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This post is sponsored by Pacific Foods® in partnership with SheSpeaks. All opinions are my own. #ad

If you’re always hunting for a family dinner everyone will eat, this one-pot garlic parmesan pasta is it. The creamy garlic-parmesan sauce, made with Pacific Foods® Organic Free Range Chicken Broth, is full of flavor, simple to make, and a true crowd-pleaser.

Why this works for weeknights:
– Ready in under 30 minutes
– Uses quality ingredients
– Loved by the whole family

Pasta is my go-to for busy nights, and this garlic parmesan sauce is a great base that works with many pastas and pairs easily with chicken, shrimp, meatballs, or veggies. I like to make a big batch to enjoy for dinner and to have leftovers later in the week.

One of my favorite things about this recipe is that it cooks in one pot. Fewer dishes make dinner time much easier—no draining, just toss everything in a wide pot or pan, stir now and then, and you’re done.

It’s cozy and comforting and takes less than 30 minutes: about 5 minutes of prep, 20 minutes to cook. I often serve it with grilled chicken strips, sautéed shrimp, or Italian meatballs and a simple side like a salad, broccoli, or green beans.

The sauce depends on three main ingredients: chicken broth, milk, and parmesan cheese. The broth you pick really affects the flavor. I use Pacific Foods® Organic Free Range Chicken Broth—it has just the right blend of organic free-range chicken, sea salt, and seasoning for a rich, full flavor. I keep several cartons in the pantry for soups, rice, risottos, Instant Pot recipes, and pasta. A splash can boost the flavor in many dishes. Pacific Foods® products use high-quality organic ingredients and are fat-free and gluten-free, so you get good nutrition without losing taste.

How to make one-pot garlic parmesan pasta
You’ll need a wide soup pot so the pasta fits. If needed, break the pasta in half.

Ingredients:
– 4 Tbsp unsalted butter, divided
– 8 cloves garlic, minced (I usually double the garlic because I love it, but this recipe uses a moderate amount)
– 4 cups Pacific Foods® Organic Free Range Chicken Broth
– 2 1/2 cups milk
– 16 oz fettuccine pasta (spaghetti works too—watch the cook time and you may need more milk)
– 3/4 cup parmesan cheese (freshly shredded is best, but prepackaged is fine)
– 1/2 Tbsp Italian seasoning
– Salt and pepper, to taste
– Chopped parsley, for garnish

Tips:
– Use a large, wide pot so the pasta is covered by the broth. Break the pasta if it won’t fit.
– Stir often, especially at the start, to prevent sticking.
– Want fewer servings? Halve the recipe for about 4 servings.
– If the sauce gets too thick before the pasta is done, add more milk or chicken broth to loosen it.
– Tongs are helpful to stir and move the pasta so it cooks evenly.
– Reheating will thicken the dish; add a splash of milk and stir while reheating. I also enjoy leftovers cold—almost like a baked casserole.

One-Pot Garlic Parmesan Pasta
Prep time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes
Servings: 8

Directions:
1. Add 2 tablespoons of butter to a large, wide pan and melt over medium heat.
2. Add the garlic and cook, stirring often, for 1–2 minutes until fragrant.
3. Pour in the Pacific Foods® Organic Free Range Chicken Broth, milk, Italian seasoning, salt, and pepper, then bring to a boil.
4. Reduce heat to a simmer and add the pasta. Stir occasionally and cook until the pasta is fully cooked, about 18 minutes.
5. Turn off the heat when the noodles are done. Stir in the remaining butter and the parmesan cheese until melted and the pasta is coated. If the sauce is too thick, add more milk or chicken broth to thin it.
6. Serve right away and sprinkle with chopped parsley.

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Candy Corn Jell-O Fruit Cups

These candy corn Jell-O fruit cups are a sweet, easy snack that’s perfect for fall and Halloween. Keep reading for the full recipe!

Fall is my favorite season. I love the cooler weather, the changing leaves, cozying up at home with soup and a thick sweater, and making all my favorite seasonal treats.

I absolutely adore making these Jell-O fruit cups. They’re cute, simple to make, and kids always love them. I’ve made them for after-school snacks, classroom Halloween parties, and play dates—kids always ask for more. The layered colors are festive and fun for fall gatherings.

They’re made with just a few ingredients: lemon Jell-O and orange fruit (fresh or canned), plus whipped topping. You can make them ahead of time to save effort—just wait to add the whipped topping. These are nut-free, so they’re a good option for classroom treats (just double-check for milk allergies).

How to make candy corn Jell-O fruit cups

Ingredients:
– 1 package lemon Jell-O
– 2 cups orange-colored fruit (mandarins, peaches, or similar). If using canned fruit, drain well. Fresh fruit works too.
– Whipped topping

Steps:
1. Pour prepared lemon Jell-O into the bottom third of a clear cup.
2. Chill in the refrigerator until set, about 3–4 hours.
3. Once the Jell-O is firm, add the orange fruit on top.
4. Add whipped topping right before serving.

Tips for classes or large groups:
– Use clear plastic cups for easy serving and cleanup.
– You can prep the Jell-O in the cups, or simply spoon a few scoops of set lemon Jell-O into cups and top with fruit. It may not be as neat, but it still looks cute.
– Don’t add the whipped topping until just before serving.

Recipe at a glance:
– Prep time: 10 minutes
– Total time: 3 hours 10 minutes
– Servings: 4

Ingredients (quick):
– 1 package Lemon Jell-O
– 2 cups canned or fresh orange fruit (mandarins, peaches)
– Whipped topping

Instructions (quick):
1. Add liquid Jell-O to the bottom third of a clear cup. Chill 3–4 hours.
2. Add fruit.
3. Top with whipped topping right before serving.

Did you notice the “Thank the creator” button at the top of my blog? I’m excited to share that I’m part of Google’s paid early testers for their Thank with Google pilot. It lets you buy a virtual sticker to show appreciation for content on my site. There are paid stickers and free stickers you can send, and you can add a short message with a paid sticker. The money from paid stickers helps support the work that goes into the blog. You’ll find the Thank with Google feature in a few places on the site — and as always, THANK YOU for your support!

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This post is sponsored by NOW Foods. All thoughts and opinions are my own.

Fresh butternut squash is tossed with maple syrup, cinnamon, and rosemary, then roasted until tender and caramelized. The mix of sweet and savory tastes makes it great for a special dinner but simple enough for a weekday side. It’s a lovely way to enjoy winter produce.

I like planning meals around what’s in season. Fruits and vegetables have peak times when they’re freshest, often cheaper, and more flavorful. As winter sets in, I stock up on a few favorite cold-weather items. I crave warm, comforting dishes like stews and roasted vegetables—root veggies and winter squashes (butternut and acorn are favorites) really shine when roasted. One of our go-to sides this time of year is roasted maple cinnamon butternut squash.

Butternut squash is usually harvested in late fall, but it stores well for months, so it’s a handy, long-lasting fresh option to keep on hand.

This roasted maple cinnamon butternut squash is perfect for chilly nights. Bright squash cubes are coated in maple syrup, cinnamon, and rosemary, then roasted to golden, tender perfection. The result feels special enough for a dinner party and easy enough for a weeknight. I love recipes that use ingredients I already have to make something tasty with little effort.

The maple and cinnamon deepen the squash’s natural flavor and give the dish a cozy feel. Fresh rosemary is best, but dried works too—I used dried this time because fresh herbs were hard to find at the store.

Ingredients:
– 1 large butternut squash, peeled and cut into 1-inch cubes
– 2 1/2 tbsp NOW olive oil (or extra virgin olive oil)
– 2 1/2 tbsp NOW Foods maple syrup
– 1/2 tbsp dried rosemary (or 1 tbsp chopped fresh rosemary)
– 1 tsp cinnamon
– 1 tsp kosher salt
– 1/2 tbsp brown sugar (optional)
– Fresh black pepper, to taste

Tips:
– With so few ingredients, pick ones with good flavor. I use NOW Foods Organic Maple Syrup (grade A) for its delicate taste and NOW extra virgin olive oil for its balanced flavor and high smoke point. If you can find fresh rosemary, use it.
– Use code AMBER to save 20% at nowfoods.com.

How to cut butternut squash:
– Wash and dry the squash.
– Trim about 1/4 inch off the top and bottom with a very sharp knife.
– Peel the skin with a vegetable peeler. The skin is edible but not very pleasant.
– Slice lengthwise down the center.
– Scoop out the seeds and pulp with a spoon.
– Cut into relatively even 1-inch cubes.

Steps:
1. Preheat the oven to 400°F. Lightly oil a large baking pan or spray with nonstick spray.
2. Peel and cube the squash, then place the pieces in a large bowl.
3. In a small bowl, whisk together olive oil, maple syrup, cinnamon, and dried rosemary (if using dried).
4. Pour the mixture over the squash and toss to coat.
5. Spread the squash in a single layer on the prepared baking pan. Sprinkle with salt, pepper, and brown sugar if using (brown sugar adds a deeper sweetness but is optional).
6. Roast 30–40 minutes, flipping once halfway through, until the squash is browned and tender.

Note: If you’re using fresh rosemary, don’t add it until after roasting—sprinkle it on once the squash comes out of the oven. Serve warm.

How to enjoy:
This roasted maple cinnamon butternut squash works beautifully with roasted chicken or pork tenderloin. I also love tossing it into a spinach salad with grilled chicken, walnuts, goat cheese, and cranberries, dressed with a Dijon vinaigrette. You can swap it into recipes that call for roasted sweet potatoes, like warm kale salads.

Roasted Maple Cinnamon Butternut Squash
Prep time: 10 minutes
Cook time: 30–40 minutes
Total time: 40–50 minutes
Servings: about 6

Ingredients:
– 1 large butternut squash, washed, peeled, and cut into 1-inch cubes
– 2 1/2 tbsp extra virgin olive oil
– 2 1/2 tbsp maple syrup
– 1/2 tbsp dried rosemary (or 1 tbsp finely chopped fresh rosemary)
– 1 tsp cinnamon
– 1 tsp kosher salt
– 1/2 tbsp brown sugar (optional)
– Black pepper to taste

Instructions:
1. Preheat oven to 400°F and oil a large baking pan.
2. Place peeled, cubed squash in a large bowl.
3. Mix olive oil, maple syrup, cinnamon, and dried rosemary in a small bowl (skip rosemary here if using fresh; see note).
4. Pour the mixture over the squash and toss to coat.
5. Spread the squash evenly on the baking pan. Sprinkle with salt, pepper, and brown sugar if using.
6. Bake 30–40 minutes, flipping once, until browned and tender. Serve warm.

Notes:
– If using fresh rosemary, add it after roasting.
– Don’t overcrowd the pan—give the squash room so it browns and caramelizes well.

Other simple sides to try:
– Roasted Tomato and Garlic Pasta
– Cilantro Lime Coleslaw
– Cranberry and Walnut Wild Rice Pilaf
– Baked Green Bean Fries

Use code AMBER to save 20% at nowfoods.com.