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Wilted Kale and Pecan Salad with Baked Butternut Squash, Apples and Turkey
Join guest chef Lynn Wells as she prepares some flavorful dishes perfectly suited for the holidays!
Baked Butternut Squash, Sausage and Apples
Yield: 8 servings
1 large butternut squash, peeled, seeded, and cut into ½-inch cubes (about 6 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 small onion, chopped
3 celery stalks, chopped
1 pound ground turkey sausage, cooked
1 large Pink Lady or Honeycrisp apple, cored and chopped
½ teaspoon salt
1 teaspoon dried sage
¾ cup dried cranberries
2 large eggs, beaten
Fresh flat-leaf parsley (for garnish)
Preheat oven to 425°. In a large mixing bowl, toss squash with olive oil and salt until evenly coated. Spread out squash in a single layer on a large baking sheet lined with parchment paper. Roast squash for 30 to 40 minutes or until edges are lightly browned. Remove from oven and set aside.
Heat a large skillet over medium to medium-high heat and melt the butter. Stir in chopped onion and celery; cook for about 3 to 5 minutes or until onions and celery are translucent.
Reduce heat to medium to medium-low and add cooked sausage to the skillet. Stir in chopped apple and cook for 3 to 5 minutes or until apples are just soft. Stir in ½ teaspoon salt, sage, cranberries, and roasted squash. Reduce heat and stir to combine. Simmer for 2 more minutes, remove from heat, and set aside.
Add beaten eggs to squash-sausage mixture and toss to incorporate. Transfer mixture into a 9 x 13-inch baking dish prepared with cooking spray and spread evenly into corners.
Reduce oven temperature to 350°. Bake for 30 minutes or until top of squash-sausage mixture is toasted and set. Garnish with fresh parsley.
Wilted Kale and Pecan Salad
Yield: 4 servings
2 tablespoons extra-virgin olive oil
2 large apples, cored and cut into 1-inch cubes
¼ cup pecan halves
1 pound kale, de-stemmed and chopped
1 can mandarin oranges, drained
¼ cup dried cranberries
2 tablespoons rice vinegar
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
In a Dutch oven over medium-high heat, add olive oil and sauté apples for 4 minutes. Add pecans to pan and cook for 1 additional minute. Add kale and cook for 3 to 5 minutes or until kale wilts. Add rice vinegar, oranges, and cranberries and toss. Season with salt and red pepper. May be served hot or cold.
crispy avocado salad
Join guest chef Lynn Wells as she prepares some flavorful dishes perfectly suited for the holidays!
Baked Butternut Squash, Sausage and Apples
Yield: 8 servings
1 large butternut squash, peeled, seeded, and cut into ½-inch cubes (about 6 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 small onion, chopped
3 celery stalks, chopped
1 pound ground turkey sausage, cooked
1 large Pink Lady or Honeycrisp apple, cored and chopped
½ teaspoon salt
1 teaspoon dried sage
¾ cup dried cranberries
2 large eggs, beaten
Fresh flat-leaf parsley (for garnish)
Preheat oven to 425°. In a large mixing bowl, toss squash with olive oil and salt until evenly coated. Spread out squash in a single layer on a large baking sheet lined with parchment paper. Roast squash for 30 to 40 minutes or until edges are lightly browned. Remove from oven and set aside.
Heat a large skillet over medium to medium-high heat and melt the butter. Stir in chopped onion and celery; cook for about 3 to 5 minutes or until onions and celery are translucent.
Reduce heat to medium to medium-low and add cooked sausage to the skillet. Stir in chopped apple and cook for 3 to 5 minutes or until apples are just soft. Stir in ½ teaspoon salt, sage, cranberries, and roasted squash. Reduce heat and stir to combine. Simmer for 2 more minutes, remove from heat, and set aside.
Add beaten eggs to squash-sausage mixture and toss to incorporate. Transfer mixture into a 9 x 13-inch baking dish prepared with cooking spray and spread evenly into corners.
Reduce oven temperature to 350°. Bake for 30 minutes or until top of squash-sausage mixture is toasted and set. Garnish with fresh parsley.
Wilted Kale and Pecan Salad
Yield: 4 servings
2 tablespoons extra-virgin olive oil
2 large apples, cored and cut into 1-inch cubes
¼ cup pecan halves
1 pound kale, de-stemmed and chopped
1 can mandarin oranges, drained
¼ cup dried cranberries
2 tablespoons rice vinegar
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
In a Dutch oven over medium-high heat, add olive oil and sauté apples for 4 minutes. Add pecans to pan and cook for 1 additional minute. Add kale and cook for 3 to 5 minutes or until kale wilts. Add rice vinegar, oranges, and cranberries and toss. Season with salt and red pepper. May be served hot or cold.
