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I used cooked mashed sweet potatoes that had butter in them, so I reduced the oil in this recipe. It turned out great! - Rachel

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This is a classic from my mom! Easy because it's canned fruit. - Rachel

1 (16 oz.) can sliced peaches

1 (16 oz.) can pear halves

1 (16 oz.) can pineapple chunks

1 (16 oz.) can apricots

1 cup brown sugar

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

3 Tbsp butter

Drain fruit, reserving 1/2 cup liquid from each can. Combine syrups, brown sugar, butter, and spices in a medium saucepan. Bring to a boil and boil for 3 minutes. Reduce heat, stir in fruit, and simmer for 20 minutes.

Makes 8-10 servings. Tip: Better flavor if made the day before and reheated before serving.

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Made them over Thanksgiving - incredible - Rachel

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Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. Tips and tricks for making the best snickerdoodle cookie recipe that always receives rave reviews. The Best Snickerdoodle Cookie recipe that has been in the family for over 30 years!

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The ingredients might sound a little unconventional but this is a delicious hot dip served with corn tortillas (scoops work great)! Everytime I make it I get asked for the recipe (and ya'll know how I feel about veggies but even I'll eat this). - Sarah

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"This is a recipe I got from a dear friend. She says that she never comes home with leftovers. She assured me that the men in my family would love it and they did! It is spicy, delicious, and easy to fix. She mentioned that she uses less mayo then the recipe calls for."

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This is a recipe I got from a dear friend. She says that she never comes home with leftovers. She assured me that the men in my family would love it

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Reba McEntire's Praline Sweet Potato Casserole

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Reba McEntire's Praline Sweet Potato Casserole

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My mom's been making this for holidays for several years now and it's always a hit.

-Kimberly

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This easy cheesecake is delicious as is, or you can customize it. Some ways we've modified it in the past are doubling the crust, adding a swirl of strawberry jam, and adding a top layer of chocolate ganache (for the latter, add the ganache after the cake is cooled but before it goes into the fridge).

- Kimberly

Crust:

1 cup graham cracker crumbs

3 tbsps sugar

3 tbsps butter, melted

Filling:

3 8-oz packages cream cheese, softened

3/4 cup sugar

3 eggs

1 cup mini semisweet chocolate pieces

1 tsp vanilla

Preheat oven to 450. Combine crust ingredients and press onto the bottom of a 9-inch springform pan. Combine cream cheese and sugar with an electric mixer, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce to 250 and continue baking for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill in refrigerator for several hours before serving.

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I love baked brie during the holidays (or anytime of the year). Here's a recipe I've tried out recently. An easy to make appetizer during the holidays!

-Alyssa

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Introducing the world's easiest party starter - Baked Brie! This is how how you transform a good value brie into a spectacular brie. It's like the best cheese dip you will ever have!! An excellent option for a shared entree or party food that's super quick and easy to prepare that has wow factor.

Serve with crostini or crackers (try these homemade fruit & nut crackers!).

Baked Brie

Baked Brie is, quite simply, the best melted cheese in the world. When you cut through the rind and the inside comes pouring out like lava, you'll forget all your troubles. It's like cheese-aholic heaven!

But cheese addiction aside, here's the practical reason why Baked Brie needs to be on your radar:
It's the world's easiest appetiser / party starter!
Just pop a brie in the oven for 15 minutes, or microwave it for 2 minutes. Plonk on a platter, add a mound of crispy crackers and watch the hands dive in to do THIS:

And keep pulling up and up..... LOOK AT THIS CHEESE PULL!!!

How to make Baked Brie

I wasn't exaggerating when I said you just plonk a brie in the oven. But here's a practical visual for how to make it.

What to bake it in - use a round, shallow oven proof dish that's a bit larger than the brie for baking and serving if you have one. It needs to be shallow, otherwise it's hard to dip/scoop without touching the hot dish; OR

Place the brie on crumpled paper - this is what I do.This serves 2 purposes:

safest way to transfer - Baked Brie is wobbly and delicate, and it would be a tragedy if that Baked Brie burst open mid transfer......

the crumpled paper helps stop the brie from oozing out all over the table. Melted brie just needs a little bit of coaxing to stop it from running everywhere!

Baked Brie Practical Tips!

Best Brie for Baked Brie - Use an economical brie or camembert! Expensive brie would be wasted on this recipe, in my opinion, though it does work just as well with top end as it does budget brie.

How long it stays gooey - in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife.

How to reheat - seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie.

Leftovers - AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*

Baked Brie is how you get gourmet flavour using a good value brie!

What goes with Baked Brie

Baked Brie is best served with sturdy crackers for scooping up the molten cheese - avoid chips and those wafer thin crackers for serving with cheese as they aren't strong enough.

And while brie is rich enough and the cheese itself is flavoured enough so that even a plain Baked Brie is amazing, a simple (generous!) drizzle of honey or maple syrup certainly wouldn't go astray. Sweet honey and the rich, savoury brie goes brilliantly and adds another dimension that takes it from OMG this is sooooo goooood!

Add a a simple bunch of grapes to the serving platter (fruit + cheese is classic, plus just looks good!), and your impressive easy appetiser is complete and ready to wow your family and friends!

"When you cut through the rind, the inside comes pouring out like lava. It's like the best cheese fondue you will ever have."

What did that take? All of 2 minutes effort on your part. Unwrap the brie, bake or microwave it. Open packet of crispy toasted bread (or make your own), plonk a bunch of grapes on the side. And voila! Your party starter is ready to impress your family and friends.

Make this once, then come join me at Cheese-aholics Anonymous! - Nagi x

Watch how to make it

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Baked Brie

Author: Nagi | RecipeTin Eats

Recipe video above. The world's fastest finger food, this is like the best cheese dip in the world with wow factor! Just pop a brie in the oven for 15 minutes or microwave on high for 2 minutes (seriously, no one will EVER know). Use a budget brie or camember for this, top end brie would be wasted on this recipe.

Excellent shared entree or party food that's really quick and easy to prepare. Be sure to use sturdy plain or flavoured crackers, or crostini for scooping. Wafer thin crackers and chips tend to break.

Preheat oven to 180°C/350°F (all oven types).

Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) OR a piece of crumbled baking / parchment paper (for transference). (Note 2)

Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.

Microwave option: 2 minutes on high (no one will know!) in 30 second increments.

Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).

Drizzle with honey, top with sprig of thyme (if using).

Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers (plain or fruit/nut flavoured).

1. Brie - I recommend using an economical brie for this. This recipe works just as well with budget brie as it does top end. If I splurge on expensive brie, I serve it as is because I think it's a waste to alter it! Camember also works.

2. Baked Brie Baking dish - the most practical way to bake / serve brie is if you have a shallow round ovenproof dish that is slightly larger than the brie. This will stop the cheese from oozing out everywhere when people start eating it but it needs to be shallow otherwise you'll burn your fingers trying to scoop it!

If you don't have one, do one of the following:

very shallow bowl or curved plate - the shape of which will hold the cheese in (ovenproof if baking, microwave proof if microwaving ie most normal dinner plates fine); OR

bake on crumbled paper per recipe directions - the paper makes it easy to transfer the Brie to a serving platter (Baked Brie is delicate and wobbly like jelly, and if it bursts you will cry). Plus by crumpling it, it actually (mostly) stops the cheese from oozing out onto the table (but really, you won't be short of willing participants to dash forward and scoop up brie that's oozing dangerously close to the edge of the serving platter!)

3. Over baking - check the brie at 15 minutes. If you can't tell if it is ready by touching the surface of the centre of the brie, insert a skewer and if it comes out with melted cheese stuck to it, then you know it is ready. (If you overtake a brie, it goes hard in the middle)
4. Serving size - a 250g/8 oz brie will comfortably serve 6 people, if not 8 to 10. Brie is rich, and it's made to seem even richer when melted. And also once melted, less goes further - the amount you can scoop onto a cracker is less than what you can cut & smear if it was not melted!

5. Honey / maple - I use both, it depends what I have on hand. I used to love maple more, but when I have a really good (local) honey, I prefer honey.

6. How long it stays gooey - in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife.

7. Leftovers - AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*

How to reheat - seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie.

8. Nutrition per serving (assumes 6 servings, 250g/8oz brie, excludes crostini)

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published November 2014, updated with new photos and recipe video in October 2019, refreshed again in 2021. No change to recipe!

Life of Dozer

When the treat jar is so close...yet so far... (and so empty...?)

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Forget expensive cheese platters. Wow your family and friends with the world's most easy appetizer - Baked Brie! 15 minutes oven or 2 minute microwave!

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Mac n cheese is my all-time favorite meal on any day, but especially during the holidays. This recipe went viral on social media so I tried it for the first time for Thanksgiving this year, and it most definitely lived up to all the hype. Hands down, this was the best mac n cheese I've had. I'll be making it again over Christmas break, so thought I'd share for any other mac n cheese lovers!

-Maggie

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With over 50 million views on TikTok this Viral Mac and Cheese Recipe from creator Tini is a must try for the holidays.

This recipe was created by Tineke Younger and it went completely viral on social media.

If you need another great recipe for Thanksgiving try Tini's viral turkey recipe and for an appetizer try my deviled eggs.

Why you will love this recipe

This Mac and Cheese is cheesy! This recipe calls for 2.5 pounds of cheese which makes it extremely creamy and cheesy.

This Mac and Cheese uses blocks of cheese instead of pre-shredded cheese which creates a smoother sauce.

In this recipe there are no eggs or breadcrumbs which I know a lot of Mac and cheese lovers do not like.

Tini's Mac and Cheese ingredients

In the viral video these are the ingredients used to make this cheesy holiday Mac and cheese.

Cavatappi pasta: This pasta has spiral shape which makes it a perfect vehicle for creamy sauce as they cling to the crevices.

Colby Jack cheese: This cheese is creamy and tangy and great for melting.

Sharp Cheddar: Adds a ton of flavor to the cheese sauce and the beautiful yellow color to the sauce.

Mozzarella: Another great melty cheesy with a creamy texture and mild flavor to balance out the sharpness of the cheddar cheese.

Evaporated milk: Used to make a roux which is used to thicken up sauces.

Heavy whipping cream: Adds the velvety texture to the sauce and helps us melting the cheeses into a cohesive, smooth and clump-free sauce.

Butter: It is the base of the roux to make the sauce thick and creamy.

Flour: Helps with the sauce consistency. It is important to cook the flour long enough to get rid of its taste and grittiness.

Salt and pepper: To amp the flavor of the cheeses. Do not over salt the pasta water since the cheese contain a good amount of salt.

Smoked paprika: That is what the original creator used in her video and it gives a hint of smokiness to the pasta.

Garlic powder: Adds depth of flavor without overpowering any of the other seasonings in the mix.

Dijon mustard: Adds a little kick to the sauce and amps up the flavor because it complements the cheese very well.

Step by step instructions

These is a recap of the instructions to make the TikTok viral Mac and cheese with helpful step by step photos to make this recipe fail-proof.

How to shred cheese fast

Using pre-shredded cheese makes the sauce gritty since the packaged shredded cheese has anti-caking agents in it like wood pulp.

Use a block of cheese and shred it yourself for best results.

If you want to shred cheese fast, use a food processor with the grating attachment.

Once all the cheese is shredded divided in half.

You will use half of the cheese for the sauce and the other half to layer when baking the dish.

How to make a roux

In this Mac and cheese we are using a roux; a mixture of butter and flour to thicken up the sauce.

I used an enameled cast iron pot to make my roux because the surface heats evenly and it is less likely to create a clumpy sauce.

I used a 5 QT dutch oven since it is big enough to hold the lb. of pasta and cheese sauce.

Once the butter and flour are combined, add the evaporated milk to create a smooth sauce.

At this point it is helpful to use a whisk to mix the sauce and avoid any clumps.

How to build a cheese sauce

After the sauce starts bubbling, reduce the heat to low.

Add the cream and slowly start adding the cheese in small amounts.

Whisk until the cheese is melted and well incorporated into the sauce before adding more cheese.

Slowly adding the cheese in small handfuls is the secret to silky smooth Mac and cheese sauce.

If the cheese is not melting, increase the heat a little bit and keep stirring vigorously.

The sauce should take you about 15-20 minutes to make. This will ensure the flour taste is completely gone.

Season the sauce

The seasonings for this sauce are simple. Garlic powder, paprika, salt, pepper and dijon mustard.

I recommend adding them at the end because you can control the flavor and correct as needed.

If you add the seasonings at the beginning before you add all the cheese, you could end up with a salty sauce and waste all the ingredients and effort.

First add the salt and pepper. If you like paprika add the full amount called for in the recipe.

If you are not sure, add half of the paprika and taste the sauce and adjust the amount if needed.

Cook the pasta al dente per package instructions

Depending on what type of pasta you use, you will need a different cooking time.

I boiled the Cavatappi for 7 minutes in salted water until al dente as per package instructions.

Cooking the pasta al dente (with a little bite) ensures that once baked the pasta won't be overcooked or mushy.

Drain the pasta and add it to the cheese sauce.

Combine well until all the noodles are covered in the cheese sauce.

How to Bake Mac and Cheese

Preheat the oven to 375F. Add one layer of the pasta on a 9x13 baking dish.

Add a layer of cheese and top it with another layer of pasta.

Add a final layer of cheese on top making sure the noodles are covered as much as possible.

Bake until all the cheese is melted and slightly browned. Finally, broil the Mac and cheese on low for 1 to 2 minutes or until the top is golden brown.

Let the dish rest for about 10 minutes before serving to allow the sauce to set a bit.
When broiling keep a close eye on the Mac and cheese as it can burn really easily!
Helpful tips and substitutions

Building the cheese sauce is the most important part of the recipe.

Take your time when adding the cheese and do not stop stirring. This is a pretty hands on recipe.

You could use any combination of cheeses that you like. Gouda, Gruyere and Monterrey cheese would be fabulous in this Mac and cheese.

If you don't have dijon mustard, you can use powder mustard (about ½ teaspoon).

Bring your ingredients to room temperature, in particular the heavy whipping cream. If it's too cold when you add it to the sauce it could curdle.

Use the suggested pasta shape (Cavatappi) or elbow macaroni. In any case, cook per packaging instructions.

If you find your sauce too thick after adding the pasta, add ¼ cup of room temperature milk to thin it out a little.

If you make this recipe leave a review below and let me know how it turned out!

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With over 50 million views on TikTok this Viral Mac and Cheese Recipe from creator Tini is a must try for the holidays.

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In 2020, I decided cinnamon buns were going to be a staple breakfast/dessert on christmas day. Found this recipe last year and ended up making it again after christmas because it's just so good! Sticky cinnamon buns for the win. This recipe calls for gluten free ingredients but you can certainly substitute the gluten free flour with wheat flour. Will be continuing the tradition and and plan to make them for year four this christmas - if you're up for it and feel like throwing on your apron for a few hours, this recipe will not dissappoint.

<3 Maggie

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By Jeanine Friesen

These are the Best Gluten Free Cinnamon Buns you'll find, I promise! Soft, sweet, sticky, and as good as that wheat-based cinnamon bun from your past.

Seriously, folks, if you try one recipe for gluten-free cinnamon buns, I hope it's this one.

These gluten free cinnamon rolls have an ooey-gooey caramel topping which you cook up and put in the bottom of the baking pan. They make the cinnamon buns nice and sticky.

Once the gf Cinnamon Buns have finished baking, you flip them onto a serving tray, making that gooey syrup that you put in the bottom of the pan, a great sticky topping making these the best Gluten Free Cinnamon Buns. Some people refer to them as gluten free Sticky Buns because of this caramel topping.

This recipe is based on the same cinnamon bun recipe that I received in my grade 10 Home Ec. class from Mrs. Braun.

Mrs. Braun was an older woman who really knew her way around the kitchen & sewing. I learned a great deal from her, and still use a lot of what I learned in her classes today. She could never get my name right - always calling me by my Mom's name, since she had also been my Mom's teacher at one time- but she was one of my favourite high school teachers.

This recipe for gluten free cinnamon rolls is the only recipe that I received in home ec that I still continue to use to this day - 25ish years later. Some things are worth holding onto. I had to make some changes to make things gluten free - not only with the ingredients, but also with the techniques.

The recipe has been tweaked in the past 20+ years, but has always been a favourite. I hope you will enjoy this gluten free version of Mrs. Braun's cinnamon rolls. I bet I could bake these for her, and she would never know they were gluten free.

Tips to make these Gluten Free Cinnamon Buns ahead of time:

These gf Cinnamon Rolls are great to make ahead of time. I have had success forming the rolls, covering the baking pan with plastic wrap, and putting them in the fridge to bake at a later time (like in a few hours). You just have to give them a little more time to rise before baking if you do this.

You can also form the gluten free cinnamon buns, get them all prepped and in the baking pan, wrap it up in plastic wrap (a few layers is best), and put it straight in the freezer. Decide when you want to bake it (like Christmas morning), and take it out of the freezer the night before, letting it defrost (still covered) in the fridge.

In the morning (when you are awoken at 5:00 a.m. by the kids), remove the plastic wrap and place the pan of gluten free cinnamon rolls into a warm, draft-free place. I like to warm my oven slightly, and place the baking pan in there to get it nice & cozy warm. After it has risen, bake it, and it will be just as good as if you hadn't made it ahead of time.

I would not recommend freezing it for longer than one week, but you can easily make it a few days in advance and use this method without a problem.

Other recipes that use the same (or very similar) dough that I think you will LOVE:

The Best Gluten Free Cinnamon Rolls Recipe:

Ingredients

Topping:

4 Tablespoons butter or margarine

1/2 cup brown sugar

2 Tablespoons corn syrup (or maple syrup)

1 teaspoon pure vanilla extract

2 Tablespoons heavy whipping cream

pinch of salt

Filling:

2 Tablespoons very soft unsalted butter

1/2 cup firmly packed brown sugar

1-2 tablespoons ground cinnamon

Dough:

1 2/3 cup brown rice flour

1/3 cup PLUS 1/2 cup tapioca starch

1/2 cup potato starch

1 Tablespoon xanthan gum

1 Tablespoon rapid rise yeast

3 Tablespoons granulated sugar

1/2 teaspoon salt

1/4 cup instant vanilla pudding mix (dry) OR dry milk powder

1 teaspoon baking powder

1/4 cup unsalted butter

1/2 cup water

1 large egg, room temperature

3/4 cup milk

2 Tablespoons light flavoured oil

1 teaspoon apple cider vinegar

1 teaspoon pure vanilla extract

Instructions

Topping:

Over low heat, in a small saucepan, heat butter, brown sugar, and corn syrup (or maple syrup), stirring until sugar dissolves. Add whipping cream, vanilla extract, and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides.

Filling:

Combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside until after the dough has been shaped into a rectangle.

Dough:

1. In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.

2. Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

3. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.

4. Allow to mix on medium speed for 3 minutes.

5. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle an additional 2 Tablespoons of sugar on the plastic wrap. Scrape the dough onto the plastic wrap. Gently lay another piece of plastic wrap over the top of the dough and pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.

6. Remove plastic wrap. Spread filling mixture evenly across dough's surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

7. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.

8. Using a long piece of dark coloured thread (light colours can be lost in the dough), cut the long "cinnamon bun log" into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won't be squishing your dough down by cutting with a knife. Place cinnamon buns in the prepared pan, with cut side up. I like to place a sheet of plastic wrap over the top, and flatten buns down to about 1″ high.

9. Allow the cinnamon buns to rise in a warm, draft free place for about 30-40 minutes, or until nearly double in size.

10. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.

11. Allow to cool for about 5 minutes before inverting on a serving tray, letting the syrup run down over the rolls.

12. These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

Notes

Gluten-free AND Dairy-Free Cinnamon Rolls
I know many, many of you have asked how to change this recipe so that it is both gluten and dairy free. After some playing around, these are the changes that I made.

REPLACE the instant vanilla pudding powder with 1/4 cup almond flour (although Jell-O brand pudding powder is dairy free)

REPLACE the 1/2 cup water and 3/4 cup milk with 1 1/4 cups soy milk (or your favorite dairy-free milk)

REPLACE all of the butter with vegan butter (I used Earth Balance)

REPLACE the heavy cream in the Topping with 2 tablespoons dairy-free milk.

Recommended Products

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Did you make this recipe?

If you've made this recipe, I'd love if you could leave a 5 star review and comment. Share it to Instagram and tag @faithfullygf or use the hashtag #faithfullygf . I'd love to see it!

The Best Dairy Free and Gluten Free Cinnamon Buns:

It is also possible to make these gluten free cinnamon buns dairy free. By doing a few small changes (listed in the notes of the recipe), you will end up with a delicious, sticky, ooey-gooey gluten and dairy free cinnamon roll, just like these:
Don't forget to PIN IT to your gluten free bread board.
The recipe, and images, were updated February 2018.

Filed Under: Tagged With: Desserts, bread, dessert, gluten-free, yeast Easy to Adapt to Dairy-Free, Gluten Free Bread recipes, Gluten Free Breakfast Recipes, Misc. Sweets/Candy, Nut-Free, Soy-Free, Vegetarian, Yeast Bread

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These are the Best Gluten Free Cinnamon Buns you'll find, I promise! Soft, sweet, sticky, and as good as that wheat-based cinnamon bun from your past.

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One of my favorite holiday side dishes - it adds some nutrition to the table and is delicious at the same time! - Rachel

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Directions
View Step by Step

1. Preheat oven to 400 degrees. Toss squash, onions, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.

2. Roast about 35 min, until lightly browned and tender. Add spinach and dried cranberries; toss to combine.

3. Chef Tip: Try adding diced Wegmans Mild Fresh Goat Cheese along with spinach and cranberries for additional flavor.

Ingredients

2 pkgs (20 oz each) Wegmans Cleaned & Cut Butternut Squash, cut in 1-inch pieces

2 red onions, peeled, chopped (about 4 cups)

3 Tbsp Wegmans Basting Oil

Salt and pepper to taste

1 pkg (6 oz) Wegmans Fresh Baby Spinach

3/4 cup Wegmans Sweetened Dried Cranberries

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Roasted Butternut Squash with Baby Spinach & Cranberries