Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy. 

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste. 

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu. 

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

• salted butter
• fresh rosemary
• a few large eggs
• whole milk
• some grated Parmesan cheese
• all-purpose flour
• sea salt 
• dried cranberries 
• orange
• honey
• ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. 

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary. 

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes. 

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left. 

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin. 

Drizzle the browned butter and rosemary over the top of the batter, then mix it in. 

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. 

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor. 

More Fall Side Recipes

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

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Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

Toggle ingredient group

• 3 tablespoons salted butter, diced
• 1 tablespoon finely chopped fresh rosemary
• 4 large eggs, at room temperature
• 1 ½ cups whole milk, at room temperature
• ¼ cup grated parmesan cheese
• 1 1/2 cups all-purpose flour
• ½ teaspoon sea salt

For the cranberry orange butter:

Toggle ingredient group

• ¼ cup dried cranberries, finely chopped
• 1 cup salted butter, softened to room temperature
• 1 large orange, zested
• 2 tablespoons honey
• ½ teaspoon ground cinnamon

Instructions

1. Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
2. Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
3. Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in. 
4. Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
5. Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 
6. While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
7. Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together. 
3. If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

• Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter. 
• For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference! 
• A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results. 
• If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm. 
• Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin. 

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

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The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts. The stuffing is moistened with vegetable broth and eggs to ensure a crisp top and tender inside texture. Enjoy this cornbread stuffing as a hearty side dish for any fall gathering or holiday meal! 

Hey there, and welcome back, friends.

You are in for a savory treat!

There’s something so comforting about enjoying stuffing during the holidays, especially on Thanksgiving. The moment it starts baking and that warm, savory aroma fills the kitchen, I’m instantly reminded that the holidays have truly arrived, and I can’t help but feel a little giddy with excitement.

This is the first stuffing recipe I have shared on the blog, and it’s truly amazing!

This stuffing is made with homemade cornbread, not just any cornbread. It’s the star of this dish. It’s tender and slightly sweet and easy to make, and this time of year, if you’re hosting Thanksgiving, you need easy dishes!

Then you have savory components, such as caramelized leeks, celery, and chestnuts, which add a little texture to this dish. Using leeks instead of onions is a fun switch-up, and it works perfectly with the cornbread. 

Rosemary, sage, and thyme tie this dish together and make every bite feel like Thanksgiving. 

The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to two days in advance and stored separately. I share directions for how to make the stuffing ahead in the recipe card. 

This dish has everything you want in a stuffing: a crispy top, tender and moist filling, texture, and plenty of flavor!

I can’t wait to serve this dish over Thanksgiving for my family to enjoy. It’s the perfect combination of comfort food and holiday magic! 

Ingredients

• medium grind cornmeal
• all-purpose flour
• sea salt
• baking soda & baking powder
• some honey
• cultured low-fat buttermilk
• a few large eggs
• unsalted butter
• olive oil
• a few large leeks & celery
• a few cloves of garlic
• finely chopped rosemary, sage, & thyme 
• low-sodium vegetable broth or chicken broth 
• chestnuts

How to Make Cornbread Stuffing

Make cornbread the day before. Preheat the oven and lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). 

Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined.

Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. 

Drizzle the melted butter over the top and whisk it in until no streaks of butter remain.

Pour the cornbread batter into the prepared pan. Bake it in the preheated oven until the top is lightly golden and the edges are pulling away from the sides of the pan. 

Cool the cornbread in the pan overnight without covering it up. 

When you’re ready to make the stuffing, preheat the oven again. Use the parchment to lift the cornbread out of the pan, then cut it into cubes that are about 1 inch in size. 

Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for until dry to the touch, about 10-15 minutes. Remove from the oven and set aside for now.

Increase the oven temperature to 375 degrees and grease a baking dish with butter or cooking spray. 

Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. 

Cook, stirring every few minutes, until the leeks are caramelized and have turned golden brown, about 15-20 minutes. 

Add the celery and cook until just softened, about 3-4 minutes. 

Add the garlic and chopped herbs and cook for a minute, stirring regularly.

Then remove the pan from the heat and mix in the chestnuts. 

Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.

In a separate bowl, whisk together the eggs with some broth and some salt. 

Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. 

The cornbread should look very moist but not overly saturated. If it looks dry, add some more broth; about ¼ cup to ½ cup should be enough. 

Dump the stuffing into the greased baking dish and spread it into an even layer. 

Bake in the preheated oven on the middle rack until golden brown on top, about 30-40 minutes. Serve warm.

How to Store

Store the leftover stuffing either in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat the stuffing in the oven until warmed. 

More Fall Side Dishes

• Root Vegetable Gratin
• Butternut Squash Tart
• Thyme Cheddar Biscuits
• Browned Butter Roasted Carrots
• Roasted Hasselback Butternut Squash

What do you think of this savory cornbread stuffing recipe? What would you serve as a main to go with this dish? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Cornbread Stuffing Recipe

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Yield: 8 servings

Cornbread Stuffing with Caramelized Leeks and Chestnuts

This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts.

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Ingredients

For the cornbread:

Toggle ingredient group

• 1 cup medium grind cornmeal
• 1 cup all-purpose flour
• ¾ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 4 tablespoons honey
• 1 cup cultured low-fat buttermilk, at room temperature
• 1 large egg, at room temperature
• ½ cup unsalted butter, melted and slightly cooled

For the stuffing:

Toggle ingredient group

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks – cut in half lengthwise, thinly sliced crosswise, and rinsed well to remove grit
• Sea salt, to taste
• 3 ribs celery, finely chopped
• 2 large cloves garlic, minced
• 1 ½ tablespoons finely chopped rosemary
• 1 ½ tablespoons finely chopped sage
• 1 tablespoon finely chopped thyme
• 2 large eggs
• 1 ½ - 2 cups low sodium vegetable broth or chicken broth
• 1 ½ cups cooked and peeled chestnuts, quartered

Instructions

1. Make cornbread the day before. Preheat the oven to 375 degrees. Lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined. Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. Drizzle the melted butter over the top and whisk it in until no streaks of butter remain. Pour the cornbread batter into the prepared pan. Bake it in the preheated oven for 20-25 minutes or until the top is lightly golden and the edges are pulling away from the sides of the pan. Cool the cornbread in the pan overnight without covering it up. 
2. When you’re ready to make the stuffing, preheat the oven to 300 degrees. Use the parchment to lift the cornbread out of the pan, then cut it into 1-inch cubes. Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for 10-15 minutes or until dry to the touch. Remove from the oven and set aside for now.
3. Increase the oven temperature to 375 degrees and grease a 9x13 baking dish with butter or cooking spray. Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. Cook, stirring every 1-2 minutes, until the leeks are caramelized and have turned golden brown. This will take 15-20 minutes. Add the celery and cook until just softened, about 3-4 minutes. Add the garlic and chopped herbs and cook for 1 minute, stirring regularly, then remove the pan from the heat and mix in the chestnuts. Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.
4. In a separate bowl, whisk together the eggs with 1 ½ cups of broth and 1 scant teaspoon of salt. Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. The cornbread should look very moist but not overly saturated. If it looks dry, add another ¼ to ½ cup of broth. 
5. Dump the stuffing into the greased baking dish and spread it into an even layer. Bake in the preheated oven on the middle rack for 30-40 minutes, uncovered, until golden brown on top. Serve warm.  

Notes

• If you can only find small/medium leeks, you’ll need 4 total. 
• Once you’ve sliced your leeks, make sure to rinse them well as they have a tendency to have grit in between some of the outer layers. 
• Cooked and peeled chestnuts are typically sold in packages on the international food aisle in well-stocked stores and are much more commonly available during the holidays.

Recipe Tips

• Make sure to remove the rosemary, sage, and thyme leaves from their stems, then finely chop the leaves. Measure them for the recipe once they’re finely chopped. 
• To make the most of your time so you’re not standing around waiting to stir the leeks, use the time while they are caramelizing to chop the celery, garlic, and herbs. 
• Making the cornbread the night before and leaving it out to cool uncovered allows it time to dry out a little. You can make it the day of, but it still needs to be cooled completely first. You’ll need to dry the cornbread cubes out in the oven a little longer before making the stuffing, about 20-30 minutes total. 
• The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to 2 days in advance and stored separately. Keep the cornbread out at room temperature and the leek mixture in the refrigerator. On the day you’re ready to bake the stuffing, cut the cornbread into cubes and dry it out in the oven as instructed, then skip to the step of combining the cornbread cubes with the cooked leek mixture. 
• The drier the cornbread, the more stock you’ll need. Start with 1 ½ cups, then go from there. You’re looking for the cornbread to be very moist but not overly saturated.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
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• 
  Ceramic Baking Dish Baking Pan, Casserole Dish

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The post Cornbread Stuffing with Caramelized Leeks and Chestnuts appeared first on A Classic Twist.

This post is sponsored by Cabot Creamery. As usual, all opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content for you! 

Hey there, and welcome back, friends. You are in for a savory treat!

These scalloped root vegetables are a tasty twist on scalloped potatoes. Various root vegetables, such as parsnips, sweet potatoes, and carrots, add more depth of flavor.

I love this side dish because it combines so many great ingredients: earthy, humble root vegetables and sharp cheddar cheese from one of my favorite brands, Cabot Creamery.

If you’ve been around here, you know I am a fan of Cabot Creamery, and I love their award-winning cheddar and dairy products. They are a staple in my fridge and my kids’ lunchboxes.

As a parent, I’ve learned that if you want your picky eater to eat their vegetables, you need to find creative ways to present them. Adding cheese to broccoli or these root vegetables is always a winning strategy. They’ll love it so much they’ll grab seconds.

Not only is it tasty, but the variety of colors makes it a show-stopping side dish. It’s a beautiful recipe to bring to a party or serve to guests this winter.

If you’re serving this side dish as part of your holiday dinner, I suggest adding a few sides like this Christmas Tree Pull Apart Bread, Stovetop Mac and Cheese, and Cheddar Biscuits to make your dinner over-the-top amazing! (All using my favorite Cabot Seriously Sharp cheddar!)

From my family to yours, I hope you have the most amazing holiday celebrations this year!

Ingredients

• Cabot unsalted butter
• a medium onion
• a russet potato
• a sweet potato
• a few medium carrots
• a few large parsnips
• some Cabot Seriously Sharp cheddar cheese
• parmesan cheese
• heavy cream
• a few garlic cloves
• fresh herbs like thyme and rosemary
• a pinch of smoked paprika
• salt and pepper to taste

How to Make Root Vegetable Gratin

Preheat oven and grease a large baking dish or a large cast iron skillet with the melted butter.

Place the onions in an even layer over the melted butter in the baking dish.

Then place the vegetable slices in rows, tightly tucked together in the baking dish.

Sprinkle half of the cheddar cheese over the vegetables.

In a medium bowl, whisk the heavy cream, garlic cloves, and fresh herbs.

Pour the mixture over the potatoes.

Sprinkle with paprika, parmesan cheese, and salt and pepper to taste.  

Cover with foil and bake until vegetables are tender and bubbling.

Remove foil cover and top with remaining cheddar cheese.

Cook, uncovered, until the vegetables are soft and the cheese is melted.

You can also broil for the last few minutes for a golden brown finish. Let cool for at least 10 minutes before serving.

How to Store

Store leftover scalloped root vegetables just like you would scalloped potatoes. Cover the dish tightly with foil and refrigerate for up to 3 days. Reheat in a baking dish, covered with foil at 325 degrees F for 30 minutes, until warmed through. You can also freeze leftover scalloped potatoes.

More Savory Side Dish Recipes

• Butternut Squash Tart
• Pumpkin Cornbread
• Winter Citrus Salad
• Roasted Hasselback Butternut Squash
• Roasted Carrots with Browned Butter and Pecans

What do you think of this amazing cheesy side dish recipe? What would you serve as a main dish to go with this side? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy cooking, friends!

Root Vegetable Gratin Recipe

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Yield: serves 8

Root Vegetable Gratin

Layers of earthy root vegetables with cheddar cheese snuggled between make this root vegetable gratin the perfect winter side. It is slowly baked until tender with a golden brown cheesy crust. Each bite delivers a satisfying depth of taste.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 tablespoons Cabot unsalted butter, melted
• 1 medium onion, thinly sliced
• 1 large russet potato, peeled and thinly sliced
• 1 large sweet potato, peeled and thinly sliced
• 2 medium carrots, thinly sliced
• 2 large parsnips, peeled and sliced
• 1/2 cup shredded Cabot Seriously Sharp cheddar cheese and more for sprinkling
• 2 tablespoons parmesan cheese
• 2/3 cup heavy cream
• 2 garlic cloves, minced
• 1 tablespoon fresh herbs, minced (I used thyme and rosemary)
• A pinch of smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 325 degrees F. Grease a 2 ½ -3 quart baking dish or a large cast iron skillet with the melted butter.
2. Place the onions in an even layer over the melted butter in the baking dish. Then place the vegetable slices in rows, tightly tucked together in the baking dish.
3. Sprinkle half of the cheddar cheese over the vegetables.
4. In a medium bowl, whisk the heavy cream, garlic cloves, and fresh herbs.
5. Pour the mixture over the potatoes.
6. Sprinkle with paprika, parmesan cheese, and salt and pepper to taste.  
7. Cover with foil and bake for about 30 minutes or until vegetables are tender and bubbling.
8. Remove foil cover and top with remaining cheddar cheese. Cook, uncovered, for another 15 – 20 minutes or until the vegetables are soft and the cheese is melted.
9. You can also broil for the last 2 minutes for a golden brown finish.
10. Let cool for at least 10 minutes before serving.
    

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
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• 
  Professional-Grade Nonstick Loaf Pan 9 x 5

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 275mgCarbohydrates: 23gFiber: 4gSugar: 5gProtein: 10g

Making this Recipe?

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The post Root Vegetable Gratin appeared first on A Classic Twist.

This easy butternut squash tart is made with less than 10 ingredients and takes just 15 minutes to prepare. Nestled in a flaky puff pastry crust, it is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary. Each bite is a delightful and harmonious combination of sweet, nutty, and herbal flavors. This elegant, savory tart is perfect for cozy gatherings, brunch spreads, or holiday meals.

Hey there, and welcome back, friends.

You are in for a Fall treat!

Lately, Fall has me craving squash recipes, particularly butternut squash. Do you love the sweet, nutty flavor of butternut squash as much as I do?

I usually serve squash as a savory side dish. If you need some ideas, I have plenty of savory squash recipes on the blog: roasted hasselback butternut squash, Butternut Squash Soup, Kale Salad with Maple Butternut Squash, and Roasted Butternut and Superfoods Salad.

Then, I had a brilliant idea to make something special with squash, perfect for brunch or as an appetizer.

Before I knew it, I used puff pastry to make a simple tart. No one will know how easy this tart is to put together!

I love serving brunch to the people I adore, so I always need recipes to choose from. This butternut squash tart is going to become a favorite. It is ready in 15 minutes and requires minimal prep, making it perfect for serving at Fall brunches.

I enjoy layering flavors and textures. This recipe starts with a flaky puff pastry crust topped with sweet fig preserves, a sprinkle of parmesan cheese that gives a pop of unexpected flavor, and thinly sliced butternut squash seasoned with fresh rosemary, salt, and pepper.

Every bite of this tart is perfect. It will make your Fall brunch extra special, and it also works great as an appetizer. I hope you enjoy this recipe as much as my family did!

Ingredients

• a small butternut squash
• a sheet of store-bought puff pastry
• an egg
• fig preserves or fig jam
• some grated parmesan cheese
• extra virgin olive oil
• fresh rosemary
• salt & freshly cracked pepper

How to Make a Butternut Squash Tart

Preheat the oven. Trim the very top and bottom of the butternut squash and discard them. Remove the peel, then cut the squash in half lengthwise.

Remove the seeds and pulp, then thinly slice the squash into semicircles about ⅛-inch thick. Set the sliced butternut aside for now.

Line a large baking sheet with parchment paper, then spread the puff pastry sheet on top of it.

Roll ½-inch of the edge of each side over to create a border. Gently press to adhere.

Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border.

Use a fork to dock the pastry inside the border several times.

Spread the fig preserves in a thin layer over the pastry, staying within the border. 

Sprinkle the parmesan over the fig preserves.

Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper.

Shingle the slices on top of the parmesan, leaving the border clear.

Bake the tart in the preheated oven until the pastry has puffed and is golden brown.

Allow the tart to cool for a few minutes before slicing and serving.

How to Store

Leftover tart pieces can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350°F oven for about 15-20 minutes.

More Fall Side Dish Recipes

• Pumpkin Cornbread
• Stovetop Mac and Cheese
• Farm Vegetable Quiche
• Cheddar Biscuits with Thyme and Sage Butter
• Honey Whipped Goat Cheese Crostini

What do you think of this amazing savory tart recipe? What main dish and sides would you serve with this tart? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Butternut Squash Tart Recipe

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Yield: 8 servings

Butternut Squash Tart

This easy butternut squash tart comes together with less than 10 ingredients in just 15 minutes. Nestled in a flaky puff pastry crust, the tart is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary.

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Ingredients

• 1 small butternut squash
• 1 sheet store-bought puff pastry, defrosted if frozen (about 8 or 9 ounces)
• 1 large egg
• ⅓ cup fig preserves or fig jam
• ½ cup grated parmesan cheese (freshly grated is best)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon salt
• Freshly cracked pepper, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Trim the very top and bottom from the butternut squash and discard. Remove the peel, then cut the squash in half lengthwise. Remove the seeds and pulp then thinly slice the squash into semicircles that are about ⅛-inch thick. Set the sliced butternut aside for now.
3. Line a large baking sheet with parchment paper then spread the sheet of puff pastry out on top of it. Roll ½-inch of the edge of each side over to create a border. Gently press to adhere. Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border. Use a fork to dock the pastry inside the border several times. Spread the fig preserves in a thin layer over the pastry, staying within the border.  Sprinkle the parmesan over the fig preserves.
4. Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper. Shingle the slices on top of the parmesan, making sure to leave the border clear. Bake the tart in the preheated oven for 25-28 minutes or until the pastry has puffed and is golden brown. Allow the tart to cool for 5 minutes before slicing and serving.

Notes

1. If a small butternut squash cannot be found and you don’t want to use part of one, you can substitute 1 large or 2 medium/small honeynut squash in its place.     
2. Apricot preserves can be substituted for fig preserves for equally delicious results.
3. Don’t waste any extra slices of butternut squash! You can roast them on a separate tray along with the tart. Enjoy over a salad or in a sandwich.
4. I do not recommend using frozen butternut squash as it is typically cut into chunks. This tart works best with thinly sliced fresh butternut squash.
5. You do not need to chill the tart prior to baking. In the event that your puff pastry is too warm or hard to work with during the recipe, you can pop it in the fridge to firm up for a few minutes as needed.
6. Leftover pieces of the tart can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350-degree oven for about 15-20 minutes.

Recipe Tips

• Butternut squash can be tough to cut so make sure you have a sharp knife and work carefully. 
• You’ll need 2 to 3 large sprigs of rosemary to yield 1 tablespoon finely chopped.
• If your puff pastry is frozen, you’ll need to defrost it. Set it out at room temperature for 1-2 hours until fully defrosted but still cool to the touch. Once defrosted, unroll or unfold it and proceed with the recipe.
• If the puff pastry becomes too warm and hard to work with, pop it back in the fridge to chill for a few minutes before proceeding with the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stainless Steel Bowl Scraper/Chopper
• 
  Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch
• 
  Wilton Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 269mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Butternut Squash Tart appeared first on A Classic Twist.

These savory Gruyère and thyme scones are beautifully golden on the outside with a tender, flaky inside. Each bite is infused with the nutty flavor of Gruyère cheese and fragrant herbal thyme. The sharp, nutty flavor of Gruyère complements the earthy flavor of thyme creating a satisfying, savory update on the classic scone. These savory scones are perfect for breakfast, brunch, or as an accompaniment to holiday meals.

Hey there, and welcome back, friends.

You are in for a savory treat!

I thrive when Fall arrives. The cool, crisp air always breathes new life into me. Plus, I can justify turning the oven on and baking up a storm in the cool weather.

In case you needed a reminder, Fall isn’t just for all things pumpkin; it’s also for savory recipes that scream Fall with every bite. These savory scones with Gruyère and thyme make the perfect accompaniment for Fall brunches!

Let’s talk a little bit about these flaky scones. I usually make scones that are on the sweeter side, like Chocolate Strawberry Scones, Lemon Scones, and Pomegranate Orange Scones.

Since I already made Pumpkin Scones and Sweet Potato Scones it was time to try a savory scone with cheese and some herbs.

I decided to go with Gruyère because of its sweet, nutty flavor. I like that the cheese flavor isn’t overwhelming.

Once I picked Gruyère as the base for these cheese scones, I knew I needed to use thyme to give it a Fall feel.

I hope you make these scones for a Fall brunch. I have plenty of savory breakfast recipes that would go perfectly with these scones.

These scones can be served as a side dish for your Thanksgiving dinner. They’re flaky and screaming to be smothered with butter, and they’ll go great with turkey.

Ingredients

• all-purpose flour
• baking powder
• granulated sugar
• salt
• unsalted butter
• fresh thyme leaves
• Gruyère cheese
• heavy cream
• a large egg
• flaky sea salt, optional

How to Make Gruyère and Thyme Scones

First, clear out space in either your fridge or freezer that is big enough for a large baking sheet. Later, you’ll need to keep the scones cool for a little while.

Whisk together the flour, baking powder, sugar, and salt.

Use your fingers or a pastry blender to cut the cold butter into the flour until crumbly.

Make sure the pieces of butter are no larger than a pea.

Stir in the thyme leaves and Gruyère until evenly distributed.

Mix the heavy cream and egg in a separate bowl.

Then add to the flour and butter mixture.

Mix until the dough just begins to come together then turn it out onto a lightly floured surface. Bring the dough together with your hands and form it into a circle that is about 1-inch thick.

Cut the dough into 8 equal wedges.

Place the scones at least 1 ½ inches apart on a parchment-lined baking sheet and chill in the fridge for 30 minutes or the freezer for 15 minutes until completely firm.

While the scones chill, preheat the oven. Remove the chilled scones and brush the tops with some cream.

If desired, sprinkle a pinch of flaky sea salt over the top of each scone.

Bake the scones in the preheated oven on the middle rack until firm to the touch and the edges/tops turn golden brown.

Cool the scones on a rack for a few minutes before serving.

How to Store

Homemade scones will last 3 days stored in an airtight container or 5 days stored in the fridge. To reheat, wrap the leftover baked scones in foil and warm them in a 350-degree oven for about 10 minutes.

More Savory Brunch Recipes

• Farm Vegetable Quiche
• Breakfast Casserole
• Spinach Bacon Quiche
• Savory Breakfast Danishes
• Cheddar and Bacon Waffles

What do you think of this amazing savory scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Savory Gruyère and Thyme Scone Recipe

Print

Yield: 8 scones

Gruyère and Thyme Scones

These savory Gruyère and thyme scones are beautifully golden on the outside with a tender, flaky inside. These savory scones are perfect for breakfast, brunch, or as an accompaniment to holiday meals.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 30 minutes

Ingredients

• 2 cups all-purpose flour, plus extra for handling the dough
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 stick (½ cup) cold unsalted butter, diced
• 2 teaspoons minced fresh thyme leaves
• 1 heaped cup grated Gruyère cheese (about 4 ounces)
• ½ cup heavy cream, plus 1-2 tablespoons extra for brushing the tops
• 1 large egg
• ½ teaspoon flaky sea salt, optional

Instructions

1. Clear out space in either your fridge or freezer that is big enough for a large baking sheet.
2. Whisk together the flour, baking powder, sugar, and salt. Use your fingers or a pastry blender to cut the cold butter into the flour until crumbly. Make sure the pieces of butter are no larger than a pea. Stir in the thyme leaves and Gruyère until evenly distributed.
3. Mix the heavy cream and egg in a separate bowl then add to the flour and butter mixture. Mix until the dough just begins to come together then turn it out onto a lightly floured surface. Bring the dough together with your hands and form it into a circle that is about 1-inch thick.
4. Cut the dough into 8 equal wedges. Place the scones at least 1 ½ inches apart on a parchment-lined baking sheet and chill in the fridge for 30 minutes or the freezer for 15 minutes until completely firm.
5. While scones chill, preheat the oven to 400 degrees. Remove the chilled scones and brush the tops with some cream. If desired, sprinkle a pinch of flaky sea salt over the top of each scone. Bake the scones in the preheated oven on the middle rack for 17-20 minutes until firm to the touch and the edges/tops are turning golden brown. Cool the scones on a rack at least 5 minutes before serving.

Notes

• If you don’t have enough space in your fridge or freezer for a large baking sheet, divide the dough between two large plates instead. To ensure that the scones don’t stick, line each plate with a piece of parchment. When the scones have chilled and are firm to the touch, transfer them to the lined baking sheet.
• If you can’t find Gruyère, you can substitute an equal amount of fontina, manchego, emmental, or Jarlsberg in its place.
• How much Gruyère do I need in order to yield a cup once it’s grated? A 4-ounce block of Gruyère will yield at least once cup once it has been grated.
• Baked scones can be kept in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• To reheat the scones, wrap baked scones in foil and warm them in a 350-degree oven for about 10 minutes.

Recipe Tips

• Don’t skip the chilling step! This ensures that the butter is very cold which will cause it to release steam once it hits the heat of the oven and yield beautiful, flaky layers.
• For extra flaky scones, fold the dough over a few times when you’re bringing it together with your hands before you pat it into a circle.
• For freshly baked scones in the morning, you can make and chill the scones overnight. Make sure to cover the scones so they don’t dry out. If you freeze them, you’ll most likely need to add an additional 2-3 minutes to the overall baking time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 702mgCarbohydrates: 41gFiber: 1gSugar: 2gProtein: 10g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Savory Gruyère and Thyme Scones appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a fall treat!

Pumpkin Cornbread

This sweet cornbread recipe is spiced with warm fall flavors like maple syrup, brown sugar, and hints of pumpkin spice. The sweetness elevates the flavor without overpowering the cornbread, while the pumpkin gives it a hearty quality alongside the slightly coarse structure of the cornmeal.

This cornbread would make a great side for so many fall meals, it could even make a delicious pumpkin-inspired side dish for Thanksgiving!

It’s a sweet cornbread, but not too sweet, and will balance savory hearty meat dishes, soups, chilis, or stews.

If you want to lean into its sweetness, serve with a drizzle of honey or maple syrup or with a spread of jam.

Pumpkin Cornbread Ingredients

• yellow cornmeal
• all-purpose flour
• baking soda
• salt
• pumpkin spice
• whole milk
• maple syrup
• pumpkin puree
• unsalted butter
• brown sugar
• a few large eggs

How to Make Pumpkin Cornbread

Preheat the oven to 350 F. Coat a baking dish with non-stick spray and set aside.

Mix the cornmeal, flour, baking soda, salt, and pumpkin spice in a large mixing bowl. Create a well in the center and set aside for now.

Add the milk, maple syrup, pumpkin puree, melted butter, brown sugar, and whisked eggs in another mixing bowl. Mix everything until combined.

Add the mixed wet ingredients to the well in the dry ingredients.

Gently stir everything together.

Pour the mixture into the prepared baking dish and use a rubber spatula to spread into an even layer.

Bake until a toothpick comes out clean when inserted in the center.

Let cool in the pan before slicing into nine squares. Serve warm with butter. 

How to Store Cornbread

Cornbread dries out easily so it is important to wrap each individual piece of cornbread in aluminum foil or saran wrap once it is cooled. You can store wrapped cornbread at room temperature in an airtight container for up to 2 days. You can also store wrapped cornbread in an airtight container in the refrigerator for up to one week.

If you want to freeze it, you can store cornbread in the freezer but you still need to individually wrap each cooled piece of cornbread and then place each wrapped piece into an airtight container or ziplock bag for up to 3 months.

Variations and Substitutions

If you’re out of pumpkin spice or don’t like some of its components, substitute an equal amount of ground cinnamon in its place.

You can also use honey in place of the maple syrup at a 1:1 ratio; however, note that the honey will likely affect the flavor.

More Pumpkin Recipes

• Pumpkin Scones with Maple Glaze
• Buttermilk Pumpkin Waffles
• Classic Pumpkin Bread
• Pumpkin Butterscotch Cookie Sandwiches
• Pumpkin Spice Granola

What do you think of this amazing pumpkin cornbread recipe? What would you serve with this cornbread? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Pumpkin Cornbread Recipe

Print

Yield: 9 servings

Pumpkin Cornbread

This pumpkin cornbread is filled with warm fall flavors with hints of pumpkin spice. It pairs perfectly with stew and chili for the ultimate fall comfort side dish.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 10 minutes

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon pumpkin spice
• 3/4 cup whole milk
• 1/4 cup maple syrup
• 3/4 cup pumpkin puree
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup brown sugar
• 2 large eggs, whisked

Instructions

1. Preheat the oven to 350 F. Coat a 9 x 9 baking dish with non-stick spray and set aside.
2. Mix the cornmeal, flour, baking soda, salt, and pumpkin spice in a large mixing bowl. Create a well in the center and set aside for now.
3. Add the milk, maple syrup, pumpkin puree, melted butter, brown sugar, and whisked eggs in another mixing bowl. Mix everything until combined.
4. Add the mixed wet ingredients to the well in the dry ingredients. Gently stir everything together.
5. Pour the mixture into the prepared baking dish and use a rubber spatula to spread into an even layer. Bake for 25 minutes until a toothpick comes out clean when inserted in the center.
6. Let cool in the pan for 10 minutes before slicing into nine squares. Serve warm with butter. 

Notes

1. Don’t skip whisking the dry ingredients together! This step ensures that the baking soda will be evenly distributed throughout the batter.
2. Try browning the butter when you melt it for a slight extra nuttiness. Make sure to add all the brown pieces from the pan to capture that delicious brown butter flavor! Just make sure to fully cool the butter before using it.
3. Stored in an airtight container at room temperature, leftovers can last 1-2 days, depending on the moisture. Place the container in the refrigerator to keep it fresh for up to 5-7 days.
4. Enjoy leftovers at room temperature or reheated. Warm a piece of cornbread in the microwave for 15-30 seconds until warm or fry it in a skillet with butter for a slightly crispy edge.
5. If you’re out of pumpkin spice or don’t like some of its components, substitute an equal amount of ground cinnamon in its place. You can also use honey in place of the maple syrup at a 1:1 ratio; however, note that the honey will likely affect the flavor.
6. Use a medium coarse cornmeal for a perfectly dense cornbread with a slightly gritty texture.
7. Make sure to use pumpkin puree and not pumpkin pie filling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 551mgCarbohydrates: 40gFiber: 2gSugar: 17gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Cornbread appeared first on A Classic Twist.