This post is sponsored by McCormick® but the content and opinions expressed here are my own. #McCormickMakesItHome #McCormickAtHEB
November and December are my favorite seasons for getting in the kitchen because of all the flavors and spices that go with them. I love cinnamon, mint, maple, cloves – ALL OF IT! Warm spices just make me feel so cozy!
I also love these months because I end up cooking for everyone. Whether it’s for friends or family, I am always throwing together dishes.
I love making things that are simple, but full of flavor. Two of my favorite recipes involve warm spices and throwing a lot of things together.
My first favorite recipe is my maple butternut squash and chicken sausage skillet. It is so easy to make, and it brings in the flavors of home.
And to get the right flavor, I always head to H-E-B and browse the McCormick® spice section. H-E-B has its spices laid out to encourage “spice creativity”, and I am always coming home with new spices.
INGREDIENTS
1 medium butternut squash peeled, diced
3 tablespoons olive oil
1/2 yellow onion diced
12 ounces chicken sausage, sliced
4 cups chopped kale
1 teaspoon minced garlic
1 tablespoon McCormick® Rubbed Sage
1 teaspoon McCormick® chili powder
1 tablespoon maple syrup
4 ounces feta cheese
Salt and pepper to taste
INSTRUCTIONS
Preheat over to 425 degrees
Lay the butternut squash out on a piece of parchment paper on a pan. Drizzle 1 tablespoon of olive oil and sprinkle on salt and pepper. Let bake for 20-25 minutes.
In a skillet, cook the onion and garlic 2 tablespoons of olive oil. Once the onion is translucent, add in the chicken sausage.
Add in the kale when the chicken sausage has cooked. Mix in the cooked butternut squash when the kale has wilted.
Mix together with maple syrup and olive oil. Sprinkle feta cheese on top and serve.
Now, if you are cooking this while you have guests over, throw together this next recipe for them to snack on while you prepare.
Hummus is always a crowd-pleaser, and I like to put a seasonal twist on it. My favorite thing about hummus is that it always starts off really plain, and you can add a few spices to really transform it.
This is a recipe for pumpkin bagel hummus!
INGREDIENTS
1 can of chickpeas, rinsed and drained
1 can of pumpkin puree
1/4 cup of water
2 tbsp of McCormick® Rubbed Sage
1 tsp of McCormick® Poppy Seed
1 tsp of McCormick® Sesame Seed
1 tsp of McCormick® Minced Garlic
1 tsp of McCormick® Minced Onion
1.5 tbsp of olive oil
1/2 tsp of coarse salt
INSTRUCTIONS
Put all of the ingredients into a food processor. Mix.
Serve! Literally, it’s that easy!
