1 small acorn squash, thinly sliced
2 tablespoons olive oil, divided
Kosher salt and freshly ground black peper
2 tablespoons organic salted butter
2 thick slices bread
1/4 cup JUSTIN’S® Classic Almond Butter
6 leaves fresh sage
2 tablespoons chopped pecans, toasted
Maple syrup (optional)
Flaky sea salt
Preheat oven to 375 degrees F. In a medium bowl, toss together the squash slices and 1 tablespoon olive oil to coat. Season with salt and pepper. Arrange slices on a baking sheet lined with parchment paper so the slices do not touch. Roast 20-25 minutes, or until golden brown and slightly crispy.
In a large skillet, melt the butter over medium-high heat. Place the bread slices in the pan, and cook until golden brown and toasted, flipping once. Remove from heat and add remaining tablespoon of olive oil to the pan. Add sage leaves and sauté 20-30 seconds per side. Remove from pan and transfer sage to a paper towel to drain.
To assemble toast, spread 2 tablespoons of almond butter onto each slice of toast. Top with roasted squash, crispy sage leaves, and chopped pecans. Drizzle with maple syrup, and sprinkle with a pinch of flakey sea salt, as desired. Enjoy!
I’m all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
Sweet potatoes are packed with vitamins and nutritious flavors. Next time you’re in the mood for something savory and sweet, whip up some of my Honey Sweet Potato Fries. With a sauce made from your favorite JUSTIN’S® nut butter, you can’t beat this tasty treat!
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
1 small acorn squash, thinly sliced
2 tablespoons olive oil, divided
Kosher salt and freshly ground black peper
2 tablespoons organic salted butter
2 thick slices bread
1/4 cup JUSTIN’S® Classic Almond Butter
6 leaves fresh sage
2 tablespoons chopped pecans, toasted
Maple syrup (optional)
Flaky sea salt
Preheat oven to 375 degrees F. In a medium bowl, toss together the squash slices and 1 tablespoon olive oil to coat. Season with salt and pepper. Arrange slices on a baking sheet lined with parchment paper so the slices do not touch. Roast 20-25 minutes, or until golden brown and slightly crispy.
In a large skillet, melt the butter over medium-high heat. Place the bread slices in the pan, and cook until golden brown and toasted, flipping once. Remove from heat and add remaining tablespoon of olive oil to the pan. Add sage leaves and sauté 20-30 seconds per side. Remove from pan and transfer sage to a paper towel to drain.
To assemble toast, spread 2 tablespoons of almond butter onto each slice of toast. Top with roasted squash, crispy sage leaves, and chopped pecans. Drizzle with maple syrup, and sprinkle with a pinch of flakey sea salt, as desired. Enjoy!
The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.
Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
