Join our Spooners as they share their cherished holiday recipes. Discover the special meaning behind these dishes in their holiday traditions, and see just how simple they are to recreate in your own kitchen!

Tyler, VP of Digital Product

Well… Tyler’s wife’s recipe! This dish is a holiday staple—not only because it’s delicious, but it feels like a cheat code to get their little one to eat some veggies ;)!

1. Bring a pot of water to boil. Add diced butternut squash and cook for 6-9 minutes until tender. Remove squash with a slotted spoon and set aside.
2. In a large pot, bring 4 cups chicken broth and 4 cups water to a boil.
3. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain pasta. Set aside.
4. Meanwhile, in a large skillet, sauté diced onion until translucent.
5. Transfer cooked butternut squash to a blender. Add desired spices (such as nutmeg, garlic powder, or sage) and blend until smooth.
6. In the same skillet used for onions, reduce heat to low. Add butter and let melt.
7. Add the pureed butternut squash mixture to the skillet and stir to combine with onions. Add the cooked pasta, half of the shredded cheddar cheese and all of the parmesan cheese. Stir until cheese is melted. Add remaining cheddar cheese.
8. If mixture is too thick, add reserved pasta water ¼ cup at a time until desired consistency is reached.
9. Season with salt and pepper to taste.

Jen, Strategic Analytics Manager

Jen and her husband’s holiday potluck go-to! This easy appetizer or side dish is certain to make everyone go back for seconds, maybe even thirds!

1. Preheat oven to 425°F.
2. Scrub potatoes (do not peel them). Dice into 1” cubes.
3. If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.
4. Toss potatoes, olive oil, herbs, and seasonings
5. Place on a baking sheet and bake for 30-35 minutes until browned and tender.

Cole, VP of Operations

Nothing beats a good, ol’fashioned, fluffy pancake recipe. However, the alligator part is the kicker, especially with kids! When the pancakes are served, Cole’s whole fam recites the words that our pancakes are “Guaranteed not to . . . “, and when they get to the word ‘alligator’, the kiddos all scream… “Alligator!” Fun fact, this chant is Dartmouth/Mount Moosilauke pancake preamble from a bygone era. 

1. Mix together all the ingredients in a bowl. The mixture will be sticky because of the flaxseed meal. If it is too thick, add more milk or water.
2. Heat a skillet over medium heat. Once hot, spray with cooking spray (or a bit of cooking oil). Pour about 1/4 cup batter for each pancake and gently spread it out with a spoon. Let cook for 2-3 minutes per side or until edges begin to firm and bubbles begin to burst. Flip and cook on the opposite side for 2-3 minutes.
3. Let cook for 2-3 minutes per side or until edges begin to firm and bubbles begin to burst. Flip and cook on the opposite side for 2-3 minutes. Top with your favorite sliced fruit, melted nut butter, syrup, or yogurt.

Becca, Senior Brand Marketing Manager

Inspired by none other than Phoebe’s grandmother’s cookie recipe from Friends! Spoiler alert: the recipe came straight from a Nestle Tollhouse package of cookies. This one is a classic that never gets old, brings all the cozy holiday vibes, and is super fun/easy to bake with the family. “I pull out this recipe when I’m craving a little extra happiness, and let me tell you, those cookies are always just what I need to brighten my day!”

1. Preheat oven to 375^° F.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Liz, Director of Brand Experience

This recipe comes from none other than Marcella Hazan. It’s ridiculously easy and so good—it almost feels like it’s too good to be true! Liz’s Italian mom was a major Marcella fan, swearing by her as the ‘Queen of Italian home cooking’, and this recipe was one of her go-tos. Just like any good recipe, this recipe has been passed down and has been deemed a household favorite by Liz’s daughter!

1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
3. Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

Shira, Director of Product Development & Innovation

Nothing’s sweeter than homemade banana cake, especially when it comes with chocolate chips. We can seriously smell this one through the screen, and now we’re hungry.

1. Preheat oven to 325F on convection, or 350F on regular
2. Mix all ingredients together except flour and chocolate chips
3. Mix in flour
4. Grease + Pour batter into pan, generously sprinkle chocolate chips on top only
5. Bake until top of cake is dark brown and doesn’t jiggle in the center.

Gab, Marketing Coordinator

At any holiday, these “rainbow” cookies are like a delicacy. They’re even more iconic than a sprinkle or pignoli cookie—if you know, you know. Gab learned this recipe from her grandmother who has been cranking out seven-layer cookies for the last 50 years. Be warned, it’s impossible to only have one. Once you start, trust me, you can’t stop.

1. Preheat oven to 350°F. Butter a 13×9″ baking pan and line bottom with parchment paper, leaving a 2″ overhang on both ends, then butter paper.
2. Beat egg whites until stiff peaks form. Add sugar and almond paste gradually, beating at high speed until stiff, slightly glossy peaks form. Transfer to large bowl.
3. In another bowl, beat butter until pale and fluffy (about 3 minutes). Add egg yolks, almond extract, and salt; beat until well combined (about 2 minutes). Reduce speed to low, add flour and mix until just combined.
4. Fold half of egg white mixture into almond mixture to lighten, then gently fold in remaining whites. Divide batter among 3 bowls. Add red food coloring to one bowl and green to another, leaving the third plain. Refrigerate white batter.
5. Pour red batter into prepared pan, spread evenly (about ¼” thick). Bake 8-10 minutes until just set (slightly underdone). Transfer to wire rack using parchment overhang; cool 15 minutes.
6. Repeat process with white and green layers, cleaning and relining pan each time.
7. Stack layers with plastic wrap between them. Weight with a baking pan and refrigerate at least 8 hours.
8. Bring to room temperature. Melt chocolate in double boiler, stirring until smooth.
9. Spread half the chocolate thinly on top; refrigerate until firm (15 minutes). Invert cake, remove paper, spread remaining chocolate. Refrigerate until firm (30 minutes).
10. Cut into rectangles and serve.