Easy Homemade Acorn Squash Bread Recipe

Easy Homemade Acorn Squash Bread Recipe

Easy Homemade Acorn Squash Bread Recipe

You may have had pumpkin bread, zucchini bread, and banana bread, but have you tried an Acorn Squash Bread recipe?! It is a flavorful bread that carries the cozy aroma of the fall season. 

This recipe has a slightly nutty flavor and is lightly spiced with ground cinnamon. 

 

Warmly yellow Sliced Acorn Squash bread on a cutting board straight on

Why I Love This Flavorful Acorn Squash Bread

This is my new favorite fall treat and I love that this recipe comes together in just one bowl and doesn’t require an electric mixer. It has just the right amount of sweetness for me however, if you want this recipe to be more sweet, you can add a sweet cinnamon spiced glaze. 

This is a delicious quick bread recipe that is a great addition to your baking rotation. This recipe can be made into squash muffins or dressed with a sweet glaze and toasted pumpkin seeds.

I am growing acorn squash as one of the winter squashes in the garden but you can find acorn squash in most farmers markets and the grocery store around fall and winter. 

halved acorn squash with seeds on a off white backdrop

Ingredients

  • Acorn squash (about 2 cups pureed) 
  • Unsalted melted butter, plus more for greasing the pan 
  • All-purpose flour 
  • Whole wheat flour 
  • Baking powder 
  • Baking soda 
  • Ground cinnamon 
  • Kosher salt 
  • White sugar 
  • Eggs
  • Greek yogurt 
  • Vanilla extract
  • Optional ingredients: chopped toasted walnuts or chocolate chips

Step By Step Instructions

Step 1: Prepare Homemade Acorn Squash Puree

Cut the acorn squash in half and remove the seeds. 

  • Roasting: Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. 
  • Air Frying: Preheat your air fryer to 400°F (190°C). Cut the squash halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. 

Once your squash is cooked, cool slightly, then scoop flesh out from the outer skin. In a large bowl, mash squash with a potato masher until smooth. Alternatively, you can puree it in a blender or food processor until smooth. 

acorn squash in air fryer top image acorn squash puree bottom image

Step 2: Preheat Oven 

Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan with butter, and cooking spray, or line it with parchment paper. 

Step 3: Mix Wet Ingredients 

In a large mixing bowl combine approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined. 

Step 4: Add Dry Ingredients 

In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the squash mixture until just combined. Avoid overmixing to keep the bread tender. 

Step 5: Bake 

Pour the batter into the prepared bread loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown. 

Step 6: Cool and Serve 

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice with a sharp knife and enjoy! 

Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture. 

How To Serve Acorn Squash Bread Recipe

You can serve this bread warm with a little butter and coffee as a sweet treat with breakfast. Alternatively, you can serve this as a warm dessert. I like to serve this in a small bowl with vanilla ice cream, whipped cream, and a drizzle of maple syrup. 

 

How To Store This Acorn Squash Bread Recipe

Short Term Storage:

 After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.

Week-long storage: 

Wrap the cooled bread in plastic wrap or foil, or place it in an airtight container. Store it in the refrigerator for up to a week.

Long-term storage: 

I like to make this Acorn Squash Bread in advance and freeze it for later. Freezing is my favorite storage method because it allows me to have this delicious treat ready to go whenever guests arrive. I simply take it out of the freezer, let it thaw, and serve it with coffee for breakfast or warm it up as a cozy dessert paired with ice cream. 

Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe zip-top bag. Label the bread with the date and freeze it for up to 3 months. To thaw, place the bread in the refrigerator overnight or let it sit at room temperature for a few hours. You can also reheat individual slices in the microwave or oven.

One-Bowl Acorn Squash Bread sliced on a wooded cutting board.

More Recipes

Strawberry Cornbread Drop Biscuits

Healthy Honey Almond Cheese Spread Recipe

Quick Jammy Soft Boiled Eggs in Air Fryer

Copycat Glazed Bojangles Bo-Berry Biscuits Recipe

Healthy Peanut Paradise Tropical Smoothie Café Copycat

Warmly yellow Sliced Acorn Squash bread on a cutting board straight on

Acorn Squash Bread

Sarah Harper MS, RD, LDN
Enjoy this Acorn Squash Bread recipe along side your morning coffee or served warm with vanilla ice cream.
Prep Time 35 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 301 kcal

Equipment

  • 1 air fryer or oven
  • 1 Large Mixing Bowl
  • 1 measuring utensils
  • 1 rubber spatula
  • 1 8½-by-4½-inch loaf pan

Ingredients
  

  • 1 acorn squash about 2 cups pureed or mashed
  • ½ cup unsalted melted butter, plus more for greasing the pan  1 stick
  • 1 cup all-purpose flour 
  • ½ cup whole wheat flour 
  • tsp baking powder 
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¾ cup white sugar
  • 2 large eggs
  • ½ cup Greek yogurt
  • 1 tsp vanilla extract
  • Optional: toasted walnuts or bittersweet chocolate chips

Instructions
 

Step 1: Prepare Squash

  • Cut the acorn squash in half and remove the seeds. 
    Roasting: Preheat your oven to 400°F (200°C). Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
    Air Frying: Preheat your air fryer to 400°F (190°C). Cut the halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. 
    Allow the acorn squash to cool slightly, then scoop out the flesh. In a large bowl, mash squash with a potato masher until smooth. Alternatively you can puree it in a blender or food processor until smooth.

Step 2: Preheat Oven

  • Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inch loaf pan or line it with parchment paper.

Step 3: Mix Wet Ingredients

  • In a large bowl,  stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.

Step 4: Add Dry Ingredients

  • In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender.

Step 5: Bake

  • Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

  • Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
  • Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.

Nutrition

Calories: 301kcalCarbohydrates: 41gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 72mgSodium: 1177mgPotassium: 269mgFiber: 2gSugar: 1gVitamin A: 614IUVitamin C: 6mgCalcium: 93mgIron: 2mg
Keyword dessert
Tried this recipe?Let us know how it was!
Easy Pumpkin Bisque Recipe with Chestnuts

Easy Pumpkin Bisque Recipe with Chestnuts

Easy Creamy Pumpkin Bisque Recipe With Chestnuts

It’s soup season, make this Easy Pumpkin Bisque recipe! As the weather cools down, nothing feels quite as comforting as scarves, wool socks, and a steaming bowl of soup.

This Creamy Pumpkin Bisque is a fan favorite for a fall-themed soup. It’s not only delicious but also simple to make with just a few ingredients.  The pairing of pumpkin and chestnuts creates a silky soup with a sweet and nutty flavor that’s perfect for curling up with on crisp fall evenings.

golden orange pumpkin soup garnished with pumpkin seeds, a cream sauce, golden brown croutons, and fresh herbs.

Why I Made This Pumpkin Bisque Recipe

As the seasons change, I find myself reaching for soup recipes to warm up on cool fall days. This pumpkin bisque is a simple recipe with healthy ingredients that are easy to prepare, and incredibly tasty. 

Plus, it’s a fantastic way to use chestnuts if you come across them at your local store or farmers market. Enjoy this comforting bowl of soup for a cozy and satisfying meal!

The Star Ingredients in Vegan Pumpkin Bisque

Pumpkin

Pumpkin is the star of this bisque, bringing that quintessential fall flavor to the table. For convenience, I used canned pumpkin, which is readily available at many grocery stores, like Trader Joe’s. If you need a substitute, butternut squash works beautifully in its place.

Chestnuts

Chestnuts are another key ingredient, adding a starchy, nutty richness to the bisque. Their creamy texture and flavor make the soup velvety and satisfying, even more so than potatoes!

Other Soup Ingredients

Onion

Onions are essential for adding depth of flavor. Sweating the onions before adding them to the soup enhances their sweetness and aroma, enriching the overall taste.

Herbs and Spices

In this recipe, sage, bay leaf, and thyme are used to complement the pumpkin and chestnuts. Feel free to experiment with other herbs and spices such as allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, or rosemary. Adjust the seasonings to suit your taste before serving, adding more salt, pepper, or spices as needed.

Vegetable Stock

To keep this bisque plant-based, I use vegetable stock. However, chicken stock or bone broth can be used if you prefer.

Avocado Oil

For a fully plant-based recipe, I used avocado oil for sautéing and roasting. You can also use coconut oil, butter, or extra virgin olive oil.

Optional Additions

  • Creaminess: Add coconut cream or coconut milk for extra creaminess.
  • Heat: For a spicy kick, incorporate chili oil, cayenne pepper, or red pepper flakes.
  • Fresh Herbs: Garnish with fresh herbs for added color, flavor, and brightness.
  • Sweetness: A touch of maple syrup or brown sugar can enhance the sweetness.

Feel free to customize the recipe to your liking!

Blue soup pot filled with a swirled orange-gold pumpkin chestnut soup

How to Make This Creamy Pumpkin Bisque Recipe

Step 1: Sauté the Onions

Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.

Step 2: Combine Ingredients

Add canned pumpkin and chestnuts, stirring until warmed through.

Step 3: Add Broth and Seasonings and Simmer

Pour in vegetable (or chicken) broth and add herbs and seasonings. Stir to combine.

Reduce heat to low and let the soup simmer for 30 minutes.

Step 4: Blend the Soup

Remove bay leaves. Blend the soup until smooth using a blender or immersion blender.

Step 5: Seasoning Adjustment

Return the blended soup to the pot and cook on low for 15 minutes. Taste the soup and adjust seasonings as needed.

Step 6: Garnish and Serve

Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve hot, and consider pairing it with crusty bread or a light salad.

creamy orange pumpkin bisque with chestnuts to the right of the bowl of soup

Serving and Storing This Soup

Serving

Enjoy this Pumpkin Chestnut Soup warm as a side dish or appetizer. It pairs wonderfully with croutons, toasted chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The options are endless! Leftovers can even serve as a base for pasta sauce.

Storing

Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. The flavors meld beautifully when the soup is served the next day, making it an excellent meal prep option for your week.

chestnuts on a dark blue back drop

Chestnuts

Chestnuts are best stored in the refrigerator to maintain freshness.

Nutritional Benefits

Chestnuts are low in fat and protein but rich in carbohydrates and fiber, providing 8.1g of fiber per 100g. They are also a great source of essential vitamins and minerals, including Vitamin C, Iron, Copper, Manganese, phosphorus, and B vitamins.

Texture and Flavor

Chestnuts can be enjoyed both raw and cooked. When cooked, they have a texture similar to baked potatoes with a delicate, starchy, and nutty flavor.

Cultural Reference

You might recognize the phrase “Chestnuts roasting on an open fire” from the classic Christmas song written by Robert Wells and Mel Torme in 1945, famously performed by Nat King Cole. Roasted chestnuts are indeed a delicious treat!

Chestnut Serving Tips

Chestnuts can be enjoyed in various ways:

  • Stuffing: Add them to stuffing for a rich flavor.
  • Chestnut Flour: Use this in desserts for a unique taste.
  • Candied Chestnuts: Sweeten them for a delightful treat.
  • Soups: Incorporate them into soups for added texture and flavor.
  • Sauces: Enhance sauces with chestnut richness.
  • Roasted Vegetables: Serve them atop roasted vegetables for a savory touch.

Other Autumn Recipes

More yummy recipes for Autumn.

Air Fryer Chicken Wings

Air Fryer Jalapeno Poppers

Easy Herb Focaccia

Easy Homemade Tomato Herb Butter Recipe For Bread

golden orange pumpkin soup garnished with pumpkin seeds, a cream sauce, golden brown croutons, and fresh herbs.

Vegan Pumpkin Bisque with Chestnuts

Sarah Harper MS, RD, LDN
This Vegan Pumpkin Bisque with Chestnuts is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, lunch, Soup
Cuisine American
Servings 4 servings
Calories 231 kcal

Equipment

  • large pot or Dutch oven
  • large rubber spatula
  • immersion blender or blender

Ingredients
  

  • 1 tbsp avocado oil or olive oil
  • 1 onion, diced
  • 15 oz pumpkin puree 1 can
  • 2 cups cooked chestnuts roasted or pre-packaged cooked chestnuts
  • 4 cups low sodium vegetable stock
  • 1 ½ tsp dried sage or 7-8 fresh sage leaves
  • 1 tsp dried thyme or 2-3 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 tsp Kosher salt more or less to taste
  • ¼ tsp crushed black pepper to taste more or less to taste
  • optional 15oz coconut milk

Instructions
 

Step 1: Sauté the Onions

  • Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.

Step 2: Combine Ingredients

  • Add canned pumpkin and cooked chestnuts, stirring until warmed through.

Step 3: Add Broth and Seasonings and Simmer

  • Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.
    Reduce heat to low and let the soup simmer for 30 minutes.

Step 4: Blend the Soup

  • Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.

Step 5: Seasoning Adjustment

  • Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired.
    Taste the soup and adjust seasonings as needed.

Step 6: Garnish and Serve

  • Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired.
    Serve with crusty bread, a sandwich or a salad and enjoy!

Nutrition

Calories: 231kcalCarbohydrates: 46gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1529mgPotassium: 608mgFiber: 4gSugar: 7gVitamin A: 17078IUVitamin C: 35mgCalcium: 53mgIron: 3mg
Keyword soup
Tried this recipe?Let us know how it was!
How To Make Strawberry Sauce From Frozen Strawberries

How To Make Strawberry Sauce From Frozen Strawberries

How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries

I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.

Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.

Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.

Strawberry Sauce with Frozen Strawberries in 3 mason jars

Ingredients

This homemade strawberry sauce recipe is both simple and versatile. 

Here’s what you’ll need for this easy sauce:

Ripe Strawberries

Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.

Lemon

Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!

Sugar

For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.

Adjust the ratio of ingredients to suit your taste buds!

 

How To Make This Homemade Sauce With Frozen Berries

  • Cook the Frozen Strawberries:
    • Place the frozen strawberries directly into a medium saucepan.
    • Add the sugar and lemon juice to the pan.
  • Cook the Sauce:
    • Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
    • Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
  • Simmer:
    • Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
  • Optional – Blend for a Smooth Sauce:
    • If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
    • If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
  • Add Lemon Zest (Optional):
    • Stir in the lemon zest during the last minute of cooking if desired.
  • Cool and Serve:
    • Let the finished sauce cool slightly before serving. It will thicken more as it cools.

Foods to Pair with Your Simple Strawberry Sauce

This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:

Ice Cream Sundae 

This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.

Other Desserts

Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.

Yogurt Parfaits

I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.

Strawberry Smoothies

Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.

Oatmeal

Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.

PBJ Wraps

When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.

Strawberry Lemonade

This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.

 

Redish pink cocktail in a short glass garnished with limes and strawberries

Storage of Strawberry Sauce

If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.

Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.

For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.

Strawberry Sauce with Frozen Strawberries in 3 mason jars

More Easy Recipes

How To Make The Best Creamy Oatmeal Recipe

How To Make A Thick Strawberry Smoothie Bowl with No Banana

The Best Watermelon Strawberry Margarita

How To Make Panera Strawberry Banana Smoothie Recipe

Strawberry Sauce with Frozen Strawberries in 3 mason jars

Strawberry Sauce From Frozen Stawberries

Sarah Harper MS, RD, LDN
Use frozen strawberries for fabulous strawberry sauce year round.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 143 kcal

Equipment

  • Large Pot
  • wooden spoon

Ingredients
  

  • 8 cups frozen strawberries hulled
  • 1 cup sugar
  • tbsp lemon juice
  • 1 tsp lemon zest

Instructions
 

Cook the Frozen Strawberries

  • Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.

Cook the Sauce

  • Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.

Simmer

  • Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.

Optional - Blend for a Smooth Sauce

  • If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.

Cool and Serve

  • Let the finished sauce cool slightly before serving. It will thicken more as it cools.

Notes

I canned much of this recipe to save for future yummy desserts and breakfast. Here is the youtube video and article I read and watched many times on how to can!
 
How to can video found on allrecipes.com
How to can article found on bhg.com

Nutrition

Calories: 143kcalCarbohydrates: 36gProtein: 1gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 224mgFiber: 3gSugar: 32gVitamin A: 18IUVitamin C: 86mgCalcium: 24mgIron: 1mg
Keyword condiment, sauce, strawberry
Tried this recipe?Let us know how it was!
Three Easy Mocktail Recipes with Sprite

Three Easy Mocktail Recipes with Sprite

Mocktail Recipes with Sprite: Also Called Fizzy Drinks!

I love to make Mocktail Recipes with Sprite! At social gatherings sometimes I don;t feel like drinking an alcoholic beverage but I still want a mocktail! I feel extra cozy with a fun beverage in hand for any season.

Mocktails like those made with Sprite or club soda are my favorite for summer parties in a tall glass or mason jar. I love the effervescence of the sparkling water and the tartness of the citrus in Sprite but sometimes to cut back on the sugar I’ll make these drinks with club soda instead. 

You can make this plain, with blueberry, or strawberry flavors. With just a few simple ingredients you have yourself a gourmet booze-free beverage.

Three mocktails with sprite made with yellow, orange-ish pink, and purple flavorings.

Why I Love Making This Recipe

I love providing alternatives to alcohol at social gatherings. The more and more I look into this world of mocktail making the more fascinated and knowledgeable I become!

Plus, mocktails are not just for a special occasion, they can be enjoyed with the whole family at any time. 

Get creative with simple syrup, your favorite sodas, the serving glass, and even fun umbrellas.

Did you know Mocktail Bars are opening up in major cities all over the United States like PortlandNew York City, and Houston? Just the other day a friend was telling me about some new mocktail bars in the Denver area. Many restaurants also offer local kombucha as another beverage option. You can even find non-alcoholic spirits such as Wilderton Botanical Non-Alcoholic Spirits!

 

The Ingredients For Mocktail Recipes with Sprite

This is just 2 ingredients, that’s it!

  • 2oz lemon or lime juice
  • 6-8oz Sprite or soda water, club soda, seltzer, or mineral water.
  • Ice Cubes

Serve over ice and you have your new favorite drink. After you master that, the possibilities are endless.

Option to garnish with lemon or lime wedges, fresh mint leaves, or fresh fruit. 

 

ingredients for mocktail recipes

Step By Step Instructions For Mocktail Recipes with Sprite

Step 1: Prepare the Glass

  • Fill a glass with ice cubes.

Step 2: Add Citrus Juice

  • Pour the 2 oz of fresh lemon or lime juice into the glass.

Step 3: Add the Fizz

  • Pour in 6 to 8 ounces of Sprite or your choice of soda water, club soda, seltzer, or mineral water.

Step 4: Garnish And Serve

  • Garnish with fresh mint leaves or a slice of lemon or lime. Enjoy!

 

The Variations

Here are two more booze-free drinks you can create with citrus juice and your Sprite base. 

A Fizzy Strawberry Mocktail: the easier of the two to create. Just get yourself a bottle of Evolutions Vital Berry or any other 100% cold pressed juice make sure the main flavor note is strawberry. The Vital Berry has apple, strawberry, raspberry, orange, mango, and acerola fruits. Replace 1oz of lemon juice with 1oz of  Evolutions Vital Berry juice.

Acerola is similar to cherry and is native to Central America, northern South America, and the Caribbean.

A Fizzy Blueberry Mocktail: To make this Sour Fizzy variation first, you must make the blueberry juice. This is a mix between syrup and juice. I blend the blueberries then cook them down and add a touch of sugar and lemon. Then Strain the liquid and let it chill. Then mix 1 oz lemon or lime juice, 1 oz blueberry juice, and 6-8oz of Sprite or Club Soda. Serve in a tall glass with ice cubes and lemon or lime slices. 

I like to use fruit juices to make even more awesome recipes. From pineapple juice to fresh orange juice to cranberry juice for a cranberry sprite virgin cocktail. Feel free to get creative with the different combinations. You could even throw in some grenadine syrup! 

Fun fact: A Shirly temple is grenadine syrup and Sprite!

 

three mocktails with the blueberry mocktail in the front and a forest background behind the other two drinks

Mocktail Recipes are Hydrating!

No matter the time of the year, a fun mocktail is a fun drink to enjoy in your backyard, and they are hydrating! 

Swap the Sprite for Soda Water, Club Soda Seltzer, or Mineral Water to make your delicious drinks even more hydrating! 

Hydration is so important and here are several reasons to stay adequately hydrated. 

  • Regulate body temperature – like when we sweat!
  • Prevent infection and other illnesses – i.e. UTI, HTN, Kidney Stones
  • Promotes Skin and Heart Health
  • Maintain a healthy gut – preventing constipation
  • Fights fatigue – promoting cognitive function
  • Weight wellness – digestion, nutrient absorption
  • Aids in Physical Performance
  • Water helps to flush waste from the body – urination and deification

Easy Mocktail Recipe: The More The Marrier

Another great booze-free beverage to try is my Kombucha Mocktail.

Peanut Paradise Tropical Smoothie

I also like Curious Elixirs, a booze-free craft cocktail you can buy online or in some retailers.

Three mocktails with sprite made with yellow, orange-ish pink, and purple flavorings.

Mocktail Recipe with Sprite

Sarah Harper MS, RD, LDN
This is so simple, you'll wonder why you never thought to make this in the past!
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 servings
Calories 7 kcal

Ingredients
  

  • 2 tbsp Lemon juice strawberry juice or blueberry juice
  • 14 oz Sprite

Garnish

  • 1 Lemon Slice
  • 1 Sprig of mint

Instructions
 

Step 1: Prepare the Glass

  • Fill a glass with ice cubes.

Step 2: Add Citrus Juice

  • Pour the 2 oz of fresh lemon or lime juice into the glass.

Step 3: Add the Fizz

  • Pour in 6 to 8 ounces of Sprite or your choice of soda water, club soda, seltzer, or mineral water.

Step 4: Garnish And Serve

  • Garnish with fresh mint leaves or a slice of lemon or lime. Enjoy!

Notes

Strawberry: Replace 2 tbsp of lemon juice with 2 TBSP Evolution Vital Berry Juice
 
Blueberry: Replace 2 tbsp lemon juice with 2 TBSP homemade Blueberry syrup. 

Nutrition

Calories: 7kcalCarbohydrates: 2gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 84mgPotassium: 39mgFiber: 0.1gSugar: 1gVitamin A: 2IUVitamin C: 12mgCalcium: 22mgIron: 0.1mg
Keyword 5-ingredient
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Easy Homemade Tomato Herb Butter Recipe For Bread

Easy Homemade Tomato Herb Butter Recipe For Bread

Easy Homemade Tomato Herb Butter Recipe For Bread

Do you want an Easy Homemade Tomato Herb Butter Recipe For Bread? Ever find yourself with lots and lots of cherry tomatoes?  Well, if you find yourself trying to think of creative ways to use up those herbs and a bunch of cherry tomatoes, this Tomato Herb Butter recipe is for you.

Tomato butter takes a pint of cherry tomatoes and combines it with unsalted butter, garlic, and fresh herbs to make fresh and flavorful compound butter for fresh bread. After reading this article you will want to make your own homemade butter all the time.

In this article, I will discuss why you will love making this easy recipe, the ingredients in this recipe, the simple steps to making this recipe, how to use it, and a bit more about why compound butter should be a kitchen staple.

Tomato herb butter smeared on a piece of crust sourdough bread placed on a speckled stoneware plate on a circular brown serving platter

Why You’ll Love This Recipe

  • Flavorful: Tomato butter is a way to enhance the flavor of dishes. 
  • Quick: This recipe can be thrown together under 15 minutes. It just takes a little time for the flavors to meld together in the fridge or freezer.
  • Easy: Compound butters are easy to work with. Once prepared, keep it in the refrigerator or freezer and simply slice off a chunk. Add it to hot foods and watch it melt evenly over top.
  • Versatile: One of the magical things about compound butter, is its ability to be customized according to your flavor preferences. In this recipe, I add oregano, garlic, salt, and pepper but you can mix and match ingredients like thyme, rosemary, sun-dried tomatoes, shallots, and olives.
  • Seasonal: Summer and Autumn seasons are the best time to make tomato butter. Take that haul of farmer’s market tomatoes you gathered in August and make some tomato butter!

Tools

A Piece of parchment paper, plastic wrap, wax paper, or a small bowl

Measuring utensils

Baking Sheet

Food Processor

Rubber spatula

Ingredients

This homemade garlic herb butter comes together with just a few ingredients, making it a flavorful addition to your kitchen staples.

Besides a stick of butter, this homemade garlic herb butter requires just 5 ingredients.

  • Tomatoes
  • Fresh Garlic cloves – in a pinch you could use garlic powder
  • Dried herbs such as oregano – (or substitute with fresh herbs)
  • Kosher Salt
  • Black Pepper

Optional: red pepper flakes for a bit of heat

tomato butter wrapped in parchment paper with spilled yellow and red cherry tomatoes to the left

Step-By-Step Instructions for Tomato Garlic Herb Compound Butter

Step 1: Prep the Tomatoes

  1. Adjust your oven rack to the closest position under the broiler and preheat the broiler.
  2. Place the cherry tomatoes on a baking sheet and broil for 6-9 minutes, until the skins start to brown and wrinkle.
  3. Allow the broiled tomatoes to cool to room temperature.

Step 2: Make the Herbed Butter

  1. Once the tomatoes have cooled, combine them with the softened butter, garlic, oregano, salt, and pepper in a food processor.
  2. Blend the mixture until smooth and well combined, about 30-60 seconds.
  3. For a touch of spice, add red pepper flakes and pulse a few more times.

Step 3: Shape and Store

  1. Transfer the soft butter mixture to a small bowl or shape it into a log using plastic wrap.
  2. Chill in the refrigerator until firm, then enjoy as desired.

How to Use This Compound Butter Recipe

This versatile compound butter can elevate a wide range of dishes. One of my favorite ways to enjoy it is by spreading it generously over a slice of warm, crusty bread.

But don’t stop there—this flavorful butter can also be used as a delicious condiment for:

  • Roasted chicken or tofu: Add a rich, herbaceous finish.
  • Baked sweet potatoes and roasted vegetables: Infuse them with savory goodness.
  • Boiled corn: Turn simple corn into a mouthwatering side dish.
  • Cooked rice and grains: Stir in for a burst of flavor.

You can even incorporate this compound butter into your cooking process—use it to sauté, baste, or melt over your favorite dishes for an extra layer of flavor.

tomato butter smeared on sourdough bread with cherry tomatoes to the side

More Herb Butter Recipes

Compound butter is a mixture of butter and other ingredients like herbs, spices, seasonings, and at times even fruits or vegetables. Homemade Herb butter is versatile and used to enhance the flavors of dishes.

  • Garlic and Green Onion
  • Chive Butter
  • Lemon Herb – Use any combination of herbs you like. I love thyme, oregano, and tarragon. Use lemon zest for even more lemony flavor.
  • Fresh Herb Butter – I love picking herbs from my herb garden!
  • Truffle
  • Chili-Lime
  • Smokey Chipotle
  • Maple Cinnamon
  • Parmesan Cheese and Herb – my favorite on French Bread
  • Roasted Garlic Rosemary – Can you say fancy garlic bread?! Garnish with fresh rosemary to make it extra special.
  • Sundried Tomato and Fresh Basil
  • Honey lavender

How to Store This Recipe and Other Compound Butters

Store compound butter in the refrigerator or freezer. 

  • Refrigerator storage for up to 2 weeks 
  • Freezer storage for up to 6 month

Like This Recipe?

Below are a few others you may enjoy.

Cilantro Cashew Dressing

Garlic Sweet Soy Glaze

Check out my article 10 Things to Do with Cherry Tomatoes on the Hood River Eats Blog!

Tomato herb butter smeared on a piece of crust sourdough bread placed on a speckled stoneware plate on a circular brown serving platter

Tomato Herb Butter

Sarah Harper MS, RD, LDN
Tomato Herb Butter can be spread on bread, used as a topping for grilled meats or vegetables, or added to pasta dishes for an extra burst of flavor.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 servings
Calories 143 kcal

Ingredients
  

  • 1 pint cherry tomatoes
  • 1 cup unsalted butter, at room temperature 2 sticks
  • 1 tsp oregano
  • 2 cloves garlic
  • ½ tsp kosher salt
  • ¼ tsp fresh ground black pepper
  • 1 tsp red pepper flakes optional

Instructions
 

Step 1: Prep the Tomatoes

  • Adjust your oven rack to the closest position under the broiler and preheat the broiler.
  • Place the cherry tomatoes on a baking sheet and broil for 6-9 minutes, until the skins start to brown and wrinkle.
  • Allow the broiled tomatoes to cool to room temperature.

Step 2: Make the Herbed Butter

  • Once the tomatoes have cooled, combine them with the softened butter, garlic, oregano, salt, and pepper in a food processor.
  • Blend the mixture until smooth and well combined, about 30-60 seconds.
  • For a touch of spice, add red pepper flakes and pulse a few more times.

Step 3: Shape and Store

  • Transfer the soft butter mixture to a small bowl or shape it into a log using plastic wrap.
  • Chill in the refrigerator until firm, then enjoy as desired.

Notes

Serve the tomato butter as is or place in the refrigerator. Tomato butter can last up to 1 week in the fridge or 6 months in the freezer. 

Nutrition

Calories: 143kcalCarbohydrates: 2gProtein: 1gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 103mgPotassium: 93mgFiber: 0.3gSugar: 1gVitamin A: 668IUVitamin C: 9mgCalcium: 12mgIron: 0.3mg
Keyword 5-ingredient
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Creamy Cilantro Lime Vegan Coleslaw Recipe

Creamy Cilantro Lime Vegan Coleslaw Recipe

A Fun Twist on Classic Coleslaw!

This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.

I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.

Coleslaw vegan in small bowl with large platter to the top left

Why You’ll Love This Healthy Coleslaw Recipe

  • Simple Ingredients: Easy to find and even easier to prepare.
  • Versatility: Pairs well with a variety of dishes.
  • Plant-Based: Dairy and egg-free, making it suitable for everyone.
  • Perfect for Groups: An ideal choice when cooking for a crowd.

This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!

Cabbage Salad Ingredients

Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.

Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.

Onion: In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.

Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.

Note on Chopping Hot Peppers

After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.

Optional Ingredient: Sunflower Seeds

Add some sunflower seeds for a delightful crunch and a boost of flavor.

ingredients of recipe. in a large mixing bowl shredded cabbage and other veggies are show, below are three green limes and fresh cilantro

Vegan Coleslaw Dressing Ingredients

When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception. 

Here’s a breakdown of the ingredients:

  • Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
  • Vegan Mayonnaise: Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
  • Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
  • Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
  • Vinegar: I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
  • Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!

Optional Ingredient: Dijon Mustard 

For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.

creamy vegan coleslaw dressing in a 32oz mason jar

Prepping the Vegetables for This Creamy Vegan Coleslaw

To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.

For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.

No Food Processor? No Problem!

If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.

Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.

Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!

How To Make This Easy Vegan Coleslaw Recipe

After prepping your veggies, this recipe comes together in 4 easy steps!

  • Step 1: Prepare the Vegetables
    • In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
  • Step 2: Make the Dressing
    • In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
  • Step 3: Combine
    • Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
  • Step 4: Chill and Serve
    • For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.

​Optional Toppings:

  • Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro

Storing Leftovers

Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day. 

If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!

large platter of colorful vegan coleslaw with jalapenos, cilantro, corn, carrot, and green cabbage

Pairings For Homemade Coleslaw

This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.

Here are some of my favorite ways to enjoy this slaw:

Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!

Black Bean Burgers: This is the perfect side dish for some black bean burgers or other vegan burgers.

Vegan Side Dish Extravaganza: Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad

BBQ Tofu or Jackfruit Sandwiches: The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.

Bean Burritos: Tuck some of this slaw into a bean burrito for a burst of freshness.

More Vegan Side Dishes and Summer Recipes

Lemon Cucumber Salad: An Easy Lemon Cucumber Recipe

Quick and Easy Din Tai Fung Inspired Cucumber Salad

The Best Healthy Roasted Eggplant Salad Recipe

Burrata Caprese Salad Recipe with Cherry Tomatoes

Coleslaw vegan in small bowl with large platter to the top left

Cilantro Lime Vegan Coleslaw

Sarah Harper MS, RD, LDN
This Creamy Cilantro Lime Vegan Coleslaw is healthy, delicious, and satisfying. Enjoy this with some BBQ or a Fiesta with the family!
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Appetizer, Salad
Cuisine American
Servings 8 servings
Calories 194 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 mason jar or small bowl
  • measuring cups and spoons

Ingredients
  

Coleslaw

  • 1 head green cabbage, shredded
  • 3 carrots, shredded
  • 3 green onions, diced
  • 15.25 oz corn, drained and rinsed 1 can
  • 2 jalapenos, diced option to remove seeds and ribs for less heat
  • 1 cup cilantro, chopped or diced depending on preference

Salad Dressing

  • 1 cup coconut yogurt
  • cup vegan mayonnaise
  • 2 tbsp lime juice about 2 to 3 limes
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp date syrup optional
  • ¼ tsp Kosher salt
  • ¼ tsp ground black pepper

optional garnishes

  • green onion, diced
  • fresh cilantro

Instructions
 

Prepare the Vegetables:

  • In a large bowl, combine the green cabbage, grated carrot, corn, green onion, and chopped cilantro.

Step2: Make the Dressing

  • In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, date syrup, salt, and pepper until well combined.

Step 3: Combine

  • Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.

Step 4: Chill and Serve

  • For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.

Step 5: Optional Toppings

  • Add some toasted sunflower seeds, green onion, or fresh cilantro.

Nutrition

Calories: 194kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 168mgPotassium: 434mgFiber: 5gSugar: 10gVitamin A: 4295IUVitamin C: 56mgCalcium: 99mgIron: 1mg
Keyword easy
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