Everyday Grand Review and Spicy Roasted Delicata Squash

Like many of you, I have followed Grandbaby Cakes from its inception (or almost).   Remember those early days of food blogging (post Ree’s explosion on the scene) when everyone had a food blog and there were multiple avenues for promoting it like Foodista, numerous vendors giving away food products for review, blog hops, “The Versatile Blogger Award” (and the like).   I cannot even remember (or even find) some of the other sites OR even some of the bloggers I used to follow.  What was the site that people were always trying to get featured on?  Was it Foodbuzz?  If you’ve been around that long, please respond.

But, I digress.   This is the second in a hopeful series on new cookbooks.   Today I’m focusing on Everyday Grand by Jocelyn Delk Adams of the aforementioned Grandbaby Cakes.

About the book:

A joyous cookbook full of gratitude, positivity, and 80+ Southern-inspired comfort food recipes from the culinary sweetheart and blogger behind Grandbaby Cakes.

Jocelyn Delk Adams believes every day deserves to be celebrated, from seemingly mundane weekdays to exuberant weekends and holidays. Her approachable take on comfort food features Southern-steeped recipes that are jazzed-up, remixed classics, all sprinkled with the vibrant, colorful personality she’s best known for.

Each flavor-packed recipe suggests a reason to celebrate, a reminder that events big and small can have a moment of culinary gratitude. Try the Georgia Peach Salad with Candied Pecans and Cornbread Croutons on that perfect summer day or the Mojito-Marinated Skirt Steak with Chimichurri for a backyard date night (BYO blanket and bubbly). Or enjoy a Southern Sunday supper of spicy Hot Sauce Chipotle-Fried Chicken and whip up the Turkey and Mustard Greens Enchiladas to deliver to your bestie “just because.” Don’t forget gooey Salted Caramel Chocolate Chip Cookies for a really good hair day (because yes, you deserve to celebrate this!).

Everyday Grand shows readers how to cultivate their inner joy through affirmations, thankfulness, and most important, ridiculously good food. (Publisher’s blurb)

What I thought…

Yes, I am one that will read cookbooks from cover to cover.  I enjoyed Adams’ voice and style.  If I had to sum up the advice she gives about life, cooking and love in one sentence, it would be this:

Celebrate always, even those “in between days,” and discover joy.

(Those “in between days” refer to those calendar dates in between major holidays that we typically just slog through to get to the next celebration.   We need to relish these days as well.)

Adams is no-nonsense, fun and real.  “I don’t believe in bougie food; if a food experience makes me feel ‘less than’ or gives pompous pretentious BS, I’m not here for it” (12).    If you don’t read anything else (or learn any other lessons from Adams), take notes from the “7 lists of 7 life and kitchen essentials” (14).  These lists include 7 daily affirmations, 7 kitchen essentials, 7 go-to ingredients (from both the pantry and fridge), 7 savory ingredients (spices and seasonings), 7 sweet ingredients (more spices and seasonings), and 7 joyful things.

The recipes range from the classic homestyle family traditions to the inventive.  She riffs on her mama’s very best zucchini bread by topping it with Cinnamon Toast Crunch cereal.  She includes some other crazy sounding ideas like a Cap’n Crunch inspired chicken tender and Flamin’ Hot Dorritos Mozzarella Sticks.  There are a lot of recipes that had me asking “Why hasn’t anyone tried this before?” like Tempura-Fried Pickled Okra (with a Garlic-Soy Mayo), Philly Steak Mac and Cheese and Elvis Banana Bread (with peanut butter chips and bacon).

She also includes some seasonings that I want to whip up for holiday gifts like Mesquite, No-Salt Cajun, Italian, and Jerk seasonings.

I was inspired by her Winter Salad to highlight the book.   The true star of this recipe is the spicy roasted squash.   Mom had recently sent me some delicata squash (love these) so I used that and just had a dinner one night of nothing but this spicy, roasted goodness.


Spicy Roasted Delicata Squash

From Everyday Grand by Jocelyn Delk Adams (Slightly adapted from “Winter Salad.”)

This is a great side dish. But you can follow the original recipe and top a salad with it.  Or, top nachos or put it in a taco.


  • 1/2 c. unsalted butter
  • 1-2 T. Sriracha
  • 1/2 t. Kosher salt
  • 1/2 t. fresh ground black pepper
  • 1/2 t. garlic powder
  • 1/2 t. ground cumin
  • 1/4. t. smoked paprika
  • 1-2 delicata squash, halved and seeded.


  1. Preheat oven to 400 F. Slice the squash into 1/4″ half-moons. Line a rimmed sheet pan with parchment paper.
  2. In a medium skillet, melt the butter over medium heat. Continue to cook for 4-5 minutes, stirring often. Watch and when it starts to brown, remove from the heat. Stir in the sriracha, salt pepper, garlic powder, cumin and paprika. Add the squash and toss to coat. (You may have to do this in a few different batches.) After squash is coated well, place to the prepared baking sheet. Arrange so squash is in one layer.
  3. Place in oven and roast for 20 minutes. Flip the slices. Roast for another 20 minutes. Remove from oven and serve.

Yield: 4

Prep Time: 10 mins.

Cook time: 40 mins.

Total time: 50 mins.

Adjust the spice as needed.  I used the two tablespoons of Sriracha and that might be too much for some.  I enjoyed it.  Go ahead and top a salad with this squash and drizzle with Adams’ Orange-Ginger Buttermilk Dressing.  Or just eat it right off the roasting pan like I did.

I used the leftovers for veggie nachos the next night.   I layered the squash on top of whole grain tortilla chips and covered with cheese.  These were delicious!!!!!   I am trying a few more leftovers wrapped in a tortilla with some goat cheese for lunch tomorrow.   Totally versatile leftovers!

If you’ve read the first review in this series, you know I’m checking out these cookbooks from the library.   Everyday Grand will either be one I check out again or just outright buy.

Five out of five stars.

I’m linking up with Foodies Read for August.

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