Roasted Brown Sugar Acorn Squash

Brown sugar and butter fuel this delicious, fall-inspired side dish. This roasted brown sugar acorn squash recipe hits those sweet and savory notes that are so craveable.

Roasting an acorn squash brings out it’s natural sweetness, and topping it with brown sugar and a little butter with warm fall spices almost makes you feel like you’re eating a dessert. This makes a perfect side dish for Thanksgiving or Christmas and pairs so well with just about any main dish.

The Biggest Pumpkin

I gave my pumpkin warm milk every single week for many, many weeks in a row because I’d heard that was the secret to growing the biggest, best pumpkin Vancouver Washington had ever seen.

Months of padding through the slowly drying out grass, stopping to see how much produce was growing (aka sneaking raspberries as fast as Mom could can them) had brought me to the reality that my pumpkin was in need of saving.

And I tried. I really did. But in the end, one pumpkin bit the dust while the other looked exactly the same as all my siblings. I don’t remember where I’d heard the tip or why I was so dertermined to make it happen, but looking back I can see that while nothing good came of it, nothing bad did either. I’m trying hard this year to remember that the tips we get for growing a successful garden may not always produce blue ribbon winners, but it did create the desire to see something through.

One good thing did come of the garden my parents planted. Acorn squash to the rescue.

While my little plant didn’t grow up extra ginormous, it did help me to embrace new foods and this is one of them. All these years later and I can sill remember the feel of mashing my little helping of acorn squash, loaded with butter and brown sugar and listening for the sound of the garage door shutting which meant it was time to eat!

Ingredients for Roasted Acorn Squash

The ingredients for this recipe are few and simple which is exactly how a side dish should be! Here is what you will need:

• Acorn Squash: any size will work just fine for this recipe
• Olive Oil: used to keep the squash from sticking to the pan and to help caramelize
• Salt and Pepper: used to season the squash as it roasts
• Butter: adds flavor and helps brown and caramelize the squash
• Dark Brown Sugar: adds sweetness and rich flavor
• Kosher Salt: cuts through the sweetness and enhances all the flavors
• Cinnamon: adds flavor and warmth to the dish
• Cardamom: adds flavor and that signature fall taste

Keep scrolling down to see the measurements needed for each ingredient. All the details are contained in the recipe card where you can also print or save the recipe.

How to Cut Acorn Squash

Cutting an acorn squash, or any kind of squash, can get more exciting than it needs to be. Let’s keep all our digits and do it the right way!

Be sure you are using a sharp knife. Lay the squash on its side on a cutting board

Roasted Peach Chicken

Juicy marinated chicken breasts, pan seared and roasted with bright flavorful peaches, roasted peach chicken is about to be your new favorite fall dinner!

We are moving into day 2 of Peach Week here at Oh Sweet Basil, and today we use peaches in this mega delicious savory dish!

This happened.

And then a gazillion other peach things happened, but I’m getting ahead of myself.

A few years ago I saw a photo on instagram from just a normal, not there to be a food blogger person and it was the darkest, weirdest angle, but my goodness, I loved it. The chicken was a whole roasted bird that should have been on its back but instead was breast down in a pan surrounded by, covered in roasted peaches and the happiest little caption about how good dinner was that night.

I loved the unapologetic joy that, by instagram standards would have been nothing but imperfection coming from that post. And instantly I was sold. I needed a peach chicken recipe as well. I wanted it simple, the peaches to be the star and this my friends is that recipe.

Thank you to the wonderful people out there that don’t need social media, but occasionally hop on to post something good.

Thank you to those that let us share the imperfect and the perfectly perfect and are inspired by both because they are confident enough in themselves to live with eyes full of light.

This peach chicken is for you. I hope it brings a little beauty and deliciousness to your autumn table.

Ingredients for Peach Roasted Chicken

Peach season is so short here in Utah. I am not a fan of that. So toward the end of last summer, when delicious juicy fresh peaches flooded the farmstands and grocery stores, I loaded up and made all the peach things I had on my wish list. This roasted peach chicken dinner was one of my favorites. Here is what you will need:

• Chicken Breasts: We prefer bone-in and skin on for this recipe.

Marinade

• Peach Preserves: You can use homemade peach jam or use store-bought.
• Buttermilk: Helps tenderize the chicken.

For Roasting

• Peach Preserves: We use some more peach jam to add more flavor during roasting.
• White Wine Vinegar: If you don’t have white wine vinegar, good substitutes would be apple cider vinegar, champagne vinegar, or white balsamic vinegar.
• Thyme: Fresh thyme is definitely recommended, but if you don’t have it, use 1/2 teaspoon dried thyme.
• Dijon Mustard: Adds flavor to the roasting sauce.
• Olive Oil: Helps the chicken stay moist and helps it crisp during roasting.
• Shallots: Adds flavor.
• Garlic: Adds flavor.
• Sea Salt: Adds flavor.
• Black Pepper: Adds flavor.
• Peaches: We prefer to use freestone orange-fleshed peaches just for the color. They are added for the second half of the roasting.
  • TIP: If you don’t have access to fresh peaches, frozen or canned peaches can also be u

Honey Garlic Butter Roasted Carrots

Elevate your vegetable game with these delicious honey roasted carrots with garlic butter. Easy to make and packed with flavor, they make the perfect side dish for any meal.

They are the new favorite in our house and even the kids can’t get enough of them!

Other than salad, mashed potatoes, or sweet potatoes I never know what in the heck to do for delicious side dishes. Those three all have great recipes and variations out there, but don’t you ever want something else for a veggie?

My mom used to make creamed carrots for Sunday dinners and while I’m totally wondering why I haven’t posted that recipe yet I do have one for honey roasted carrots today. They are simple enough to make for a quick weeknight meal but fancy enough to be a side dish for a holiday feast.

The biggest reasons I love this recipe is, A. it’s crazy easy, and B. you can actually prep everything including partially roasting the carrots in the morning and then finish them off before everyone arrives. Just make sure you don’t overcook them because no one wants bitter carrots.

What Do I Need to Make Oven Roasted Carrots?

Carrots are a great vegetable! They are budget-friendly, kid-friendly, and they will last in the refrigerator for weeks. You only need a few ingredients for this honey roasted carrots recipe. Here is your shopping list…

• Baby Carrots: whole carrots can also be used if desired
• Olive Oil: neutral flavor is perfect for roasting
• Kosher Salt: adds flavor
• Black Pepper: adds flavor
• Butter: adds richness and helps the carrots get golden roasted
• Garlic: adds flavor
• Honey: adds natural sweetness, maple syrup could also be used
• Lemon Flaked Salt: regular flaked sea salt will work great as well

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Honey Glazed Carrots in the Oven

This recipe is super easy and comes together in less than 30 minutes. And most of the time time is just roasting the carrots in the oven. Roasting carrots brings out their natural sweetness and is one of my favorite ways to enjoy this classic vegetable. Here are the steps:

1. Boil: Place the carrots in a large pot of boiling water and boil them until almost tender. Drain the carrots.
2. Preheat: While the carrots are boiling, set the oven to 450 degrees F.
3. Toss: Add the olive oil, salt and pepper to the carrots and toss to coat.
4. Roast: Place the carrots on a baking sheet lined with parchment paper or foil and put them in the preheated

Rosemary Orange Glazed Roasted Pork Tenderloin

Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.

I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.

I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!

What Ingredients Do You Need for Orange Glazed Pork Tenderloin?

Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:

• Pork Tenderloin
• Orange
• Orange Juice
• Garlic
• Smoked Paprika
• Olive Oil
• Kosher Salt
• Yukon Gold Potatoes
• Brussels Sprouts

Sauce

• Orange Zest
• Orange Juice
• Brown Sugar
• Orange Marmalade
• Rosemary
• Cinnamon

The measurements for each ingredient can be found in the recipe card below.

How to Make Orange Glazed Pork Loin

I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:

• Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
• Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
• Remove from fridge and wipe off the excess rub. Let rest.
• Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
• Preheat oven and bake, adding some sauce for the last 20 minutes.
• Prep the veggies and add them the last 20-30 minutes.
• Pour the remaining sauce over the top with fresh herbs for garnish.
• Let rest then slice and serve.

The complete instructions can be found in the recipe card at the end of the post.

Is Pork Loin The Same As Pork Roast?

Pork loin is a cut of meat.  The proper term is po

Honey Roasted Chicken

Juicy, golden honey roasted chicken with crispy glazed skin that is pure comfort! This roasted whole chicken recipe is made for Sunday dinner!

Growing up my favorite meal was honey roasted chicken, mashed potatoes and gravy (actually I ate it plain with butter most times) fresh corn and jello. Yup, I said jello. I requested this dinner every year for my birthday dinner. It was perfection.

Then I grew up and forgot all about roasted chicken. Why? Because buying boneless skinless chicken took over my life. It was easy to buy, easy to freeze and defrost and easy to cook up. But, then I remembered my long ago love for roasted chicken and found this recipe.

I mean hello! Just look at the beautiful golden, delicious skin! I love bringing back old favorites. Don’t you? So many memories.

Ingredients for Honey Roasted Chicken

For the Chicken

• Whole Chicken: You want a chicken that weighs 3-4 lbs. This is good healthy protein!
• Seasonings: Salt, Pepper, and Smoked Paprika
• Aromatics: Onion, Lemon, Garlic, Thyme Sprigs, and Parsley
• Butter: Gets mixed with the seasonings to rub all over the chicken under the skin.
• Egg: Brushed on the skin and helps the skin get crispy.

For the Honey Glaze

• Cornstarch: helps thicken the glaze
• Water: combines with the cornstarch to thicken the glaze
• Honey: adds natural sweetness, flavor and thickness to the glaze
• Apple Cider Vinegar: adds flavor and acidity
• Chicken Broth: adds flavor and is the bulk of the base for the glaze
• White Wine: you can use real wine, cooking wine or just double the chicken broth
• Thyme: adds flavor and freshness to the glaze
• Butter: adds richness

The measurements for all the ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Why Put Lemon in a Roast Chicken?

Lemon is a great aromatic that releases its flavor into the chicken as it roasts. It adds a delicious flavor to the meat along with the herbs, onions, garlic, etc.

Is Roasting Different Than Baking?

Roasting is done at a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food.

Baking is done at a lower temperature.

Roasting is usually done in an opened, uncovered pan, and foods that are baked are usually covered.

How Do You Keep Chicken from Drying Out When Roasting?

My top tip for keeping chicken moist while roasting is to truss the chicken. Getting the wings