I’m known these days for my healthy-ish holiday meals. They are far from traditional, usually filled with veggies, but always get raving reviews.
This year, I decided to forego baked sweet potatoes, and went with a few of my favorite things all mixed together.
Butternut Squash & Quinoa Dressing
Calories: 200 kCal
8 slices low sodium organic bacon, diced
3 cups diced butternut squash
1 cup diced red pepper
3 cups Kale, chopped
3/4 cups quinoa
2 cups broth (veggie, chicken or turkey)
1/4 cup pecans
2 oz soft goat cheese
1/4 cup dried cherries & berries
1) Heat oven to 375. Coat large baking sheet with cooking spray. Spread cut butternut squash out on the baking sheet, and sprinkle with salt. Put into oven and cook until starting to brown, about 20-30 minutes.
2) In a medium saucepan, bring broth to a boil. Add quinoa and turn down heat to medium. Cook until liquid is soaked in, and quinoa is tender. May need to add more liquid. When finished, out off to the side.
3) In a large sauté pan, add diced bacon and cook over medium heat. As bacon starts to cook down, add red pepper and Kale. Continue to sauté until both bacon and Kale are browned.