sprinkle potatoes with parsley, and serve hot! If desired, dollop potatoes with sour cream for serving (optional, but good). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate, based on a standard-sized medium Russet potato. Calories will vary, as different sizes of potatoes used may calculate out to less or more calories.

Nutrition Facts
Roasted Hasselback Potatoes
Amount Per Serving (1 potato)
Calories 310 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 224mg10%
Potassium 908mg26%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 399IU8%
Vitamin C 12mg15%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

Cream Of Asparagus Soup

Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It’s so easy to make – serve as a main dish OR as a side dish.
Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

We love asparagus, especially in the Spring when it is readily available at much lower than normal prices! Recently my husband picked up a couple large bunches of asparagus at the grocery store, so we enjoyed some of them pan-steamed until crisp-tender and served with chicken.

The rest of the fresh asparagus was used for this wonderful tasting cream of asparagus soup! YUYM! The original recipe came from one of my OLD “Taste of Home” magazines (from 21 years ago!), but it is a timeless, fantastic recipe you’re gonna love! One of the reasons I love this soup is because not all of the asparagus is pureed until creamy. Half of the soup is pureed in a blender or food processor to make it creamy; but some of the tender small pieces of asparagus are left intact in the soup. I like that!

This cream of asparagus soup is incredibly EASY to make, as well. If you enjoy fresh asparagus, I’m confident you’ll enjoy a bowl of this delicious soup. Here is how to make four servings of cream of asparagus soup:

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

Prepare The Vegetables For The Soup

The first thing you will do is sauté chopped onion and minced garlic in a large saucepan. Heat oil on medium-low heat until hot, but not smoking. Add the veggies, then cook for 3-4 minutes (until tender). Stir often, to ensure the garlic does not burn and become bitter. 

Chopped onion and minced garlic are cooked in oil in a large saucepan.

Add the fresh asparagus pieces, low-sodium chicken broth, and red pepper flakes to the saucepan. Bring the broth to a boil, then reduce the heat to Low, and cover the saucepan. Let this mixture simmer (covered) on low for 13-15 minutes, or until the asparagus is tender. Once done, remove the pan from the heat.

Asparagus, chicken broth, and red pepper flakes are added to the cream of asparagus soup in pan.

Make The Cream Base For The Soup

Remove about HALF of the asparagus mixture (including broth), and place it in a blender (or food processor). Add cream cheese, sour cream and dried dill weed or fresh chopped dill. Process these ingredients in the blender or food processor until smooth and creamy. 

Half the soup mixture is transferred out of the saucepan into a blender for processing.Cream cheese, sour cream and dried dill are added to asparagus in blender and processed until creamy.

Pour the creamed mixture back into the saucepan with the remaining ingredients, and stir to fully combine the cream of asparagus soup. Turn the heat to Medium, and cook, just until the soup is heated through. The cream of asparagus soup will be thick, creamy, and have small pieces of tender asparagus in there, as well.

Pureed cream of asparagus soup is added back into remaining ingredients in saucepan.After stirring, the cream of asparagus soup is thick and creamy.

Serve The Cream Of Asparagus Soup

Once the cream of asparagus soup is fully heated through, it is time to serve! See how easy that was? Ladle the hot soup into four bowls, and lightly sprinkle each portion with ground nutmeg on top. That’s it! Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or in the microwave.

The cream of asparagus soup is sprinkled with ground nutmeg and served hot, in a white bowl.

I truly hope you try this delicious cream of asparagus soup. We LOVE it, and trust you will, too. Thank you for taking time out of your busy day to visit my blog. Have a great day, and come back for another visit real soon.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, which is located at the top of the page. I have lots of them you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: “Taste of Home” magazine, April/May 2000 edition, page 17, published by Reiman Publications, Inc.

Cream of Asparagus Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

Category: Main Course, Side Dish, Soup
Cuisine: American
Keyword: cream of asparagus soup
Servings: 4
Calories Per Serving: 119 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon vegetable oil
  • 1 medium yellow onion , finely chopped
  • 2 medium garlic cloves , minced
  • 3 cups fresh cut asparagus (1" slices) woody bottom part of stem removed/discarded
  • cups low-sodium chicken broth (or regular)
  • teaspoon crushed red pepper flakes
  • 3 ounces light cream cheese , OR regular, cut in small cubes
  • 2 Tablespoons light sour cream (or regular)
  • 1 teaspoon dried dill weed , OR 1 Tablespoon chopped fresh dill
  • ½ teaspoon ground nutmeg , for garnish
Instructions
  1. Heat oil on medium-low heat until hot, but not smoking. Add onion and garlic; cook 3-4 minutes (until tender). Stir often, to ensure garlic doesn't burn and become bitter. 

  2. Add asparagus pieces, chicken broth, and red pepper flakes to saucepan. Bring broth to a boil, then reduce heat to Low. Cover the saucepan. Let simmer (covered) on low 13-15 minutes, or until asparagus is tender. Once done, remove pan from the heat.

  3. Remove HALF the asparagus mixture (including broth); place in blender or food processor. Add the cream cheese, sour cream and dill. Process until smooth and creamy. Pour creamed mixture back into saucepan (with remaining ingredients), and stir to fully combine soup. Cook on Medium heat only until soup is heated through.

  4. Ladle hot soup into four bowls; lightly sprinkle each portion with ground nutmeg. Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in refrigerator for up to 3-4 days. Reheat in a saucepan or in a microwave.

Nutrition Facts
Cream of Asparagus Soup
Amount Per Serving (1 (1/4 of total))
Calories 119 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 153mg7%
Potassium 452mg13%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 931IU19%
Vitamin C 8mg10%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

Parmesan Garlic Potato Wedges

You’re gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. They’re easy to make, and baked to perfection.
You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

Anyone out there love potatoes? We sure do! Whether they’re mashed, baked, grilled or fried, we love the humble potato. Today I want to share with you a wonderful way to season and bake potato wedges. I found the recipe online several years ago, and they’re delicious! These potatoes will compliment a variety of meat dishes, so they’re a wonderful choice for a simple, flavorful side dish.

The recipe is for Parmesan garlic potato wedges (using russet potatoes), and they are so EASY to prepare. This recipe will make enough for about 4-6 servings. The potato wedges are well-seasoned, and then they’re baked until soft and tender, and let me tell you… they taste GREAT! Here’s how to make them:

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

Prepare The Potatoes For Baking

The first thing you need to do is preheat your oven to 375°F, and grease or spray a 9″x13″ baking sheet (set aside). Okay… now let’s get these potatoes ready for baking! Scrub the outside of the potatoes clean, but leave the peel on. Cut each potato in half lengthwise, then cut each half into 3 wedges. Try to keep the wedges about the same thickness in size, so they will all cook consistently in the same amount of time.

Place the potato wedges in a large bowl, and drizzle with olive oil. Toss them to coat with oil, then add grated Parmesan cheese, and toss again to coat the potatoes with cheese.

Unpeeled potatoes are sliced into wedges before baking.Potato wedges are drizzled with olive oil, and tossed to coat.Grated Parmesan cheese is added to, and tossed with the potato wedges.

Make The Seasoning Mix

Measure garlic powder, Italian seasoning and salt into a small bowl, then stir to combine. NOTE: If you want to make your own Italian seasoning, here is how I make mine. Sprinkle the seasoning mix over the potato wedges, tossing again to cover the potatoes with the spices.

A seasoning mix is made combining Italian seasoning, garlic powder and salt.Seasoning mix is tossed with the potato wedges to coat them in spices.

Time To Bake The Parmesan Garlic Potato Wedges

Hooray- now it’s time to bake these tasty spuds! Remember that greased baking sheet you set aside earlier? Yep… grab it, and place the seasoned potato wedges (peel side down) on it, in a single layer.

Bake the potatoes at 375°F. for between 25-35 minutes. Check for doneness at the 25 minute mark. They are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color.

The Parmesan garlic potato wedges are baked in a single layer, skin side down.

Time To Eat!

Once they have finished baking, they are ready to eat. Place the Parmesan Garlic Potato Wedges on a serving platter, and sprinkle them with chopped parsley or cilantro. You can also serve them with a dipping sauce if you want, but that is completely optional. We like them just the way they are, to be honest!

The potato wedges are so delicious… the Parmesan cheese and other spices give each bite incredible flavor! I’m confident you’ll enjoy this easy side dish that pairs especially well with chicken, beef or pork. YUM!

Parmesan garlic potato wedges are garnished with cilantro or parsley before serving.A close up of the spices on the baked Parmesan garlic potato wedges.

Thank you for visiting my blog, and appreciate the time you took to do so. I really hope you will have the opportunity to make these delicious potato wedges for yourself or those you love. Have a great day, and I trust you will come back soon for more recipes.

Looking For More POTATO Recipes?

You can find all of the recipes from my blog in the Recipe Index, which is located at the top of the page. I have several recipes featuring potatoes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Tiffany, at http://www.lecremedelacrumb.com/baked-garlic-parmesan-potato-wedges/

Parmesan Garlic Potato Wedges
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

Category: Appetizer, Side Dish, Vegetable Dish
Cuisine: American
Keyword: Parmesan garlic potato wedges
Servings: 6 (4 wedges per serving)
Calories Per Serving: 236 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium russet potatoes
  • 4 Tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • OPTIONAL: chopped parsley or cilantro for garnish
Instructions
  1. Preheat oven to 375°F, and grease/spray a 9"x13" baking sheet (set aside).

  2. Scrub outside of potatoes clean, but leave the peel ON. Slice each potato in half lengthwise, then cut each half into 3 long wedges. Try to keep wedges about the same thickness, so they cook consistently.

  3. Place potatoes in a large bowl. Drizzle with olive oil, and toss to coat them with oil. Add grated Parmesan cheese, and toss again. Measure garlic powder, Italian seasoning and salt into a small bowl; stir to combine. Sprinkle seasoning mix over potato wedges, tossing to cover potatoes with spices.

  4. Place potato wedges (peel side down) in a single layer on prepared baking sheet. Bake at 375°F. for 25-35 minutes. Check for doneness at 25 minute mark (cause oven temps can vary). Potatoes are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color. When done, remove from oven, and garnish with chopped parsley or cilantro, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Suggestions for optional dipping sauces are ranch or bleu cheese dressing, if desired.

Nutrition Facts
Parmesan Garlic Potato Wedges
Amount Per Serving (1 (4 wedges))
Calories 236 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 911mg40%
Potassium 623mg18%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 85IU2%
Vitamin C 8mg10%
Calcium 123mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

 

Asian Cucumber Salad

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!
Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

I grew up eating marinated cucumbers, because my Mom made them quite often, especially in the hot summertime. I’ve shared her basic recipe, called “Mom’s Marinated Cucumbers” here on the blog previously, and hope you will check it out, if interested. They’re really good!

This recipe I am sharing today has a slight Asian twist to it, due in part to it’s use of rice vinegar and soy sauce. Asian Cucumber Salad is simple to make in about 10 minutes, but you will have to allow time for the cucumbers to marinate for the best flavor, so plan ahead! I like to make up a batch in the morning to be able to enjoy later in the day! Let me show you how easy this salad is to make:

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

Prepare The Cucumbers

Trim the ends off the cucumbers, and then use a vegetable peeler or knife to remove all the peel. Once peeled, thinly slice (about 1/4″) all of the cucumbers. You can use regular cucumbers OR English cucumbers for this salad.

NOTE: I used one really large English cucumber for these photos, but you can also use 2 large or 3 medium sized regular cucumbers, if desired. There is enough marinade for either way you choose to fix this dish.

The cucumbers are washed, ends trimmed off, then peeled.Cucumbers are peeled, and cut into thin slices for Asian Cucumber Salad.

Now it’s time to get the cucumbers ready for marinating! Place the cucumber slices and chopped green onions (scallions) into a container with a lid or a large re-sealable plastic bag. You’re going to use all the white parts of each green onion, and SOME of the green tops, okay?

NOTE: I prefer to use a large dish with a lid when marinating these, because sometimes the plastic re-sealable bags can leak (and that’s not good).

Chopped green onions and sliced cucumbers in dish before marinating.

Marinate The Cucumbers

It’s EASY to make the Asian-inspired marinade for the cucumbers. Measure rice vinegar, water, reduced sodium soy sauce, granulated sugar, salt and black pepper into a small bowl. Whisk or stir well, until these ingredients are fully combined. Pour the marinade over the sliced cucumbers and green onions, and gently stir until the cucumbers are coated on all sides.

Place a tight fitting lid on the dish (or seal the bag), and place the dish into your refrigerator. For BEST flavor, let the cucumbers marinate in the sauce for several hours to saturate them with flavor (or even overnight, if you want). Stir occasionally, to ensure the cucumbers remain coated with marinade.

Asian sauce is mixed then poured over cucumber mix to marinate.

Serve The Asian Cucumber Salad

After they’ve marinated for several hours (or overnight), it’s time to serve the Asian Cucumber Salad. Remove the cucumbers with a slotted spoon, letting the marinade drain off the cucumbers before serving.

Transfer the drained Asian Cucumber Salad to a serving dish, and lightly sprinkle with sesame seeds. Serve the salad – the cucumbers will be crisp, cold, and full of flavor! They’re so good, I find myself grabbing one or two slices out of the fridge for a quick, tasty snack any time of the day.

Asian Cucumber Salad is served garnished with sesame seeds in a white bowl.A close up photo of the Asian Cucumber Salad in a white bowl.

You can also use the marinated, drained cucumbers on your favorite mixed green salad, for a crunchy, tasty pop of flavor! They’re delicious when used in this way, as well.

Marinated cucumbers are delicious and crunchy added to a mixed green salad.

I hope you have the chance to try this simple recipe, and am positive you will enjoy it. Thanks so much for stopping by for a visit today. Have a great day, and come back soon, okay?

Looking For More Salad Recipes?

You can find all of my salad recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe Adapted From: The cookbook “What’s For Dinner?”, by Maryana Vollstedt, published in 1997 by Chronicle Books, page 99.

Asian Cucumber Salad
Prep Time
10 mins
Marinating Time (inactive)
3 hrs
Total Time
3 hrs 10 mins
 

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Category: Salad, Vegetable Dish
Cuisine: Asian
Keyword: Asian cucumber salad
Servings: 4
Calories Per Serving: 34 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large cucumbers *See Note below
  • 3 stalks green onions (scallions) sliced (white bulb and some green tops)
For Marinade:
  • ½ cup rice vinegar
  • 2 Tablespoons water
  • 2 teaspoons reduced sodium soy sauce
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • teaspoon black pepper
Garnish:
  • 1 teaspoon sesame seeds if desired for garnish
Instructions
  1. Trim ends off the cucumbers; peel cucumbers. Once peeled, thinly slice (about 1/4") the cucumbers. Place cucumber slices and chopped green onions into a container with a lid, or into a large re-sealable plastic bag.

  2. Measure rice vinegar, water, soy sauce, granulated sugar, salt and pepper into a small bowl. Whisk or stir well, until fully combined. Pour marinade over sliced cucumbers and green onions; gently stir until cucumbers are coated on all sides. Place a tight fitting lid on dish (or seal the bag); place in refrigerator. For BEST flavor, let cucumbers marinate in sauce for several hours to saturate with flavor (or even overnight, if you want). Stir occasionally, to ensure cucumbers remain coated with marinade.

  3. After marinating, they're ready to eat. Remove the cucumbers from the marinade with a slotted spoon, letting the marinade drain off the cucumbers before serving. Transfer to a serving dish. Sprinkle cucumbers with sesame seeds for optional garnish. Serve cold, and enjoy!

Recipe Notes

NOTE: This recipe yields approximately 4 servings as written. The caloric calculation is made using 2 large cucumbers (4 servings total). You can make this dish using 3 medium regular cucumbers, 2 large regular cucumbers, or 1 very large English cucumber, and will still have enough marinade for use in this recipe.

Nutrition Facts
Asian Cucumber Salad
Amount Per Serving (1 (1/4 of total))
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 234mg10%
Potassium 215mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 191IU4%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Creamy Mashed Butternut Squash

Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make – you’ll love it!
Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

If you’re looking for an easy to make vegetable side dish, I’d like to share a delicious recipe for creamy mashed butternut squash. This recipe is a “copycat” recipe from Boston Market, a restaurant based in the United States. The restaurants were in over 1,110 locations back in the 1990’s. They’re still around these days serving delicious homestyle food, but now in only about 400 locations in the U.S. I found the recipe in one of my “Top Secret” cookbooks by author Todd Wilbur.

I’ve really grown to love butternut squash over the past 4-5 years! It is what is called a “winter squash”, but nowadays it is available year-round in the grocery store.  My family and I have enjoyed this veggie in Butternut Squash Soup with Bacon, Black Bean Butternut Squash Chili or Roasted Butternut Squash with Cranberries, Honey & Feta. I even enjoy making Glazed Butternut Squash in our Air Fryer!

Honestly, the hardest thing about this recipe is peeling the butternut squash, and that’s not hard at all! After the peeled and cubed squash has been steamed, it is mashed along with a few spices, brown sugar and butter, and served. It’s easy, and the finished creamy mashed butternut squash is delicious, and can be served alongside a number of main dishes. Here’s how to make it:

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

Prepare The Butternut Squash For Steaming

Use a vegetable peeler to remove all the peel from a medium-sized butternut squash. Slice off both ends. Cut the squash into two halves lengthwise, and then remove (and discard) the seeds and “pith”.

After all seeds have been removed, cut the entire squash into 1″ cubes. Try to cut them all about the same size, so they cook evenly while being steamed.

A vegetable peeler is used to peel the butternut squash.Butternut Squash is sliced in half, and the seeds are removed.

Steaming The Squash

Place the cubes in a steamer basket sitting in a large saucepan over boiling water (water about two inches deep). Cover the pan. Let the squash steam for about 30 minutes, OR until the squash is fork-tender. Once done, remove the steamer (and squash) from the pan.

The squash cubes are cooked in steamer in a pan over boiling water

Prepare Spice Mix While Squash Is Cooking

While the squash is steaming, get your spice mix and butter ready, so they are ready to ad to the squash once done and mashed. Melt the butter, and in a separate bowl, combine brown sugar, nutmeg, allspice, salt and pepper. Set aside.

Spices and a bowl of melted butter to add to squash, once cooked.

Preparing Creamy Mashed Butternut Squash For Serving

Place the HOT, steamed butternut squash cubes into a large bowl. Use a potato masher to mash the squash, until this mixture becomes very smooth, and NOT lumpy!

Add the melted butter and the spice mix to the squash and continue mashing it all together. Once fully combined, let the squash sit for about 5 minutes to give the flavors of the spices a chance to permeate the squash.

Creamy mashed butternut squash is made using a potato masher.Brown sugar, spices and melted butter are combined with the creamy mashed butternut squash.

After the creamy mashed butternut squash has “rested and mingled” for 5 minutes, give the squash a quick re-heating in a microwave  for about 1 minute. Now this delicious veggie dish is ready to serve.

Give it a quick taste, and add additional salt, if needed, to suit your own personal taste. The flavors of this creamy dish pair well with many main dishes, and I think you will really enjoy it!

A bowl of creamy mashed butternut squash is ready to serve.The creamy mashed butternut squash, served with chicken and brussel sprouts.

Thank you for stopping by today for a quick visit; I hope you will come back soon. Have a great day!

Looking For More VEGGIE Dishes?

You can find all of my vegetable dishes in the Recipe Index located at the top of the page. I have lots of veggie recipes I believe you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: The cookbook “Top Secret Recipes Unlocked”, by Todd Wilbur. Published by The Penguin Group, 2009, pages 6-7

Creamy Mashed Butternut Squash
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: creamy mashed butternut squash
Servings: 6
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium butternut squash
  • 2 Tablespoons butter melted
  • 2 Tablespoons light brown sugar
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • teaspoon ground black pepper
Instructions
  1. Use vegetable peeler to remove peel from squash. Slice off both ends. Cut squash in half lengthwise; remove seeds. Cut squash into 1" cubes.

  2. Place a steamer basket in a large saucepan filled with water (about 2" deep). Bring water to a boil. Add squash cubes to steamer basket. Cover pan, and steam squash for 30 minutes, OR until squash is tender. Once done, remove squash from pan; transfer to large bowl.

  3. While squash is cooking, combine brown sugar, nutmeg, allspice, salt and pepper in small bowl, AND melt butter in separate bowl. Set aside.

  4. Use a potato masher to mash the hot squash, until mixture becomes smooth, and NOT lumpy! Add melted butter and spices; continue mashing. Once fully combined, let squash rest for 5 minutes to give butter and spices a chance to permeate squash.

  5. After flavors "mingle" for 5 minutes, re-heat squash in microwave for about 1 minute. Taste; add additional salt, if desired, to suit your own preference. Serve, and enjoy!

Nutrition Facts
Creamy Mashed Butternut Squash
Amount Per Serving (1 g)
Calories 106 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 136mg6%
Potassium 440mg13%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 13404IU268%
Vitamin C 26mg32%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

Roasted Italian Veggie Medley

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.
Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers. The veggies are drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. The finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

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

Make The Seasoning Mix

Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices, then set aside.

An Italian-inspired seasoning mix is combined in a small dish.

Prepare The Veggies For Baking

Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices. Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

The vegetables are drizzled with olive oil before seasoning.Italian spice mixture is sprinkled over olive oil-drizzled veggies on baking sheet.

Bake The Seasoned Veggies

Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

Seasoned vegetables are baked in an oven for ten minutes before turning.

Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender). Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

Flipping the veggies halfway through baking time helps roast both sides.

Serve the Roasted Italian Veggie Medley

Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator. It adds a nice additional layer of Italian flavor to this simple dish. YUM!
TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

Roasted Italian Veggie Medley is served, topped with finely grated Parmesan cheese.Grated Parmesan cheese garnishes the top of the roasted Italian veggie medley.

And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try. Pretty confident you will enjoy it, as we did. It is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes.

The recipe, as written below, make four side servings, but can be EASILY doubled to serve more! Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon.

Looking For More VEGGIE Recipes?

You can find all of my veggie recipes in the Recipe Index, located at the top of the page. I have quite a few yummy dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Roasted Italian Veggie Medley
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: Roasted Italian Veggie Medley
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Italian Spice Mix:
  • teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch red pepper flakes (optional)
For Rest Of Dish:
  • 5 medium carrots , peeled
  • 3 cups broccoli florets , approx. 1/2 head broccoli
  • ½ large red bell pepper
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons finely grated Parmesan cheese
Instructions
  1. Preheat oven to 400°F.

  2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

  3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

  4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

Nutrition Facts
Roasted Italian Veggie Medley
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 425mg18%
Potassium 512mg15%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 13851IU277%
Vitamin C 92mg112%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

 

 

Air Fryer Glazed Butternut Squash

Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.
Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

If you have an air fryer and are looking for a great veggie side dish, I would love to recommend this air fryer glazed butternut squash to you. It’s been fun trying so many recipes using the air fryer I got last year.

For this recipe I tweaked one of my recipes for BAKING maple cinnamon butternut squash, and adapted it (through trial and error) for use in an air fryer. This recipe is the result of my experiments. And boy… is it GOOD! Slightly caramelized on the outside, and creamy soft on the inside, this is a delicious, slightly sweet, butternut squash side dish. Here’s how to make it:

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

Prepare The Butternut Squash

Use a vegetable peeler or a sharp knife, and peel the butternut squash. Cut off a slice of both ends, and discard. Slice the squash lengthwise, and then scoop out all the seeds (discard).

Slice each half squash into 1″ thick crescent-shaped slices, and then cut each slice into bite-sized cubes (about 1½” square). Place all the squash cubes into a large mixing bowl.

A vegetable peeler is used to peel the butternut squash.A butternut squash is sliced in half lengthwise, then seeds are removed.Crescent-shaped slices of the butternut squash are then cut into cubes.

Drizzle extra virgin olive oil on the squash cubes, and then sprinkle with ground cinnamon. Stir well, to fully coat the squash with the oil and cinnamon.

Cinnamon and olive oil are sprinkled onto the squash, then stirred in to coat.

Cooking Air Fryer Glazed Butternut Squash

Now it’s time to cook the butternut squash! Preheat your air fryer to 400°F. This will take a couple minutes. When ready, place the squash cubes in the basket of the air fryer, spreading them out in a single layer as much as possible. 

The air frying process is fairly simple. Basically you will cook, shake the basket, cook, shake the basket, cook, shake the basket and then cook until soft. Got that? The occasional “shaking” allows the squash to get browned on all sides from all that “bumping” around.

Once done, the squash will have reduced in size as it cooked, will be slightly caramelized on the outside, and soft on the inside. You can give one a taste test to make sure it is cooked through.

Air fryer basket with cubes of butternut squash, ready to cook.When done, the squash has reduced in size, and is caramelized on the outside.

Time To Glaze And Serve!

Immediately pour the hot butternut squash into a large bowl. Add melted butter, pure maple syrup and a pinch or two more of ground cinnamon. Stir well, to ensure all the squash gets coated with this glaze.

Transfer to a serving plate or bowl, and serve the air fryer glazed butternut squash while HOT! The buttery cinnamon maple flavors give the squash just a bit of delicious sweetness that kids and adults will love! Serve alongside your favorite chicken, pork or beef dish, and enjoy!

Air fryer glazed butternut squash, served in white bowl.

Thank you for stopping by, and trust you will come back for a visit again soon. I hope you have the opportunity to try this air fryer glazed butternut squash. It’s really good, and I’m confident you and those you love will really enjoy it. Have a GREAT day, and may God bless you.

Looking For More Butternut Squash Recipes?

You can find all of my veggie recipes in the Recipe Index, located at the top of the page. I have several delicious butternut squash recipes you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Air Fryer Glazed Butternut Squash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: air fryer glazed butternut squash
Servings: 4
Calories Per Serving: 134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium butternut squash
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon ground cinnamon
  • 2 teaspoons butter melted
  • 1 Tablespoon pure maple syrup
  • 1 pinch ground cinnamon
Instructions
  1. Use a vegetable peeler or sharp knife to peel butternut squash. Cut off a slice at both ends, and ends. Slice squash lengthwise; scoop out seeds (discard). Slice each half into 1½" thick crescent-shaped slices, then cut each slice into bite-sized cubes (about 1½" square).

  2. Place squash into a large mixing bowl. Drizzle with olive oil, and then sprinkle with cinnamon. Stir well, to fully coat squash with oil and cinnamon.

  3. Preheat air fryer to 400°F. When ready, place squash cubes in the basket of the air fryer, spreading them in a single layer as much as possible. 

  4. Cook 5 minutes. Shake the basket to move the squash around. Cook 5 minutes. Shake again. Cook 5 minutes. Shake again. Cook for 3-5 more minutes until the squash is caramelized on the outside and is soft to the bite on the inside (taste test). When done, remove basket from air fryer.

  5. Immediately pour squash into a large bowl. Add melted butter, maple syrup and 1-2 pinches of ground cinnamon. Stir well, to ensure squash gets coated with glaze. Transfer to a serving plate or bowl, and serve HOT! Enjoy.

Nutrition Facts
Air Fryer Glazed Butternut Squash
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 26mg1%
Potassium 671mg19%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 19994IU400%
Vitamin C 39mg47%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

Crispy Homemade Hash Browns

It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!
It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often. Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER… there is nothing like a big hearty breakfast on the weekends!

These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years, and finally took photos so I could share the recipe with you on my blog!

Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:

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

Prepare The Potatoes

When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos. It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)

Peel the potatoes, and then use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture. Cover the shredded potatoes with several more paper towels, and press firmly to remove as much moisture from the potatoes as possible.

Removing as much moisture as possible will help create CRISPY hash browns. The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.

Potatoes are peeled, then grated onto paper towels.Paper towels are used to press into the grated potatoes to absorb excess moisture.

Time To Cook Crispy Homemade Hash Browns!

Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.

Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.

Butter is melted into vegetable oil in large skillet.The hash browns are placed in hot skillet and seasoned.

Flip And Continue Cooking

Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.

Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

The crispy homemade hash browns are cooked, then flipped to cook other side.Seasoned crispy hash browns are fully cooked and ready to serve.

Time To EAT!

Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible.  Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.

We enjoyed these hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!

Crispy homemade hash browns, served with scrambled eggs, ham, and toast.

Sure do hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too! Thanks for stopping by. Come back soon… and have a GREAT day!

Looking For More BREAKFAST RECIPES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes I think you will enjoy. They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Crispy Homemade Hash Browns
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Category: Breakfast
Cuisine: American
Keyword: crispy homemade hash browns
Servings: 2
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 Tablespoons vegetable oil
  • 3 medium Yukon gold potatoes (or red) , peeled and grated
  • ½ teaspoon salt/pepper (each) plus more, to taste if desired
  • 1 pinch garlic powder
Instructions
  1. Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.

  2. Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.

  3. Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

Nutrition Facts
Crispy Homemade Hash Browns
Amount Per Serving (1 g)
Calories 367 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 15g94%
Cholesterol 15mg5%
Sodium 647mg28%
Potassium 1074mg31%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 175IU4%
Vitamin C 50mg61%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Baked Praline Acorn Squash

Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!
Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!

If you are searching for a delicious way to prepare acorn squash, may I suggest this recipe? Baked praline acorn squash is an absolutely delicious use of this delicious, hearty “Winter” vegetable, and I am confident you will love it as much as we do!

The basics of this easy recipe are this: Slice squash, brush with a glaze, sprinkle with a praline-type mixture, and then bake. It truly is an easy recipe to follow, and the end result is an amazing tasting side dish you will be proud to serve at any family dinner or feast! Here’s how to make it, step by step:

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

How To Prepare The Acorn Squash

Before beginning, preheat your oven to 400°F. Okay… now here we go! Behold… the humble acorn squash (seen below), commonly found in most grocery stores. The first thing you will need to do is cut each squash in half horizontally (NOT from stem to bottom). The skin is fairly thick, so use extreme caution when cutting the squash.

Once cut, remove the seeds (and attached pith), using a large spoon to scoop it out. When the seeds have been removed, cut each half in half again. You will have 4 pieces from each squash (8 pieces total, if preparing recipe as written).

A whole acorn squash, before de-seeding and slicing.After slicing the squash in half, the seeds need to be removed.Each of the acorn squash halves are then cut in half, making 4 quarters per squash.

Carefully cut the acorn squash into approximately 1″ slices. This cutting will result in those unique crescent-shaped slices of squash.

Each of the pieces of squash are sliced into crescent-shaped slices.See the crescent-shaped acorn squash slices?

Prep The Slices For Baking

Cover two rimmed baking sheets with aluminum foil. Give each a light coating of non-stick baking spray. Arrange the squash slices in a single layer on each baking sheet. Stir olive oil and maple syrup together in a small bowl until combined.

Brush each slice of squash with HALF of this glaze (top surface only), reserving the other half of the glaze for later.

Raw slices of squash are brushed with an olive oil/maple syrup mixture.

Place the pecan halves and brown sugar in a food processor (or hand-held food chopper). Pulse/process the nuts and brown sugar until the pecans become finely ground. Add salt, black pepper, and the cayenne pepper, and give it a quick pulse to incorporate these ingredients.

Sprinkle HALF of the pecan mixture over the surface of the acorn squash slices, reserving the other half for later.

Pecans, brown sugar, salt, pepper, and cayenne pepper are finely ground in a food processor.

Ready To Bake!

Once the slices have been covered with maple glaze AND the pecan praline mixture, they’re ready to pop in the oven! Bake at 400°F for 5 minutes, then remove the pans from the oven.

Carefully turn each slice over (use a fork, fingers, or tongs), and repeat process the same as before. Brush the slices with maple glaze, then sprinkle with remaining praline mixture. Place them back into the oven, and continue baking for 20 more minutes.

The baked praline acorn squash should be easily pierced with a fork when done. Some caramelization of the brown sugar/pecan mixture should have occurred, as well. Remove the squash from the oven, and transfer slices (carefully) to a serving platter.

Pecan/brown sugar mixture is sprinkled onto squash slices before baking.Baked Praline Acorn Squash slices are flipped after 5 minutes in oven.

Time To Eat The Baked Praline Acorn Squash

Now it’s time to enjoy the baked praline acorn squash. TIP: Please take note that you do NOT eat the peel on acorn squash. Your family or friends will need to simply run a butter knife around the edge and remove the peel before consuming this veggie dish. It’s EASY to do, because the squash is so tender!

The acorn squash has wonderful flavor, especially due to the addition of the brown sugar/pecan mixture on each slice. Slightly sweet, and slightly nutty, with only a tiny little bit of heat from the cayenne, this veggie dish tastes GREAT!

A serving plate full of baked praline acorn squash, baked and ready to eat.The brown sugar/pecan mix has caramelized onto the squash while baking.

I hope you enjoy this recipe for baked praline acorn squash. We love it, and the (covered) leftovers will keep in the fridge for several days. Simply reheat any leftovers in the microwave, and you’re good to go for a second round. Yay for leftovers!

Thank you for taking time out of your busy day to come by for a visit. I’m so glad you did, and hope you will stop by again soon! May God bless you today in every situation and circumstance that comes your way.

Looking For More VEGGIE SIDE DISH Recipes?

You can find all of my vegetable side dish recipes in the Recipe Index, which is located at the top of the page. I have lots of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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Author's signature

Original recipe source: Erin Clarke, at: wellplated.com/praline-caramelized-squash/

Baked Praline Acorn Squash
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: baked praline acorn squash
Calories Per Serving: 275 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons pure maple syrup
  • 2 acorn squash , approx. 1½ pounds each
  • cup dark brown sugar
  • ½ cup pecan halves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • teaspoon cayenne pepper
Instructions
  1. Preheat oven to 400°F. Place aluminum foil on two rimmed baking sheets. Lightly spray foil with non-stick baking spray.

  2. Cut each squash in half horizontally (NOT from stem to bottom). Skin is thick; use caution when cutting. Remove seeds and pith. Cut each half in half again, resulting in 4 pieces per squash. Cut squash into approx. 1" thick crescent-shaped slices. Arrange slices in a single layer on prepared baking sheets.

  3. Stir olive oil and maple syrup in a small bowl until combined. Brush each slice of squash with HALF of this glaze (top surface only), reserving other half for later.

  4. Place pecans and brown sugar in a food processor (or hand held food chopper). Pulse/process until the pecans become finely ground. Add salt, black pepper, and cayenne pepper; pulse or chop just enough to incorporate these ingredients. Sprinkle HALF of pecan mixture over top surface of squash slices, reserving other half for later.

  5. Bake at 400°F for 5 minutes; remove pans from oven. Carefully turn slices over (use fork, spatula, fingers, or tongs). Repeat process, brushing slices with remaining glaze, then sprinkling remaining pecan mixture. Place into oven; bake for 20 more minutes. Squash can be easily pierced with a fork when done (fork-tender), and pecan/brown sugar mix should be slightly caramelized. Remove from oven; transfer slices to serving platter. Serve, and enjoy!

Recipe Notes

Caloric calculation made based on 6 servings. Depending on the size squash used, it's possible to get 8 servings from the recipe, as written.
TIP: Please take note that you do NOT eat the peel on acorn squash. Simply run a butter knife around the outer edge and remove the peel (discard) before eating.

Nutrition Facts
Baked Praline Acorn Squash
Amount Per Serving (1 g)
Calories 275 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 786mg34%
Potassium 852mg24%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 16g18%
Protein 3g6%
Vitamin A 850IU17%
Vitamin C 25mg30%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!