by Zachary Staszewski | Dec 22, 2021
Chili Cheese Dip 1 can Rotel, with tomatoes and green chiles1 can Hormel chili, no beans1 brick Velveeta Cheese ((or StockBox Processed Cheddar))Optional**CilantroCanned or fresh diced jalapenosSalsa (for spice (ex. pico de gallo))Taco sauce Chop the cheeseinto...
by Zachary Staszewski | Nov 2, 2021
Easy Roasted Butternut Squash 1 butternut squash (peeled, seeded and cubed)2 tbsp olive oil1 tsp garlic powdersalt and black pepper (to taste) Preheat the oven to 425 degrees. In a large bowl, drizzle the olive oil over the cubed squash. Add the garlic, salt...
by Zachary Staszewski | Nov 2, 2021
Honey-Glazed Acorn Squash 2 acorn squash (cut in half and scoop out the seeds)3 tbsp vegetable or olive oil1 tbsp honey1 tsp salt½ tsp pepper1 tsp cinnamon Preheat the oven to 425 degrees. In a large bowl, drizzle the olive oil over the cubed squash. Add the garlic,...
by Zachary Staszewski | Nov 2, 2021
Butternut Squash Soup blender 1 butternut squash (2 to 3 pound) (peeled and seeded)2 tbsp unsalted butter1 medium onion (chopped)6 cups chicken or vegetable brothnutmeg (to taste)salt and black pepper (to taste) Cut squash into 1-inch chunks.In large pot melt...
by Zachary Staszewski | Nov 2, 2021
Parmesan Roasted Acorn Squash 1 (2 pound) acorn squash (halved lengthwise, seeded and cut into ¾-inch slices)¼ cup parmesan cheese (grated)2 tbsp dried thyme2 tbsp olive oil½ tsp salt¼ tsp black pepper Preheat oven to 400 degrees F (200 degrees C). Toss squash...
