Food

This strawberry rhubarb bread with a cinnamon-sugar topping is one of my top sweet treats for spring and summer. The juicy strawberries balance the tart rhubarb perfectly, and the cinnamon streusel ties it all together for a dessert everyone will enjoy.

I love eating fresh fruit and produce in the warmer months. My parents always had a garden, so I grew up around homegrown fruits and vegetables and picked up a few gardening habits along the way. This year our garden was smaller because of home construction, but we still kept a few plants going.

Rhubarb is one of the things we look forward to most each spring and summer. It has big, beautiful leaves and bright pink stalks, and a very tart flavor that’s great for pies, crumbles, jams, and sauces. I especially like pairing rhubarb with sweet strawberries — their sweetness complements the rhubarb’s tartness, and both are in season at the same time.

One of my favorite things to bake in spring and summer is this strawberry rhubarb quick bread. Sweet strawberries and tangy rhubarb bake together in a cinnamon-sweet loaf that’s delicious warm, especially with a scoop of vanilla ice cream. The cinnamon-sugar topping is the perfect finishing touch.

I enjoy cooking from scratch, but I also appreciate shortcuts. This recipe is quick and easy thanks to a boxed muffin or cake mix. I use a vanilla muffin mix to speed things up, which is helpful when little helpers want to join in.

Tips for using muffin mix to make quick bread:
– Bake at a lower temperature for longer. A good rule is to reduce the oven temperature by 25ºF.
– Make sure you have enough batter: choose a mix that makes at least 12 muffins. Fill the loaf pan within 1–2 inches of the top. If you’re worried about overflow, place a baking sheet underneath.
I’ve included the adjusted temperature and time below, so you don’t need to make any other changes.

Strawberry Rhubarb Bread With Cinnamon Sugar Topping

PREP TIME: 5 minutes
COOK TIME: 50 minutes
TOTAL TIME: 55 minutes
YIELD: 1 loaf

Ingredients
Bread
– 1/2 cup rhubarb, chopped
– 1/2 cup strawberries, chopped
– 1 package vanilla muffin mix
– 1/4 cup flour

Cinnamon Sugar Streusel
– 1/3 cup sugar
– 1/4 cup flour
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, room temperature

Instructions
1. Preheat oven to 375°F. Grease a loaf pan.
2. Prepare the muffin mix according to the package directions (use the amounts listed for oil, water, and eggs) in a large bowl.
3. In a separate bowl, toss the chopped rhubarb and strawberries with 1/4 cup flour to coat. This helps keep the fruit from sinking.
4. Fold the fruit into the batter and pour the batter into the prepared loaf pan.
5. In a small bowl, mix the streusel ingredients with a fork until crumbly.
6. Sprinkle the cinnamon-sugar streusel evenly over the batter.
7. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool, slice, and enjoy.

To enjoy rhubarb year-round, you can freeze it for later use.

How to Freeze Rhubarb
Rhubarb has a short growing season, so freezing it is an easy way to save some for later. Wash and dry the stalks, cut them into 1-inch pieces, place them in an airtight freezer bag, and freeze. They’ll keep for up to a year.

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

We don’t do boring salads here. A salad doesn’t have to be a forgettable side — with a little extra care and the right add-ins, it can become a beautiful, nutritious, and crave-worthy meal. Taking a few minutes to prep tasty toppings and make a simple homemade dressing is always worth it.

This berry chicken salad is one of my favorite summer meals. It’s full of bright flavors but easy to pull together, and people tend to love it. Garlicky grilled chicken, fresh spinach and crunchy romaine, sweet strawberries, red onion, toasted nuts, and feta make a great mix of flavors and textures. The star, though, is the homemade strawberry basil vinaigrette.

Fresh, homemade dressing gives a salad that extra layer of deliciousness that keeps you coming back. This strawberry basil vinaigrette is quick to make and uses just a few ingredients. I’m always looking for ways to use up basil when it’s abundant (I like to make pesto too), and fresh basil brings a perfect summer note to this dressing. Add extra virgin olive oil, red wine vinegar, honey, strawberries, and a bit of spice, and you’re set.

Many store-bought dressings are full of refined sugars and additives, so I prefer making my own. This recipe isn’t sugar-free, but it uses healthier choices. Homemade dressings sound fancy but are actually simple. I usually use extra virgin olive oil for dressings (unless I’m making something with an Asian twist, where I reach for sesame oil).

I keep NOW Foods Organic Extra Virgin Olive Oil on hand because it has a smooth, balanced flavor that works well in dressings, marinades, and for cooking. NOW uses strong testing and quality checks so you know you’re getting true olive oil, not something watered down with cheaper oils. Olive oil is also linked to heart-healthy benefits: limited but suggestive evidence shows about 2 tablespoons a day may lower coronary heart disease risk thanks to monounsaturated fats. A daily serving is an easy, tasty way to support heart health.

For the dressing, just add everything to a blender, pulse, and you’re done. I chose red wine vinegar because it’s milder than balsamic and lets the strawberries shine. Creamy Manuka honey adds the right sweetness, garlic gives a little depth, and fresh basil ties it all together.

A generous drizzle of this dressing over greens and grilled chicken just says summer. It’s a perfect patio dinner for the last warm days. Add whatever veggies you like (I love cherry tomatoes when I have them), but red onion pairs especially well with the sweet-tangy dressing. Feta and toasted nuts finish it off — pecans are my go-to, and you can even use candied nuts like NOW honey roasted pecans (a family favorite).

Strawberry Basil Vinaigrette
Prep time: 5 minutes
Total time: 5 minutes
Yields: 1 cup dressing

Ingredients — Strawberry Basil Vinaigrette
1 cup strawberries, tops removed
1/4 cup extra virgin olive oil
3 Tbsp red wine vinegar
1/2–1 Tbsp honey
Large handful basil
1 clove garlic
Salt and pepper to taste

Berry Chicken Salad
Grilled chicken (I like a roasted garlic seasoning)
Mixed greens: spinach and romaine
Strawberries, hulled and sliced
Sliced red onion
Diced cucumber
Feta cheese
Toasted pecans (NOW honey roasted pecans are great)

Instructions
1. Add all vinaigrette ingredients to a blender and blend until smooth.
2. Assemble your salad and drizzle with the dressing.

Do you like fruit on your salad?

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

These sweet, chewy no‑bake strawberry shortcake almond bites are seriously delicious. They’re vegan, made without refined sugars or oils, and make a healthier sweet treat. Think bright strawberry flavor, a hint of almond, and a chocolate coating for extra indulgence.

We love energy bites at our house. Whether made with oats for a crumbly texture or with ingredients like almond flour and nut butter, they’re easy, nutrient-dense, and—most importantly—tasty. I like changing flavors with the seasons, and these strawberry shortcake bites are a perfect springtime pick that everyone in the family will enjoy.

These no‑bake bites remind me of a cross between strawberry shortcake and a PB&J—except better, because they’re topped in milk chocolate. One of the best things about this recipe is the short ingredient list: only nine items, most likely already in your pantry. The other great part is how simple they are to make. The hardest step? Waiting for them to freeze!

How to make
Start by preparing the shortcake-style base. It has a buttery, slightly nutty flavor and a cookie-dough texture. The base is made with NOW almond flour (I like the superfine for this) and a nut butter of your choice. Almond butter gives the most shortcake-like flavor; swap in peanut butter if you prefer a PB&J vibe. Mix the dry ingredients first. I add a scoop of NOW vanilla protein powder for extra protein (they have a plant-based option), but you can skip it—just add more almond flour if you do.

I use maple syrup to sweeten naturally. I try to limit refined sugar, and maple syrup adds a gentle sweetness and nice flavor. I buy NOW Foods organic grade A maple syrup because its lighter taste works well in recipes and the large size is a good value.

Aim for a cookie-dough consistency for the dough. When adding milk, start with 1 tablespoon. If the mixture is too thin, add a tablespoon of almond flour. If it’s too thick, add another tablespoon of milk until it’s just right.

Press half the dough into a parchment-lined loaf pan, breaking it into pieces so the jam can swirl through the bites. Spread the jam over that layer, then add the remaining dough on top and press firmly into an even layer. Freeze for 2–3 hours; the longer they freeze, the easier they are to cut and coat in chocolate.

For the chocolate coating, melt milk chocolate chips with a bit of coconut oil. The coconut oil helps the chocolate melt smoothly and makes dipping easier (like a magic shell). A double boiler is ideal, but if you use the microwave, heat at 50% power in 10-second bursts and stir often to avoid burning.

Dipping the bites in chocolate helps hold them together and pairs perfectly with strawberries. After dipping, place them back on parchment and let the chocolate set. Sprinkle a little sea salt on top if you like.

Substitutes & options
– Nut butter: Use what you like—almond, peanut, cashew, or sunflower seed butter will all work, though each changes the flavor.
– Jam: Any jam works. Raspberry or homemade jam would be delicious alternatives.
– No protein powder: Leave it out and replace the same amount with almond flour.
– No chocolate: You can skip the chocolate coating, though the bites will be a bit messier without it.

No Bake Strawberry Shortcake Almond Bites
These sweet, chewy no‑bake strawberry shortcake almond bites are vegan, free of refined sugars and oils, and a perfect healthier treat. They balance strawberry flavor, subtle almond notes, and a chocolate finish.

SERVINGS
About 15 bites

INGREDIENTS
– 1 cup strawberry jam
– 1 1/4 cups almond flour
– 6 Tbsp vanilla protein powder
– 1/4 tsp salt
– 1/4 cup maple syrup
– 1/4 cup almond butter
– 1–2 Tbsp milk
– 1 cup chocolate chips
– 1 Tbsp coconut oil

INSTRUCTIONS
1. Line a loaf pan with parchment paper.
2. In a medium bowl, mix almond flour, vanilla protein powder, and salt.
3. Add maple syrup, nut butter, and 1 tablespoon of milk to the dry mix. Stir until the mixture has a cookie-dough texture. If too dry, add another tablespoon of milk; if too wet, add almond flour a tablespoon at a time.
4. Press half the dough into the prepared pan.
5. Spread the jam evenly over the dough with a spatula.
6. Add the remaining dough on top and press firmly into an even layer.
7. Freeze for 2–3 hours (the longer, the better for cutting and coating).
8. Lift the chilled block out of the pan using the parchment edges and cut into bite-sized pieces.
9. Melt chocolate chips with coconut oil in a double boiler or microwave (50% power, stirring every 10 seconds). Stir until smooth.
10. Dip each bite in chocolate, place on parchment, and let the chocolate harden.

NOTES
– Store in the refrigerator for up to 7 days or freeze for up to 3 months.

FAVORITE TOOLS & DISCOUNT
Save 20% on all nowfoods.com orders with code AMBER. I love their pantry staples (many gluten-free options), essential oils, and supplements. A few helpful tools for making these bites: a loaf pan lined with parchment, a good spatula, and a small scoop for shaping bites.

MORE ENERGY BITES
– Peanut Butter & Chocolate Chip Protein Bars
– No Bake Lemon Coconut Energy Bites
– Pumpkin Spice Oatmeal Energy Balls
– Chocolate Coconut Prune Energy Balls (Paleo approved)

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Fire up the grill—these teriyaki turkey burgers are packed with flavor and really easy to make, perfect for a weeknight dinner or a backyard BBQ.

Grilling season is in full swing, and this is one of my favorite turkey burger recipes. It’s hard to believe the 4th of July is almost here—summer’s flying by! There’s no better way to celebrate warm evenings than with a big, juicy burger in the backyard. Best of all, everyone loves these—even my picky kids gobble them up every time. They’re a great change from the classic beef cheeseburger.

We’ve been remodeling our kitchen and living without it for the last month and a half, so our grill has been getting a serious workout. I’ve always loved grilling, but this summer I’ve come to appreciate how quick and versatile it is. We’ve tried lots of burger combos, and these teriyaki turkey burgers with pineapple slaw are a favorite.

The teriyaki adds a sweet-and-salty caramelized flavor that gives turkey burgers the extra moisture and taste they often need. I like using ground turkey as a leaner option, but feel free to use beef if you prefer.

Tips for Teriyaki Turkey Burgers
– Use a teriyaki sauce, not a marinade. You can make your own, but I usually grab a store-bought bottle for quick weeknight dinners.
– If you want to be fancy, grill a few thick slices of red onion—grilling removes the bitterness and adds sweet, smoky flavor.
– Divide the meat into 4–5 even patties about 1/2 inch thick. Press a small indentation in the center of each patty with your finger so they cook evenly and don’t puff up.
– Don’t skip the pineapple slaw. It adds great crunch and complements the teriyaki. Fresh pineapple is best, but well-drained canned tidbits work in a pinch (the slaw will be a bit wetter and won’t keep as long with canned fruit). The slaw keeps 2–3 days in the fridge, best within 24 hours for maximum crunch, and it’s also fantastic on fish tacos.
– These burgers can be grilled or pan-fried. Grilling brings extra flavor, but they turn out great in a cast-iron pan during cooler months. Toast the buns on the top shelf of the grill for the last few minutes.

Grilled Teriyaki Turkey Burgers with Pineapple Slaw
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 4 burgers

Ingredients
Teriyaki Turkey Burgers
– 1 1/2 pounds ground turkey
– 1/3 cup teriyaki sauce (NOT a marinade) — reserve a few tablespoons for brushing
– 1/2 tablespoon minced garlic
– 1/3 cup panko breadcrumbs
– Sautéed onion slices
– Hamburger buns (Hawaiian buns are great)

Pineapple Slaw
– 12 ounces broccoli slaw
– 1/2 cup chopped pineapple (fresh preferred; if using canned, drain well)
– 1/3 cup Miracle Whip or mayo
– 1/2 tablespoon rice vinegar
– 1/4 cup chopped green onions
– Salt and pepper to taste

Instructions
Teriyaki Burgers
1. Preheat grill to medium-high.
2. Mix all burger ingredients together until combined.
3. Form into 4–5 even patties, about 1/2 inch thick, and press a small indentation in the center of each.
4. Grill on medium-high for 5–6 minutes per side. Brush with reserved teriyaki sauce during the last 1–2 minutes.
5. Top with pineapple slaw and sautéed onions.

Pineapple Slaw
1. Mix all slaw ingredients together well.
2. Chill in the refrigerator and eat within 2 days.

If you try these teriyaki burgers, I’d love to hear what you think!

Did you notice the new update to my blog?
I’m excited to share that I’m an early tester for Google’s Thank with Google pilot program. It lets you buy a virtual sticker to show appreciation for content on my site. There are paid stickers and also free ones, and you can add a short personal message with a paid sticker. All sticker revenue helps support the work that goes into the blog. You can find the Thank with Google feature in a few places on my site—if you try it, I’d love your feedback. As always, thank you for your support!

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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 like, this one-pot garlic parmesan pasta is a winner. The creamy garlic-parmesan sauce, made with Pacific Foods® Organic Free Range Chicken Broth, is flavorful, easy to make, and reliably loved by the whole family.

For weeknight meals, a recipe becomes a regular if it’s:
– Quick (under 30 minutes)
– Made with good ingredients
– Something everyone will eat

This one-pot garlic parmesan pasta meets all three. Pasta is one of my go-to dinners on busy nights. The garlic-parmesan sauce is a great base that works with many kinds of pasta and pairs well with chicken, shrimp, meatballs, or veggies. I like making a big batch for dinner and enjoying the leftovers later in the week.

One of the best parts is that it’s all made in one pot. Less cleanup means dinner feels easier. There’s no draining because everything cooks together—just toss the ingredients in a wide pot, stir now and then, and dinner is ready.

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

The sauce relies on three main ingredients: chicken broth, milk, and parmesan cheese. The chicken broth you pick really matters for flavor. I use Pacific Foods® Organic Free Range Chicken Broth because it combines organic free-range chicken, sea salt, and balanced seasoning for a full, rich taste.

I keep several cartons in the pantry for soups, rice, risotto, Instant Pot meals, and pasta dishes. A splash of this broth adds the right flavor balance. Pacific Foods® products use high-quality organic ingredients and are fat-free and gluten-free, giving wholesome nutrition without sacrificing taste.

How to Make One-Pot Garlic Parmesan Pasta
You’ll need a wide soup pot so the pasta fits. You can break the pasta in half if needed.

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

Tips for Making This Dish:
– Use a large, wide pot so the pasta can be covered by the liquid. Break pasta if needed.
– Stir often, especially at first, to prevent sticking.
– Need a smaller batch? Halve the recipe for about 4 servings.
– If the sauce gets too thick before the pasta is done, add more milk or chicken broth. Different pasta brands cook differently, so a splash of liquid fixes texture issues.
– Use tongs to help stir and move the pasta so it cooks evenly.
– Reheating can thicken the dish. Add a splash of milk while reheating and stir halfway through. I also enjoy it cold—leftovers firm up almost like a casserole and make a nice snack.

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

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

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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

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