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!
Golden Cinnamon Turmeric Smoothies are made with JUSTIN’S® Cinnamon Almond Butter, grated ginger, and turmeric. It’s a great option for breakfast or as a snack on a warm day. Get ready to feel golden. Pun intended.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
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!
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
