Food Stick

Butternut Squash Noodles

Butternut squash is another great alternative to pasta. The winter squash roasts quickly and can go anywhere zucchini noodles can go. We love it tossed with just a little olive oil and Parmesan, but marinara is another go-to for us! Serve them with Garlic Butter Meatballs for an easy and satisfying meal. These noodles are the best way to transition from the summer zucchini and into fall.

Have you spiralized some butternut squash yet? Let us know how it went in the comments below!

INGREDIENTS
16 oz. butternut squash noodles
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
Freshly grated Parmesan, for serving

DIRECTIONS

Preheat oven to 425°. Place noodles on a large baking sheet and toss with oil, salt, pepper, and pinch of red pepper flakes. Roast until tender and golden in spots, 10 minutes.
Serve noodles warm with Parmesan.

Baked Salmon Recipe

This healthy baked salmon is the best way to feed a crowd. There's no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe...ever.

How much salmon should I buy?

Although it looks massive, you’re still buying a fillet; you won't be slicing it yourself, but you may have to ask the fishmonger to do it. If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it'll take around 25 minutes.

What's the best type of salmon to buy?

Our advice is to get the highest quality that you can afford. We encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon.

Why the bed of lemons?

For this recipe, we created a bed of lemon slices to infuse the fish with a citrusy freshness. The only downside is that the skin won't get super-crispy. If seared skin is top priority for you, we recommend something along the lines of this skillet glazed lemon salmon instead.

Do I need to precook the glaze?

Another easy way to make things more interesting is a glaze. And no, there's no need to cook it down beforehand because it'll thicken and caramelize in the oven. Just whisk together the melted butter, honey, garlic, and thyme, and brush (or pour) it over the salmon. 🙌

Can I adapt this recipe?

If everything sounds amazing to you, but you're missing 1 or 2 ingredients, don't fret. It's infinitely adaptable! The honey can be replaced with brown sugar, olive oil can be used instead of butter, and rosemary is just as delicious as thyme. And in our opinion, red pepper flakes are always a good idea.

INGREDIENTS
2 lemons, thinly sliced
1 large salmon fillet (about 3 lb.)
Kosher salt
Freshly ground black pepper
6 tbsp. butter, melted
2 tbsp. honey
3 cloves garlic, minced
1 tsp. chopped thyme leaves
1 tsp. dried oregano
Chopped fresh parsley, for garnish
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DIRECTIONS
Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.
Season both sides of the salmon with salt and pepper and place on top of lemon slices.
In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.
Garnish with parsley before serving.