pook

Name: Hubbard Squash Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Cuisine: American
Ingredients: 2 cups all purpose flour (8.5 oz.); 1/2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. fine sea salt; 2 tsp. ground cinnamon + 1 tsp. cinnamon for topping, optional; 1 tsp. ground ginger; 1/2 tsp. ground cloves; 1/2 tsp. ground allspice; 2 eggs; 1/2 cup no sugar added applesauce; 1/2 cup sugar; 1/2 cup light brown sugar; 2 tsp. vanilla extract; 8 tbsp. unsalted butter (1 stick), melted and cooled slightly; 1 cup cooked Hubbard squash; 2 tbsp. raw sugar, for top (or 1 tbsp. granulated)

How to make Hubbard squash bread

October 25, 2021

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Hubbard squash bread is a simple homemade quick bread recipe that is full of autumnal flavors. Topped with a crunchy cinnamon sugar crown, this delicious loaf stays moist for days with the addition of applesauce and cooked squash. It is one of our favorite Hubbard squash recipes to make during the cooler fall months.

Save the seeds from your squash to make roasted Hubbard squash seeds. They are a tasty and healthy snack.

Hubbard squash bread

The first bit of business when making any kind of squash bread is cooking the squash. This is something I would recommend doing ahead of time. Doing this the day before saves you the trouble of having to wait for it to cool when you’re ready to bake.

If you’ve always wanted to know how to bake Hubbard squash whole, I wrote an entire post on it.

Buttered Hubbard squash bread on parchment paper.

The other choice is to split it in half, and roast it in the oven, like you would for this stuffed Hubbard squash recipe. Choose whichever method works best for you.

This quick bread recipe is great for breakfast, but I really enjoy it with an afternoon cup of tea as a little snack. It’s a terrific thing to have on hand for friends popping by to visit.

What do I need to make this squash bread?

The recipe for Hubbard squash bread uses common pantry ingredients. You are likely to have everything you need already, if you keep a well-stocked spice cabinet.

One word of caution on the spices, though. If you are unsure how long some of your spices have been in the cabinet, it’s probably a good idea to replace them.

We’re all guilty of this, myself included. Look for an expiration date, or my preferred method, smell it. Take the top off and stick your nose in there. Is it still strong or has the smell faded, or worse, gone off a tad? The oils in spices can turn, so if it smells a little rancid, replace it.

Ingredients for Hubbard squash bread on blue background.

Another clue to look for is color – is it still vibrant or does it look a bit muted and lackluster? If so, you know what the answer is. Now, gather all of your ingredients and let’s get this bread going.

Below is a list of what I’ve used in this Hubbard squash bread recipe. There are links to the exact item I own, when possible. The most important item would be the loaf pan. Please measure the pan you are using, as they are not all the same.

8.5 x 4.5 loaf pan – This is the same loaf pan that I used in the recipe. The exact measurements for this pan are 8.5 x 4.5 x 2.75.
Mixing bowls – You will need two medium sized mixing bowls.
Whisk – I really like a balloon whisk, use whatever you have.
Rubber spatula – You’ll need a rubber spatula to scrape every last bit of batter from the bowl and to smooth the top.
Parchment paper – I cut pieces of parchment to make a sling inside the pan. You could also spray with baking spray (the kind with flour in it), or you can butter and flour your pan. The choice is yours.
Food scale – Weighing flour is much more accurate than scooping to measure. A scale is something you will use often in baking and I cannot recommend it enough.

Procedure

Quick breads use the same method as making muffins, which is generally known as “the muffin method”. You can read about it in this pumpkin muffin recipe, but the general idea is that wet ingredients are mixed in one bowl and dry ingredients are mixed in a separate bowl.

They are then combined together and baked. It’s very straightforward and great for beginner bakers.

To make the batter for the squash bread, gather the ingredients, two mixing bowls, a whisk and a spatula.

First, combine all of the dry ingredients in a mixing bowl and whisk to thoroughly combine.

Next, combine all of the wet ingredients in a separate bowl, then pour into dry ingredients. Stir to combine or use an electric mixer to beat it until combined. Pour batter into your prepared loaf pan.

Sprinkling sugar on top of bread batter in pan.

Smooth the top and sprinkle cinnamon sugar on top of bread before sliding into the oven.

Remove from the oven when a skewer comes out clean, then let the bread cool for a few minutes on a cooling rack before removing from the pan to cool completely.

Substitutions and suggested mix-ins

If Hubbard squash is unavailable, don’t worry! You can substitute with butternut squash, kabocha squash or buttercup squash. Use whatever is available to you, or your personal favorite.

I topped this loaf of Hubbard squash bread with a cinnamon sugar blend. I tried it two ways – one with regular granulated sugar and one with raw (Demerara or Turbinado) sugar. They were both delicious, but I really enjoyed the crunch of the raw sugar.

Slices of squash bread with cinnamon sugar top.

Just look at that crunchy top! This was my test loaf, I left a few pieces of squash in the batter instead of mixing it completely smooth. I stirred it up by hand instead of using an electric mixer – partly for testing and partly because I’m lazy and didn’t feel like getting it out for 3 minutes of work.

The texture was actually quite nice, so if you don’t feel like dragging out an appliance to make this bread, you don’t have to.

For mix-ins, chopped nuts would be great in this Hubbard squash bread, as would chocolate chips or dried cranberries. In place of the cinnamon sugar tops, you could sprinkle pepita seeds on top instead for a more savory finish.

Hubbard squash recipes

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I hope you like this easy fall recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Yield: 1 loaf

Hubbard Squash Bread

Hubbard squash bread is a simple quick bread recipe that is full of autumnal flavors.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 cups all purpose flour (8.5 oz.)
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. fine sea salt
2 tsp. ground cinnamon + 1 tsp. cinnamon for topping, optional
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 eggs
1/2 cup no sugar added applesauce
1/2 cup sugar
1/2 cup light brown sugar
2 tsp. vanilla extract
8 tbsp. unsalted butter (1 stick), melted and cooled slightly
1 cup cooked Hubbard squash
2 tbsp. raw sugar, for top (or 1 tbsp. granulated)

Instructions

Prepare a 8.5 x 4.5 loaf pan - line with parchment paper, butter and flour the pan or spray with baking spray (whichever method works best for you). Set aside. Preheat the oven to 350°F / 177°C / Gas mark 4.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 2 tsp. ground cinnamon, ground ginger, ground cloves, and ground allspice. Set aside.
In a separate mixing bowl, combine eggs, applesauce, sugars, vanilla, butter and cooked Hubbard squash. You can beat together with an electric mixer or whisk by hand. Just make sure they are well combined.
Pour wet ingredients into dry ingredients and using a rubber spatula stir and fold batter until combined (or use an electric mixer and beat for 2 - 3 minutes). A few small spots of flour is ok, make sure to scrape the bottom and sides of the bowl so no large pockets of flour remain.
Pour batter into prepared loaf pan and smooth the top with a spatula.
Mix remaining 1 tsp. cinnamon and 2 tbsp. raw sugar together, then sprinkle over the top of the batter.
Bake for 55 - 70 minutes, until a tester or skewer comes out clean, with a few moist crumbs attached.
Cool on a rack in the pan for 10 minutes, then turn the bread out and cool completely on a wire rack.

Notes

Cooking the Hubbard squash ahead of time is a great timesaver. Do this the day before to save yourself having to bake it and wait for it to cool.

Cuban beef empanada recipe with potatoes

October 22, 2021

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This Cuban beef empanada recipe comes together in no time, with the help of store-bought empanada dough. The savory picadillo is made with seasoned ground beef, potatoes, green olives, onions and peppers.

Picadillo empanadas on black plate with silver basket of empanadas in the background.

This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Cuban beef empanada recipe

Cuban style empanadas with ground beef are an easy treat to make anytime. You can make the mixture ahead of time, making it even easier to assemble when you’re ready. I often do this the day before so the filling is cold when assembling.

If you have kids who like to get involved in the kitchen, stuffing and sealing empanadas is a great job for them, but please leave the frying to the adults.

Cuban beef empanadas on a black plate with a wedge of lime.

We live in an area known for Cuban food, but sadly, I’ve had a few not so great empanadas. To say I was disappointed would be a gross understatement. I was gutted. You know when you have a craving for something and the anticipation you feel that it’s going to amazing, but then it falls short? Yeah, that.

I’ve also had a few pretty tasty ones, thankfully. This Cuban beef empanada recipe is similar to what I’ve had at a restaurant here that I really liked, and I hope you’ll like them too.

Picadillo empanada filling

Cuban picadillo empanadas are absolutely packed with flavor and the mixture is super simple to make.

Before we get into the rest of the ingredients, let’s talk about the potatoes. Yukon golds work best in this recipe. They have a great “potato flavor”, they don’t dry out and they hold their shape when cooked. This is important because we want little bites of potato, not mashed potato mixed in with the beef.

Ingredients for Cuban beef empanada recipe.

First, we’ll cook the ground beef and drain off the liquid. This step is important because you don’t want a runny or greasy filling. Once the beef has been drained, it goes back into the pan with the seasonings, peppers, onion and garlic.

Then add the remaining ingredients and let it simmer for 10 – 15 minutes, until the potatoes are soft. Everything cooks in one pan. We’re building layer upon layer of flavor.

When the picadillo is done, set it aside to cool slightly so it isn’t hot when we’re ready to move on to the next step.

Fill and seal Cuban beef empanadas

The picadillo mixture goes inside these tasty Cuban empanadas. Once it has cooled slightly, place 2 tablespoons in the middle of the empanada dough and fold the top over to close it.

Use a slightly cupped hand to gently push out any air trapped inside before pressing the edges with a fork to get a good seal. You’ll want to make sure they are sealed well before placing them in the oil so the picadillo doesn’t leak out anywhere, and the oil doesn’t get inside.

Fry until they are deep golden brown, about 4 – 6 minutes total, flipping once while cooking.

Fried empanadas on paper towel lined baking sheet.

Remove the empanadas from the oil and place on a paper-towel lined baking sheet. This allows the excess oil to drain off so they aren’t too greasy.

Empanadas de picadillo en un plato blanco.

These Cuban empanadas are big. They aren’t the smaller empanaditas that you would see as an appetizer. They make a great portable lunch or snack on the go.

Beef empanadas from scratch

Making Cuban beef empanadas from scratch is not a difficult task. The picadillo comes together fairly quickly, and it is quite easy to make.

I’ve used store-bought empanada disks in the recipe for ease and convenience. And let’s be honest, sometimes we don’t want to make dough.

Beef empanadas in silver basket with parchment paper.

However, if you prefer to make the dough from scratch and bake these beef empanadas instead of frying them, use this recipe for savory pumpkin empanadas. It has a delicious dough that is very easy to work with.

This Cuban beef empanada recipe is perfect for gatherings, parties or just a tasty afternoon snack.

Empanada recipes

Do you love empanadas too? Try the recipes below for more delicious treats.

If you love this Cuban beef empanada recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Sign up for the empanada class online and cook along with me. You can watch anytime! Permanent access to the class. Rewind, pause or fast-forward – learn at your own pace. Learn to make two types of empanada dough, a sweet filling and a savory filling – all from scratch!

Yield: 10 empanadas

Cuban beef empanada recipe

Classic Cuban beef empanada recipe filled with a seasoned ground beef mixture (picadillo) and fried until golden brown.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

½ pound ground beef
½ cup yellow onion, small dice (1/4”)
1/3 cup bell pepper, small dice (1/4”)
1 teaspoon Litehouse freeze-dried garlic
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon ground cumin
½ pound Idaho® Yukon Gold potatoes, small dice (1/4”)
2 tablespoons tomato paste
1 tablespoon raisins
2 tablespoons sliced green olives
2 teaspoons capers
1 teaspoon Litehouse freeze-dried parsley
½ teaspoon Litehouse freeze-dried chives
¼ cup chicken stock or water
1 package (10 pcs.) store-bought frozen empanada disks, thawed
Water to seal dough disks
Oil for frying

Instructions

Heat a large skillet over medium/medium high heat, then add ground beef. Cook beef until only a little pink remains, 5 – 6 minutes, breaking up with a spatula as it cooks. Drain and return to the pan.
Add diced onions, diced bell pepper, garlic, salt, pepper, paprika, oregano and cumin. Cook 6 – 8 minutes, until onions and peppers are softened.
Add diced Yukon Gold potatoes, tomato paste, raisins, sliced green olives, capers, parsley, chives and stock or water. Lower heat and cook, covered, until potatoes are soft, 10 – 15 minutes, stirring occasionally.
Set mixture aside to cool slightly.
Place 2 tablespoons of filling in the middle of the empanada dough. Wet the edges with a little water, then fold over and press to seal, pushing out any air trapped inside.
Lightly press with a fork to seal closed. Repeat until all 10 empanada disks are filled. Cover with a clean kitchen towel as you go, so the dough doesn’t dry out.
In a deep pan, add enough oil to come 2 inches up the side of the pan, leaving at least 2 inches at the top. Heat oil over medium high heat until shimmering.
Carefully lower empanada into hot oil and fry for 4 – 6 minutes, until deep golden brown and crispy. Fry 2 or 3 at a time, make sure the level of the oil is at least 1 inch from the top while frying.
Remove from oil and place on a layer of paper towels to absorb excess oil. Serve immediately.

Notes

Safety precaution - When placing empanadas into hot oil, carefully lower them into the oil moving away from you, not toward you. If the oil splashes, it will go away from your body, not toward you, thus avoiding a burn.

Do not fry more than 2 or 3 at a time. This will lower the temperature of the oil and make them soggy.

Nutrition Information:

Yield:

Serving Size:

1 empanada
Amount Per Serving: Calories: 292Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 348mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 11g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Roast fingerling potatoes with gremolata

October 21, 2021

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Roast fingerling potatoes are one of our favorite potato recipes for busy weeknights. They are quick, easy and delicious. Fingerling potatoes make an ordinary side feel a little more special. These beautiful potatoes are great for anytime, whether it is a holiday meal or a weeknight dinner.

Drizzle these gorgeous spuds with an herby green sauce for an extra punch of flavor and color for a really tasty dish that will keep you coming back for more.

Roast fingerling potatoes with gremolata sauce in white bowl.

Gremolata is an Italian condiment made up of three simple ingredients and it can give a boost of flavor to just about anything from proteins to vegetables. Traditionally it is chopped by hand, but I’m using the help of a mini food processor to get it done in record time.

What is gremolata?

Traditionally, gremolata is a mixture of parsley, garlic and lemon zest. It can turn almost any dish into something amazing. The combination of these 3 simple ingredients lends a ton of flavor to vegetables, but it also goes really well with beef.

Steak gremolata is an easy way to dress up an inexpensive cut of meat and make it extra special.

Gremolata sauce in glass jar with a spoon.

By adding a bit of oil and blending it, we turn it into a sauce that can be used all week. Store it in an airtight container in the fridge and use it on anything from eggs to roasted veggies.

How to roast fingerling potatoes

I have a bit of a love affair with fingerling potatoes. They always feel a little special, even if it’s just a Tuesday night dinner.

First, give them a quick rinse to wash off any dirt. Then, slice them in half lengthwise. You can leave the really small ones whole, if you prefer, which I often do.

Sliced fingerling potatoes on cutting board.

Toss them with salt, pepper and a bit of oil before sliding them into a hot oven.

Roast these fingerling potatoes cut side down so they get nicely browned on the cut side. The cut side makes contact with the sheet pan, so the edges will get a bit crisp and caramelized, which is extra tasty.

Roasted fingerling potatoes can be as simple or as fancy as you want to make them. They are also a great canvas for different flavors, so you can swap out spices and make endless variations.

There is something about fingerling potatoes that I really love. They are so pretty, but the texture is also really nice. The middle stays creamy, while the outside gets crispy. They are basically the perfect potato for roasting.

Roast fingerling potatoes on baking sheet with gremolata.

Roast fingerling potatoes in a hot oven until they are easily pierced with a knife. While potatoes are warm, drizzle with the gremolata sauce.

These roast fingerlings are done in roughly 30 minutes, from start to finish. No more boring side dishes for dinner with this quick and easy recipe in your back pocket.

Tools and equipment to make this recipe

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Roast potatoes with gremolata sauce in white bowl.

More fingerling potato recipes

Gremolata fingerling potatoes on white bowl on wooden cutting board.

If you love this recipe, please give it 5 stars!

I hope you like these roast fingerling potatoes as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Yield: 2 pounds

Roast fingerling potatoes with gremolata

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

2 pounds Idaho® fingerling potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Gremolata
2 – 3 teaspoons Litehouse poultry herb blend

Instructions

Preheat oven to 400°F.
Slice fingerling potatoes in half lengthwise, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper.
Place on parchment-lined baking sheet, cut side down, and roast in oven for 20 – 25 minutes, until easily pierced with a knife.
In the bowl of a food processor, add chopped parsley and garlic. Pulse a few times to chop more finely.
Add ½ cup olive oil, remaining salt and pepper, lemon zest, lemon juice and poultry herb blend to the bowl of the processor. Pulse a few more times until the mixture is uniform, but not a smooth paste.
Taste gremolata. Adjust salt or lemon juice, if needed.
Drizzle over warm potatoes and serve.

Notes

Keep leftover gremolata in an airtight container, refrigerated, for up to one week.

To make it last even longer, freeze it. Fill up ice cube trays for easy portions of gremolata and pop them out as needed. It’s a great time-saver and will brighten up meals for weeks.

Pumpkin recipes to make this fall

October 20, 2021

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It is officially fall and you know what that means – all the pumpkin recipes you can handle. Whether they are sweet or savory, there are no shortage of ways to celebrate autumn – aka pumpkin season. There are recipes for the whole family, and for every level of cook.

Savory pumpkin empanadas on black plate.

Sweet treats, like these melt in your mouth pumpkin cookies are one of our favorites during the fall months. They are perfect for Halloween parties or an extra sweet treat for your Thanksgiving table.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Best pumpkin recipes

To use fresh pumpkin, look for sugar or pie pumpkins. The large, carving variety is not for eating. It should feel heavy for its size and have a smooth exterior, like the one pictured below.

You can substitute butternut squash or my personal favorite, Hubbard squash, for pumpkin in most recipes.

To use canned instead of fresh, make sure you are using 100% pure pumpkin, and not pie filling. The latter has spices in it already and the can of pure pumpkin is just that – pumpkin. It can be used for both sweet and savory applications.

Homemade roasted pumpkin

Roasting brings out the natural sweetness of the pumpkin. It’s the same method I use for almost all of my winter squash recipes.

Split the pumpkin in half and scrape out the seeds. Then cut each half into quarters and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Roast until soft, then scoop out the flesh.

The other option you have is to roast it whole. You can bake Hubbard squash whole, as well as most winter squash and pumpkins. It’s the same concept, no matter which variety you are roasting.

How to roast pumpkin seeds

For a quick and easy way to roast seeds, follow the recipe for my roasted Hubbard squash seeds. They are a delicious, crunchy and healthy snack.

Rinse seeds, then pat dry on a clean kitchen towel. Toss seeds with spices and a little oil. Spread out in a single layer on a baking sheet and roast for 15 minutes at 350°F / 177°C.

Easy pumpkin recipes

For simple, no fuss options, using canned pumpkin and other store-bought ingredients, like pumpkin pie spice is the way to go, especially when getting the kiddos involved.

These easy pumpkin empanadas use canned pumpkin and store-bought pie crust. This is the perfect recipe for making with the littles because it’s quick and super simple.

Please share

If you love these recipes, please give them 5 stars!

I hope you love these recipes as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Pumpkin recipes to make this fall

It's the season for pumpkin recipes and these 13 delicious options are sure to please!

Savory pumpkin empanadas

Savory pumpkin empanadas filled with chorizo and queso fresco make a delicious snack.

Pumpkin Rum Balls

Pumpkin rum balls are the perfect no bake fall treat.

Pumpkin muffin recipe

This sparkly pumpkin muffin recipe with applesauce is loaded with warm fall spices. No electric mixer needed and they stay moist for days.

Pumpkin Tacos with Black Beans

Vegan and gluten-free, these roasted pumpkin tacos will be your new "Taco Tuesday" favorite!

Chipotle Turkey Pumpkin Chili

This slow cooker turkey pumpkin chili is a fantastic make ahead fall dinner.

Pumpkin empanada recipe from scratch

This pumpkin empanada recipe makes soft, bakery-style Mexican empanadas.

How to make pumpkin cookies

Soft, frosted pumpkin cookies that practically melt in your mouth.

Halloween rum balls

Halloween rum balls are an easy and delicious no bake treat for grownups only!

Easy pumpkin empanadas

Easy pumpkin empanadas are only 30 minutes away with this quick and easy short cut recipe.

Oatmeal Pumpkin Dog Treat Recipe

Made with just 3 ingredients, this oatmeal pumpkin dog treat recipe is a healthy and inexpensive alternative to store-bought treats.

Soft pumpkin dog treats

Soft pumpkin dog treats are perfect for older dogs or dogs with dental issues. They are also low fat, making them a great treat for less active dogs.

Praline Upside Down Pumpkin Cake and a Bourbon Caramel Glaze

Photo Credit: www.thespeckledpalate.com

This festive cake, topped with pecan praline goodness and bourbon caramel sauce, is perfect for sharing.

Caramel Pumpkin Mousse

Photo Credit: pastrychefonline.com

This caramel pumpkin mousse is light, flavorful, and the perfect pumpkin dessert after your Thanksgiving feast.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Healthy Homemade Banana Pumpkin Dog Treats

October 18, 2021

Banana pumpkin dog treats are a big hit and making this homemade version is super simple. I’ve added banana to the mix because my dog loves bananas and it is naturally sweet. Making homemade dog treat recipes is not only easy, it’s less expensive than store-bought and you can customize them to your dogs personal tastes.

Pumpkin banana dog treats on metal baking sheet.

Try these peanut butter banana treats or this pumpkin dog treat recipe made with oatmeal. Both are quick and easy too!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Savory pumpkin empanadas from scratch

October 9, 2021

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Savory pumpkin empanadas filled with chorizo and queso fresco are a delicious fall treat. These hand held pastries are perfect for gatherings, parties or just a tasty afternoon snack. Learn how to make these savory turnovers filled with real pumpkin and chorizo completely from scratch with step by step instructions.

Savory pumpkin empanadas filled with chorizo and cheese on black plates with Mexican glasses beside them.

Most of the recipes you’ll find for pumpkin empanadas are desserts. They are sweet, not savory. I wanted to celebrate pumpkin season with a savory empanada, so I added spicy Mexican chorizo and creamy queso fresco to the mix.

You can find a recipe for easy pumpkin empanadas with store-bought dough for those days when your energy does not match your craving for a quick and easy sweet treat.

Savory empanada recipe with pumpkin and chorizo

One of the best things about making empanadas is that you can do it in stages, if needed. This is especially helpful if you are making a lot, or if you have limited time.

Pumpkin and chorizo empanada broken in half on a black plate with pile of empanadas on the side.

For example, I made the filling the day before and stashed it in the fridge. You can also make the dough ahead of time, wrap it tightly in plastic and keep it in the fridge until you are ready to roll out and make your savory pumpkin empanadas.

Making these “empanaditas”, or little empanadas, is even easier if you do a little prep work ahead of time.

Plate of baked pumpkin empanadas with beer and limes in the background.

How to make empanada dough for baking

This rich dough is slightly different than the dough for my sweet pumpkin empanada recipe. It’s a firmer dough and is very easy to work with.

Ingredients for empanada dough on counter.

The first step is to pulse the flour with the salt. Then add the eggs, butter, vinegar and ice water to the bowl of the food processor and let the machine run until the dough comes together.

After you’ve chilled the dough, it’s time to roll it out. I like to use my rolling dowel for this. It isn’t tapered, so I know the dough will be the same thickness everywhere. Rolling the dough out between sheets of parchment paper is especially helpful.

Use a 3 1/2 – 4 inch biscuit cutter to cut circles out of the dough, then place them on a parchment lined baking sheet. Place pieces of parchment between the layers so they don’t stick together.

Overhead view of plates of savory empanadas with pumpkin and chorizo.

Savory pumpkin filling for empanadas

The first step in making this savory filling is roasting the calabaza. It is generally sold in cut pieces, because it is a large squash. You can use a pie pumpkin, if you can’t find calabaza. You could also substitute with kabocha squash or even butternut if you can’t find any other options.

Roast the calabaza, or pumpkin, in the oven until it is soft. Then use a large spoon to scoop out the flesh.

This is everything you’ll need for the savory filling. I took the photo with the chorizo and cheese in their packaging, just in case. I find it helpful when I have a picture of something if it is unfamiliar.

Ingredients for savory pumpkin empanada filling.

Chorizo, calabaza (pumpkin), cheese, onion, garlic, salt and pepper. Pretty simple and straightforward. You do want to look for the chorizo that it sold in the plastic casing that you remove before eating. The other kind of chorizo has more fat, so it is greasier and the texture isn’t quite the same.

While the calabaza is roasting, put the chorizo in a skillet. Then add the onions and garlic. Once those have softened, remove from heat and fold in the cheese and the cooked pumpkin. Then fill the dough to make our empanaditas.

Empanadas from scratch

Time to assemble our tasty treats. Place about 1 1/2 tablespoons of filling on the dough disk, then fold it in half like a taco. Pinch along the edges to seal it shut.

Press the tines of a fork along the edges to make sure it is sealed really well, then egg wash the tops before sliding them into the oven.

If you have the convection feature (a fan) in your oven, this is a great time to use it. That fan circulates the air in your oven, helping the empanadas to turn golden brown.

Baked savory pumpkin empanadas on a sheet pan.

Making savory pumpkin empanadas from scratch isn’t difficult, but it does require a little time. The dough comes together quickly with the help of the food processor and the filling cooks up in only a few minutes, with a bit of prep work.

Savory pumpkin empanada broken in half on black plate.

These pumpkin and chorizo empanadas are the perfect hand-held fall treat.

Sign up for the empanada class online and cook along with me. You can watch anytime! Permanent access to the class. Rewind, pause or fast-forward – learn at your own pace. Make this savory recipe, plus a sweet, bakery-style empanada!

More fall treats

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Yield: 24 small empanadas

Savory pumpkin empanadas

Savory pumpkin empanadas filled with chorizo and queso fresco make a delicious snack.

Prep Time 30 minutes

Cook Time 25 minutes

Inactive Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

For the dough

3 cups all purpose flour
1 1/2 tsp. salt
1 stick cold, unsalted butter, diced in 1/2" pieces (4 ounces)
1 egg + 1 yolk
1/3 cup ice water
1 tbsp. distilled white vinegar

Pumpkin and chorizo filling

4 ounces Mexican chorizo, removed from casing
1 small onion, diced (about 1/2 cup)
2 cloves garlic, minced
3/4 cup roasted calabaza squash
2 ounces queso fresco, crumbled
1/2 tsp. salt
1/4 tsp. black pepper

Egg wash

1 egg + 1 tbsp. water, whisked together

Instructions

Make the empanada dough

In the bowl of a food processor, pulse flour with salt a few times to mix.
Add butter to flour mixture, pulsing 15 – 20 times until dough begins to look like coarse crumbs and butter is broken up into pea-sized pieces. *see note
Whisk egg, egg yolk, ice water and vinegar together in a small bowl, then add to flour and butter mixture.
Pulse to start incorporating liquids, then run machine for 15 – 30 seconds until a shaggy dough forms.
On a floured surface, dump dough out of bowl and gather together. Use the heel of your hand to lightly knead dough a few times. (If it is too dry and crumbly, add 1 tbsp. ice water and work into dough.)
Knead dough a few times on the counter until it comes together and looks smooth.
Divide dough in half, press each half into a rectangle and wrap tightly with plastic wrap. Refrigerate 30 minutes to 1 hour.
Roll each half out to roughly 1/8” thickness (between sheets of parchment is helpful!).
Cut circles out with 3 1/2 - 4" round cutter to make disks. Cover with plastic wrap and store in refrigerator until ready to fill.

Make pumpkin and chorizo filling

Heat a medium skillet over medium high heat. Add chorizo, breaking it up as it cooks. (If you have a lot of fat, drain the chorizo before proceeding to the next step)
Add onion and garlic to chorizo and cook until softened, about 6 – 8 minutes.
Season with salt and pepper. Remove from heat.
Fold in roasted calabaza (pumpkin/squash) and crumbled cheese.
Set aside to cool before filling empanadas.

Assemble and bake empanadas

Preheat oven to 375°F / 190°C / Gas mark 5
Remove dough discs from refrigerator and allow them to sit on the counter, covered, as you get ready to assemble empanadas.
Place 1 1/2 tablespoons of filling in the center of the empanada.
Fold in half, pressing filling down, then pinch closed with your fingers. Use a fork to crimp the edges together.
Brush with egg wash (if desired), then place on parchment paper-lined baking sheet.
Bake for 18 - 25 minutes, or until golden brown.

Notes

* You can use a pastry blender to cut butter into the flour if you do not have a food processor. Proceed with the rest of recipe, mixing by hand in a large bowl.

How to bake Hubbard squash whole

October 8, 2021

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For an easy way to enjoy winter squash without having to peel it or do battle with your chef’s knife, the best option is to bake Hubbard squash whole. The flesh becomes soft and buttery, requiring nothing more from you than breaking it open and scooping it out with a spoon. The thick skin becomes soft, allowing you to slide the cooked squash right out with no effort at all.

This is one of the easiest Hubbard squash recipes you’ll ever find.

Whole Hubbard squash standing up in front of white tile background.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Can you bake a Hubbard squash whole?

Roasting Hubbard squash whole is a great option when you don’t feel like wrestling with a rather substantial vegetable. This particular squash clocked in at about 6 pounds and because of its odd shape, cutting it can be a challenge.

By roasting a Hubbard squash whole, we avoid trying to cut a behemoth of a vegetable that is rolling all over the cutting board.

Whole roasted Hubbard squash on baking sheet.

This is what the outside will look like when it’s done. The blueish skin will turn darker and it’ll be blistered on the outside, but perfectly cooked inside and ready to use.

After you break it open, don’t throw away the seeds. You can make roasted Hubbard squash seeds, just like you would do with pumpkin.

Cooking whole squash this way gives you soft, tender flesh. If you like the brown edges of roasted Hubbard squash, you’ll have to slice it open before placing it in the oven.

How to cook Hubbard squash whole

Cooking it whole in the oven is as easy as it gets. Use a sharp paring knife to make 6 or 7 slits on the top and sides of the squash.

Paring knife stuck into Hubbard squash with blue towel on the side.

I like to do 2 on each side, then 2 or 3 on the top. The reason you have to do this is to allow the steam a place to escape. If you don’t give it a place to get out, it will make its’ own – in the form of an exploded squash inside your oven.

Think of it like a pressure cooker. The inside of the squash builds up steam in the oven as the flesh cooks. Just like a pressure cooker, it needs an escape valve.

By providing it, we avoid any mishaps with it breaking open on its own. That’s why it is necessary to poke a few holes when we bake Hubbard squash whole.

Roasted squash cut in half on baking sheet.

Just slide it into the oven, then go watch tv or take the dog outside for a bit, and come back to a perfect cooked squash.

You’ll want to roast the Hubbard on a rimmed baking sheet or in a large baking dish, because a bit of liquid will come out. Make sure you have something with a side, even a short one, to catch it so it doesn’t make a mess in the oven.

How to remove seeds and flesh

After you cut it open, or just break it open, because you don’t need a knife, this is what it will look like.

Scooping seeds from whole cooked squash.

Unfortunately for me, this one had quite a lot of seeds inside, but it did make for an excellent snack.

All that’s left to do is grab your largest kitchen spoon and remove the seeds before scooping the silky flesh out of the skin. Baking Hubbard squash whole is the simplest way to prepare this large vegetable.

Cleaning cooked flesh from cooked squash.

Scoop the cooked Hubbard squash out and stir it into your favorite soup, casserole, or simply top with a bit of butter and salt.

There you have it – the absolute easiest way to prepare a Hubbard squash.

How can I use this whole roasted squash?

Slide the squash out of its skin and turn it into one of the delicious recipes below. It makes squash for dinner during the week a breeze.

If you love this, please give the recipe 5 stars!

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Yield: 5 cups

How to bake Hubbard squash whole

Bake Hubbard squash whole for the simplest way to prepare this winter squash.

Prep Time 2 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 12 minutes

Ingredients

6 lbs. Hubbard squash
2 tsp. salt
1 tsp. pepper

Instructions

Preheat oven to 400°F / 200°C / Gas mark 6. Set a rack in the lowest position in the oven.
With a sharp paring knife, cut several small slits in the Hubbard squash.
Place whole squash on parchment or foil-lined baking sheet, or in a large baking dish.
Roast, uncovered, for 1 hour to 1 hour and 20 minutes.
Remove from the oven and let cool slightly before breaking open and removing seeds.
Use a large kitchen spoon to scoop the flesh from the skin, season with salt and pepper.
Store cooked squash in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

Be gentle when scooping flesh the skin. The skin will be thin and delicate instead of thick and tough. It can tear while removing the cooked squash.

For a 6 pound Hubbard, I yielded just shy of 5 cups of cooked squash.

Blueberry pumpkin dog treats

October 7, 2021

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Spoil your pup with this easy homemade dog treat recipe. Made with a handful of ingredients, these blueberry pumpkin dog treats are a healthy and inexpensive alternative to store-bought treats. Quick, easy, and made entirely in the food processor for easy clean up. This recipe makes about 4 dozen small dog cookies.

Blueberry pumpkin dog treats on wood background with oats on the side.

Pumpkin dog treats are always a popular choice, especially in the fall. And because it is easy on their bellies, it’s a staple in homemade biscuits for your pup.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Blueberry pumpkin dog treats

I had a bit of canned pumpkin left from making these pumpkin carrot dog treats and I didn’t want it to go to waste, so I combined it something sweet to make another fall dog cookie recipe.

There is always a container of blueberries in the fridge, so I grabbed them and went to work.

Dog biscuits with pumpkin and blueberries on wood background.

Because this dough is a little sticky, it’s easier to scoop than it is to roll out. If you prefer to cut out shapes, you’ll need to generously flour your work surface.

Your dog, or any dog, doesn’t really care if they are cut into cute shapes or not. Pups just want delicious, homemade biscuits made for them.

Ingredients

There are six simple ingredients that make up this dog treat: canned pumpkin, blueberries, coconut oil, egg, oats and cinnamon. That’s it.

Make sure you are buying 100% pure pumpkin and not pumpkin pie filling. Especially during the fall months, this is an easy mistake to make. For the blueberries, you can use fresh or frozen. If using frozen, make sure they are thawed and drained well before using.

Ingredients for homemade dog treats with pumpkin and blueberry.

Healthy treats made at home don’t contain additives, preservatives or questionable ingredients like fillers. All dogs, no matter their age or diet, benefit from a healthier option.

If you are looking for low fat dog treats, you’ve come to the right place. This recipe has a bit of coconut oil in it, but not enough to really move the needle on the fat content.

Helpful tools and equipment for blueberry pumpkin dog treats

Here is a list of helpful tools and equipment for making dog treats. Below are the items that I use most often.

Bone shaped cookie cutters – this is the exact same set that I have.
Rolling dowel – Used in almost every recipe for dog biscuits.
A small cookie scoop – make drop style cookies instead of rolling cutout treats

Easy dog treats with oats, pumpkin and blueberries on a wooden background.

If you find yourself making a lot of treats for your pup, like I do, it’s worth investing in a few of these tools.

These adorable dog treat gift bags also come in handy (especially around the holidays), for sharing with friends and neighbors with pups.

My dog Sugar loves pumpkin, so I incorporate it into lots of my DIY dog treat recipes for her. I keep a can or two in the pantry year-round, so I can keep her treat container full at all times.

How to make homemade dog treats

The first step is to grind the oats. Break them up in the food processor until they are almost flour. A few whole pieces are ok.

Then add everything to the food processor and let it run until the dough is uniform.

Step by step instructions for DIY dog treats with pumpkin and blueberries.

Scoop the treats with a small cookie scoop and place on a parchment-lined baking sheet. Flatten the tops to press them into circles. Bake for 20 – 25 minutes. That’s it! A super simple treat for your pup with very little cleanup.

Because homemade treats do not have preservatives in them like the store-bought varieties, I do not recommend storing them on the counter long-term. Store in the refrigerator or freezer for best results.

Homemade dog treats

Looking for more? Here are more DIY dog treats made with either pumpkin or blueberries for your pup.

Blueberry dog treats – made with fresh blueberries.
Oatmeal pumpkin dog treats – a favorite of Sugar’s.
Soft pumpkin dog treats – perfect for senior dogs!
Pumpkin turmeric dog treats – good for pups with joint issues.
Banana blueberry dog treats – Made with bananas, blueberries, oatmeal, egg and a bit of flour.
Pumpkin peanut butter dog treats – super simple 4 ingredient cookie, makes about 80 treats.

Blueberry pumpkin dog treats with oats on the side and blueberries in the background.

Please share

If your pup loves these blueberry pumpkin dog treats, please give the recipe 5 stars!

Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 45 dog treats

Blueberry pumpkin dog treats

Made with a handful of ingredients, these blueberry pumpkin dog treats are a healthy and inexpensive alternative to store-bought treats.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

3 cups old fashioned oats
1 cup pure pumpkin purée
2 tbsp. coconut oil
1/2 cup blueberries (fresh or frozen & drained)
1 egg
1/4 tsp. cinnamon

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4. Line a baking sheet with parchment paper.
Add oats to the bowl of a food processor.
Let machine run for 2 - 3 minutes, until oats are almost flour consistency with a few big pieces left.
Add cinnamon and coconut oil. Pulse a few times to combine.
Add pumpkin purée, egg and blueberries. Mix to combine until dough looks uniform.
Scoop with small cookie scoop and drop on lined sheet pan.
Flatten the tops with your fingers (wetting them a bit helps to keep it from sticking).
Bake for 20 - 25 minutes, rotating halfway through.
Cool completely before giving to your dog.

Notes

I used a small cookie scoop that holds 2 teaspoons. If you use a scoop that is either larger or smaller, your yield will vary.

To make these WITHOUT a food processor, just stir everything together in a large bowl and proceed with the recipe. The texture will not be as smooth, but the recipe will still work.

Easy Halloween rum balls

October 5, 2021

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Made with spiced rum, these easy chocolate covered Halloween rum balls are the perfect grown-up sweet. Full of fall flavors from pumpkin cookies, pecans and maple syrup, these no bake treats get even better the next day.

Rum balls for Halloween on black plate with pumpkins in background.

Last year, I made pumpkin rum balls with pumpkin purée to enjoy during the Halloween season. They were one of my favorite versions of this boozy treat. This variation uses pumpkin sandwich cookies as the base.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Halloween rum balls

Rum balls are great for this time of the year. They are a quick and easy no-bake treat for grown-ups, plus they are really delicious.

My easy rum balls recipe is one I make every holiday season. I needed an easy Halloween treat for adults only, and these immediately came to mind.

Halloween rum balls on black plate with one rum ball on skull napkin.

Do they need to be refrigerated?

Halloween rum balls do not to be refrigerated, but they should be stored in a cool area. Refrigerating will extend the life of them and if kept in a sealed container in the fridge, they will last a few weeks.

You can freeze the rum balls before you dip them in chocolate, if you are making ahead. Thaw in the refrigerator, then dip and decorate with sprinkles.

Ingredients for pumpkin pecan rum balls

Halloween is a great time to make fun treats, but why should kids get all the sweets? Grownups need something too and these no bake boozy balls are just the thing.

Only 7 simple ingredients make up this easy recipe. I used pumpkin sandwich cookies as the base, you can use any kind of pumpkin cookie that you find at the grocery store. I bought these at Trader Joe’s, but I’m sure plenty of markets have their own variety.

How to make rum balls for Halloween

The first step is toasting the pecans. It only takes about 6 – 8 minutes in the oven, but it makes a big difference. It’s not mandatory, but suggested.

How to toast nuts – Place pecans on a baking sheet and roast at 350°F / 177°C for 6 – 8 minutes, or until fragrant and slightly browned. Remove from oven and set aside to cool.

Then, combine the pumpkin sandwich cookies and the pecans in the food processor. Pulse a few times to break them up, then run the machine until the mixture looks like fairly fine crumbs.

How to make rum balls for Halloween photo instructions.

Sift powdered sugar and spices together, stir into cookies. Next, mix rum and maple syrup together, then add to cookie and nut mixture. Mix thoroughly, then refrigerate for 30 minutes. Now we’re ready to make rum balls.

Scooping cookie balls with scoop on baking sheet.

I used a small cookie scoop to portion the Halloween cookie balls. This will ensure that they are all the same size. Roll them in your hands to round and smooth them out.

Carefully dip into melted chocolate and place on a parchment-lined baking sheet. Cover the top with sprinkles and let them sit at room temperature to set. If you are in a hurry, you can put them in the fridge for about 15 minutes to speed up the process.

Rum ball with black and orange sprinkles.

These boozy Halloween bites are super tasty and really easy to make. They are also great for gifting to friends and neighbors while everyone is out trick-or-treating.

Tips and tricks for success

Here are some answers to a few FAQ’s about rum balls.

Can I make rum balls in advance?

The flavor of a rum ball develops even more overnight, so it is the perfect make ahead sweet. If stored in an airtight container in the refrigerator, they will last for a few weeks.

My rum balls fall apart when I’m rolling them. What am I doing wrong?

If the mixture is dry and crumbly, you may need a bit more liquid. Try adding a tablespoon of rum or maple syrup to the mixture. The other issue could be that you need to lightly pack it into a ball to help it hold its shape.

How do I melt chocolate?

The easiest way to melt chocolate is to break it into small pieces and put it in a microwave-safe bowl. Microwave for 20 – 30 second intervals, stirring after each, until you have pieces no bigger than a pea. Stir until completely smooth.

Halloween rum balls with orange and black sprinkles on black plate.

Halloween themed desserts

If you are celebrating this spooky holiday, here are a few more sweet treats to make.

Day of the Dead chocolate cupcakes
Easy pumpkin empanadas (with store-bought dough)
Pumpkin cookies
Pumpkin empanadas (from scratch recipe)
Halloween rice krispie treats

If you love these Halloween rum balls, please give the recipe 5 stars!

I hope you like this Halloween recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Rum ball recipes

Looking for a few more rum ball recipes? These are great for the holiday season:

Yield: 3 dozen

Halloween rum balls

Halloween rum balls are an easy and delicious no bake treat for grownups only!

Prep Time 15 minutes

Active Time 15 minutes

Inactive Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

10 oz. pumpkin sandwich cookies
1 cup toasted pecans (see note)
3/4 cup powdered sugar
1/2 tsp. salt
1/3 cup spiced rum
1/2 tsp. cinnamon
2 tbsp. pure maple syrup

Dip and decorate

1 cup melted dark chocolate
2 tbsp. black and orange nonpareils

Instructions

In the bowl of a food processor, process pumpkin cookies and pecans until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor.)
In a large bowl, sift together powdered sugar, salt and cinnamon. Stir into cookie and nut mixture until thoroughly combined.
Combine rum and maple syrup in a small bowl, then add to cookie mixture. Mix well.
Chill in the refrigerator for 30 minutes.
Melt dark chocolate and set aside to cool slightly. (Not too much, it should be warm to the touch, but not hot).
Scoop out portions and roll into balls.
Use a fork to lower into chocolate and turn to coat all over, then lift out of bowl with fork, dragging the bottom of the tines across the edge of the bowl to remove any excess chocolate.
Place on parchment-lined baking sheet, cover with sprinkles, and let them sit at room temperature for about an hour to allow the chocolate to set.

Notes

How to toast nuts

Place pecans on a baking sheet and roast at 350°F / 177°C for 6 - 8 minutes, or until fragrant and slightly browned. Remove from oven and set aside to cool.

The Original Veggie Cakes Recipe

October 1, 2021

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Crispy, easy veggie cakes are made with grated vegetables – carrots, zucchini, broccoli and corn for a touch of sweetness. Veggie cake recipes are a tasty way to get more vegetables into your diet, especially if you have picky eaters. They’re great for lunches, meal prep or a side dish for dinner.

Vegetarian recipes don’t have to be bland or boring and this reader favorite is proof.

Stack of four veggie cakes on white plate with black background.

These fluffy and easy vegetable fritters are cooked on the stovetop, but can be baked in the oven for an even healthier option. Those with an air fryer can follow the directions in my butternut squash fritters recipe for this cooking method.

Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Veggie cakes recipe

Breakfast is perhaps where we all have the most difficult time fitting vegetables into our day.

Veggie patties make a great “grab and go breakfast”, but if you have 5 minutes to cook an egg and slide it on top of your vegetable patty, it is a delicious way to start your day.

Runny yolk over vegetable patty on white plate.

Learn how easy it is to make this veggie cake recipe yourself instead of buying them. You can customize your vegetable patties to suit your tastes or simply to use up what you already have. Once you get the hang of it, the possibilities are endless.

Watch the full video – How to Make Veggie Cakes

How to make veggie cakes

Grating vegetables in a food processor makes this go much quicker, especially because this recipe does make a large batch. In a few easy steps, you’ll know how to make vegetable patties that will make even the pickiest eater happy.

Grated zucchini in fine mesh colander inside of stainless steel mixing bowl on countertop. — *draining zucchini*

Grate zucchini first. It needs time to drain. After you’ve grated it, set it in a colander over a bowl to catch the liquid. (See photo above)
Grate the rest of your veggies in the food processor and set them aside, ready to mix with the remaining ingredients.
Mix everything up in a large bowl and scoop out in equal portions.
Once you’ve cooked them, place them on a parchment lined sheet pan to cool, or to chill for freezing.

Step by step photos instructions for making savoury vegetable cake recipe.

A food processor makes quick work of grating the veggies, but don’t fret if you don’t have one. A box grater does the same job with the added benefit of an upper arm workout.

Veggie patties are one of my favorite ways to use up vegetables that I have in the refrigerator. That’s how this sweet potato and beet fritter happened.

FAQ’s

This recipe has lived on my blog for about 10 years. In that time, many things have changed (like the availability of gluten-free flour). Here a few answers to the most commonly asked questions about Pook’s Pantry veggie cakes.

Can I freeze veggie cakes?

You can absolutely freeze them. In fact, they freeze beautifully! The recipe does make a large batch, so freezing is a great idea.

Can I bake veggie cakes?

Yep! Bake them at 350°F / 177°C for 20 – 25 minutes. This is a healthier option than frying, but they will not be quite as crispy. Spray the tops with cooking spray to help them crisp up in the oven.

How can I serve veggie patties?

They are a great side dish for dinner or a light, meatless dinner. They are perfect for little hands as they can be held without falling apart. As mentioned above, they make a stellar breakfast, topped with an egg.

Can I make them gluten-free?

Yes! Swap all-purpose flour for a gluten-free flour (like Bob’s Red Mill or King Arthur GF flour).

How can I serve savory vegetable cakes?

Having a party? Make them a little smaller and use as an hors d’oeuvre topped with a tiny dollop of sour cream.

I have tucked them into a small roll for a veggie sandwich on the go. You could swap them out for a falafel in a pita. There are so many ways you could eat them.

Four vegetarian patties stacked on top of each other with herbs on the side.

These vegetarian patties are loaded with nutrient-dense vegetables to help you feed your family, and yourself, healthy, nutritious food that is good for you.

Vegetable patty on long white plate with scallions. — *Veggie cakes make a great afternoon snack too with a dollop of sour cream*

Easy make ahead meal

This is a great make ahead meal. You can grate vegetables ahead of time and refrigerate until you are ready to cook. The leftovers will keep in the fridge for lunches for the rest of the week, or you can pop a few into the freezer for later. Do the work once and when you are having one of those days, pull them from the freezer & voila! Dinner is done.

If you don’t like something, swap it out for something similar.

Do you have a handful of something hanging out in the fridge that needs to get used up? Toss it in – just make sure that if you use a watery veggie (like spinach), you press the water out, otherwise they will be soggy instead of crispy.

Easy vegetarian recipes

Looking for more vegetarian recipes? You’re in the right spot. These 25 easy vegetarian recipes are great for lunch and dinner.

Whether you want to lean in to a vegetarian diet, or you are trying to eat a little less meat, you’ll find recipes here that are hearty and delicious, like this heirloom tomato tart or these vegetarian stuffed peppers.

If you are new to vegetarian cooking, this is the perfect time to give it a try. There is something for everyone, including vegetarian recipes for picky eaters.

Helpful tools and equipment

Food processor: This appliance makes grating all of the vegetables a snap. Also, if you have problems with your hands or joints (like arthritis) and can’t grate vegetables by hand, this is a lifesaver.
Scoop: I use this scoop for everything: vegetable cakes, muffins, cookies, etc. It gets so much use in my kitchen and it holds up through lots of wear and tear.
Sheet pans: Buy commercial sheet pans. They are thicker and better quality, they won’t warp in a hot oven. They aren’t fancy and they’re not supposed to be. They are a workhorse in your kitchen and if you take proper care of them, you’ll never buy them again.
Cast iron skillet: Just like sheet pans, a cast iron skillet will last you a lifetime if cared for properly. There is a reason that these are passed from one generation to the next – they last forever. It is my preferred pan for cooking any kind of fritter or vegetable cake.

Veggie cake recipes

Need a few more ideas or inspiration? These vegetable patties or fritters will help you get more vegetables into your dinnertime routine.

If you still want more, I made a veggie cake e-book!

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Please consider rating and/or commenting. I love hearing from you! Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

What can I serve with these veggie patties?

Yield: 30 cakes

Veggie Cakes

Fluffy veggie cakes are a perfect side or Meatless Monday meal.

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

2 cups broccoli, grated
3 large zucchini, grated and drained
6 large carrots, grated
1 onion, diced and sautéed (optional)
1 cup corn kernels
4 large eggs
2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/2 cup breadcrumbs, I used panko
1/2 cup flour
1/2 tsp baking powder
1/2 cup Parmesan cheese, grated
1 tsp. Cajun seasoning, optional, if you like a little kick
oil for pan

Instructions

Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
Set the drained zucchini aside.

Make the Cakes

In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
Repeat until mixture is gone!

Notes

Zucchini is very watery and needs to be drained well, otherwise your cakes will end up a soggy mess. It loses most of it's volume once it's drained (think spinach! you start out with a full pot and it cooks down to nothing)

To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.

A cast iron skillet works the BEST, but any skillet will do!

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Savory empanada recipe with pumpkin and chorizo

How to make empanada dough for baking

Savory pumpkin filling for empanadas

Empanadas from scratch

More fall treats

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Ingredients

For the dough

Pumpkin and chorizo filling

Egg wash

Instructions

Make the empanada dough

Make pumpkin and chorizo filling

Assemble and bake empanadas

Notes

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Nutrition Information:

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Can you bake a Hubbard squash whole?

How to cook Hubbard squash whole

How to remove seeds and flesh

How can I use this whole roasted squash?

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Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

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Blueberry pumpkin dog treats

Ingredients

Helpful tools and equipment for blueberry pumpkin dog treats