Top 10 Thanksgiving Side Dishes of the Season.

#4. Roasted Stuffed Butternut Squash

Celebrity Chef & Certified Nutritionist Serena Poon

Makes 4 servings

Ingredients:

• 2 ea. medium butternut squash, halved, seeds removed
• 4 tsp. avocado oil
• 2 tsp. extra virgin olive oil
• 1 C tri-colored quinoa (any other quinoa is fine too)
• 1 1/3 C vegetable broth, homemade or low sodium
• 1 bunch curly kale, stems removed, leaves rough chopped
• 2 ea fresh thyme sprigs
• ½ tsp pink Himalayan salt or sea salt, to taste
• ½ tsp freshly ground black pepper, to taste
• ¼ tsp fresh ground white pepper, to taste (optional)
• 15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
• 1 ea medium orange, zested
• ½ each juice of half of the zested orange above
• 1/3 C fresh pomegranate seeds
• ¼ C pine nuts (raw or toasted, optional)

Instructions:

1. Pre-heat oven to 425F, place rack in the middle of the oven
2. Arrange the butternut squash halves, cut side up on an unlined sheet pan
3. Drizzle and spread 1 tsp of avocado oil on each of the 4 cut halves of butternut squash, light salt and pepper each half
4. Bake uncovered for 55-60minutes, or until fork tender.
5. While the butternut squash is baking, use a fine mesh sieve to thoroughly rinse the quinoa under cold water until the water runs clear.
6. Place the quinoa in a medium saucepan with the broth and bring to fast simmer.
7. Cover the saucepan with the quinoa with a tight-fitting lid and reduce heat to maintain a low simmer. Cook for 15 minutes.
8. Removed the quinoa from heat (keeping covered with the lid) and allow to sit and steam for another 3 minutes. Remove lid and fluff with a fork.
9. Using a large skillet, 1 tsp of extra virgin olive oil over medium heat.
10. Add to the skillet the torn kale leaves and cook until just slightly wilted, about 2-3 minutes and reduce heat to medium low.
11. Add to the kale the thyme sprigs, salt and pepper, to taste. Heat until slightly fragrant. Remove thyme stems.
12. Add to the skillet the chickpeas, the cooked quinoa, squeeze juice from the half orange, and add the orange zest. Remove from heat.
13. Once butternut squash is fork tender and slight caramelized on the edges, remove from the oven and allow to cool (while still on the pan).
14. Using heat protective gloves, scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the sides. Reserve this for a later use.
15. Add the pomegranate seeds and pine nuts to the kale and quinoa mixture and toss to combine. Ready for filling!
16. Stuff the butternut squash halves with a heaping amount of the kale and quinoa mixture. Ready to serve! (Reserve any extra stuffing for later use for a buddha bowl)

*ALTERNATIVES

• Can use acorn squash instead of butternut squash
• Can use cranberries instead of pomegranate seeds. In this case, add cranberries to the stuffing when adding the quinoa to the kale.
• Can use other nuts instead of pine nuts: chopping toasted hazelnuts, chopped pecans, toasted almond slivers.
• Can add vegan parmesan to the top of the stuffing and warm in the oven for 5 minutes before service.

#5. Super Immunity Kale Salad

Celebrity Chef & Certified Nutritionist Serena Poon

INGREDIENTS:

• 1 bunch kale
• 1 c. cubed butternut squash
• 1/4 tbsp. olive oil
• 1/4 tsp salt
• 1/3 c. toasted pumpkin seeds
• 1/2 c. pomegranate seeds
• 1/2 tbsp balsamic vinegar

INSTRUCTIONS:

1. If your squash is raw, a simple way to prep butternut squash is by roasting in the oven. Preheat the oven to 400 degrees F, then toss the butternut squash cubes in 1 tbsp of olive oil with a pinch of salt and black pepper. Place in a baking pan and position on a center rack in the oven and let it roast for about 15 mins or until just tender.
2. In a large bowl, combine the kale, oil, and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller, and darker, about 2 minutes.
3. Add the roasted squash, pumpkin and pomegranate seeds and gently toss to combine.
4. Add the vinegar and toss again.
5. Check the seasonings, adding a little more oil and/or vinegar, if needed.

#6. Pumpkin Hummus Recipe

by Chef Partner CJ Jacobson of Mediterranean restaurant, Aba

Ingredients:

• 2 cups canned pumpkin
• 2 cups garbanzo beans
• ¼ cup water
• 2 tbsp olive oil
• ¼ t cinnamon
• 1/8 tsp nutmeg
• ½ tsp ground cumin
• 1 tsp brown sugar
• Squeeze of lemon
• salt

Method:

1. Puree garbanzo beans in a blender with water, lemon juice, olive oil and spices until smooth
2. Using a rubber spatula, mix puree with canned pumpkin puree until it’s completely incorporation is resolute
3. Add salt and olive oil to taste
4. Garnish with toasted pumpkin seeds & fresh grated nutmeg

#7. Kale Salad with Delicata Squash, Pomegranate, and Toasted Hazelnuts

Ingredients

• 1 delicate squash cut lengthwise, seeded, cut into ¼ inch slices horizontally
• 3 tbsp., plus 2 teaspoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 1-2 tsp. honey or maple syrup, to taste
• 2 tsp. Dijon mustard
• ¼ tsp. garlic powder
• ½ small shallot, minced
• 1 bunch Tuscan kale, stemmed, leaves thinly sliced
• 1/3 cup grated Parmesan cheese
• 1/2 cup pomegranate seeds
• 1/3 cup toasted hazelnuts, chopped

Instructions

• Heat the oven at 400°F. On a lined baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Roast, stirring squash occasionally after the first 10-15 minutes, until squash is golden and tender to your liking, about 20–30 minutes. Remove squash from oven and set aside to cool (Make ahead tip: this step can be done up to 3 days in advance).
• To make dressing, stir together balsamic, sweetener of choice, Dijon, garlic powder, shallot, ½ tspsalt, and ¼ tsp. pepper. Slowly whisk in 3 tbsp. olive oil. (Make ahead tip: dressing can be made up to 5 days in advance).
• In a large mixing bowl, combine kale with dressing, roasted squash, Parmesan, and pomegranate seeds. Toss together to combine, and season with salt and pepper to taste.
• Transfer to a serving bowl, and sprinkle with chopped hazelnuts. Salad tastes best if it sits for about 30 minutes-1 hour before serving so that the kale leaves soften.

8. Light Pumpkin Fluff

Ingredients:

• 1 can pure pumpkin puree
• 1/3 cup pure maple syrup, or to taste
• 1 teaspoon vanilla extract
• 1 tbsp pumpkin pie spice
• 1 container light coconut whipped topping, thawed

For garnish: gingersnap cookies and chopped pecans

Instructions

• Stir together the pumpkin, maple syrup, vanilla extract, and pumpkin pie spice.
• Gently fold in whipped topping until well incorporated. Taste and adjust for preferred sweetness.
• Spoon into bowls and garnish with a sprinkle of chopped pecans and a gingersnap cookie.

#9. Carrot Soufflé

By Chelsea Mae Plummer, Mae’s Menu

Carrot soufflé is a perfect holiday or Sunday dinner side dish. it’s savory, rich, naturally sweet, and perfect for the whole family!

Ingredients:

• 2 lbs. carrots, peeled and cut into about ½ inch chunks
• 2 T. unsalted butter
• 3 eggs
• ½ c. honey
• ½ cup 2% Greek yogurt
• 1 tsp. vanilla extract
• 3 tablespoon 1-to-1 gluten-free flour
• ½ teaspoon ground cinnamon
• 1 tsp. baking powder
• ½ tsp. salt
• Non-stick cooking spray
• Powdered sugar, to garnish (optional)

Instructions

• Preheat oven to 350 degrees and spray a 1 ½ quart baking dish with non-stick cooking spray.
• Add the carrots to a Dutch oven and cover with water. Salt the water with 1 teaspoon salt. Cover the pot and bring the carrots to a boil over high heat. Reduce the heat to medium-high, and boil the carrots for 15 minutes or until they can be pierced easily with a fork.
• Drain carrots thoroughly and return them to the pan.
• Add the drained carrots, butter, honey, Greek yogurt, vanilla extract, flour, cinnamon, baking powder, and salt to the bowl of a food processor or high-speed blender. Process or blend for 30 seconds -1 ½ minutes, or until the mixture is smooth and pourable, scraping down the sides of the bowl or blender halfway through blending.
• Pour the soufflé mixture into the greased baking dish and bake for 40-45 minutes, or until firm when shaken and just starting to brown around the edges.
• Remove the soufflé from the oven and let cool for 2-3 minutes. Sprinkle with powdered sugar, if desired, and serve hot!

Notes

To keep this recipe processed sugar-free, use raw honey and omit the powdered sugar garnish.

#10. Apple Cranberry Sauce (processed sugar-free!)

By Chelsea Mae Plummer, Mae’s Menu

This delicious fall berry doesn’t have to come with a sugar rush! this processed sugar-free apple cranberry sauce recipe is naturally sweetened and ready in just three steps

Ingredients

• 2 cups fresh whole cranberries
• 2 cups apples (or ~1 ½ medium apples), peeled and cut into 1 ½-inch chunks*
• 3 large (3 x 2-inch) pieces of orange zest
• ½ cup orange juice
• ⅓ cup maple syrup
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ginger powder
• Pinch salt

Instructions

1. Place the cranberries, apple chunks, and orange peel in a food processor or blender and pulse 10-15 times, or until the fruit pieces are the size of small pebbles or green peas.
2. Pour the fruit mixture into a medium-size saucepan. Add the orange juice, maple syrup, ground cinnamon, ginger powder, and a pinch of salt. Stir until combined and bring to a simmer over medium-high heat.
3. Reduce the heat to medium and simmer for 16-18 minutes, stirring every few minutes, or until the sauce has thickened and turned a deep red color. Let cranberry sauce cool and serve!

Notes

Sweet and crisp apples like Fuji, Jazz, Cripps, or Envy apples work best for this recipe.

Nutrition Information
Yield-8
Serving Size-1
Amount per Serving: Calories-71, Total Fat-0g, Saturated Fat-0g, Trans Fat-0g, Unsaturated Fat-0g, Cholesterol-0mg, Sodium-19mg, Carbohydrates-18g, Fiber-2g, Sugar-14g, Protein-0g.

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.