4 acorn squashes $4.99
1 onion $0.17
4 cloves of garlic, minced $0.04
2 tablespoon canola oil $0.14
Salt and pepper to taste $0.01
4 Italian sausages, casings removed $2.68
1 1/2 cups Ricotta cheese $1.99
1 red bell pepper, chopped   $0.45
1 1/2 cups Asiago cheese, shredded $3.54

Total Cost  $14.01

1.) Preheat oven to 350 degrees. Then cut the bottoms of the squash and remove the seeds. Stand the squash up so that the open tops are on top and place them in a casserole dish. Brush the inside and the top of the squash with the canola oil, season with salt and pepper, and bake for about 25 – 30 minutes.

2.) Once the squash has been removed from the oven, preheat the broiler.

2.) Meanwhile, heat up 1 tablespoon of oil in a frying pan over medium-high heat. Add the onion and saute for about 5 minutes. Then add the garlic and the red bell pepper. Break up the sausage so that it’s in small pieces and fry until it’s browned. When browned, remove everything from the pan with a slotted spoon and transfer to a large bowl.

3.) Add the ricotta cheese to the sausage mixture and mix until it is all well combined. Stuff each of the squashes with 1/4 of the mixture. Once stuffed, top each squash with a handful of the Asiago cheese.

4.) Place the squash about four inches under the broiler and broil until the cheese on top has melted and is bubbly and golden brown.

Read the review here

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1 large bag baby carrots $2.99
3 tablespoons butter $0.18
1 tablespoon brown sugar $0.01
1 teaspoon ground nutmeg $0.17

Total Cost  $3.35

1.) Place all of the carrots in a medium saucepan over high heat and boil until carrots are fork-tender.

2.) Just before carrots are completely finished  boiling, melt butter in a saucepan over medium-high heat. Once butter has melted and carrots are tender, transfer the carrots from the pot to the frying pan using a slotted spoon.

3.) Once all the carrots are in the frying pan, toss so that they become completely coated with butter.

4.) Sprinkle the brown sugar and the nutmeg into the frying pan and mix so that the sugar dissolves and the carrots become completely coated in butter, sugar, and spice.

5.) Continue to cook over medium-high heat. The carrots are done when they have a shiny glaze on them and the sugars have turned the outside of the carrots crispy, golden brown.

6.) Serve and enjoy!

Read the review here

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10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost  $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

Read the review here

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3/4 cup mayonnaise $0.57
2 tablespoons Dijon mustard $0.24
2 teaspoons fresh lemon juice $0.04
1 teaspoon Kosher salt $0.01
1 1/2 cups panko $1.04
3/4 cup freshly grated Parmesan cheese 2.25
2 large bunches of asparagus $9.98
2 tablespoons olive oil $0.36

Total Cost   $14.49

1.) Preheat oven to 450 degrees Fahrenheit. Coat a large baking sheet with non-stick cooking spray.

2.) In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, and salt.

3.) On a large plate, combine panko and Parmesan.

4.) Stalk by stalk, dip asparagus in mayonnaise mixture followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil.

5.) At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes turning the asparagus halfway through cooking. Sprink with coarse salt before serving.

6.) Serve and enjoy!

Read the review here

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