pook

Name: Vegetarian Stuffed Delicata Squash with Farro
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 3 Delicata squash, halved and cleaned; 2 tbsp. olive oil; 2 tsp. salt; 1 tsp. ground black pepper; 1 yellow onion, diced; 8 oz. baby arugula; 2 cups farro, cooked according to package instructions; 1/2 cup walnuts, toasted and chopped; 1/4 cup dried cherries, halved; 1/4 cup vegetable broth; 1/2 cup freshly grated Parmesan cheese

Vegetarian Stuffed Delicata Squash with Farro

November 14, 2021

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Delicata squash have a thin, edible skin, which means that you don’t have to peel them. Because they are smaller than most of the other fall and winter squash, handling them is an easy task.

Stuffed delicata squash on white platter with herbs.

Most of my vegetarian recipes are quick and easy, making them suitable for busy weeknight cooking. They are great for meal-prepping as well and can be easily veganized by making one or two simple swaps.

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.

Stuffed Delicata squash

Vegetarian squash recipes are super popular this time of year. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home.

Stuffed squash with farro on platter with sage leaves.

Delicata squash are on the smaller side, so one half per person is perfect as a side for the holidays. If they are a bit larger, one half would be perfect.

Vegetarian stuffed squash filling

The farro and arugula filling hits all of the notes. Earthy from the farro, a bit of peppery bite from the arugula, sweet from the dried cherries and nuttiness from the toasted walnuts.

Ingredients for farro stuffing in white bowl.

The onions and arugula get a quick sauté before being combined with the cooked farro, walnuts and cherries to finish the stuffing. All that’s left is to pack it into the hollowed out squash and bake it.

This stuffed squash vegetarian recipe is delicious as is, but if you have meat-eaters at the table, you can easily add in crumbled sausage to make them happy.

How to make vegetarian stuffed squash

The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.

Scooped out delicata squash on marble background.

If you like roasted pumpkin seeds, save the seeds and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.

Once your squash is cleaned, place them on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper. Roasted squash seeds are delicious!

Cleaned squash halves on parchment lined sheet pan.

Flip them over so the cut side is against the pan. Roast for 20 – 30 minutes.

Delicata squash on sheet pan, ready for the oven.

As you can see from the photo, the squash can vary in size and color. They can be yellow and green, pale and bright orange, or any combination of the two.

Stuffed delicata squash on sheet pan sprinkled with cheese.

While the Delicata squash is roasting, make the farro and arugula filling. You can easily make this recipe into a vegan stuffed squash by eliminating the cheese or using vegan cheese.

Return the stuffed Delicata squash to the oven for 20 minutes, to let everything heat through and top with freshly grated Parmesan.

Stuffed squash with farro and arugula on white platter.

Stuffed squash is perfect for this time of year. They are filling and hearty, they’re perfect for weeknight cooking and they make terrific leftovers for lunch during the week.

Squash recipes

Here are a couple fan favorites, as well as our personal favs:

Stuffed Hubbard Squash (vegan) – blue Hubbard squash filled with rice rice, baby kale and golden raisins.
Stuffed Acorn Squash (vegetarian) – stuffed with quinoa, spinach, cranberries and pecans.
Hubbard Squash Lasagna Roll-Ups – filled with squash purée and spinach, covered with a creamy squash sauce and sage leaves.
Butternut Squash Risotto – creamy risotto studded with cubes of roasted butternut squash.

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.

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

Did you make this stuffed delicata squash? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 6 halves

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

3 Delicata squash, halved and cleaned
2 tbsp. olive oil
2 tsp. salt
1 tsp. ground black pepper
1 yellow onion, diced
8 oz. baby arugula
2 cups farro, cooked according to package instructions
1/2 cup walnuts, toasted and chopped
1/4 cup dried cherries, halved
1/4 cup vegetable broth
1/2 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 350°F/177°C/Gas Mark 4
Drizzle cleaned delicata squash halves with 1 tbsp. olive oil and season with half of the salt and pepper.
Roast, cut side down, for 20 - 30 minutes. (Depending on the size of your squash)
Place walnuts on a separate sheet pan and toast in oven for 6 - 8 minutes, remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.
Heat a medium skillet over medium heat, add remaining olive oil to the pan.
Add onion and cook until translucent, about 8 minutes.
Add baby arugula and cook for another 2 - 3 minutes, just until it is wilted.
Add cooked farro, halved dried cherries, toasted, chopped walnuts and vegetable broth to the pan. Season with remaining salt and pepper (or to taste).
Cook for 3 - 4 minutes, then remove from heat.
Remove squash from oven and carefully stuff with the farro and arugula filling. (You may need to let the squash cool for a few minutes until you can handle it)
Roast the stuffed squash, uncovered, for 15 - 20 minutes.
Remove squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4 - 5 minutes. Remove from the oven and serve.

How to make the best ham glaze recipe

November 11, 2021

Home » Archives for pook » Page 5

This is the best ham glaze recipe I have ever tasted. With just a touch of heat and a bit of bite from the mustard to balance the sweetness of the honey, this glaze hits all the right notes. Sweet, sticky, caramelized edges give way to juicy slices of ham packed with flavor. This ham will be the star of your holiday dinner and the best side to go with it is everyone’s favorite 5 ingredient easy corn casserole.

Sliced, glazed ham on a white platter. — *Best Ham Glaze Recipe*

Spiral sliced hams are fully cooked, making them ideal for large gatherings. All you have to do is layer on a flavorful glaze and heat it in the oven. Five minutes of hands on time is all you need for a juicy, flavorful holiday ham.

Honey mustard glazed ham

These six ingredients are all you need to make the most ham glaze recipe you’ve ever had.

Ingredients for honey mustard chipotle glaze for ham.

Most of the glazes I’ve had are a bit too sweet, but this one gets just a little bit of smoky heat from the chipotle sauce, while the garlic and whole grain mustard give this glaze lots of flavor.

How do I cook a 10 pound spiral sliced ham?

Spiral hams are fully cooked. They only need to be heated through. Mine was in the oven for 90 minutes, but could have used another 30 minutes to get it piping hot.

For a 9 or 10 pound ham, give it about two hours in the oven to fully heat through.

How to cook a spiral sliced ham without drying it out

Does that glazed ham look dried out? It most certainly doesn’t not.

This is how you do it – first, place your ham face down in the roasting pan and add a little water to the pan.

Best ham glaze recipe for spiral ham in vintage Pyrex dish.

Then cover tightly with foil and put in the oven to heat. The water will create steam, which will help to keep the ham nice and juicy. Heating the ham up without covering it will result in a dried out, tough ham.

How to make glaze for ham

Just look at that ham. This glaze is good to begin with, but once it goes into the oven, you are in for something special.

Sweet, sticky and just a little bit of smoky heat make this chipotle honey mustard combination truly the best ham glaze recipe I’ve ever made.

Overhead photo of the best glazed ham with honey and mustard.

To make this ham glaze, all you need to do is put everything in a small pot and let it come to a boil, then shut it off. It is the easiest glaze for spiral sliced ham that also tastes amazing.

Mustard and ham are good friends and everyone who’s ever been to a deli counter knows that honey and brown sugar go with ham.

The saltiness of the ham balances the sweetness of the glaze. Once you let the glaze caramelize in the oven for a bit, it takes it to the stratosphere.

The best ham glaze recipe

Look at that thing in all its glory. You can see the bits of garlic and mustard coating the outside of this ham, but make sure you get a little inside the slices too!

Spiral ham glazed with honey mustard and chipotle in roasting pan.

After your ham is heated through, remove the foil and crank up your oven. You can see from the photo that my ham was pretty tall, so I had to lower my oven rack. Mine was set in the lower third to give my ham plenty of space.

The ham glaze recipe contains honey and brown sugar, which could burn if too close to the heating element for an extended time. Keep an eye on your ham once you’ve glazed it to make sure it doesn’t burn.

Helpful tools and equipment

Roasting pan – Look for a pan large enough to hold your ham with a rack that fits inside.
Basting brush – To brush the glaze on the ham.
Small, non-stick sauce pot

FAQ’s

How many people does a 10 pound glazed ham serve?

If you are serving ham as your main meat for dinner, a 10 pound ham will serve about twelve people.

How do I cut a spiral ham?

The easiest way to slice your ham is to stand it up on the bottom, with the flat side facing up. You can see natural breaks in the ham slices and you’ll cut along those. Cut down along the center bone to slice the ham away from the bone and then cut it into slices.

If you prefer to take your bronzed beauty to the table and slice it there, you can do that too.

Because the ham is spiral-sliced, the ham pulls away pretty easily, which makes quick work of getting it sliced off of the bone.

Reserve that ham bone for a pot of beans or for my favorite Instant Pot Split Pea Soup with Ham. It’s the perfect use for your ham bone and some of that leftover ham!

Make it a meal

Try a few of these recipes to make it a complete holiday meal:

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

I hope you love this ham glaze 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.

Yield: 10 pounds

Chipotle Honey Mustard Glazed Ham

Sweet, salty and just a little spicy, this is the best ham glaze recipe.

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Additional Time 10 minutes

Total Time 2 hours 40 minutes

Ingredients

10 pound spiral ham

For Glaze:

4 tbsp. unsalted butter
½ cup brown sugar, lightly packed
½ cup honey
2 tbsp. sauce from chipotles in adobo
2 tbsp. whole grain Dijon mustard
2 tsp. minced garlic

Instructions

Preheat oven to 325°F / 160°C.
Place ham, flat side down, on a rack inside of a roasting pan and add ½ cup water to the pan. Cover tightly with aluminum foil.
Bake for 1 1/2 - 2 hours or until heated through.

Make Glaze:

In a small sauce pot, combine 4 tbsp. butter, ½ cup brown sugar, ½ cup honey, 2 tbsp. sauce from chipotles, 2 tbsp. Dijon mustard and 2 tsp garlic. Whisk to combine.
Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.
Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8 – 10 minutes before serving.

Nutrition Information:

Yield:

Serving Size:

1/2 lb.
Amount Per Serving: Calories: 636Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 252mgSodium: 3782mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 84g

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!

Potato dog treats with cheese

November 10, 2021

Home » Archives for pook » Page 5

Soft and cheesy potato dog treats are a delicious way to spoil your pup. This quick and easy dog biscuit proves that homemade dog treat recipes don’t have to be complicated. They are less expensive than store-bought and so much better for your dog.

Dogs know a good thing when they’ve got it and homemade dog treats beat store bought every single time.

Potato dog treats on marble board with rolled oats.

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.

Dog treats without flour

A simple DIY dog biscuit with oats instead of flour can be especially good for dogs with allergies or digestive issues. Plain, unflavored old-fashioned oats (porridge) are what I use in many of my dog biscuit recipes.

Oats can be ground into flour using a food processor or a powerful blender.

Cheesy potato dog treats with rolled oats on baking sheet.

The addition of potatoes keeps these treats soft, which is perfect for dogs with dental issues or senior dogs.

The next time you are making mashed potatoes, add an extra potato to the pot for these treats! Just make sure to keep it plain for your pup – no butter and cream, please.

Ingredients

This quick and easy 6 ingredient potato dog treat is made with common ingredients you probably already have in your kitchen.

I used an Idaho® russet potato for this treat because it has a light, fluffy texture. A waxy potato would not work quite as well here, because the texture is entirely different. That being said, if that’s all you have, use it.

How to make potato dog treats

First, you’ll need to boil the potato. Then use a masher or a potato ricer to break it up. A ricer will make it smoother and it is also makes the best mashed potatoes.

Next, combine all of the ingredients (except the water) in a large mixing bowl.

Step by step instructions for making dog treats.

Use a sturdy spatula to combine it all together. At this point, feel your dough. If it is a little dry and you need a splash of water, add a tablespoon of two. I did not need any water at all for my treats, they were just the right consistency.

Baked potato dog treats on baking sheet.

Now, you can either scoop your potato treats out and make round treats, or the other option is to roll them out to cut out shapes. To avoid using flour, roll the treats out between sheets of parchment paper.

This dough is very soft, so if you choose to roll them out, be patient. It is a little fiddly, because it is not a firm dough.

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.

Dog treat with potato and cheese on white background.

Helpful tools and equipment

These dog treats taste a bit like a cheesy baked potato – for your pup. They are very quick and easy, especially with the help of these tools to get the job done:

How to store dog biscuits

Remember that these treats do not contain preservatives like commercially made biscuits. My recommendation is always to store them in the refrigerator.

Soft potato dog biscuits with cheese. Treat container in the background.

Keep them in an airtight treat container. I like this one because it’s easy to get into and it seals really well, keeping the treats fresh. Here is a list for all things dog that you can check out.

More homemade dog treats:

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

I hope your pup loves this treat as much as Sugar did! 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: 40 - 2 inch treats

Potato dog treats with cheese

A soft and cheese potato dog treat, perfect for senior dogs and pups with dental issues.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

10 ounces Idaho® Russet potato, peeled and cut into 2-inch pieces
1 cup old-fashioned rolled oats
1 egg
½ cup grated cheddar cheese
2 tablespoons coconut oil
1 tablespoon dried parsley

Instructions

Preheat oven to 350°F / 177°C.
Place rolled oats in the bowl of a food processor and grind them until they are almost a flour consistency – 2 to 3 minutes. Set aside.
Fill a small sauce pan with water and add cut up potato. Bring to a boil, then reduce heat to medium and cook potato until it is easily pierced with a knife – about 10 minutes.
Drain potato and set aside.
In a large mixing bowl, add ground oats, egg, cheese, coconut oil and dried parsley.
Press cooked potato through a ricer, or mash up with potato masher, then add to mixing bowl.
Line a baking sheet with parchment paper and set aside.
Roll out dough to 1/8” thick and cut out treats with a 2” cookie cutter, or use a small cookie scoop to portion
treats, flattening into a disk.
Place on parchment-lined baking sheet and bake for 20 – 24 minutes.
Cool completely before giving to your dog.

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for up to a month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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!

How to make Hubbard squash bisque

November 8, 2021

Home » Archives for pook » Page 5

Roasted Hubbard squash bisque is a velvety smooth, puréed vegetarian soup that is super easy to make. Plus, it is gluten-free and easily made vegan with one simple swap. This Hubbard squash recipe is the perfect cold-weather supper.

Hubbard squash bisque with swirls of cream in white bowl.

This squash soup is also great for making ahead and meal-prepping. It is delicious, nutrient-dense lunch for the work week. For a seafood spin, try this langostino bisque.

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.

Hubbard squash soup

Squash bisque or soup is perfect for this time of the year when the weather starts to cool down and we want to cuddle up on the couch with something cozy to eat.

Thick and hearty, this Hubbard squash bisque ticks all the boxes: it’s delicious and filling, it’s good for me and it’s perfect for making ahead.

Squash soup in a white bowl with roasted pepitas.

It’s also a staple on many holiday tables, including ours. Because this squash soup is velvety smooth, I find myself sipping it from a mug while I’m working at my desk for a quick and easy lunch.

Bisque ingredients

The ingredients for Hubbard squash bisque are common items found in most kitchens. I’ve kept the ingredients for this squash bisque soup fairly simple and straightforward to allow the squash flavor to shine.

If you’ve had butternut squash bisque, it will taste very similar. Hubbard is a bit earthier in flavor than butternut, so it will really taste of squash, in the best possible way.

How to make squash bisque

Making bisque is a snap, really. It’s one of those dishes that most people only order at a restaurant because the assumption is that it is difficult to make. I’m here to tell you that is completely false. It seriously could not be easier.

The first step is to cook Hubbard squash for the soup. The easiest way is to split it in half, remove the seeds and roast in a hot oven. Roasting the squash is not only the easiest method, it also delivers the best flavor.

The edges of the Hubbard squash will caramelize in the oven, giving your bisque an amazing flavor. Then sauté some onions and garlic in olive oil or butter until they are softened.

Add the roasted Hubbard squash, sautéed onions and garlic, and roasted carrot to a blender.

The blender I own is a Vitamix. It isn’t inexpensive, but it is the industry standard in professional kitchens. It can handle anything you throw at it and this blender lasts forever. It also allows you to manually control the speed of the blades – that’s a game-changer.

Pour in the chicken stock and blend it all up until it is completely smooth. In a standard blender, this will take a few minutes. A powerful immersion blender will work (the one I own and recommend is the Breville BSB510XL), but it will be difficult to get it as velvety smooth as a regular blender with a pitcher.

Pouring stock into blender of ingredients.

After a few minutes in the blender, this is what your Hubbard squash bisque will look like – completely smooth, thick and absolutely gorgeous.

Squash bisque FAQ’s

Can I freeze this Hubbard squash bisque?

Yes! It freezes beautifully. You’ll want to freeze it BEFORE you add the cream, though. Dairy tends to get grainy after it has been frozen, so I’d leave that out until you’re ready to reheat and eat.

How can I make this squash soup vegan?

Swap full fat coconut milk for the heavy cream and voila – it’s vegan. You could also use any type of non-dairy milk that you like, but it will not be quite as thick.

What’s the difference between bisque and soup?

A bisque is traditionally made with cream and it is smooth and generally fairly thick. A soup can be anything from a brothy affair – like a chicken noodle to something thicker like a potato soup.

How to swirl cream on soup

If you’ve ever tried to make pretty swirls on top of soup with cream only to have it feather and run all over the place – keep reading.

There are a few tricks to this and I’m going to tell you EXACTLY how we do this in restaurants, so you can replicate it at home.

First, you need heavy cream that is very cold. I usually put mine in the freezer for about 15 minutes to get it super cold.

Next, you’ll need a squeeze bottle. They come in handy for so many things, not just swirling cream on a bowl of soup!

Pour the ice cold cream into the bottle, screw the top on and cover it with your finger while you shake vigorously for about 20 – 30 seconds. Don’t be gentle with it – you need to incorporate air into the cream – this is what helps it float on top.

You can whip it with a whisk, but this is faster and less hassle. After the cream has increased in volume, add circles of cream on top of the soup.

Finally, use a thin skewer or a toothpick to swirl the edges of the cream into a pretty pattern. That’s it. Once you know the trick to it, it’s super simple.

Hubbard squash bisque on wooden board with pepita seeds.

Velvety smooth Hubbard squash soup is easy enough for weeknight cooking, but it is the perfect starter for a holiday meal.

More squash recipes

Stuffed Hubbard squash with sausage and rice.
Vegan stuffed squash with kale and wild rice.
Coconut curry Hubbard squash soup
Hubbard squash lasagna rolls
Vegetarian stuffed Delicata squash

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

I hope you love this Hubbard squash bisque 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.

Yield: 6 cups

Hubbard squash bisque

Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

3 lb. Hubbard squash, cut in half, seeds removed (or, about 2 1/2 cups cooked)
1 large carrot, peeled and cut into 2" pieces
1 yellow onion, diced (about 1 cup)
4 cloves garlic, minced
3 tbsp. olive oil or butter, divided
2 tsp. salt (+ more to taste)
1 tsp. black pepper (+ more to taste)
3 cups vegetable stock or broth
1/2 cup heavy cream (or coconut cream) + 1/4 cup for swirls, optional
1/4 tsp. nutmeg
1/4 cup pepita seeds for garnish, optional

Instructions

Preheat oven to 350°F / 177°C/ Gas mark 4.
Drizzle Hubbard squash halves and carrot with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast squash, cut side down, and carrot, for 30 minutes, or until soft. (Remove carrot earlier if it begins to burn).
In a medium pan, sauté onion and garlic over medium heat in remaining olive oil for 10 minutes, until softened and just barely golden brown. Season with salt and pepper.
Remove squash and carrot from the oven. Scoop squash flesh out and measure 2 1/2 cups.
Add Hubbard squash, carrot, onions and garlic to blender, with vegetable stock. Blend until completely smooth.
Taste and adjust seasoning if necessary. Pour into a large sauce pot and gently reheat on the stove.
Remove from heat, stir in cream and top with a sprinkle of nutmeg and pepitas before serving.

Notes

To make cream swirls on soup

Pour cold heavy cream into squeeze bottle, screw the top on and cover it with your finger while you shake vigorously for about 30 seconds.

After cream has increased in volume by almost double, make circles on top of soup, then use a toothpick or thin skewer to swirl the edges and make a pattern.

Thanksgiving beef tenderloin recipe

November 1, 2021

Home » Archives for pook » Page 5

Chateaubriand is the perfect special occasion meal for a small gathering. This beef tenderloin recipe for Thanksgiving is great for a guest list of just a few people. Learn how to make the perfect center cut tenderloin and never fear overcooking this cut of meat again.

To roast a whole tenderloin, check out this porcini crusted beef tenderloin that I make for Christmas every year.

Beef tenderloin recipe for Thanksgiving on white platter with blackberry sauce.

Turkey is the unopposed king of Thanksgiving, but what if you aren’t hosting a large gathering or turkey isn’t your thing? Most of us are in it for the side dishes anyway, or is that just me? If eating leftover turkey for days doesn’t appeal to you, this is the recipe for you.

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.

Thanksgiving beef tenderloin recipe

Serving beef tenderloin for thanksgiving may sound like blasphemy, but after staring at 8 pounds of leftover turkey last year, I’ve changed my tune.

Chateaubriand with blackberry sauce on white platter.

This year, we’re changing it up a bit and that includes the how, as well as the what. Sous vide cooking yields the most perfect beef tenderloin roast I’ve ever made in my two decades of cooking professionally.

Sous vide beef tenderloin recipe

First, let’s talk about what “sous vide” is, ok? The term refers to something being under vacuum. The process of sous vide is low temperature cooking for an extended time.

A center cut beef tenderloin is the perfect candidate for sous vide because it’s not always easy to get it just right.

How does sous vide work?

The temperature is set on your device, so the meat is cooked to the precise doneness you determine.

How is it different than cooking on a stove?

Because the water circulates around the meat, there are no hot spots or cool spots, ensuring a perfectly even temperature, every single time.

How do I add flavoring to the sealed bag?

You can add marinades, herbs, spices, sauce, etc. to the bag before you seal it and the meat will absorb those flavors while it is cooking.

How do I get a browned exterior?

It’s called a “reverse sear”. You’ll quickly brown the meat in a VERY hot pan after it has reached the ideal temperature that you set on your sous vide cooker.

How to cook chateaubriand

This beef tenderloin recipe couldn’t be easier. It may seem a little intimidating, if this is new to you, but it honestly couldn’t be easier.

This is the inside of the beef tenderloin. As you can see, there is very little fat running through the meat. It is not well-marbled like a good steak.

The meat is incredibly tender, hence the name. It is a delicate, expensive cut of meat, but it lacks a ton of flavor. Why is that? Fat. It doesn’t have much, and that intramuscular fat combined with muscle is what amounts to the delicious, juicy bite that we associate with a good piece of beef.

This is why seasoning the meat is so important.

A chateaubriand is the center cut piece of tenderloin. With a whole tenderloin, there is a tapered (thinner) end, and a thicker end. By removing those two ends, we’re left with a perfectly uniform piece of meat that will cook evenly.

I don’t bother tying up the entire piece, but I will tie it in a handful of places to help it hold its shape. Then, season the meat well and seal it in an air-tight bag.

Set the temperature on your device to the doneness you prefer (mine is 133°F) and heat the water. I use an enormous stock pot that allows the beef to lay flat – you don’t want to twist the tenderloin up in order to fit it in the container.

Drop the vacuum-sealed bag into the water and carry on with your day.

Sous vide cooking is PERFECT for holidays like Thanksgiving because it removes the stress of cooking a perfect piece of meat, plus it is basically hands-off (until the reverse sear), and you can do it ahead of time.

Tools and equipment for sous vide tenderloin

Sous vide cooker – The tool that heats and circulates the water. This is the newer version of the one I own.
Vacuum sealer – This compact version can be stored standing up to save valuable counter space.
Sous vide container – You’ll need something large enough for the tenderloin to lay flat.

Sous vide tenderloin recipe on white platter with blackberry sauce.

Sous vide is also terrific for meal prep. Season a handful of chicken breasts for the week and cook them all at once. Store them in the fridge and do a quick sear when you’re ready to eat. So much faster and easier clean-up than starting from scratch every night.

Blackberry Gastrique

Now that we have the tenderloin sorted, we need a sauce. It is Thanksgiving, after all.

First, let’s answer one important question – “what is a gastrique?” A gastrique is a sauce made from caramelized sugar (honey / maple syrup) combined with vinegar or some type of acid, like lemon juice, then reduced to make it slightly thickened.

It sounds much fancier than it really is, much like the beef tenderloin recipe. The hardest part is knowing when to pull it off of the heat. I compare it with a roux – the longer you let it cook, the deeper the color. Which means, the more intense the flavor will be.

Can I make gastrique ahead of time?

Yes! As a matter of fact, I have some in my fridge right now. All you’ll need to do is warm it up a bit.

Can I swap blackberries for another fruit?

Absolutely. I would recommend staying away from anything too sweet, but if you wanted to experiment with something, like currants or gooseberries, I think those would be brilliant in this sauce.

How long does gastrique last in the fridge?

I’ve kept this sauce in my fridge for about a week and a half. It could likely last even a few days longer.

Chateaubriand for Thanksgiving with blackberry sauce.

Blackberry sauce pairs beautifully with this beef tenderloin recipe. It would also go really well with lamb loin chops.

Our favorite side dish recipes for Thanksgiving dinner, because we can’t break all the traditions.

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

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

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Yield: 1 1/2 lbs.

Beef tenderloin recipe

This beef tenderloin recipe is the perfect meal for a special occasion dinner.

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Ingredients

1.5 lbs. center-cut beef tenderloin (chateaubriand)
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. canola oil

Blackberry sauce (gastrique)

1/4 cup pure maple syrup
1/2 cup balsamic vinegar
6 ounce container of blackberries
2 sprigs fresh rosemary
+ extra blackberries for garnish, if desired

Instructions

Sous vide beef tenderloin recipe

Using butcher twine, tie tenderloin every two to three inches, if desired. Season with salt and pepper. Seal in airtight bag with vacuum sealer, or by pressing out all of the air in a zip-top bag.
Set up sous vide cooker with enough water to completely submerge tenderloin. Set temperature to your desired doneness - For medium rare: 135°F, for medium: 145°F. When water has come up to temperature, lower the bag into the water and set a timer for 2 hours.
When meat has finished cooking, remove from bag and pat dry.
Heat a cast iron skillet over high heat - the pan needs to be VERY hot. Add oil and swirl to coat the bottom of the pan.
Add tenderloin and sear for 1 minute on each side, remove from pan and place on cooling rack.

Blackberry sauce (gastrique)

1. Heat maple syrup over medium high heat in a small sauce pot. Cook until slightly reduced and thickened, about 5 minutes.

2. Add balsamic vinegar and rosemary. Bring to a boil, then add blackberries and let it simmer for 8 - 10 minutes, until syrupy - it should be able to coat a spoon.

3. Remove from heat and strain, pressing berries to extract as much juice as possible. Store in an airtight container in the refrigerator for up to a week.

Nutrition Information:

Yield:

Serving Size:

6 ounces
Amount Per Serving: Calories: 454Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gCholesterol: 145mgSodium: 422mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 41g

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!

Roasted honeynut squash with maple pecans

October 28, 2021

Home » Archives for pook » Page 5

Roasted Honeynut squash topped with maple pecans is a delicious side dish that is perfect for your Thanksgiving table, but it is also easy enough for a weeknight meal.

Overhead view of roasted Honey squash with pecans and goat cheese in white casserole dish.

These tiny Honeynut squash pack a punch of flavor and nutrition – quite a bit more than their larger counterparts. The flesh is a deeper orange than butternut, indicating a higher level of beta carotene, making them more nutrient-dense.

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.

Honeynut squash recipe

I snagged about a half dozen Honeynuts last week. I went back and forth on how I wanted to prepare them. But finally landed on a casserole of sorts, full of autumnal flavors, that would be perfect for Thanksgiving.

If you are unfamiliar with a Honeynut squash, they look like a miniature version of a butternut. They weigh in around one pound and they stand approximately 4 – 6 inches in height.

Fairly new to markets, the Honeynut was the brainchild of my former Chef from Blue Hill and a plant geneticist. You can read about how this tiny squash came to be here.

Most often, they are split in half and roasted as is, but I decided to thinly slice and fan them out so the edges would caramelize a bit and give it that luscious bit of texture.

Overhead view of roasted Honeynut squash casserole with pecans and maple.

Pecans simmered in maple syrup are drizzled over the top and then crumbles of fresh goat cheese are sprinkled over it. The Honeynut casserole is finished with fresh herbs for a bit of color and freshness. And, I must say, it is bang on.

This vegetarian side is easily made vegan by omitting the goat cheese or subbing a vegan cheese.

Roasted Honeynut squash

Honeynut squash are perfect for roasting, because the skin is edible. Technically, you do not have to peel it. You can slice them in half, remove the seeds and roast it.

However, I’d suggest you use your best judgement here. There is a difference between it being edible and being pleasant to eat. Delicata squash is quite nice, as is acorn squash. And, normally, so is Honeynut.

The skin on a couple of mine felt a bit thicker than usual, so I peeled them to be on the safe side.

How to prepare squash

Place the Honeynut on your cutting board and firmly hold in place while you slice the top and bottom off with your sharpest Chef’s knife.

Then use a vegetable peeler (if you choose to peel), I like my y peeler for this job, to remove just the outer skin. The skin is not as thick as other winter squash, so no need to go more than once on this for your roasted Honeynut squash.

Peeling Honeynut squash on cutting board.

Finally, cut them in half lengthwise and scoop out the seeds. You can roast the seeds, so don’t toss them. Follow the method for roasted Hubbard squash seeds to see how easy it is.

Thinly slice the squash and place in your shallow casserole dish. I used a 10″ quiche pan that has 1 1/2 inch sides. Use whatever you have that is similar in size.

Drizzle olive oil over the sliced Honeynut, season with salt and pepper and slide it into the oven.

In restaurant kitchens, we never pour oil onto food out of a big bottle. As you can see in the photo, I use a squeeze bottle. The stream of oil is very small, allowing you to use less, while also allowing you to be more precise.

PRO TIP: Use a squeeze bottle to drizzle oil over the squash. It is much easier to control than a big bottle of olive oil. You’ll use less oil and you’ll get better coverage.

How to make maple pecan syrup

To top our roasted Honeynut squash, we’re making maple pecans, but in a lovely syrup for drizzling over the top. The goal is to thicken the syrup enough to give it a bit of stickiness, as real maple syrup can be quite thin.

First, toast the pecans in a dry pot. Then pour maple syrup over them. Bring to a boil and let the syrup thicken.

Close up photo of candied pecans on Honeynut squash.

Be careful not to let it cook down too much – it can turn grainy, and you want to be able to drizzle the syrup over the squash. If it is too thick, the pecans will come out in clumps because they’ll be stuck together.

We want to soften the pecans and coat them with a sticky syrup, we’re not trying to make crunchy pecans that you would toss in a salad.

The maple pecan syrup is drizzled over the roasted Honey squash, then it goes back into the oven for a few minutes to allow the syrup to get a bit sticky on top. Soft goat cheese is crumbled over the whole thing while it’s warm, making the cheese almost melt.

Roasted Honey squash in white casserole dish with maple pecans and goat cheese.

Finish the dish with fresh herbs. I used parsley because that’s what I had. Thyme, marjoram or even chives would also be really nice here.

And there you have it – a super simple roasted Honeynut squash side dish that would be right at home on your Thanksgiving table, but is easy enough for a midweek dinner.

Thanksgiving side dishes

This Honeynut casserole will be making an appearance on our Thanksgiving table, as well as the tasty side dishes below.

Classic bread stuffing – My grandmother’s recipe, with just a little fiddling from me.
5 ingredient corn casserole – Literally the easiest corn casserole recipe.
Aligot – Mashed potatoes packed with cheese, they are so delicious.
Roasted Hubbard squash – A beautiful side for your holiday table.
Hubbard squash pasta with sage – A great vegetarian option.
Sage onion rolls – This dinner rolls are full of flavor.

Please share

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

I hope you love this roasted Honeynut squash 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.

Yield: 4 servings

Roasted Honeynut squash with maple pecans

Roasted Honeynut squash topped with maple pecans is a delicious side dish that is perfect for weeknight dinner or your Thanksgiving table.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

4 Honeynut squash, split in half, seeded and thinly sliced
2 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup chopped pecans
1/4 cup pure maple syrup
2 tbsp. goat cheese, crumbled
1 tbsp. chopped fresh parsley

Instructions

Preheat oven to 350°F / 180°C / Gas mark 4.
Place sliced Honeynut squash into shallow dish. Drizzle with olive oil, season with salt and pepper. Roast for 20 - 25 minutes, until tender.
While squash is in the oven, make the maple pecan syrup: Heat a small sauce pot (1 qt. size) over medium heat. Add pecans and dry toast them for 5 - 6 minutes, until fragrant.
Pour in maple syrup and let it come to a boil. Cook for 4 - 5 minutes, until thickened. Remove from heat.
Drizzle pecan maple syrup mixture over squash and return to the oven for an additional 5 minutes.
Remove squash from oven and let cool slightly before sprinkling crumbles of goat cheese on top.
Lastly, sprinkle chopped parsley, or other fresh herbs over the top to finish.

Notes

We are vegetable lovers in our house, so this serves 4. You could stretch this to 6 people if you are serving other sides in addition to the squash.

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

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.

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.

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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.

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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!

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