Author: recipes44

Are you tired of sacrificing flavor for convenience when it comes to cooking? Do you wish you had more time to prepare meals that are both delicious and nutritious? Look no further! The Instant Pot has revolutionized the way we cook, allowing us to create a wide variety of dishes with ease. And what’s even better is that these recipes can be scaled down to make perfectly portioned “mini” meals that are perfect for busy cooks.

From comforting classics like mac and cheese and chili con carne, to international-inspired dishes like Thai coconut curry and teriyaki chicken, we’ve got 20 mouthwatering mini Instant Pot recipes that are sure to please even the pickiest eaters. Whether you’re a busy professional looking for quick and easy meals or a family with kids who need a little bit of extra help in the kitchen, these mini recipes are the perfect solution.

In this article, we’ll dive into each of these 20 delicious mini Instant Pot recipes, providing step-by-step instructions and tips for customizing them to suit your tastes. Whether you’re a seasoned Instant Pot user or just starting out, you won’t want to miss these tasty and convenient meal ideas!

Mini Instant Pot Mac and Cheese

Mini Instant Pot Mac and Cheese: A Creamy Comfort Food in a Hurry!

This recipe serves 2-3 people and is perfect for a weeknight dinner or a quick lunch. With just a few simple ingredients, you can have a delicious macaroni and cheese dish cooked to perfection in under 10 minutes.

Ingredients:

– 1 cup macaroni
– 2 cups water
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Add the macaroni, water, and butter to the Instant Pot. Close the lid and set the valve to “sealing”.
2. Press the “manual” or “pressure cook” button and set the cooking time to 3 minutes at high pressure.
3. Quick-release the pressure, then open the lid.
4. Stir in the flour, cheddar cheese, Parmesan cheese, salt, and pepper until smooth.
5. Close the lid and let it sit for 1 minute to allow the cheese to melt.
6. Open the lid and serve hot.

Cooking Time: 9 minutes

Mini Instant Pot Chicken Tacos

These bite-sized tacos are a flavorful and convenient meal solution. In under 30 minutes, you’ll have tender chicken, soft tortillas, and a blend of savory spices to fill your mini tacos.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings

Instructions:

1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, onion, bell pepper, jalapeño, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes with green chilies and taco seasoning. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Shred the chicken with two forks and stir in some of the juices from the pot.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos with shredded chicken, cheese, lettuce, and your desired toppings.

Cooking Time: 25 minutes

Mini Instant Pot Beef Stew

A hearty and comforting mini beef stew that’s perfect for a weeknight dinner or meal prep. This recipe uses the Instant Pot to cook tender beef and vegetables quickly and efficiently.

Ingredients:

– 1 lb beef cubes (chuck or round)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, potatoes, peas, and corn)
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and brown the beef cubes until browned, about 3-4 minutes.
2. Add the onion, garlic, mixed vegetables, diced tomatoes, beef broth, and thyme to the pot.
3. Close the lid and set the valve to “Sealing”. Press the “Meat/Stew” button or “Manual” mode for 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Season with salt and pepper to taste. Serve hot over mashed potatoes or egg noodles.

Cooking Time: 15 minutes

Mini Instant Pot Garlic Butter Shrimp

These bite-sized shrimp are cooked to perfection in the comfort of your own home using your trusty Instant Pot. The combination of garlic, butter, and succulent shrimp is a match made in heaven.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the shrimp in a single layer and cook for 30 seconds.
4. Add the chicken broth, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 2 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 12-14 minutes

Mini Instant Pot Honey Sriracha Meatballs

These bite-sized meatballs are a flavorful twist on the classic appetizer, with the added kick of sriracha and sweetness from honey. Perfect for parties or game-day gatherings!

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup honey
– 2 tbsp sriracha sauce
– 1 tsp Worcestershire sauce
– Salt and pepper, to taste
– Cooking spray or oil

Instructions:

1. Preheat the Instant Pot to “Saute” mode. Add cooking spray or oil.
2. In a large bowl, combine ground beef, breadcrumbs, egg, honey, sriracha sauce, Worcestershire sauce, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.
4. Place the meatballs in the Instant Pot, leaving a little space between each one.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes, followed by a 10-minute natural release.
6. Release any remaining pressure, then carefully remove the meatballs with a slotted spoon.

Cooking Time: 15 minutes (including natural release)

Mini Instant Pot Teriyaki Chicken

This quick and delicious recipe is perfect for a weeknight dinner or a weekend snack. With its sweet and savory teriyaki sauce, tender chicken, and fluffy rice, you’ll be hooked!

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup teriyaki sauce
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp water
– 1 tsp garlic powder
– 1 cup uncooked white rice
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken, teriyaki sauce, brown sugar, soy sauce, water, and garlic powder. Stir to combine.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
4. When the timer goes off, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
5. Remove chicken from the pot and stir in cooked rice and salt and pepper to taste.

Cooking Time: 10-12 minutes

Mini Instant Pot Creamy Mushroom Risotto

Elevate your meal with this creamy and flavorful mini risotto recipe that’s perfect for a cozy night in. This Mini Instant Pot Creamy Mushroom Risotto is a twist on the classic Italian dish, cooked to perfection in under 30 minutes.

Ingredients:

– 1 cup Arborio rice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup white wine (optional)
– 1 cup chicken or vegetable broth, warmed
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt butter. Add mushrooms; cook until they release their moisture and start to brown.
2. Add Arborio rice and cook for 1 minute, stirring constantly.
3. If using wine, add it and cook until absorbed.
4. Add broth, heavy cream, salt, and pepper. Stir well.
5. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 8 minutes at high pressure.
6. Let pressure release naturally for 10 minutes before opening.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 18-20 minutes

Mini Instant Pot BBQ Pulled Pork Sliders

Mini Instant Pot BBQ Pulled Pork Sliders Recipe

These bite-sized sliders are perfect for parties or gatherings, and can be customized to fit your taste preferences. This recipe uses the Instant Pot’s pressure cooking function to cook tender pulled pork in a fraction of the time it would take traditional methods.

Ingredients:

– 1 pound boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 hamburger buns
– Optional toppings: coleslaw, pickles, red onion, cilantro

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the pork shoulder and cook until browned, about 5 minutes.
3. Add the BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to “SEALING”. Cook on high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid and shredding the pork with two forks.
6. Assemble the sliders by placing the pulled pork onto the hamburger buns and topping as desired.

Cooking Time: 40 minutes

Mini Instant Pot Lemon Garlic Asparagus

Elevate your side dish game with this effortless recipe that combines the brightness of lemon, pungency of garlic, and tender sweetness of asparagus. Perfect for a quick weeknight dinner or a flavorful addition to any meal.

Ingredients:

– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Add 1/2 cup water to the Mini Instant Pot.
2. Place asparagus in a single layer on the trivet or steamer basket.
3. In a small bowl, mix garlic and lemon juice. Pour the mixture over the asparagus.
4. Drizzle olive oil and season with salt and pepper.
5. Close the lid and set the valve to “sealing”. Cook on high pressure for 2 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 12-14 minutes (including pressure release)

Mini Instant Pot Cheesecake Bites

Mini Instant Pot Cheesecake Bites: A Quick and Easy Treat

These bite-sized cheesecakes are the perfect dessert for any occasion, and can be made quickly and easily using your Instant Pot!

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract

Instructions:

1. Preheat the Instant Pot to “Saute” mode. Mix together graham cracker crumbs and sugar in a bowl.
2. Add melted butter to the mixture and stir until combined.
3. Press the mixture into the bottom of 12 mini springform pans or ramekins.
4. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract, beating until combined.
5. Pour cheesecake batter into prepared pans, filling about 3/4 of the way full.
6. Place the trivets in the Instant Pot and add 1 cup of water to the pot.
7. Close the lid and set valve to “Sealing”. Cook on “Manual” mode for 10 minutes at high pressure.
8. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.

Cooking Time: 15 minutes

Mini Instant Pot Chili con Carne

Mini Instant Pot Chili con Carne Recipe

A hearty and flavorful twist on classic chili, this mini version is perfect for a cozy evening or as a snack on-the-go!

Ingredients:

– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Water or beef broth to cover the ingredients

Instructions:

1. Press “Saute” on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Stir in chili powder and cumin; cook for 1 minute.
4. Add diced tomatoes, kidney beans, salt, and pepper. Pour in water or beef broth to cover the ingredients.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes.

Cooking Time: 20 minutes

Mini Instant Pot Garlic Parmesan Potatoes

Mini Instant Pot Garlic Parmesan Potatoes: A Delicious Twist on a Classic Recipe

These bite-sized potatoes are a game-changer for any meal. With the convenience of an Instant Pot, you can have creamy, cheesy, garlicy goodness in just 10 minutes!

Ingredients:

– 2-3 large or 4-5 small Yukon gold potatoes, peeled and cut into 1-inch cubes
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the potato cubes, chicken broth, Parmesan cheese, salt, and pepper.
4. Close the lid and make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes (including natural pressure release)

Mini Instant Pot Thai Coconut Curry

This recipe serves 2-3 people and is perfect for a quick weeknight dinner or lunch prep. This flavorful curry is made with the convenience of your Instant Pot, packed with aromatic spices and creamy coconut milk.

Ingredients:

– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tablespoon Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
3. Add chicken, coconut milk, broth, curry paste, fish sauce (if using), salt, and pepper. Stir to combine.
4. Close the lid, set valve to “Sealing”, and pressure cook on high for 5 minutes.
5. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Serve hot, garnished with cilantro leaves (if desired).

Cooking Time: 10-15 minutes

Mini Instant Pot Spinach Artichoke Dip

Satisfy your snack cravings with this creamy, flavorful dip that’s perfect for parties or game days! This mini version is a cinch to make and serves 4-6 people.

Ingredients:

– 1 (14.5 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon lemon juice
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on your Instant Pot and heat it for 1 minute.
2. Add chopped artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, lemon juice, salt, and pepper. Stir until well combined.
3. Close the lid and set the valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve warm with crackers, chips, or veggies.

Cooking Time: 15-20 minutes

Mini Instant Pot Chocolate Lava Cake

Transform your chocolate cravings into a rich and gooey treat with this mini Instant Pot chocolate lava cake recipe. Perfect for a quick dessert or snack, these individual cakes are easy to make and deliver an intense chocolate experience.

Ingredients:
– 1 tablespoon unsalted butter
– 2 ounces high-quality dark chocolate chips (at least 60% cocoa)
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– Pinch of salt

Instructions:

1. In a small bowl, whisk together butter, sugar, and eggs until smooth.
2. Melt chocolate chips in the microwave or Instant Pot’s “Saute” function. Stir in vanilla extract.
3. Add melted chocolate to the egg mixture and whisk until combined.
4. Gradually add flour and salt, stirring until just combined.
5. Pour batter into 6 mini muffin cups (1/2 cup capacity).
6. Place muffin cups in Instant Pot. Cook on “Manual” mode at high pressure for 10 minutes, followed by a 5-minute natural release.
7. Open lid, remove cakes, and let cool slightly before serving.

Cooking Time: 15 minutes

Mini Instant Pot Beef and Broccoli

This recipe is a simplified version of the classic beef and broccoli dish, cooked to perfection in under 30 minutes using your Mini Instant Pot. Perfect for busy weeknights or when you need a quick lunch.

Ingredients:

– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon soy sauce
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Mini Instant Pot and heat the oil. Add the beef and cook until browned, about 3-4 minutes.
2. Add the onion and garlic; cook until softened, about 2 minutes.
3. Add the broccoli, beef broth, soy sauce, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.

Cooking Time: 15-20 minutes

Mini Instant Pot Cinnamon Apple Oatmeal

Start your day with a delightful and healthy breakfast that’s ready in no time! This mini Instant Pot recipe combines the comfort of oatmeal with the sweetness of apples and the warmth of cinnamon.

Ingredients:

– 1/2 cup rolled oats
– 1/4 cup water
– 1/4 cup diced apple (Granny Smith or your favorite variety)
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon
– Pinch of salt

Instructions:

1. Add the oats, water, apple, brown sugar, cinnamon, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and fluff the oatmeal with a fork.

Cooking Time: 10 minutes

Serve: Enjoy your warm and comforting mini Instant Pot Cinnamon Apple Oatmeal!

Mini Instant Pot Buffalo Chicken Dip

A game-day favorite, this mini buffalo chicken dip is a crowd-pleaser that’s easy to make and packed with flavor. Perfect for parties or snacks on-the-go!

Ingredients:

– 1 (6 oz) boneless, skinless chicken breast
– 1/2 cup cream cheese, softened
– 1/4 cup ranch dressing
– 1/4 cup buffalo wing sauce
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Add the chicken breast to the Instant Pot. Close the lid and set the valve to “sealing”.
2. Press “manual” mode and cook on high pressure for 5 minutes.
3. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
4. Remove the chicken from the pot and shred it with two forks.
5. In a separate bowl, mix the cream cheese, ranch dressing, and buffalo wing sauce until smooth.
6. Add the shredded chicken to the bowl and stir until well combined.
7. Stir in chopped cilantro. Season with salt and pepper to taste.

Cooking Time: 15 minutes

Mini Instant Pot Honey Glazed Carrots

These bite-sized carrots are cooked to perfection in the Instant Pot, then glazed with a sticky honey mixture for a sweet and savory treat. Perfect as an appetizer or side dish.

Ingredients:

– 1 pound baby carrots
– 2 tablespoons honey
– 1 tablespoon butter
– 1/4 cup chicken broth
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the baby carrots, honey, and chicken broth. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 4 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Remove the carrots from the Instant Pot and glaze with additional honey if desired.

Cooking Time: 9 minutes

Mini Instant Pot Lemon Pepper Salmon

Experience the bright citrus flavor of lemon and the warm heat of pepper with this quick and easy salmon recipe, all in the comfort of your Mini Instant Pot!

Ingredients:

– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 1 tsp lemon pepper seasoning
– 1/4 cup water
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)

Instructions:

1. Press the “Saute” function on your Mini Instant Pot and heat it until hot.
2. Add the salmon fillets, lemon juice, lemon pepper seasoning, and water. Season with salt and pepper to taste.
3. Close the lid and ensure the valve is set to “Sealing”.
4. Press the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Open the lid and garnish with fresh parsley or dill if desired. Serve hot!

Cooking Time: 10-12 minutes

Summary

Discover the convenience of mini Instant Pot recipes, perfect for busy cooks! This article shares 20 mouth-watering recipes that can be prepared in under an hour. From comforting classics like mac and cheese to international flavors like Thai coconut curry, there’s something for everyone. Mini Instant Pot recipes are ideal for meal prep, quick weeknight dinners, or even entertaining guests. With a range of ingredients and cooking times, you’ll never run out of ideas for delicious meals. Get inspired with these easy and flavorful mini Instant Pot recipes!

The sweet and nutty flavor of red kuri squash makes it a perfect addition to a variety of dishes, from soups and risottos to pasta, stews, and baked goods. In this article, we’ll explore 20 delicious recipes that showcase the versatility of this seasonal squash. Whether you’re looking for a comforting bowl of soup or a creative twist on traditional dishes, red kuri squash is sure to impress.

From creamy soups to savory stews and hearty pasta dishes, our collection of recipes will inspire you to get cooking with this versatile ingredient. And don’t forget about the baked goods – who knew that red kuri squash could make its way into a smoothie or muffin?

In the following pages, we’ll take a closer look at each recipe, highlighting the unique flavors and textures that make them special. Whether you’re a seasoned cook or just starting to experiment with new ingredients, these recipes are sure to delight.

Roasted Red Kuri Squash Soup with Coconut Milk

This vibrant and comforting soup is a perfect blend of sweet and savory flavors, brought together by the unique flavor profile of roasted red kuri squash. The addition of creamy coconut milk adds a rich and velvety texture to this autumnal delight.

Ingredients:

– 1 large Red Kuri Squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place it on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the squash, sprinkle with cumin, smoked paprika, salt, and pepper. Roast for 45-50 minutes or until tender.
3. Scoop the roasted squash flesh into a blender or food processor. Add chopped onion, garlic, vegetable broth, and coconut milk. Blend until smooth.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 1 hour 15 minutes

Red Kuri Squash and Sage Risotto

This creamy risotto combines the sweet flavors of roasted Red Kuri squash with the earthy taste of sage, creating a comforting autumnal dish. Perfect for a cozy evening in.

Ingredients:

– 1 medium-sized Red Kuri squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly. Add white wine (if using) and cook until absorbed.
4. Add 1/2 cup warmed broth to the rice mixture, stirring constantly. Repeat process until all broth is used, about 20-25 minutes.
5. Stir in butter, chopped sage, salt, and pepper. Serve with roasted squash and grated Parmesan cheese (if using).

Cooking Time: 50-60 minutes

Creamy Red Kuri Squash Pasta with Garlic Butter

Elevate your pasta game with this comforting dish featuring roasted red kuri squash, garlic butter, and a hint of creaminess. This recipe is perfect for a cozy night in or a special occasion.

Ingredients:

– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese, optional

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt remaining 1 tbsp butter over medium heat. Add garlic and sauté for 1 minute.
4. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, roasted squash, and creamy sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Red Kuri Squash and Lentil Curry

This recipe combines the natural sweetness of red kuri squash with the earthy flavor of lentils, creating a comforting and nutritious curry perfect for a chilly evening.

Ingredients:

– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender.
4. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add onion and cook until softened, about 5 minutes.
6. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
7. Stir in lentils, diced tomatoes, and vegetable broth.
8. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
9. Stir in roasted squash and season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: About 45-50 minutes

Baked Red Kuri Squash with Parmesan and Herbs

Elevate your fall cooking with this simple yet flavorful recipe that brings out the natural sweetness of red kuri squash. This dish is perfect for a cozy dinner or as a side to impress your guests.

Ingredients:

– 2 medium red kuri squash (about 1 lb each)
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Sprinkle Parmesan cheese, thyme, salt, and pepper evenly over the squash.
5. Roast for 45-50 minutes or until the flesh is tender and caramelized.
6. Serve warm, garnished with additional thyme if desired.

Cooking Time: 45-50 minutes

Red Kuri Squash and Chickpea Stew

This comforting stew is a perfect blend of sweet and savory flavors, with the added bonus of being packed with nutritious ingredients. Red Kuri squash adds a delightful sweetness to this simple, one-pot meal.

Ingredients:

– 1 medium Red Kuri squash (about 2 lbs)
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large pot or Dutch oven, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
5. Add the squash, chickpeas, and broth. Bring to a boil, then cover and simmer for 30-40 minutes or until the squash is tender.
6. Serve hot, garnished with cilantro if desired.

Cooking Time: 45-50 minutes

Spiced Red Kuri Squash and Apple Soup

This autumnal soup combines the sweet, nutty flavor of red kuri squash with the crispness of apples, all wrapped up in a cozy blend of warm spices. Perfect for a chilly fall evening, this recipe makes 4-6 servings.

Ingredients:

– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 2 cups chicken or vegetable broth
– 1 large apple, peeled and chopped (such as Fuji or Gala)
– Heavy cream or crème fraîche (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Cook for 1 minute.
3. Add squash, broth, and apple to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
4. Purée soup with an immersion blender or regular blender. Taste and adjust seasoning as needed.
5. Serve hot, topped with heavy cream or crème fraîche if desired.

Cooking Time: 30-35 minutes

Red Kuri Squash Gnocchi with Brown Butter Sauce

This recipe combines the comforting warmth of gnocchi with the rich, nutty flavor of brown butter and the subtle sweetness of roasted red kuri squash. Perfect for a cozy fall evening, this dish is sure to become a new favorite.

Ingredients:

– 2 large Red Kuri Squash
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– Brown Butter Sauce (recipe below)

Gnocchi:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half and roast for 30-40 minutes, or until tender.
3. Scoop out the flesh and blend with flour, semolina flour, and salt until a dough forms.
4. Knead the dough for 5-7 minutes, then divide into 4 pieces.
5. Roll each piece into a long rope, cut into 1-inch pieces, and press gently to form gnocchi.

Brown Butter Sauce:

1. Melt butter in a skillet over medium heat.
2. Cook for 5-7 minutes, or until the butter turns golden brown and nutty-smelling.
3. Remove from heat and stir in milk.

Cooking Time: 20-25 minutes

Red Kuri Squash and Spinach Lasagna

This hearty lasagna combines the natural sweetness of roasted red kuri squash with the earthy flavor of spinach, all wrapped up in a rich tomato sauce.

Ingredients:

– 1 medium red kuri squash
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45-50 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
5. Combine roasted squash, tomato sauce, mozzarella cheese, Parmesan cheese, and beaten egg in a bowl.
6. Assemble the lasagna by spreading a layer of squash mixture, followed by noodles, then spinach mixture. Repeat twice, finishing with a layer of cheese on top.
7. Bake for 30-35 minutes, or until cheese is melted and bubbly.

Cooking Time: 1 hour 15 minutes

Roasted Red Kuri Squash and Quinoa Salad

Roasted Red Kuri Squash and Quinoa Salad Recipe

Summary: This autumn-inspired salad combines the sweetness of roasted red kuri squash with the nutty flavor of quinoa, perfect for a quick and healthy meal or as a side dish.

Ingredients:

– 1 small red kuri squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Cook quinoa according to package instructions using water or broth.
5. In a large bowl, combine cooked quinoa, roasted squash, olive oil, cumin, salt, and pepper. Toss to combine.
6. Serve warm or at room temperature, garnished with chopped cilantro if desired.

Cooking Time: 50-60 minutes

Red Kuri Squash and Bacon Stuffed Shells

Elevate your pasta game with this creative twist on traditional stuffed shells, featuring roasted Red Kuri squash and crispy bacon.

Ingredients:

– 12-15 jumbo pasta shells
– 1 small Red Kuri squash (about 2 lbs)
– 6 slices of thick-cut bacon, diced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Roast the Red Kuri squash in a baking dish with 2 tbsp of olive oil until tender, about 45 minutes.
3. Cook pasta shells according to package instructions. Drain and set aside.
4. In a skillet, cook bacon until crispy. Set aside.
5. Combine roasted squash, ricotta cheese, Parmesan cheese, egg, salt, and pepper in a bowl.
6. Stuff each cooked pasta shell with the squash mixture and top with crumbled bacon.
7. Place shells on a baking dish and bake for 15-20 minutes or until golden brown.

Cooking Time: approximately 1 hour 10 minutes

Creamy Red Kuri Squash Polenta

Warm up with this comforting and flavorful side dish that combines the sweetness of red kuri squash with the creaminess of polenta. This recipe is perfect for a cozy fall or winter evening.

Ingredients:

– 1 medium red kuri squash, peeled, seeded, and cubed
– 2 cups polenta cornmeal
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– Salt to taste
– Fresh sage leaves or thyme for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pot, bring the water to a boil. Gradually whisk in the polenta cornmeal.
3. Reduce heat to medium-low and simmer for 20-25 minutes or until the polenta thickens.
4. While the polenta cooks, toss the squash cubes with butter and season with salt. Roast in the oven for 30-40 minutes, or until tender.
5. Stir the heavy cream into the cooked polenta.
6. Serve the creamy polenta hot, topped with roasted red kuri squash and garnished with fresh sage leaves or thyme if desired.

Cooking Time: 45-50 minutes

Red Kuri Squash and Goat Cheese Tart

Red Kuri Squash and Goat Cheese Tart Recipe

Celebrate the flavors of fall with this savory tart featuring roasted Red Kuri squash and creamy goat cheese.

Ingredients:

– 1 small Red Kuri squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh thyme
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Peel the squash and cut it into 1-inch cubes. Toss with olive oil, salt, and pepper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Place the squash mixture onto one half of the pastry, leaving a 1/2-inch border.
3. Fold the other half of the pastry over the filling, pressing gently to seal.
4. Brush the edges with a little water and crimp to create a decorative border.
5. Bake for 35-40 minutes or until the crust is golden brown and the squash is tender.

Cooking Time: 35-40 minutes

Red Kuri Squash and Kale Stir-Fry

Celebrate the flavors of fall with this hearty and nutritious stir-fry, featuring sweet and nutty Red Kuri squash and curly kale.

Ingredients:

– 1 medium Red Kuri squash (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: 1/4 cup toasted pumpkin seeds or chopped pecans for garnish

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and ginger; cook for an additional minute.
4. Add the squash cubes; cook until tender, about 5-6 minutes.
5. Add the kale; stir-fry until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with toasted pumpkin seeds or chopped pecans, if desired.

Cooking Time: About 15-20 minutes

Red Kuri Squash and Black Bean Enchiladas

Experience the bold flavors of Mexico with this unique twist on traditional enchiladas, combining tender red kuri squash with hearty black beans. This plant-based recipe is perfect for a satisfying meal.

Ingredients:

– 1 medium Red Kuri Squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese, for serving (optional)

Instructions:

1. Preheat oven to 375°F.
2. Roast the red kuri squash in the olive oil with cumin and paprika until tender, about 45 minutes.
3. In a large skillet, cook the onion and garlic until softened. Add black beans and cook until heated through.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by placing a spoonful of squash mixture onto a tortilla, followed by a spoonful of black bean mixture. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the top and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until hot and bubbly.

Cooking Time: Approximately 1 hour and 15 minutes

Red Kuri Squash and Caramelized Onion Pizza

Red Kuri Squash and Caramelized Onion Pizza Recipe: A Twist on Classic Italian Fare

This recipe combines the natural sweetness of red kuri squash with the deep flavor of caramelized onions, all atop a crispy pizza crust. The result is a unique and delicious pie that’s sure to impress.

Ingredients:

– 1 Red Kuri Squash
– 2 large Onions
– 1 lb Pizza Dough
– 1/4 cup Olive Oil
– 2 cloves Garlic, minced
– Salt and Pepper, to taste
– Fresh Thyme, chopped (optional)
– Mozzarella Cheese, shredded (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the Red Kuri Squash: Cut squash in half, scoop out seeds, and place on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45 minutes or until tender.
3. Caramelize the Onions: Heat a large skillet over medium-low heat. Add sliced onions and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Assemble the Pizza: Roll out pizza dough to desired thickness. Top with roasted squash, caramelized onions, garlic, salt, pepper, and thyme (if using). Sprinkle with mozzarella cheese (if using).
5. Bake for 15-20 minutes or until crust is golden and toppings are heated through.

Red Kuri Squash and Walnut Ravioli

This recipe celebrates the flavors of fall with tender ravioli filled with a rich mixture of roasted red kuri squash, toasted walnuts, and aromatic spices. A perfect dish for a cozy evening or a special occasion.

Ingredients:

– 1 medium red kuri squash
– 1 cup all-purpose flour
– 2 eggs
– 1/4 cup semolina
– 1/4 cup grated Parmesan cheese
– 1/4 cup toasted walnuts, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the red kuri squash for about 45 minutes, or until tender.
3. In a mixing bowl, combine flour, eggs, semolina, Parmesan cheese, and chopped walnuts.
4. Bring a large pot of salted water to a boil. Cook ravioli for 3-5 minutes, or until they float to the surface.
5. Serve with your favorite sauce, garnished with fresh sage leaves if desired.

Cooking Time: 45 minutes (roasting squash) + 15 minutes (cooking ravioli)

Red Kuri Squash and Ginger Smoothie

This soothing smoothie combines the natural sweetness of red kuri squash with the spicy warmth of ginger, making it a perfect remedy for chilly fall days.

Ingredients:

– 1 medium red kuri squash (about 2 cups cooked)
– 1-inch piece of fresh ginger
– 1/2 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the red kuri squash in half and roast for 30-40 minutes, or until tender.
2. Let the squash cool, then scoop out the flesh and add it to a blender with the ginger, Greek yogurt, almond milk, and honey.
3. Blend on high speed until smooth and creamy.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is the desired thickness.

Cooking Time: 30-40 minutes (roasting time)

Red Kuri Squash and Cinnamon Muffins

This recipe combines the sweetness of red kuri squash with the warmth of cinnamon, creating a delightful breakfast or snack option. Perfect for chilly mornings or as a comforting treat any time of day.

Ingredients:

– 1 small red kuri squash (about 2 lbs), peeled and cubed
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add milk, egg, melted butter, cinnamon, and nutmeg. Stir until just combined.
4. Fold in the cubed squash.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Cooking Time: 20-25 minutes

Red Kuri Squash and Maple Glazed Donuts

This recipe combines the comforting flavors of roasted red kuri squash with the classic sweetness of maple glazed donuts. Perfect for a crisp autumn morning or as a unique dessert to impress your friends.

Ingredients:

– 1 large Red Kuri squash, peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 1/2 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 cup whole milk
– 2 large eggs
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and a pinch of cinnamon. Roast for 30-40 minutes or until tender.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a large bowl, whisk together milk, eggs, and maple syrup. Add dry ingredients and mix until smooth.
4. Pipe donut batter into rings and fry in hot oil for 2-3 minutes or until golden brown. Drain excess oil on paper towels.
5. Dust donuts with confectioners’ sugar and serve warm.

Cooking Time: 45-50 minutes

Summary

Get ready to fall in love with the sweet, nutty flavor of Red Kuri squash! In this collection of 20 recipes, we showcase the versatility and deliciousness of this underrated gourd. From creamy soups and risottos to hearty stews and baked goods, there’s something for every taste and occasion. Discover new ways to enjoy roasted Red Kuri squash in dishes like pasta, lasagna, and stuffed shells, or try your hand at more adventurous recipes like gnocchi with brown butter sauce and walnut ravioli. Whether you’re a seasoned cook or just starting out, these creative recipes will inspire you to get cooking and show off the star of the show: Red Kuri squash!

As the seasons change and autumn leaves begin to fall, our thoughts turn to warm, comforting dishes that celebrate the flavors and textures of the season. One of the most versatile and delicious ingredients in your fall recipe arsenal is the humble butternut squash. When prepared using the Hasselback method – where the squash is sliced into thin, fan-like sections and roasted to perfection – this sweet and nutty vegetable becomes a star of the show.

In this article, we’ll explore 18 creative Hasselback butternut squash recipes that are sure to become your new go-to’s for cozy fall gatherings. From classic maple glaze to bold and spicy chili flavors, these recipes showcase the incredible range of possibilities when it comes to preparing this beloved winter squash. So grab a pen, pencil, or your phone’s notes app – we’re about to dive into the world of Hasselback butternut squash recipes that will make your taste buds do the happy dance!

Maple Glazed Hasselback Butternut Squash

Elevate your fall menu with this sweet and savory recipe that combines the natural sweetness of butternut squash with the richness of maple syrup. This impressive-looking side dish is surprisingly easy to make!

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, melted
– 2 tbsp pure maple syrup
– 1 tsp ground cinnamon
– 1/4 tsp salt
– Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place each squash half on a baking sheet, cut side up.
4. In a small bowl, whisk together melted butter, maple syrup, cinnamon, and salt.
5. Brush the glaze evenly over each squash half, making sure to get it into all the nooks and crannies.
6. Roast for 45-50 minutes, or until the squash is tender and caramelized.
7. Garnish with fresh thyme leaves and serve warm.

Cooking Time: 45-50 minutes

Herb-Roasted Hasselback Butternut Squash

A seasonal twist on traditional roasted squash, this recipe adds a pop of flavor and visual appeal with its elegant spiral design. Perfect as a side dish or main course for any fall or winter meal.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh sage
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place each squash half on a baking sheet, cut side up.
4. Drizzle with olive oil and sprinkle with cumin, smoked paprika, parsley, and sage.
5. Season with salt and pepper to taste.
6. Roast for 45-50 minutes or until tender, flipping halfway through.

Cooking Time: 45-50 minutes

Cheesy Hasselback Butternut Squash with Parmesan

Discover the perfect fall side dish: sweet butternut squash meets savory Parmesan cheese. This recipe is a game-changer for your next family dinner or special occasion.

Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and cut it in half lengthwise.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle with olive oil and sprinkle with minced garlic.
5. In a small bowl, mix Parmesan and mozzarella cheese.
6. Stuff each squash half with the cheesy mixture, dividing evenly.
7. Season with salt and pepper to taste.
8. Bake for 45-50 minutes or until the squash is tender and the cheese is melted.
9. Garnish with fresh thyme leaves, if desired.

Cooking Time: 45-50 minutes

Spicy Chili Hasselback Butternut Squash

Elevate your fall cooking with this flavorful and visually appealing Spicy Chili Hasselback Butternut Squash. This recipe combines the natural sweetness of butternut squash with the warmth of chili flakes and a hint of spice.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp chili flakes
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, salt, black pepper, and chili flakes.
4. Brush the mixture evenly onto the cut sides of the squash.
5. Place the squash on a baking sheet, cut side up.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Garnish with chopped cilantro, if desired.

Cooking Time: 45-50 minutes

Garlic Butter Hasselback Butternut Squash

Roast a flavorful and visually appealing butternut squash with this easy recipe, perfect for a cozy fall or winter evening. This Garlic Butter Hasselback Butternut Squash is a delicious side dish that’s sure to impress.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
4. Spread the garlic butter mixture evenly onto each squash half, leaving a 1/2-inch border around the edges.
5. Place the squash halves on a baking sheet, cut side up.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Garnish with fresh thyme leaves, if desired.

Cooking Time: 45-50 minutes

Balsamic Glazed Hasselback Butternut Squash

This sweet and savory side dish is a perfect addition to any fall or winter meal. The combination of roasted butternut squash, caramelized onions, and tangy balsamic glaze creates a deliciously complex flavor profile.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a bowl, toss together olive oil, sliced onion, garlic, salt, and pepper. Spread mixture on a baking sheet and roast for 20-25 minutes or until caramelized.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes or until thickened.
5. Place the butternut squash halves on a baking sheet and brush with the balsamic glaze. Roast in preheated oven for 30-40 minutes or until tender.

Cooking Time: Approximately 50-60 minutes

Pumpkin Seed Crusted Hasselback Butternut Squash

Elevate your fall menu with this unique and flavorful side dish, featuring the sweetness of butternut squash paired with the crunch of pumpkin seeds.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tsp salt
– 1 tsp black pepper
– 1/4 cup pumpkin seeds
– 1 tsp garlic powder

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, salt, black pepper, and garlic powder.
4. Place the squash cut-side up on a baking sheet lined with parchment paper.
5. Drizzle the oil mixture over the squash, then sprinkle pumpkin seeds evenly across both halves.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Rosemary and Thyme Hasselback Butternut Squash

Elevate your fall cooking with this fragrant and flavorful recipe, perfect for a cozy dinner or as a side dish. The combination of rosemary and thyme adds a savory depth to the natural sweetness of the butternut squash.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Brush the herb mixture evenly onto the squash flesh.
6. Roast for 45-50 minutes or until tender, flipping halfway through.
7. Optional: Sprinkle Parmesan cheese over the squash and return to oven for an additional 2-3 minutes.

Cooking Time: 45-50 minutes

Brown Sugar Cinnamon Hasselback Butternut Squash

Elevate your autumnal meals with this unique and flavorful Brown Sugar Cinnamon Hasselback Butternut Squash recipe. The combination of sweet brown sugar, warm cinnamon, and nutty butternut squash will become a new favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter, softened
– Salt to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together brown sugar and cinnamon.
4. Place the squash cut-side up on a baking sheet lined with parchment paper.
5. Dot the top of each squash half with softened butter, then sprinkle with the brown sugar-cinnamon mixture.
6. Season with salt to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Savory Sage Hasselback Butternut Squash

Elevate your fall meals with this flavorful and visually appealing dish, perfect for a cozy dinner or special occasion. This Savory Sage Hasselback Butternut Squash recipe combines the natural sweetness of butternut squash with the earthy flavors of sage and Parmesan cheese.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tsp chopped fresh sage
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Optional: 1/4 cup chopped hazelnuts or pecans for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and slice it in half lengthwise.
3. Scoop out the seeds and pulp, leaving a 1/4-inch border around the edges.
4. In a small bowl, mix together olive oil, chopped sage, salt, and pepper.
5. Brush the mixture evenly onto both squash halves, making sure to get into the crevices.
6. Place the squash on a baking sheet lined with parchment paper, cut side up.
7. Sprinkle Parmesan cheese over the top of each squash half.
8. Roast for 45-50 minutes or until the squash is tender and caramelized.
9. Garnish with chopped nuts, if desired.

Cooking Time: 45-50 minutes

Cranberry Stuffed Hasselback Butternut Squash

This recipe combines the natural sweetness of butternut squash with the tanginess of cranberries, creating a unique and flavorful side dish perfect for the fall season.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1/4 cup fresh or frozen cranberries
– 1/4 cup chopped pecans or walnuts
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scooping out seeds and pulp.
3. In a bowl, mix together brown sugar, olive oil, cranberries, and nuts.
4. Stuff each squash half with the cranberry mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper, cut side up.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes or until the squash is tender.

Cooking Time: 45-50 minutes

Pesto Drizzled Hasselback Butternut Squash

This recipe combines the natural sweetness of roasted butternut squash with the vibrant flavor of pesto, creating a delicious and easy-to-make side dish perfect for fall gatherings.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup freshly made pesto
– 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45-50 minutes, or until tender and caramelized.
5. Remove from oven and let cool slightly.
6. Drizzle pesto over the squash, followed by Parmesan cheese.
7. Serve warm or at room temperature.

Cooking Time: 45-50 minutes

Smoky Paprika Hasselback Butternut Squash

Elevate your roasted squash game with this flavorful and visually stunning recipe, perfect for a cozy fall or winter evening. Smoky paprika adds a depth of flavor to the naturally sweet butternut squash.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp smoky paprika
– 1 tsp brown sugar
– Salt and pepper, to taste
– Optional: chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, smoky paprika, brown sugar, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Brush the spice mixture evenly onto both squash halves.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Garnish with chopped fresh herbs, if desired.

Cooking Time: 45-50 minutes

Walnut and Blue Cheese Hasselback Butternut Squash

Walnut and Blue Cheese Hasselback Butternut Squash: A flavorful and nutritious side dish that combines the sweetness of roasted butternut squash with the savory flavors of blue cheese, walnuts, and thyme.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1/4 cup walnut halves
– 1/4 cup crumbled blue cheese
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle olive oil over the squash and sprinkle with thyme, salt, and pepper.
5. Top each squash half with an equal amount of walnut halves and blue cheese crumbles.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Lemon Zest Hasselback Butternut Squash

Transform a humble butternut squash into a stunning side dish with the bright, citrusy flavor of lemon zest. This Hasselback-inspired recipe is perfect for your next dinner party or family gathering.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 1/4 cup brown sugar
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup freshly grated lemon zest
– 2 tbsp freshly squeezed lemon juice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together butter, brown sugar, garlic, salt, and pepper.
4. Place the squash halves on a baking sheet, cut side up. Brush the sugar mixture evenly over both squashes.
5. Sprinkle lemon zest over the squash, then drizzle with lemon juice.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Curry Spiced Hasselback Butternut Squash

This flavorful side dish combines the natural sweetness of butternut squash with the warmth of Indian-inspired spices. Perfect for a quick and easy accompaniment to your favorite meals.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, cumin, curry powder, salt, and black pepper.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Brush the spice mixture evenly over both squash halves.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
7. Garnish with chopped cilantro, if desired.

Cooking Time: 45-50 minutes

Apple Cider Glazed Hasselback Butternut Squash

Elevate your fall baking with this simple yet impressive Apple Cider Glazed Hasselback Butternut Squash recipe. The combination of caramelized butternut squash, tangy apple cider glaze, and crispy breadcrumbs is sure to become a new favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1/4 cup apple cider
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 2 tbsp unsalted butter, melted
– 1/4 cup panko breadcrumbs
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, whisk together apple cider, brown sugar, cinnamon, and salt.
4. Brush the mixture evenly onto both squash halves.
5. Drizzle melted butter over the glaze.
6. Sprinkle panko breadcrumbs on top of each squash half.
7. Roast in the preheated oven for 45-50 minutes or until caramelized and tender.
8. Garnish with fresh thyme leaves, if desired.

Cooking Time: 45-50 minutes

Caramelized Onion Hasselback Butternut Squash

Transform a humble butternut squash into a show-stopping side dish by layering it with sweet caramelized onions and crispy breadcrumbs. This recipe is perfect for the fall season, as it combines the natural sweetness of roasted squash with the savory flavors of onion and butter.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1 large onion, thinly sliced
– 2 tbsp unsalted butter
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Optional: thyme or rosemary for added flavor

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, caramelize the onions over medium-low heat for about 20-25 minutes, stirring occasionally.
4. Arrange the squash halves on a baking sheet lined with parchment paper.
5. Top each squash half with a layer of caramelized onions, then sprinkle with breadcrumbs and dot with butter.
6. Season with salt, pepper, and optional herbs (if using).
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Summary

Get ready to delight your taste buds with these 18 creative Hasselback butternut squash recipes perfect for Fall. From sweet and savory glazes to bold and zesty flavors, there’s something for everyone. Try Maple Glazed Hasselback Butternut Squash, Herb-Roasted Hasselback Butternut Squash, or Cheesy Hasselback Butternut Squash with Parmesan. Or go bold with Spicy Chili Hasselback Butternut Squash or Smoky Paprika Hasselback Butternut Squash. Whatever your taste, these recipes will make your Fall cooking shine!

Are you tired of the same old flavors in your cooking? Look no further! Tarragon, a versatile herb with a slightly sweet and anise-like flavor, can add a whole new dimension to your dishes. With its ability to pair well with both savory and sweet ingredients, tarragon is a chef’s best friend when it comes to creating flavorful recipes.

In this article, we will explore 18 delicious and creative ways to use tarragon in your cooking, from classic chicken dishes to decadent desserts. Whether you’re a seasoned cook or just starting out, these recipes are sure to impress even the most discerning palates. So without further ado, let’s dive into the world of tarragon and discover its many uses and flavors.

Classic Tarragon Chicken with Cream Sauce

This elegant dish is a staple of French cuisine, featuring tender chicken breasts smothered in a rich and creamy tarragon-infused sauce. Serve it with steamed vegetables or mashed potatoes for a satisfying meal.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 2 tablespoons chopped fresh tarragon
– Salt and pepper to taste
– Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together flour, salt, and pepper.
3. Dip each chicken breast in the flour mixture, shaking off excess.
4. Melt butter in an oven-safe skillet over medium-high heat. Add chicken breasts; cook for 5-6 minutes on each side or until browned.
5. Transfer skillet to preheated oven; bake for 15-20 minutes or until cooked through.
6. Remove from oven and top each breast with chopped tarragon. Pour in heavy cream, scraping up any browned bits from the pan.
7. Simmer sauce over medium heat for 2-3 minutes or until slightly thickened.
8. Serve chicken breasts hot, spooning creamy tarragon sauce over the top. Garnish with parsley, if desired.

Cooking Time: 35-40 minutes

Tarragon-infused Lemon Butter Salmon

Elevate your salmon dish with a bright and tangy flavor profile featuring tarragon, lemon, and butter. This recipe yields a moist and flavorful fish that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 salmon fillets (6 oz each)
– 2 tbsp unsalted butter, softened
– 2 lemons, juiced
– 1 tsp dried tarragon
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, lemon juice, and tarragon.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Spread the tarragon-lemon butter mixture evenly over each fillet.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.

Cooking Time: 12-15 minutes

Herbed Tarragon Potato Salad

This classic potato salad gets a boost of flavor from the addition of fresh tarragon and chives, making it a perfect side dish for any summer gathering. With its creamy dressing and tender potatoes, this recipe is sure to be a hit.

Ingredients:

– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons chopped fresh tarragon
– 2 tablespoons chopped fresh chives
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons white wine vinegar

Instructions:

1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a separate bowl, whisk together the mayonnaise, tarragon, chives, mustard, salt, and pepper.
4. Add the cooled potatoes, vinegar, and chopped herbs to the bowl and stir until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.

Cooking Time: 10-12 minutes (for boiling potatoes)

Tarragon and Garlic Roasted Vegetables

Elevate your roasted vegetables with the bright, anise-like flavor of tarragon and the pungency of garlic. This recipe is a perfect accompaniment to any meal or a delicious side dish on its own.

Ingredients:

– 2-3 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh tarragon
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large Brussels sprouts, trimmed and halved
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together olive oil, garlic, and tarragon.
3. Add the sweet potato, carrot, and Brussels sprouts to the bowl. Toss to coat with the tarragon-garlic mixture.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until the vegetables are tender and caramelized, flipping halfway through.

Cooking Time: 25-30 minutes

Creamy Tarragon Mushroom Soup

This rich and comforting soup is a perfect blend of earthy mushrooms and bright tarragon flavors, finished with a creamy touch. Serve it as a starter or enjoy it on its own as a cozy treat.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, finely chopped
– 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 sprigs fresh tarragon, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened (3-4 minutes).
2. Add mushrooms, garlic, and tarragon. Cook until mushrooms release their moisture and start to brown (5-6 minutes).
3. Pour in chicken broth and bring to a simmer.
4. Reduce heat and let soup simmer for 10-12 minutes or until flavors meld together.
5. Stir in heavy cream. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Tarragon and Dijon Mustard Glazed Pork Chops

Elevate your pork chops with the perfect blend of French flavors, featuring tarragon and Dijon mustard. This glaze adds a tangy, aromatic twist to the classic dish.

Ingredients:

– 4 pork chops (1-1.5 pounds)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1 teaspoon tarragon leaves, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, garlic, Dijon mustard, honey, and chopped tarragon.
3. Season pork chops with salt and pepper.
4. Brush the glaze evenly onto both sides of the pork chops.
5. Place pork chops on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until internal temperature reaches 145°F (63°C).
7. Let rest for 5 minutes before serving.

Cooking Time: 20-25 minutes

Tarragon and Chive Deviled Eggs

These flavorful deviled eggs get a boost from the anise-like flavor of tarragon and the oniony zing of chives. Perfect for your next brunch or party, these deviled eggs are sure to impress.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared tarragon
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– Paprika or chopped chives for garnish (optional)

Instructions:

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with a fork until smooth.
3. Add mayonnaise, Dijon mustard, tarragon, and salt and pepper to taste. Mix until combined.
4. Spoon the yolk mixture into the egg white halves.
5. Sprinkle chopped chives on top of each deviled egg.
6. Garnish with paprika or additional chives if desired.

Cooking Time: None (assembly only)

Tarragon-infused White Wine Sauce for Pasta

Tarragon-Infused White Wine Sauce for Pasta: A light and refreshing sauce that pairs perfectly with pasta, this recipe combines the subtle anise flavor of tarragon with the crispness of white wine.

Ingredients:

– 1 cup white wine (dry)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon fresh tarragon leaves
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste

Instructions:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the white wine and bring to a simmer.
4. Reduce the heat to low and add the tarragon leaves.
5. Simmer for 5-7 minutes or until the sauce has reduced slightly.
6. Stir in the heavy cream or half-and-half.
7. Season with salt and pepper to taste.

Cooking Time: Approximately 15-20 minutes

Serving Suggestion: Toss cooked pasta with the tarragon-infused white wine sauce and garnish with additional fresh tarragon leaves, if desired.

Tarragon and Lemon Grilled Shrimp Skewers

Elevate your backyard barbecue with these flavorful shrimp skewers infused with the bright, citrusy taste of lemon and the subtle earthiness of tarragon.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh tarragon
– Salt and pepper to taste
– 10 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, and tarragon.
3. Add shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Brush grill with olive oil to prevent sticking. Grill skewers for 8-10 minutes per side, or until pink and cooked through.
6. Serve immediately and enjoy!

Cooking Time: 16-20 minutes

Tarragon and Parmesan Crusted Cod

Tarragon and Parmesan Crusted Cod: A flavorful and elegant seafood dish that combines the brightness of tarragon with the richness of parmesan cheese, perfectly balanced by the delicate flavor of cod.

Ingredients:

– 4 cod fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp dried tarragon
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together tarragon, olive oil, salt, and pepper.
4. Place cod fillets on the prepared baking sheet.
5. Brush the tarragon mixture evenly over both sides of the cod.
6. Sprinkle Parmesan cheese and panko breadcrumbs over the top of each cod fillet.
7. Bake for 12-15 minutes or until cooked through, flaky, and golden brown.

Cooking Time: 12-15 minutes

Tarragon and Honey Glazed Carrots

A sweet and savory twist on traditional carrots, this recipe pairs the natural sweetness of honey with the subtle anise flavor of tarragon. Perfect as a side dish for your next dinner party or special occasion.

Ingredients:

– 4 large carrots, peeled and sliced into 1/2-inch thick coins
– 2 tablespoons honey
– 1 tablespoon unsalted butter
– 2 sprigs fresh tarragon, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together honey, butter, and chopped tarragon until well combined.
3. Add the sliced carrots to the bowl and toss until they are evenly coated with the glaze.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the carrot coins in a single layer.
6. Roast for 20-25 minutes, or until the carrots are tender and caramelized, flipping halfway through.

Cooking Time: 20-25 minutes

Tarragon and Thyme Roast Chicken

This classic roasted chicken recipe gets a boost of flavor from the bright, anise-like taste of tarragon and the earthy warmth of thyme. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tbsp unsalted butter, softened
– 2 sprigs fresh tarragon
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, butter, tarragon, and thyme.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Season with salt and pepper to taste.
6. Place the chicken in a roasting pan and put it in the oven.
7. Roast for 45-50 minutes or until the chicken is cooked through and golden brown.

Cooking Time: 45-50 minutes

Tarragon and Shallot Butter for Steak

Elevate your steak game with this simple yet flavorful Tarragon and Shallot Butter recipe. This aromatic compound butter is the perfect accompaniment to a grilled or pan-seared steak.

Ingredients:

– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons finely chopped fresh tarragon leaves
– 1 medium shallot, minced
– Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the softened butter, chopped tarragon, and minced shallot until well combined.
2. Season with salt and pepper to taste.
3. Wrap the mixture in plastic wrap or aluminum foil and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Remove from the refrigerator about 10-15 minutes before serving to soften slightly.
5. Serve chilled, either on its own as a spread or alongside your grilled or pan-seared steak.

Cooking Time: None required – simply chill and serve!

Tarragon and Cucumber Yogurt Dip

A refreshing and light dip perfect for hot summer days, this Tarragon and Cucumber Yogurt Dip is a great accompaniment to pita chips, vegetables, or as a topping for grilled meats.

Ingredients:

– 1 cup plain Greek yogurt
– 1/2 cucumber, peeled and finely chopped
– 2 tablespoons fresh tarragon leaves
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. In a bowl, combine the yogurt, chopped cucumber, and tarragon leaves.
2. Squeeze in the lemon juice and season with salt and pepper to taste.
3. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Cooking Time: None

Tarragon and Basil Pesto

This unique pesto recipe combines the anise-like flavor of tarragon with the bright, herbaceous taste of basil. Perfect for pasta, pizza, or as a dip for vegetables.

Ingredients:

– 1 cup fresh basil leaves
– 2 tablespoons fresh tarragon leaves
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine basil, tarragon, pine nuts, and Parmesan cheese.
2. Process until the mixture is well combined and slightly chunky.
3. Add garlic, salt, and pepper. Process until smooth.
4. With the processor running, slowly pour in olive oil through the top.
5. Continue processing until the pesto reaches your desired consistency.

Cooking Time: None! Just blend and serve.

Tarragon and Orange Glazed Ham

Tarragon and Orange Glazed Ham: A Sweet and Savory Twist on a Classic Recipe

This glazed ham recipe combines the sweetness of orange marmalade with the subtle anise flavor of tarragon, creating a unique and delicious twist on a classic dish.

Ingredients:

– 1 (4-6 pound) bone-in ham, trimmed
– 1/2 cup orange marmalade
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 2 sprigs of fresh tarragon, chopped
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a small bowl, mix together orange marmalade, honey, Dijon mustard, and chopped tarragon.
3. Place the ham on a roasting rack in a large roasting pan. Score the fat in a diamond pattern, cutting about 1/4 inch deep.
4. Brush the glaze all over the ham, making sure to get it into the scored lines.
5. Drizzle with olive oil and place the ham in the oven.
6. Cook for 15 minutes per pound, or until the internal temperature reaches 140°F (60°C).
7. Let the ham rest for 10-15 minutes before slicing and serving.

Cooking Time: Approximately 2-3 hours

Tarragon and Garlic Butter Bread

Elevate your bread game with this aromatic recipe that combines the subtle flavor of tarragon with the pungency of garlic. Perfect for accompanying soups, salads, or simply as a snack.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 packet (0.25 oz) active dry yeast
– 1 cup warm water
– 3 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh tarragon

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Add warm water and mix until a shaggy dough forms.
4. Knead the dough for 5 minutes, then place in a greased bowl, cover, and let rise for 1 hour.
5. Mix softened butter with minced garlic and chopped tarragon.
6. Punch down the dough, shape into a round loaf, and place on prepared baking sheet.
7. Spread the garlic-tarragon butter mixture evenly over the bread.
8. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Tarragon and White Bean Salad

A refreshing summer salad that combines the subtle anise flavor of tarragon with creamy cannellini beans, perfect for a light and satisfying lunch or dinner.

Ingredients:

– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– 1/4 cup chopped fresh tarragon leaves
– Salt and pepper to taste
– 1 small red onion, thinly sliced
– 1/2 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, whisk together olive oil, vinegar, salt, and pepper.
2. Add the cannellini beans, tarragon leaves, and red onion to the bowl. Toss to combine.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, crumble feta cheese on top (if using).
6. Serve chilled or at room temperature.

Cooking Time: None, just assemble and chill!

Summary

Discover the flavor of France with these 18 delicious tarragon recipes! From classic dishes like Tarragon Chicken with Cream Sauce to innovative creations like Tarragon-infused Lemon Butter Salmon, there’s something for every taste. Explore herby potato salad, roasted vegetables, creamy soups, and more. These mouthwatering recipes showcase the versatility of tarragon and are sure to elevate your gourmet cooking game.