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4-Ingredient Ground Beef and Noodles

This 4-ingredient easy ground beef and noodles recipe takes simple ingredients and makes a total comfort meal out of them. Crispy browned ground beef, caramelized onions, and your choice of noodles with a simple seasoning of salt and pepper makes a nourishing, family-friendly dinner with the best texture and flavor.

Ground beef tossed with shell pasta in bowl, lightly seasoned and finished with chopped parsley.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 25 minutes to cook
  • Cooking Method: Stove-top
  • Tools Needed: large skillet
  • Skill Level: easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Ground Beef & Noodles Skillet - Simple Doesn't Mean Foolproof

I’ve been making this dish for over 20 years, which probably explains why it eventually earned its place on the blog. It’s simple, yes - but there’s absolutely a right way and a wrong way to make it.

When a recipe only has a handful of ingredients, you can’t hide behind sauces or extra seasonings. Every little detail matters.

I make this when dinner needs to happen quickly, when the pantry looks bare, or when I just don’t feel like overcomplicating my life. And no matter how many times it appears on the table, it still gets eaten without debate.

In our house, this usually lands next to something fresh and crunchy like a house salad or a cucumber tomato salad. If I’m trying to round things out a bit more, I’ll add roasted vegetables or sautéed greens. It's such an easy recipe that I find myself making far more often than originally planned.

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Ingredients for Ground Beef and Noodles

ingredients for ground beef and noodles.
  • Noodles of choice make up the base of the dish. Egg noodles, rotini, penne, or any pasta you already have will work. If you prefer traditional grains, einkorn pasta is a good option and is now widely available in many grocery stores and online. Gluten-free pasta can also be used if needed, but I find that it can get quite gummy really fast.
  • Onion - Yellow onions are ideal but white onions work just as well. Pre-diced onions can be used for convenience.
  • Butter - There's no much going on in this dish but butter makes everything better so make sure you have plenty of good butter to add to this. It'll be the main fat and also the ingredient to coat the noodles.
  • Ground beef - Standard grocery store blends like 80/20 or 85/15 work well. An ancestral-style ground meat blend (which may include small amounts of organ meat) can be used the same way. Ground turkey or chicken are possible substitutes but if using a leaner grind, I recommend adding more salt and butter.
  • Salt and pepper are the only seasonings. Add both to taste.
Ground beef tossed with shell pasta in skillet, lightly seasoned and finished with chopped parsley.

How to Make Ground Beef & Noodles

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Diced onions are sautéing and beginning to caramelize in a black skillet.

Step 1.

Cook noodles al dente according to package directions. When done cooking, drain but do not rinse. Set aside.

Ground beef is browning with diced onions in a black skillet.

Step 2.

In a large cast-iron skillet, melt some butter. Add diced onion and saute until soft and golden brown.

Ground beef, diced onions, and a pat of butter are being cooked in a black skillet.

Step 3.

Push the onions to the edges of the skillet and add ground beef to the center. Spread it out evenly and cook without stirring until the bottom browns and crisps. Then flip the beef, breaking it up, and continue cooking until fully browned.

Cooked pasta with ground beef and onions in a skillet.

Step 4.

Season with salt and pepper, then add the remaining butter. Stir everything together and let the butter melt into the mixture. Add the cooked noodles and toss everything until well combined.

Helpful Tips

  1. Cook onions thoroughly - Saute the diced onions until they are soft and golden brown before adding the beef to create a deeper, richer flavor in the dish and allows the onions to disintegrate into the meat.
  2. Brown beef without stirring - Let the ground beef cook undisturbed for a few minutes so the bottom crisps up before flipping and breaking it apart. This creates a nice texture and adds flavor to the dish.
  3. Coat noodles with butter - Add the remaining butter after the beef is cooked and toss the noodles in it. This keeps the noodles moist, rich, and evenly coated with flavor.
Ground beef tossed with shell pasta in bowl, lightly seasoned and finished with chopped parsley.

Serving Suggestions

Ground beef and noodles is typically served as a simple, all-in-one meal, often straight from the skillet for an easy, no-fuss dinner.

For everyday meals, pair it with something fresh and crisp like a cabbage carrot slaw, cucumber tomato salad, or any quick green house salad. Roasted or steamed vegetables such as roasted broccolini, or a simple roasted green beans side to round out the plate.

The skillet dish is flexible, which makes it easy to adapt based on what you already have available.

Ground beef tossed with shell pasta in skillet, lightly seasoned and finished with chopped parsley.

Frequently Asked Questions

How do I store and reheat ground beef & noodles?

Store leftovers in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers. To reheat, transfer the ground beef and noodles to a small saucepan and warm over medium-high heat, stirring often. Add a few more tablespoons of butter if needed to add some flavor and moisture.

Can I freeze ground beef and noodles?

Yes! Absolutely! Transfer to a freezer-safe container and freeze up to 2 months. Allow to thaw in the fridge before reheating. 

How do I keep the noodles from drying out when reheating?

Add a small amount of liquid, such as Instant Pot bone broth chicken or water, along with a bit of butter. Warm over medium-low heat, stirring occasionally, until heated through. This helps loosen the noodles and prevents the dish from drying out.

Looking for more skillet recipes? Here are some ideas:
Did you make this ground beef and noodles skillet? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Ground beef tossed with shell pasta in a skillet, lightly seasoned and finished with chopped parsley.
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Ground Beef and Noodles Recipe

This easy ground beef and noodles is made with onions sauteed in butter, browned ground beef, and a simple seasoning for a quick comfort meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Russian
Keyword: ground beef and egg noodles, ground beef and noodles
Servings: 4 servings
Calories: 820kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound noodles of choice
  • 1 large yellow onion diced
  • 4 tablespoons unsalted butter divided
  • 1 pound ground beef
  • salt and pepper to taste

Instructions

  • Cook 1 pound noodles of choice al dente according to package directions. When done cooking, drain but do not rinse. Set aside.
  • In a large cast iron skillet, melt 2 of the 4 tablespoons unsalted butter. Add diced 1 large yellow onion and sautee until soft and golden brown.
  • Push the onions to the edges of the skillet and add 1 pound ground beef to the center. Spread it out evenly and cook without stirring until the bottom browns and crisps. Then flip the beef, breaking it up, and continue cooking until fully browned.
  • Season with salt and pepper, then add the remaining butter. Stir everything together and let the butter melt into the mixture.
  • Add the cooked noodles and toss everything until well combined.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat, stirring occasionally, with a splash of broth to keep the noodles from drying out. To freeze, transfer to a freezer-safe container and freeze up to 2 months. Allow to thaw in the fridge before reheating. 
Helpful Tips: 
  1. Cook onions thoroughly - Saute the diced onions until they are soft and golden brown before adding the beef to create a deeper, richer flavor in the dish and allows the onions to disintegrate into the meat.
  2. Brown beef without stirring - Let the ground beef cook undisturbed for a few minutes so the bottom crisps up before flipping and breaking it apart. This creates a nice texture and adds flavor to the dish.
  3. Coat noodles with butter - Add the remaining butter after the beef is cooked and toss the noodles in it. This keeps the noodles moist, rich, and evenly coated with flavor.

Nutrition

Calories: 820kcal | Carbohydrates: 87g | Protein: 35g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 85mg | Potassium: 603mg | Fiber: 4g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 4mg

Kamut & Apple Muffins with Coconut Sugar Crumble

Kamut and apple muffins made with freshly milled kamut and soft white wheat flour are an easy, everyday bake that fits naturally into from-scratch cooking. They’re lightly sweetened with coconut sugar and a banana, packed with diced apples, and finished with a simple crumble topping that comes together quickly. Easy and delicious!

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Kamut & Apple Muffins with Coconut Sugar Crumble

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 18 muffins
Author: Anya @ Prepare & Nourish

Ingredients

Crumble Topping

  • ¾ cup freshly milled soft white whole wheat flour
  • ¼ cup maple syrup
  • 1 tablespoon coconut sugar
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter cold, cut into small cubes

Instructions

  • Preheat oven to 350°F. Line cupcake pan with cupcake liners.

Muffins

  • Whisk together 1 cup freshly milled kamut flour, 1 cup freshly milled soft white whole wheat flour, ½ cup coconut sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon.
  • In another bowl, whisk ⅓ cup avocado oil, 2 large eggs, ½ cup plain yogurt, 2 bananas, and 1 teaspoon vanilla extract until smooth.
  • Fold dry ingredients into wet until just combined. Set aside for the flour to absorb moisture.
  • Peel and dice 2 medium apples. Chop the pecans if using. Stir in the apples and pecans into the batter.
  • Scoop batter into the cupcake liners.

Crumble Topping

  • In a small bowl, combine ¾ cup freshly milled soft white whole wheat flour, ¼ cup maple syrup, 1 tablespoon coconut sugar, and ½ teaspoon cinnamon.
  • Cut in in ¼ cup unsalted butter until mixture resembles coarse crumbs. Sprinkle on top of muffins.

Baking

  • Bake muffins for 35-40 minutes, until a toothpick comes out clean.

No-Knead Fresh Milled Flour Bread

No-Knead Fresh-Milled Flour Bread is a simple way to bake homemade bread using freshly milled grain without traditional kneading. This loaf relies on a wet dough and a series of stretch-and-folds to build structure, which works especially well with fresh milled flour made from hard white wheat and khorasan. It's a sturdy, everyday loaf that fits easily into your daily routine, especially for beginners.

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No-Knead Fresh Milled Flour Bread

Prep Time1 hour 35 minutes
Cook Time50 minutes
Rise Time45 minutes
Total Time3 hours 10 minutes
Course: Breads
Cuisine: American
Author: Anya @ Prepare & Nourish

Ingredients

  • 3 cups freshly milled flour I use 2 cups of hard white wheat berries and 1 cup khorasan wheat berries (kamut) You may need an extra few tablespoons of berries to make enough for 3 cups of flour.
  • 2 cups warm water
  • 2 ¼ teaspoon instant yeast
  • 2 teaspoon salt

Instructions

  • Add 2 cups warm water, 2 teaspoon salt, and 2 ¼ teaspoon instant yeast to a bowl and whisk until the yeast is mostly dissolved.
  • Add 3 cups freshly milled flour and stir until a shaggy dough forms. The dough should be a little on the wet side, but still able to come together slightly. If it feels soupy, add a small amount of flour; if it feels stiff or dry, add a bit more water. This dough should be wetter than typical bread dough - fresh milled flour is thirsty and will absorb moisture as it rests.
  • Cover with a towel and set aside.

Stretch & Folds

  • Set a timer for 20 minutes. Gently lift one side of the dough up, then fold it over toward the center. Rotate the bowl a quarter turn and repeat until all four sides have been stretched and folded. The dough may tear easily at first - just stretch it as far as it will go without forcing it. Cover the dough again.
  • Set timer for another 20 minutes. Repeat the stretch and folds. Cover.
  • Set timer for another 20 minutes. Repeat the stretch and folds. Cover again.
  • Set timer for the final 20 minutes. Repeat the stretch and folds. At this point, the dough should feel more elastic and stretchy, with less stickiness, though it will still feel slightly wet. If the dough is still tearing easily, continue stretch and folds every 20 minutes until the dough becomes more elastic and cohesive.

Shaping

  • After all the stretch and folds are done, cover it with a plastic wrap and let it rise until doubled (about 30-60 minutes).
  • While the dough rises, place your Dutch oven in the oven and preheat to 450°F. You want the Dutch oven to be very hot when we add the dough to it.
  • Once the dough has doubled, lightly flour your work surface and gently turn the dough out. Lightly flour your hands (the dough will still be tacky). Fold the edges toward the center to create a seam. Flip the dough seam-side down and gently tuck the bottom edges under to create surface tension across the top of the loaf.

Baking

  • Place the shaped dough onto parchment paper and carefully transfer it into the hot Dutch oven. Cover with the lid and bake at 450°F for 40 minutes.
  • Remove the lid and bake for an additional 10 minutes, until the crust is golden brown..
  • Remove the bread from the Dutch oven and let it cool for at least 15 minutes before slicing, otherwise, it will become gummy.

Romanian Chicken Ciorba Recipe (Ciorba Radauteana)

Ciorbă Rădăuțeană (Romanian Sour Chicken Ciorba Soup) is a light but filling soup made with chicken, lots of finely diced vegetables, pasta, lemon juice, and fresh parsley. It’s simple to prepare, stretches ingredients well, and finishes bright and balanced without feeling heavy.

Romanian ciorbă soup served in a bowl with a spoon.
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💡Recipe Overview

  • Prep and Cook Time: 30 minutes to prep and 60 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Ancestral diet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What Ciorbă Rădăuțeană Is (and Why I Love It)

Ciorbă Rădăuțeană is a traditional Romanian sour chicken soup, and the name itself explains a lot - ciorbă simply means a sour soup, and Rădăuțeană refers to the town of Rădăuți in northern Romania, where this style comes from.

It’s meant to be bright, light, and deeply nourishing rather than heavy or rich, which is exactly why it works so well in cooler months and during recovery.

This version of the soup came to me through a friend with Romanian roots, and it’s one I’ve made many times since.

It stays in rotation because it does what good soup should do. The homemade broth is soothing and easy to sip, while the finely diced root vegetables cook down until they’re gentle on the gut and easy to digest.

That combination makes it especially suitable for anyone recovering from illness, surgery, or childbirth, or simply needing real food that doesn’t strain the body.

I often serve it with fresh milled flour bread for dipping, or pair it with something simple like apple muffins when I’m bringing a meal to someone else. You can see that in my video called What to Bring for Someone in Recovery on YouTube. It’s a humble, practical soup with a long history - and one I keep making because it takes care of people well.

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Ingredients for Romanian Chicken Ciorba Soup

  • Chicken thighs - Skin-on, bone-in chicken thighs are convenient here because they serve two purposes at once: they provide the meat for the soup and create the broth as they cook, so there’s no need to make a separate stock. Chicken drumsticks work the same way if that’s what you have. Avoid boneless, skinless cuts - they won’t produce the same broth or texture.
  • Aromatics: Bay leaves, whole black peppercorns, and sea salt to provide basic seasoning to the broth.
  • Mirepox: Onion, carrots, celery with the leaves sauteed in avocado oil creates a good base for the soup.
  • Root vegetables: Parsnips and celeriac root add amazing flavor. Celeriac is the root fo the celery plant and is essential in this recipe if you want to go with traditional Romanian ciorba soup.
  • Bell peppers: Orange and green bell pepper add more flavor and texture.
  • Leuștean seasoning (lovage) is traditional but optional. It is commonly found in Eastern European markets or specialty spice shops. If you don’t have it, the soup is still complete without it, especially if you're using celery leaves.
  • Thin macaroni or vermicelli adds bulk and makes the soup more filling. Choose a small, thin pasta that cooks quickly and evenly. You can use also use cooked spaghetti squash if you're going for gluten-free, grain-free soup.
  • Fresh lemon juice adds so much brightness to the soup and lots of fresh parsley to brighten it up.

Substitutions and Variations

  • Creamy version - Many traditional versions finish the soup with sour cream. To incorporate it, stir a few tablespoons of hot broth into the sour cream to temper it, then add it back to the pot off heat. This makes the soup thicker and milder without overpowering the broth.
  • Egg-thickened version - Another traditional method uses egg yolks to slightly thicken the soup. Whisk the yolks with a small amount of sour cream or broth, then slowly stir the mixture into the soup after removing it from heat. This gives the soup a fuller texture while keeping it light.
  • Extra souring - Some versions increase the sourness using vinegar, lemon juice, or borș (fermented wheat bran liquid). If using vinegar (try my homemade apple cider vinegar), add it in small amounts at the end. Borș can be found in Eastern European markets and is added toward the end of cooking to maintain its flavor.
graphic of fork and spoon connected in a plant.

Make it Ancestral

This soup naturally fits an ancestral way of cooking by relying on whole ingredients to build flavor. Using skin-on, bone-in chicken allows the broth to develop as the soup cooks, without the need for separate stock. Root vegetables like carrots, parsnips, and celeriac store well, cook down easily, and make the soup gentle and filling. To keep it simple, you can skip the pasta and serve the soup with fresh bread instead, finishing with lemon juice and herbs for brightness.

Romanian ciorbă soup served in a white pot and a white bowl.

How to Make Ciorba Radauteana

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Chicken thighs, bay leaves, peppercorns, and salt simmered in water.

Step 1.

Add the chicken thighs, bay leaves, peppercorns, and salt to a medium pot. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently until the chicken is fully cooked.

Chicken thighs removed and cooled.

Step 2.

Remove the chicken thighs and set aside to cool. Strain the broth and reserve it. Once the chicken is cool enough to handle, remove the meat from the bones and set aside. Discard skin and bones.

Vegetables diced finely.

Step 3.

While the chicken cooks and cools, prep all the vegetables. Dice yellow onion, carrots, parsnips, celery, and celeriac root as finely as possible.

Onion, carrots, celery, parsnips, and celeriac sautéed in avocado oil.

Step 4.

In a large soup pot, heat avocado oil or another healthy fat over medium heat. Add the diced onions, carrots, celery (including leaves), parsnips, and celeriac. Sauté until softened and aromatic, about 8-10 minutes.

Diced orange and green bell peppers added to sautéed vegetables.

Step 5.

While those vegetables are sauteeing, dice the bell peppers and add them towards the end of cooking time. Cook just until softened.

Strained broth poured into the pot.

Step 6.

Pour the strained broth into the soup pot and bring to a gentle boil.

Soup boiling with pasta added.

Step 7.

Once the soup is boiling, add noodles or vermicelli. Cook until the pasta is al dente, according to package timing.

Shredded chicken added back into the pot to warm through.

Step 8.

Add the shredded chicken back to the pot to warm it through. Taste and adjust salt as needed. Add the juice of 1 lemon and lots of fresh parsley. Stir and remove from heat.

Helpful Tips

  1. Don’t overcook the chicken: Simmer the chicken gently just until cooked through, then remove it from the pot. Overcooking will make it dry and stringy, especially once it’s added back to the soup.
  2. Dice the vegetables finely: Small, even pieces cook at the same rate and make the soup easier to eat. Finely diced vegetables also allow more flavor in each spoonful without making the soup feel chunky.
  3. Add pasta at the very end: Thin pasta cooks fast and can easily overcook. Add it once the soup is boiling and cook just until tender.
  4. Finish with lemon, not earlier: Lemon juice should be added at the end so the soup stays bright. Adding it too early can dull the flavor.
💭MealTrain Suggestion!
This soup travels well and is easy to portion, which makes it a good choice for bringing to a friend in recovery. Let the soup cool slightly, then transfer it to mason jars or sturdy containers with tight-fitting lids, leaving a little space at the top to prevent leaks. If including pasta, consider packing it separately so the soup doesn’t thicken too much by the time it’s reheated. Pair the soup with fresh bread or muffins wrapped in a clean kitchen towel or parchment, and include simple reheating instructions so it’s easy for them to enjoy without extra effort.
Romanian ciorbă soup served in a white pot and a white bowl.

Serving Suggestions

Ciorbă Rădăuțeană is traditionally served hot as a main course, often with bread on the side and a simple garnish of fresh herbs. It’s meant to be a complete, nourishing bowl rather than part of a complicated meal, which is why it works so well for everyday lunches, dinners, and recovery meals.

For an easy family meal, serve the soup with fresh bread or rolls - something like a simple fresh milled flour loaf or no-knead bread works well here. If you’re bringing this soup to someone else, I would add some fresh milled flour, apple muffins, or another lightly sweet baked good to make the meal feel complete without adding extra work.

When serving this as part of a larger meal or for guests, keep the sides simple. A Romaine salad or cabbage cucumber salad helps round things out without competing with the soup. This is also a good soup to serve ahead of time for gatherings, since it reheats well and doesn’t require last-minute attention.

Romanian ciorbă soup served in a white pot and a white bowl.

Frequently Asked Questions

How do I store and reheat Ciorba Radauteana?

Store leftover chicken ciorba in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers but these wide-mouth mason jars for leftovers are great for soups. To reheat, transfer the ciorba soup to a small saucepan and warm over medium-low heat, stirring often.

Can I freeze Romanian ciorba?

You can, but I recommend freezing it before adding pasta, if possible. Cool the soup completely, then freeze in airtight containers or freezer jars for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why did my soup curdle or separate?

This usually happens when the soup is reheated too aggressively. While this recipe does not include eggs or sour cream, some traditional versions of ciorbă do. Ingredients like lemon juice, eggs, or sour cream can curdle or separate if the soup is brought to a boil or heated over high heat. Reheat the soup gently over medium-low heat and avoid boiling.

Looking for more related recipes? Here are some ideas:
Did you make this Ciorba Radauteana? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Romanian ciorbă soup served in a bowl with a spoon.
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Romanian Chicken Ciorba Recipe (Ciorba Radauteana)

Ciorbă Rădăuțeană (Romanian Sour Chicken Ciorba Soup) is a light but filling soup made with chicken, lots of finely diced vegetables, pasta, lemon juice, and fresh parsley. It’s simple to prepare, stretches ingredients well, and finishes bright and balanced without feeling heavy.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soup
Cuisine: European
Keyword: chicken ciorba, Ciorba Radauteana, Romanian sour soup
Servings: 8 servings
Calories: 356kcal
Author: Anya @ Prepare & Nourish

Ingredients

For the Broth

  • 1½ pounds chicken thighs skin-on and bone-in
  • 2 bay leaves
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon sea salt
  • 10-12 cups water

For the Soup

  • 2 tablespoons avocado oil
  • 1 yellow onion finely diced
  • 3 carrots finely diced
  • 3 celery ribs finely diced (include the leaves)
  • 2 parsnips peeled and finely diced
  • 1 medium celeriac root peeled and finely diced
  • 1 orange bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1 teaspoon Leuștean seasoning optional
  • 2 cups thin macaroni or vermicelli

To Finish

  • 1 lemon juiced
  • ¼ cup fresh parsley chopped

Instructions

  • Add the 1½ pounds chicken thighs, 2 bay leaves, ½ teaspoon whole black peppercorns, and 1 tablespoon sea salt to a medium pot. Cover with 10-12 cups water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently until the chicken is fully cooked, about 25-30 minutes.
  • Remove the chicken thighs and set aside to cool. Strain the broth and reserve it. Once the chicken is cool enough to handle, remove the meat from the bones and set aside. Discard skin and bones.
  • While the chicken cooks and cools, prep all the vegetables. Dice 1 yellow onion, 3 carrots, 3 celery ribs, 2 parsnips, and 1 medium celeriac root as finely as possible.
  • In a large soup pot, heat the 2 tablespoons avocado oil over medium heat. Add the onion, carrots, celery (including leaves), parsnips, and celeriac. Sauté until softened and aromatic, about 8-10 minutes.
  • While those vegetables are sauteeing, dice 1 orange bell pepper and 1 green bell pepper. Add the diced peppers and cook for another 2-3 minutes, just until softened. Stir in 1 teaspoon Leuștean seasoning if using.
  • Pour the strained broth into the soup pot and bring to a gentle boil.
  • Once the soup is boiling, add 2 cups thin macaroni or vermicelli. Cook until the pasta is al dente, according to package timing.
  • Add the shredded chicken back to the pot to warm it through.
  • Taste and adjust salt as needed. Add the juice of 1 lemon and ¼ cup fresh parsley. Stir and remove from heat.

Video

Notes

Storage: Let the soup cool slightly, then transfer it to airtight containers. Store in the refrigerator for up to 5 days. If the soup contains pasta, it will continue to absorb liquid as it sits; this is normal and easy to adjust when reheating. To freeze, try to do so without pasta. Freeze in airtight containers or freezer jars for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened, add a splash of water or broth to loosen it. Avoid boiling, especially if the soup includes lemon or any egg- or sour–cream–based variations, as high heat can affect the texture.
Helpful Tips: 
  1. Don’t overcook the chicken: Simmer the chicken gently just until cooked through, then remove it from the pot. Overcooking will make it dry and stringy, especially once it’s added back to the soup.
  2. Dice the vegetables finely: Small, even pieces cook at the same rate and make the soup easier to eat. Finely diced vegetables also allow more flavor in each spoonful without making the soup feel chunky.
  3. Add pasta at the very end: Thin pasta cooks fast and can easily overcook. Add it once the soup is boiling and cook just until tender.
  4. Finish with lemon, not earlier: Lemon juice should be added at the end so the soup stays bright. Adding it too early can dull the flavor.
  5.  

Nutrition

Calories: 356kcal | Carbohydrates: 32g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1066mg | Potassium: 753mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4580IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

Easy Baked Potatoes

Baked potatoes baked until fluffy inside with crisp skins using russet potatoes, avocado oil, and sea salt. Great for chili, baked potato bars, and feeding a crowd.

baked potatoes on a plate with butter and green onions.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 45 mins
  • Cooking Method: Oven-baked
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Oven Baked Potatoes

These baked potatoes show up most often in the cooler months, when turning on the oven feels normal again and I want something warm and filling that doesn’t require much thought.

I make them all the time because they’re dependable and flexible, which is exactly what I want when I’m feeding my family or having people over.

They were a hit in my first installment of The Shared Table (a YouTube series on hospitality) because they work so well for chili night or a baked potato bar - everyone builds their own plate, and I’m not stuck trying to manage individual servings.

I’ve already made these multiple times this season, and they never feel repetitive because what changes is what goes on top. I’ll serve them with slow cooker shredded beef chili, sour cream, cheese, green onions, or leftover roast chicken and butter if that’s what we have. They’re easy, they scale up without effort, and they quietly do a lot of work on the table without asking much of you.

And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉

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Did you make this baked potatoes? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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baked potatoes on a plate with butter and green onions.
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Baked Potatoes

Baked potatoes baked until fluffy inside with crisp skins using russet potatoes, avocado oil, and sea salt. Great for chili, baked potato bars, and feeding a crowd.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: baked potatoes,
Servings: 8 servings
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Preheat oven to 425°F.
  • Scrub the potatoes well under cold water to remove any dirt. Pat dry with a towel and allow to air dry so they are fully dry.
  • Use a fork to poke 6-8 holes all over each potato. This lets steam escape so they don’t burst in the oven.
  • Rub each potato all over with avocado oil. Sprinkle generously with salt to help the skin crisp up.
  • Place potatoes on a large sheet pan, uncovered and bake for 45-60 minutes or until a frok or skewer slides in easily all the way through.
  • To serve, cut a slit down the center, and gently squeeze the ends to open them up. Fluff the potatoes with a fork, and add your favorite toppings.

Make-Ahead Slow Cooker Shredded Beef Chili

Slow cooker shredded beef chili or beef chili con carne made with tender chuck roast, beans, and pantry spices. A hands-off, filling meal that works just as well for busy weeknights as it does for hosting casual gatherings.

shredded beef chili in a white bowl with green onions in the back.
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💡Recipe Overview

  • Prep and Cook Time: 30 minutes to prep and 6+ hrs to slow cook
  • Cooking Method: Slow Cooker
  • Dietary Info: Ancestral diet
  • Tools Needed: slow cooker
  • Skill Level: easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Shredded Beef Chili

If you’re feeding guests and want chili to feel a little more intentional, using shredded beef instead of ground meat makes a noticeable difference. It’s one of the reasons I chose it for The Shared Table (my YouTube series that I'm so excited about).

It feels a little more special, but it doesn’t add extra work - which is exactly why I keep coming back to this recipe.

It’s especially good in fall and winter when I want something warm and filling that can handle a crowd. I make this several times a season because the slow cooker does most of the work, it holds well if people arrive at different times, and leftovers only get better (and freeze sooo well!)

I’ll usually serve it with oven baked potatoes or tortilla chips and a simple topping spread, then pair it with jalapeño cheddar cornbread and an apple crisp to round out the meal. It works just as well for busy weeknights as it does for hosting, and that’s the reason it stays on repeat in my kitchen.

And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉

image of Prepare and Nourish owner

Ingredients for Beef Chili Con Carne

  • Beef chuck roast: The best cut for slow cooker chili because it has enough connective tissue to break down and shred easily. Look for visible marbling and avoid very lean roasts, which can turn dry. If chuck roast isn’t available, boneless beef shoulder or beef blade roast will work similarly. Avoid very lean cuts, which don’t shred well.
  • Cooking fat (beef tallow or bacon grease): Used for browning the beef and vegetables, adding savory flavor without needing additional oil.
  • Aromatics (onion, bell pepper, garlic): You can add more veggies if you prefer but these were more than enough for both texture and flavor.
  • Tomato products (crushed tomatoes, tomato paste): Crushed tomatoes provide moisture and structure, while tomato paste thickens the chili slightly and gives it a more concentrated tomato flavor.
  • Beef broth: Every chili needs good bone broth. I love using my beef bone broth in recipes like his beef chili con carne because it adds so much flavor.
  • Seasonings (chili powder, cumin, oregano, smoked paprika, bay leaves): These pantry spices give the chili its classic flavor without being complicated.
  • Beans (kidney or pinto): Makes the chili more filling and practical for feeding a crowd. Canned beans are convenient - just drain and rinse before adding.
  • Toppings: Avocado, sour cream, cheddar cheese, green onions, and tortilla chips let everyone customize their bowl, which is especially helpful when serving a group.
graphic of fork and spoon connected in a plant.

Make it Ancestral

To make this chili more ancestral, use soaked beans instead of conventional canned beans. Soaking dried beans helps reduce phytic acid and can make them easier to digest. If using homemade soaked beans, cook them separately until just tender, then add them to the chili toward the end of cooking so they hold their shape.

Jovial’s jarred beans are a convenient option since they’re already soaked and gently cooked; simply drain and rinse them well before adding. Because soaked beans absorb liquid differently than canned beans, you may need to add a small splash of warm broth if the chili thickens too much after they’re stirred in.

shredded beef chili with sour cream and shredded cheese.

How to Make Shredded Beef Chili

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

chunks of chuck roast in a cast iron skillet.

Step 1.

Pat the chuck roast dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat and add a small amount of fat. Sear the roast on all sides until well browned. Set aside.

bell peppers and onions sauted in a cast iron skillet.

Step 2.

Add more cooking fat to the skillet. Add the diced onion and bell pepper and saute until softened. Add garlic and cook until fragrant.

crushed tomatoes, bone broth, seasonings added to slow cooker.

Step 3.

Transfer the sauteed veggies to the slow cooker. Add crushed tomatoes, tomato paste, and broth. Add all seasonings. Stir to combine.

shredded beef chili in a slow cooker.

Step 4.

Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.

shredded beef added to chili in slow cooker.

Step 5.

Remove the beef and stir in the beans. Shred the beef and return it to the slow cooker and continue to cook on high untile everything is warmed through.

sour cream, avocado, jalapeno added to chili in a white bowl.

Step 6.

Serve with favorite toppings or store in the refrigerator or freezer per instructions.

Helpful Tips

  1. Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.  
  2. To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness. 
  3. If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.

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💭Meal Prep Suggestion!
This shredded beef chili is well suited for meal prep since it can be made fully ahead and reheats well throughout the week. Prepare the entire batch, portion it into containers once cooled, and store in the refrigerator for quick lunches or easy dinners, adding toppings just before serving so everything stays fresh.
shredded beef chili in a white bowl with toppings.

Serving Suggestions

This chili con carne is traditionally served as a hearty, one-bowl meal, often topped generously and paired with simple sides that help stretch it for a crowd. It works so well for a casual family dinner as it does for hosting, where everyone can serve themselves and customize their bowl.

Here are some of my favorite servings suggestions:

Ferments & toppings: Set out toppings like fresh or fermented jalapeños, or quick-pickled onions along with the usual raw sour cream and shredded cheese. Ferments add brightness and some good gut bacteria, so it's always a win-win. Other toppings like diced red onions, green onions, homemade tortilla chips, or diced avocados are delicious too.

Side dishes: We love serving this chili over oven-baked potatoes, bone broth rice, or with cornbread made with fresh milled flour. It really stretches the meal, especially if serving for a crowd.

shredded beef chili on a spoon in a white bowl and blue kitchen towel.

Frequently Asked Questions

How do I store and reheat beef chili con carne?

Store leftover shredded beef chili in an airtight container for up to 5 days in the refrigerator. These glass snap containers are perfect for leftovers but I love using wide-mouth mason jars for soup leftovers. To reheat, transfer the chili con carne to a small saucepan and warm over medium-low heat, stirring often.

Can I freeze shredded beef chili?

Yes, This chili freezes very well. Once fully cooled, portion into freezer-safe containers or souper cubes, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. 

Do I have to sear the beef first?

Searing isn’t required, but it adds flavor and helps the beef hold together better during the long cook. If you’re short on time, you can skip it and still end up with a good chili.

Looking for more crowd-pleasing recipes? Here are some ideas:
Did you make this shredded beef chili recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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shredded beef chili with cilantro, shredded cheese, and sour cream.
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5 from 1 vote

Slow Cooker Shredded Beef Chili

Slow cooker shredded beef chili made with tender chuck roast, beans, and pantry spices. A hands-off, filling meal that works just as well for busy weeknights as it does for hosting casual gatherings.
Prep Time20 minutes
6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: shredded beef chili, slow cooker shredded beef chili
Servings: 10 servings
Calories: 897kcal
Author: Anya @ Prepare & Nourish

Ingredients

Toppings

  • Avocado
  • Sour cream
  • Cheddar cheese
  • Green onions
  • Tortilla chips
  • Cilantro

Instructions

  • Pat the 4 lbs beef chuck roast dry and season generously with 1 teaspoon salt and 1 teaspoon black pepper. Heat a heavy skillet over medium-high heat and add 2 tablespoons tallow or bacon grease. Sear the roast on all sides until well browned, about 2-3 minutes per side. Set aside.
  • Add more cooking fat to the skillet. Add 1 yellow onion and 1 red bell pepper and saute until soft, about 3-4 minutes. Add 6 garlic cloves and cook until fragrant.
  • Transfer the sauteed veggies to the slow cooker. Add 28 oz can crushed tomatoes, 2 tablespoons tomato paste, and 3 cups beef broth. Add all seasonings, including 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, and 2 teaspoons smoked paprika. Stir to combine.
  • Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.
  • Remove the beef and stir in the 6 cups kidney or pinto beans. Shred the beef and return it to the slow cooker and continue to cook on high for 30 minutes.
  • Serve with favorite toppings like diced Avocado, Sour cream, Cheddar cheese, Green onions, Tortilla chips, and Cilantro.

Video

Notes

Nutrition Facts reflect ingredients above using pinto beans and not including the toppings. 
Storage: Transfer cooled chili to an airtight container and store in the refrigerator for up to 5 days. The chili will thicken as it sits, which is normal. 
Freezing: This chili freezes very well. Once fully cooled, portion into freezer-safe containers or souper cubes, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. 
Reheating: Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of beef broth or water as needed to loosen the chili. 
Helpful Tips: 
  1. Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.  
  2. To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness. 
  3. If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.

Nutrition

Calories: 897kcal | Carbohydrates: 116g | Protein: 65g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2222mg | Potassium: 4616mg | Fiber: 33g | Sugar: 53g | Vitamin A: 3608IU | Vitamin C: 125mg | Calcium: 503mg | Iron: 22mg

Apple Crisp with Fresh Milled Flour

Apple crisp with fresh milled flour is an easy, beginner-friendly recipe made with baked apples, maple syrup, sprouted oats, and a buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.

Apple crisp made with fresh-milled flour served in a bowl with a spoon and topped with vanilla ice cream.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 45 minutes to bake
  • Cooking Method: ven-baked
  • Dietary Info: Ancestral diet
  • Skill Level: easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Why Flour Quality Matters in Crisp Recipes

I’ve been making some version of apple crisp for years, but once I started using fresh milled flour, I noticed something I honestly hadn’t paid much attention to before - flour actually has flavor.

It sounds obvious, yet it completely changed how I thought about very basic baked goods.

In fact, I'd say I wasn't much of a dessert person until I started baking with fresh milled flour and it blew me away.

This recipe stays in steady rotation because it’s easy to throw together, easy to scale, and works for everything from a regular weeknight to holidays or guests, like shown here on The Shared Table (a hospitality series on my YouTube channel). Most often, I serve it warm with vanilla ice cream after something straightforward like soup, chili, or roast chicken. It’s familiar, practical, and never feels like unnecessary effort. If easy had flavor and texture, it'd be this apple crisp.

image of Prepare and Nourish owner

Ingredients for 'FMF' Apple Crisp

  • Wheat berries - I milled kamut and hard white wheat berries for this apple crisp. Kamut produces a softer, buttery, slightly more tender flour, while hard white wheat provides structure. This combination creates a muffins that holds together well without becoming dense. If you don’t mill your own flour, store-bought all-purpose flour can be used instead.
  • Apples - Cut into evenly sized chunks for consistent texture. Most varieties work well, including Honeycrisp, Fuji, Gala, or Granny Smith. A mix of sweet and tart apples is a good option.
  • Maple syrup - Honey can be used if needed, though it will slightly change the flavor.
  • Pure vanilla extract - Adds additional flavor to the filling. Real vanilla extract is recommended over imitation.
  • Seasonings - ground cinnamon, nutmeg, and a little bit of salt to add flavor.
  • Butter - To create the crumble texture. Butter should be cold and cubed. Salted or unsalted butter can be used but if using salted, skip the additional salt in the crumble.
  • Sprouted rolled oats - I love using a brand that makes sprouted rolled oats. It adds texture to the topping. Regular rolled oats work as a direct substitute. Sprouted oats are commonly available at natural grocery stores or online.

Substitutions and Variations

  • Add-ins - Chopped nuts such as pecans or walnuts can be added to the topping for extra texture. Raisins, shaved coconut chips, or dried cranberries can be mixed into the filling if desired.
graphic of fork and spoon connected in a plant.

Make it Ancestral

I’ve really been loving baking with fresh milled flour, and this apple crisp is a great example of why. Freshly milled grains bring a noticeable flavor that you simply don’t get from store-bought flour.

For this recipe, I like using a blend of kamut and hard white wheat berries. Kamut produces a softer flour, while hard white wheat adds enough structure to help the crumble hold together. That said, this recipe is very forgiving, which makes it a great place to experiment if you’re newer to fresh milled flour.

Apple crisp made with fresh-milled flour served in a bowl with a spoon and topped with vanilla ice cream.

How to Make Apple Crisp with Fresh Milled Flour

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Apple filling ingredients mixed in a baking dish and coated with fresh milled flour.

Step 1.

Mix all of the filling ingredients, including apples, maple syrup, vanilla, ground cinnamon, nutmeg, and salt together in the baking dish. Coat with a little bit of fresh milled flour. Set aside.

Whisking flour, brown sugar, cinnamon, and butter into a crumbly topping mixture.

Step 2.

Whisk flour, light brown sugar, and ground cinnamon together in a medium bowl. Cut in cold butter chunks using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.

Sprouted oats stirred in and crumble topping evenly spread over the apple filling.

Step 3.

Stir in  rolled oats. Add the crumble topping over the filling, making sure to spread evenly across the apples. No need to press down but make sure it's even.

Apple crisp baked until golden and bubbling, cooling before serving with vanilla ice cream.

Step 4.

Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes. 

Helpful Tips

  1. Cut apples evenly: Aim for ¼–½ inch pieces so everything bakes at the same rate and you don’t end up with crunchy apples mixed with overcooked ones.
  2. Keep the butter cold: Cold, cubed butter creates a crumblier topping and better texture once baked - warm butter will melt too quickly and flatten the topping.
  3. Don't overwork the topping: Stop cutting in the butter while the mixture still looks crumbly and uneven; those little butter pockets are what make the crisp topping crisp. No need to get everything smooth.
  4. Let it rest before serving: Resting for at least 10 minutes helps the filling set so it scoops cleanly instead of running all over the plate.
💭Meal Prep Suggestion!
This apple crisp is easy to prepare ahead of time. Assemble the filling and topping, cover the baking dish, and refrigerate for up to 24 hours before baking. When ready to serve, transfer it directly from the refrigerator to the oven.

You can also bake the crisp in advance and store it covered in the refrigerator. Reheat in a warm oven until heated through. This makes it a practical dessert for gatherings, holidays, or busy weeks.
Apple crisp made with fresh-milled flour served in a bowl with a spoon and topped with vanilla ice cream.

Serving Suggestions

Apple crisp is traditionally served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream. It can be enjoyed fresh from the oven, at room temperature, or even cold straight from the refrigerator. Try my paleo ice cream!

For everyday meals, this crisp works well as a simple dessert after dinner, especially alongside lighter meals. It pairs nicely with straightforward dishes like roasted chicken, soups, or skillet meals.

Apple crisp made with fresh-milled flour served in a bowl with a spoon and topped with vanilla ice cream.

Frequently Asked Questions

How do I store and reheat apple crisp?

Store leftover apple crisp in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers. To reheat, transfer the apple crisp to a small baking pan, cover it, and bake in a 350°F oven for about 30 minutes, or until warmed through.

Can I freeze apple crisp with kamut?

Yes, the crisp freezes well for up to 3 months.  Thaw overnight in the fridge and reheat per instructions.

Why is my topping soft instead of crisp?

This typically happens if the butter was too warm, partially melted, or if the topping was mixed too thoroughly. The crumble relies on small pieces of cold butter distributed throughout the flour. As the crisp bakes, those butter pieces melt and create the crumbly texture. If the butter softens too much during mixing, it blends into the flour instead of staying in distinct pieces, which can lead to a denser, softer topping. To prevent this, use cold butter straight from the refrigerator and stop mixing while the topping still looks uneven and crumbly.

Looking for more related recipes? Here are some ideas:
Did you make this apple crisp with whole grains? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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apple crisp in a bowl with vanilla ice cream and mint leaf as garnish.
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Apple Crisp with Fresh Milled Flour

Apple crisp with fresh milled flour combines tender baked apples, maple syrup, sprouted oats, and a crisp buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.
Prep Time15 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple crisp, fresh milled flour
Servings: 8 servings
Calories: 442kcal
Author: Anya @ Prepare & Nourish

Ingredients

Filling

  • 8 medium apples cut into 1-inch chunks that are ¼ - ½ “ thick
  • ½ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup fresh milled flour

Topping

  • 1 cup fresh milled flour ½ cup kamut, ½ cup hard white berries
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter cold and cubed
  • 1 cup sprouted rolled oats
  • vanilla ice cream for serving

Instructions

  • Preheat oven to 350°F (177°C).
  • Mix all of the filling ingredients, including 8 medium apples, ½ cup maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt together in the baking dish. Coat with ¼ cup fresh milled flour. Set aside.
  • Whisk 1 cup fresh milled flour, ¾ cup light brown sugar, and 1 teaspoon ground cinnamon together in a medium bowl. Cut in ½ cup unsalted butter using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.
  • Stir in 1 cup sprouted rolled oats. Add the crumble topping over the filling, making sure to spread evenly across the apples. No need to press down but make sure it's even.
  • Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes. Serve warm, room temperature, or cold, with (optional) vanilla ice cream for serving.

Video

Notes

Nutrition Facts does not reflect vanilla ice cream. 
Storage: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 5 days. 
Make Ahead & Freezing Instructions: This crisp can be assembled the day before and baked when you’re ready to serve. Prepare the recipe through step 3, then cover and refrigerate for up to 24 hours before baking.
Once baked and cooled, the crisp also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven for about 30 minutes, or until warmed through.
Helpful Tips:
  1. Cut apples evenly: Aim for ¼–½ inch pieces so everything bakes at the same rate and you don’t end up with crunchy apples mixed with overcooked ones.
  2. Keep the butter cold: Cold, cubed butter creates a crumblier topping and better texture once baked - warm butter will melt too quickly and flatten the topping.
  3. Don't overwork the topping: Stop cutting in the butter while the mixture still looks crumbly and uneven; those little butter pockets are what make the crisp topping crisp. No need to get everything smooth.
  4. Let it rest before serving: Resting for at least 10 minutes helps the filling set so it scoops cleanly instead of running all over the plate.
 

Nutrition

Calories: 442kcal | Carbohydrates: 81g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 332mg | Fiber: 6g | Sugar: 51g | Vitamin A: 454IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg

Creamy One-Pan Sausage and Gnocchi Skillet

This Creamy Sausage Gnocchi Skillet is a one-pan dinner made with Italian sausage, gnocchi, cherry tomatoes, white wine, cream, and spinach. The gnocchi cooks directly in the broth, creating a creamy sauce without extra steps or separate pots, making this an easy but satisfying weeknight meal.

creamy sausage and gnocchi with tomatoes in a pan and bowl.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 25 minutes to cook
  • Cooking Method: Stove-top
  • Tools Needed: Deep pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Ingredients for Sausage & Gnocchi Skillet

ingredients for one pan sausage and gnocchi skillet

I use Italian sausage as the main protein, and in this recipe I’m using heritage pork sausage, which tends to be leaner than conventional sausage. Because of that, I add butter only if needed to make sure there’s enough fat for cooking. I usually prefer shallots for their mild flavor, but I often use yellow onion instead if I have one open in the fridge, which is an easy way to avoid food waste.

Fresh garlic, cherry tomatoes, and thyme leaves add flavor. I use dry white wine to deglaze the pan, but extra broth works just as well. Chicken broth becomes the cooking liquid for the gnocchi, which acts as the starch and is typically found in the pasta aisle. To finish, I add cream for the sauce, grated parmesan to thicken and season, baby spinach for added greens, and fresh basil or parsley if I have it on hand.

creamy sausage and gnocchi in a bowl and pan.

How to Make Creamy Sausage & Gnocchi Skillet

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

cooked sausage in a stainless steel pan.

Step 1.

Cook Italian sausage over medium heat in a large pan. Break it up as it cooks and transfer to a plate and set aside.

Shallots and garlic in a stainless steel pan.

Step 2.

Melt butter and add shallots. Cook until soft and translucent. Add garlic and cook just until fragrant.

cherry tomatoes added to caramelized shallots in a stainless steel pan.

Step 3.

Add the cherry tomatoes and thyme leaves to the skillet and cook, stirring occasionally, until the tomatoes begin to soften and release their juices.

brothy gnocchi and sausage mixure with cherry tomatoes in a stainless steel pan.

Step 4.

Pour in the white wine and chicken broth and bring to a gentle boil. Stir in the gnocchi, making sure it is mostly submerged. Simmer uncovered until the gnocchi is tender and the broth has reduced.

parmesan cheese added to a sausage and gnocchi and tomato mixture.

Step 5.

Lower the heat and return the cooked sausage back to the skillet. Stir in the heavy cream and Parmesan cheese together, mixing gently until the cheese melts and the sauce becomes creamy.

spinach added to creamy sausage and gnocchi in pan.

Step 6.

Add the baby spinach and fold it in just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.

Helpful Tips

  1. Brown the sausage well - Let it cook until browned before removing it from the pan to build flavor and leave the fond for the sauce. Fond is the browned bits stuck on the bottom of the pan, which adds great flavor. 
  2. Watch the garlic closely - Add it after the shallots have softened and cook just until fragrant to avoid bitterness and burnt garlic. Also, cut garlic and let it sit for 5-10 minutes to allow allicin, a naturally occurring compound to form before cooking.
  3. Keep the gnocchi mostly submerged - Stir once or twice so it cooks evenly and doesn't stick to the pan as the broth reduces. 
  4. Add spinach at the very end - It only needs a minute to wilt; overcooking will make it watery and dull. 

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stainless steel pan with a lid.

Serving Suggestions

I usually serve this sausage and gnocchi skillet as a complete one-pan meal, since the gnocchi takes the place of both the pasta and the starch. A finish of fresh herbs and grated parmesan is usually all it needs.

For everyday dinners, I like to serve it with something green on the side to balance the richness - think a simple romaine salad or roasted broccolini. If I want to stretch the meal a bit, I’ll add a slice of sourdough or another simple bread. Leftovers reheat well and make an easy lunch the next day.

creamy sausage and gnocchi in a stainless steel pan.

Frequently Asked Questions

How do I store and reheat one pan sausage and gnocchi?

Store leftover sausage and gnocchi in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. Because the sauce is cream-based, it will firm up as it chills - this is normal. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce as it heats.

Can I freeze this dish?

No, because of the dairy, I don't recommend freezing this creamy sausage and gnocchi skillet. 

Looking for more one-pan recipes? Here are some ideas:
Did you make this creamy one-pan sausage and gnocchi recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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creamy sausage and gnocchi in a pan.
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Creamy Sausage Gnocchi Skillet

Creamy Sausage Gnocchi Skillet made with Italian sausage, cherry tomatoes, cream, spinach, and gnocchi is a simple one-pan dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: sausage and gnocchi, sausage gnocchi skillet
Servings: 6 servings
Calories: 633kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound Italian sausage
  • 2 tablespoons butter
  • 1 shallot
  • 3 garlic cloves
  • 1 pint cherry tomatoes
  • 3 sprigs fresh thyme
  • ½ cup white wine
  • 1 ½ cups chicken broth
  • 14 ounces potato gnocchi
  • 1 cup heavy cream
  • 1 cup Parmesan cheese
  • 3 cups baby spinach

Instructions

  • Heat a large, deep skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
  • In the same skillet, melt the butter over medium heat (if the sausage rendered enough fat, skip the butter). Add sliced shallots and cook for 2-3 minutes until soft and translucent. Add the sliced garlic and cook for about 30 seconds, just until fragrant.
  • Add the cherry tomatoes and thyme leaves to the skillet and cook for 3-4 minutes, stirring occassionally, until the tomatoes begin to soften and release their juices.
  • Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until reduced by about half.
  • Add the chicken broth and bring it to a gentle simmer. Stir in the gnocchi, making sure it is mostly submerged. Simmer uncovered for 3-4 minutes, stirring once or twice, until the gnocchi is tender and the broth has reduced.
  • Lower the heat and return the cooked sausage back to the skillet. Stir in the heavy cream and Parmesan cheese together, mixing gently until the cheese melts and the sauce becomes creamy.
  • Add the baby spinach and fold it in just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.

Video

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce it cream-based, it will firm up as it chills - this is normal. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce as it heats. This sausage gnocchi skillet is not freezer-friendly due to dairy. 
Helpful Tips: 
  1. Brown the sausage well - Let it cook until browned before removing it from the pan to build flavor and leave the fond for the sauce. Fond is the browned bits stuck on the bottom of the pan, which adds great flavor. 
  2. Watch the garlic closely - Add it after the shallots have softened and cook just until fragrant to avoid bitterness and burnt garlic. 
  3. Keep the gnocchi mostly submerged - Stir once or twice so it cooks evenly and doesn't stick to the pan as the broth reduces. 
  4. Add spinach at the very end - It only needs a minute to wilt; overcooking will make it watery and dull. 

Nutrition

Calories: 633kcal | Carbohydrates: 31g | Protein: 22g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 1325mg | Potassium: 542mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2647IU | Vitamin C: 26mg | Calcium: 285mg | Iron: 5mg

Mimosa Salad (Layered Tuna Salad)

Mimosa Salad is a Russian layered tuna salad with shredded potatoes, carrots, mozzarella, eggs, and pickles. It’s a great make-ahead salad for holidays - easy to assemble in a springform pan with mayonnaise between layers for moisture, and topped with grated egg yolks for the classic mimosa effect.

layered mimosa salad with tuna and egg.
Looking for more holiday dishes? 
Check out my aspic, Olivier salad, or beef liver pate.
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💡Recipe Overview

  • Prep and Cook Time: 45 minutes to prep and 15 minutes cook time and a few hours of chilling time
  • Cooking Method: Stove-top
  • Dietary Info: Whole30, Paleo, Ancestral diet
  • Tools Needed: pie pan or springform pan
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Mimosa Salad (Not the Cocktail, Not the Fruit Salad)

Mimosa Salad is a layered tuna salad that might look like just another mayo-and-vegetable dish, but it’s actually surprisingly nourishing. This Russian/Soviet-era salad is traditionally served for holidays and celebrations, and it combines practical ingredients with satiety, flavor, and nutrients (yes, really!). The potatoes give you a bit of resistant starch, the pickles sneak in some probiotics, and the tuna or sardines (especially sardines!) pack in protein and omega-3s.

Its name comes from the Russian mimosa tree, thanks to those sunny, grated egg yolks on top, and it’s in the same family as holiday classics like aspic (meat jelly) and Olivier salad.

I usually make it ahead of time - in fact, you want to make it ahead of time to let the mayo layer seep in - which means I can check off “holiday dish” without standing over the stove at the last minute. I’ve already made it three times this month, and it doesn’t get old. And if there are any leftovers, it makes a great balanced breakfast!

image of Prepare and Nourish owner

Ingredients for Mimosa Salad

ingredients for mimosa salad.

Potatoes (I prefer Yukon gold potatoes, but was out and used russets instead) form the base of the salad and provide bulk and texture, while carrots add another vegetable layer. Eggs are used in two ways: the egg whites are grated and combined with shredded mozzarella cheese to create a cohesive layer, since the egg whites alone are not enough, and the yolks are reserved to be grated on top for the classic mimosa effect.

The fish layer includes canned tuna, sardines, or hot smoked salmon - see the next section on fish options for guidance on selecting and adjusting the fish. Diced pickles add a nice crunch, while mayonnaise serves as the binder to keep the layers moist. Finally, fresh parsley or dill is added as garnish. You can also go crazy and add small scoops of salmon roe.

Subs & Variations: Fish Options

canned fish.

Mimosa Salad is traditionally made with tuna packed in oil, which gives it a rich, classic flavor. In this version, I use a combination of tuna in water and sardines for an extra nutrient boost (because we love this sardines on toast!). For holidays or special occasions, hot smoked salmon is a great swap. Costco’s seasonal version adds incredible flavor to this layered salad, and though it's not wild and has questionable ingredients, I'll allow it for holidays. Ha! You’ll want at least 10-12 ounces of fish, but you can go up to 1 pound if you prefer a meatier salad. If you’re using tuna or sardines, be sure to increase the mayonnaise slightly so the fish layer stays well-seasoned and flavorful.

graphic of fork and spoon connected in a plant.

Make it Nourishing

At first glance, this salad is unassuming, with layers of mayonnaise between starchy vegetables, but it can also be quite nourishing. Potatoes contain resistant starch that supports digestion and blood sugar balance when cooked and cooled (which is necessary in this recipe). My fermented pickles provide natural probiotics, and using homemade mayonnaise lets you control the quality of the oil. And we haven't even touched on the tinned fish (a total superpower, IMHO). Sardines, in particular, provide omega-3 fatty acids, calcium, and vitamin D, making the salad even more nutrient-dense (that's why I try to include sardines into any canned tuna recipe - I consider it my superpower and my toxic trait). All of these simple swaps make this salad so nutrient-dense and satisfying.

slice of layered mimosa salad with tuna and egg.

How to Make Mimosa Salad

ingredients in layering the tuna salad.

Step 1. Prep

Boil the potatoes and carrots in salted water until tender (carrots will have a shorter cook time). Hard boil the eggs. Drain, cool, then shred the potatoes and carrots. Grate the mozzarella and eggs, keeping the yolks separate for the mimosa topping.

canned fish in a glass bowl with mayonnaise.

Step 2. Combine

Drain the tinned tuna and sardines, reserving the oil. In a small bowl, gently mix the fish with a little bit of mayonnaise, salt, and pepper, keeping the mixture slightly chunky. Add a little reserved oil if needed to moisten.

steps on how to layer mimosa salad.

How to Layer Mimosa Salad

  1. Place a springform pan ring on your serving plate. Start with a layer of shredded potatoes, pressing lightly to form an even base. Spread a thin layer of mayonnaise over the potatoes.
  2. Next, spread the tuna-sardine mixture evenly on top of the potatoes. I like to use the back of a fork to evenly spread it across.
  3. Spread a layer of diced pickles evenly over the tuna mixture, making sure to spread towards the edges.
  4. Next, spread the shredded carrots over the pickles and again, using a fork, then my fingers to gently press them into the pickle layer.
  5. Lightly coat with mayonnaise.
  6. Combine the grated mozzarella with the grated egg whites and spread this mixture evenly on top. Spread the remaining mayonnaise over the cheese and egg whites, sealing the salad well. Lightly press the salad with the back of a spoon or spatula to hold its shape.
mimosa salad assembled in a springform pan, with a side bowl of crumbled egg yolks ready to be sprinkled on top.

Step 3. Assemble

Using the back of a fork, mash up the egg yolks into crumbles. Sprinkle evenly over the top of the salad for the classic mimosa effect.

crumbled egg yolks sprinkled on top of the mimosa salad.

Step 4. Chill

Cover the salad with plastic wrap and refrigerate for at least an hour or overnight so the layers set. Remove the springform pan. Garnish with parsley, dill, salmon roe, or thinly sliced cherry tomatoes.

Helpful Tips

  1. Assemble in advance - This salad can be made up to 24 hours ahead. Keeping it chilled allows the layers to set, making slicing easier and presentation neat. 
  2. Prep ahead - Cook all the ingredients (potatoes, carrots, eggs) the night before assembling. Cooling overnight makes shredding much easier and speeds up assembly the next day. I like to use a medium grater for potatoes, eggs, and cheese and a finer small grater for the carrots but that's a personal preference.
  3. Presentation - You can assemble the salad in a springform pan ring without the bottom for a clean look, or just use a regular pie dish. To make a wreath, use a large springform pan without the bottom and place a donut or biscuit ring in the center.

Essential Tools

Chances are everything you need to make this layered tuna salad, you already have. But if you wanted to make it nice and pretty with clean lines, I recommend these items:

  • Springform Pan Set: I have this set of 3 that I use anytime I want to make something fancy. In fact, I use this most often for salads and savory foods than desserts.
  • Biscuit Cutter Set: I use the large one to place in the center of the springform pan when I want to make a "wreath" shape mimosa salad. Apparently, these also make great donuts and biscuits.
  • Box grater: A box grater with large and fine grates/holes.
layered mimosa salad with tuna and egg.

Serving Suggestions

Mimosa Salad is traditionally served chilled as a layered salad, often sliced or portioned directly from a trifle bowl or a pie plate. It can be presented as part of a holiday spread, a potluck, or a family meal, and it works well alongside other dishes.

For everyday meals, serve it with a house salad and oven-roasted whole chicken. For holidays or gatherings, pair it with spatchcock turkey, slow cooker duck, air fryer lamb loin chops.

Leftover salad can be served the next day as part of a packed lunch or even a great way to start the day (aka breakfast!).

mimosa salad cut into with a wedge of the layered salad on a white plate.

Frequently Asked Questions

How do I store mimosa salad?

Store leftover mimosa in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. I don't recommend freezing this. Remove from the fridge about 10-15 minutes before serving to take the chill off slightly and bring out the flavors better. 

Can I use a different cheese instead of mozzarella?

Yes, a mild, firm cheese that can be grated works best. Avoid very soft or watery cheeses, as they won’t hold the layers together as well.

What if the layers don't hold together when slicing?

Make sure the salad has had enough time to chill - at least an hour, but overnight is ideal. Press each layer lightly as you assemble so the ingredients stick without getting squished. Mixing the egg whites with the mozzarella helps the top layers stay in place, and having enough mayonnaise keeps everything together. If it’s still a little loose, just let it sit in the fridge a bit longer before slicing.

Do I have to use a springform pan?

No, a springform pan makes slicing and presentation easier, but you can assemble the salad in a regular dish or even shape it into a mound with a spatula. Just be extra careful when removing or serving so the layers stay intact.

Looking for similar sides? Here are some ideas:
Did you make this mimosa salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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layered mimosa salad with tuna and egg.
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Mimosa Salad (Layered Tuna Salad)

Mimosa Salad is a Russian layered tuna salad with shredded potatoes, canned tuna, carrots, mozzarella, eggs, and a creamy mayo base.
Prep Time45 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time2 hours
Course: Side Dish
Cuisine: European, Russian, Slavic
Keyword: layered tuna salad, mimosa salad
Servings: 12 servings
Calories: 245kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 3 medium potatoes
  • 3 large carrots
  • 8 eggs
  • 10-12 ounces canned tuna, sardines, or hot smoked salmon
  • ½ cup shredded mozzarella cheese
  • 3 pickles diced
  • 1 cup mayonnaise
  • 1 tablespoon fresh parsley or dill
  • salt and pepper to taste

Instructions

Prep

  • Boil the 3 medium potatoes and 3 large carrots in salted water until tender, about 10-15 minutes. Drain and let cool. Separately, boil the 8 eggs for about 10 minutes, then cool and peel.
  • Using a box grater, shred the cooled potatoes using the medium holes and shred the carrots using the fine holes. Then grate the ½ cup shredded mozzarella cheese and eggs using the medium or fine holes, depending on your texture preference. Keep the yolks separate for mimosa topping. Finely dice the 3 pickles.
  • Drain the 10-12 ounces canned tuna, sardines, or hot smoked salmon, reserving the oil. Place the fish in a small bowl and add 2 tablespoons of mayonnaise, along with a pinch of salt and pepper. Stir gently until combined, keeping the mixture slightly chunky. If it seems dry, add a little of the reserved sardine oil to moisten.

Assembling

  • Place a springform pan ring on your serving plate. Start with a layer of shredded potatoes, pressing lightly to form an even base. Spread a thin layer of 1 cup mayonnaise (divided) over the potatoes.
  • Next, spread the tuna-sardine mixture evenly on top of the potatoes.
  • Spread a layer of diced pickles evenly over the tuna mixture, making sure to spread evenly towards the edges.
  • Next, spread the shredded carrots over the pickles and lightly coat with mayonnaise.
  • Combine the grated mozzarella with the grated egg whites and spread this mixture evenly on top. Spread the remaining mayonnaise over the cheese and egg whites, sealing the salad well. Lightly press the salad with the back of a spoon or spatula to hold its shape.
  • Using the back of a fork, mash up the egg yolks into crumbles. Sprinkle evenly over the top of the salad for the classic mimosa effect.

Chilling & Serving

  • Cover the salad with plastic wrap and refrigerate for at least an hour or overnight so the layers set.
  • Carefully remove the plastic wrap and springform pan. Slice or lift portions with a spatula, and optionally garnish with1 tablespoon fresh parsley or dill.

Notes

Storage: Store the leftover mimosa salad in an airtight container in the fridge for up to 4 days. It stores well over time and the layers become more pronounced. Remove from the fridge about 10-15 minutes before serving to take the chill off slightly and bring out the flavors better. 
Helpful Tips: 
  1. Assemble in advance - This salad can be made up to 24 hours ahead. Keeping it chilled allows the layers to set, making slicing easier and presentation neat. 
  2. Fish options - You can use canned tuna in water, tuna in oil, sardines in oil, or even hot smoked salmon - any combination to make about 10 ounces of fish. 
  3. Prep ahead - Cook all the ingredients (potatoes, carrots, eggs) the night before assembling. Cooling overnight makes shredding much easier and speeds up assembly the next day. 
  4. Presentation - You can assemble the salad in a springform pan ring for a clean look, or try a Bundt pan for a fun twist. Line the pan with plastic wrap, assemble the layers in reverse, then carefully invert onto a serving plate. Reserve the egg yolks to grate on top after unmolding for the classic mimosa effect. If you don’t have a pan, you can shape the salad into a mound using a spatula.

Nutrition

Calories: 245kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 129mg | Sodium: 386mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2822IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 1mg

Delicata Squash Au Gratin with Gruyere Cheese

Delicata Squash Au Gratin with Gruyère, Parmesan, garlic, shallots, and cream turns into a soft and creamy side dish. The squash cooks until tender and the cheese melts into the warm sauce. It is an easy recipe that fits both weeknight meals and holiday menus.

plated slice of Delicata Squash Au Gratin with a crispy breadcrumb topping, served beside the full gratin in a cast-iron skillet.
Looking for more squash recipes? 
Check out scalloped butternut squash, spaghetti squash rings, and hasselback butternut squash.
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💡Recipe Overview

  • Prep and Cook Time: 20 minutes to prep and 40 minutes to bake
  • Cooking Method: Oven-baked, Stove-top
  • Dietary Info: Primal, GAPSish, Ancestral diet
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Keep This on Repeat

I love this Delicata Squash Au Gratin because it’s exactly what I want during squash season. The squash is tender and naturally sweet, and the creamy, cheesy sauce bakes up beautifully without any fuss. It feels special enough for holiday dinners but easy enough to make on a weeknight next to my husband's steak.

I’ve already made it three times this month alone, and it doesn’t get old. It’s the kind of dish that hits all the seasonal notes I’m looking for: simple, flavorful, and full of winter squash goodness.

image of Prepare and Nourish owner

Ingredients for Delicata Squash Au Gratin

ingredients for delicata squash au gratin.

This recipe uses delicata squash as the base, which has a thin, edible skin that softens as it bakes, so there is no need to peel it. Butter is used to cook the shallots and prevent sticking, while also adding fat to the sauce. Garlic and fresh thyme add savory flavor without overpowering the squash. Heavy cream is important for a sauce that thickens properly in the oven and holds its texture after baking. Gruyère cheese and Parmigiano Reggiano melts smoothly and works well in baked dishes and a simple seasoning of sea salt and black pepper is enough to balance everything out. Finally, breadcrumbs are optional if you want a crisp top layer, though the dish works just as well without them.

Substitutions and Variations

  • Onion Swap - No shallots? Swap it with yellow or sweet onions; flavor will be a bit stronger though.
  • Cheese sub - Gruyère can be replaced with fontina, Comté, or Swiss. Parmigiano Reggiano can be swapped with Pecorino Romano or another hard, salty cheese.
  • Topping - Breadcrumbs can be omitted completely or replaced with crushed crackers for texture.
baked delicata squash gratin in a baking dish, topped with melted cheese and breadcrumbs, golden and bubbly.

How to Make Baked Delicata Squash

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

delicata squash sliced and arranged evenly in a baking dish for even cooking.

Step 1. Cut

Cut the ends of the squash and remove all seeds with a small spoon. Slice squash ⅛–¼ inch thick so it cooks evenly. If it's easiest, feel free to cut the squash in half lengthwise, then in half moons. Arrange delicata slices evenly in the baking dish.

sautéed garlic and shallots sizzling in butter in a stainless steel pan.

Step 2. Cook

In a skillet over medium heat, melt butter. Add shallots and cook until soft and lightly golden, 8–10 minutes. Add garlic and thyme leaves and cook 1 minute more or until fragrant.

heavy cream added to a pan over medium-low heat, being stirred and gently simmered until slightly thickened.

Step 3. Simmer

Reduce heat to medium-low. Pour in heavy cream and stir. Simmer gently (do not boil) for a few minutes, until slightly thickened. Season with salt and pepper.

gruyère and parmesan cheeses being stirred into a pan, melting into a smooth, creamy sauce.

Step 4. Stir

Stir in half of the Gruyère cheese and half of the Parmesan cheese until fully melted into a silky sauce.

onion-cream sauce poured over delicata squash, spread evenly with a spoon to coat all slices.

Step 5. Pour

Pour the warm onion-cream sauce over the top, coating the top of the squash with the back of a spoon.

gruyère and parmesan cheese, along with breadcrumbs, sprinkled over squash in a baking dish.

Step 6. Bake

Sprinkle the remaining Gruyère and Parmesan, then the breadcrumbs if using. Cover loosely with foil and bake, then uncover and bake a little bit more, until golden, bubbly, and squash is tender. Remove from oven and allow to rest before serving so it sets a little.

Helpful Tips

  1. Topping lost its crisp - Reheat uncovered so the breadcrumbs and cheese can crisp back up instead of steaming. 
  2. Extra liquid appears after refrigerating - That's totally normal. I would carefully pour it out or spoon it out and reheat as instructed. The sauce will tighten as it warms. 
💭Make-Ahead Suggestion!
This au gratin can be prepared ahead and baked just before serving, which makes it great for hosting. Assemble the squash and cream sauce in the baking dish, including the cheese, but do not add the breadcrumbs yet. Cover tightly and refrigerate for up to 24 hours.

When ready to bake, remove the dish from the refrigerator while the oven preheats. Sprinkle with breadcrumbs, cover loosely with foil, and bake as directed, adding an extra 5-10 minutes to account for the chilled dish. Let rest before serving.
serving of baked delicata squash gratin on a plate with a fork, with the full gratin in a baking dish blurred in the background.

Serving Suggestions

This creamy baked delicata squash is traditionally served as a warm side dish, especially during fall and winter meals (when winter squashes are in season). It pairs great with whole roasted chicken, slow cooker duck, or air fryer lamb loin chops, making it an excellent option for holiday tables or special occasions.

For a lighter meal, pair it with a simple house salad and grilled protein for a well rounded meal.

baked delicata squash gratin in a baking dish, topped with melted cheese and breadcrumbs, golden and bubbly.

Frequently Asked Questions

How do I store and reheat delicata squash gratin?

Store leftover gratin in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. Reheat in a 325°F oven until warmed through (15-20 minutes). You can also gently reheat on the stovetop in a covered skillet with a splash of cream or broth, but it may lose its gratin shape. I don't recommend freezing. 

Do I need to peel delicata squash?

No. Delicata squash has a thin, edible skin that softens as it bakes, so there is no need to peel it. Once cooked, the skin becomes tender and blends right into the dish, saving you prep time while adding a little extra texture and color.

Looking for more related recipes? Here are some ideas:
Did you make this delicata squash au gratin? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

baked delicata squash gratin in a baking dish, topped with melted cheese and breadcrumbs, golden.
Print Recipe
No ratings yet

Delicata Squash Au Gratin with Gruyere Cheese

Delicata Squash Au Gratin with Gruyère, Parmesan, garlic, shallots, and cream turns into a soft and creamy side dish. The squash cooks until tender and the cheese melts into the warm sauce. It is an easy recipe that fits both weeknight meals and holiday menus.
Prep Time15 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 504kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 medium delicata squash
  • 2 tablespoons butter
  • 2 shallots
  • 4 cloves garlic minced
  • 1 teaspoon fresh thyme
  • 1 pint heavy cream
  • 1 cup Gruyère cheese grated
  • ½ cup Parmiggiano cheese grated
  • ½ teaspoons sea salt to taste
  • ¼ teaspoon black pepper
  • ¼ cup breadcrumbs

Instructions

  • Preheat oven to 375°F (190°C). Butter an 8x8 or similar baking dish. Cut the ends of 2 medium delicata squash and remove all seeds with a small spoon. Slice squash ⅛–¼ inch thick so it cooks evenly. If it's easiest, feel free to cut the squash in half lengthwise, then in half moons. Arrange delicata slices evenly in the baking dish.
  • In a skillet over medium heat, melt 2 tablespoons butter. Add 2 shallots and cook until soft and lightly golden, 8–10 minutes. Add 4 cloves garlic and 1 teaspoon fresh thyme leaves and cook 1 minute more or until fragrant.
  • Reduce heat to medium-low. Pour in 1 pint heavy cream and stir. Simmer gently (do not boil) 3–5 minutes, until slightly thickened. Season with ½ teaspoons sea salt and ¼ teaspoon black pepper.
  • Stir in 1 cup Gruyère cheese and ½ cup Parmiggiano cheese cheese until fully melted into a silky sauce.
  • Pour the warm onion-cream sauce over the top, coating all the squash coating the top of the squash with the back of a spoon.
  • Sprinkle the remaining Gruyère and Parmesan, then ¼ cup breadcrumbs if using. Cover loosely with foil and bake 25 minutes, then uncover and bake 10 minutes more, until golden, bubbly, and squash is tender. Remove from oven and rest 10 minutes before serving so it sets a little.

Notes

Storage: Store leftover baked delicata squash gratin in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven until warmed through (15-20 minutes). You can also gently reheat on the stovetop in a covered skillet with a splash of cream or broth, but it may lose its gratin shape. I don't recommend freezing. 
Helpful Tips: 
  1. Topping lost its crisp - Reheat uncovered so the breadcrumbs and cheese can crisp back up instead of steaming. 
  2. Extra liquid appears after refrigerating - That's totally normal. I would carefully pour it out or spoon it out and reheat as instructed. The sauce will tighten as it warms. 

Nutrition

Calories: 504kcal | Carbohydrates: 21g | Protein: 14g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 576mg | Potassium: 678mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3631IU | Vitamin C: 21mg | Calcium: 433mg | Iron: 1mg