As thanksgiving quickly approaches, we wanted to bring you our favorite healthy holiday recipes. We have several recipes for you including butternut squash casserole, bacon/apple/sweet potato stuffing, cranberry sauce, brussel sprouts, and deviled eggs.
Butternut Squash Casserole
serves 8, 1 hour and 15 minutes total time
1 medium butternut squash, peeled and diced into ¼ inch cubes (about 4 cups)
1 tablespoon coconut oil
2 sprigs sage, minced (optional)
2 teaspoons fine Himalayan salt, divided
½ head of cauliflower
3 cloves garlic
½ can of full fat unsweetened coconut milk (7 ounces)
1 pound free range/pastured chicken breast, diced into ¼ inch cubes
1 teaspoon raw honey (optional)
1 teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon cinnamon
4 slices nitrate-free bacon, diced
¼ teaspoon nutmeg
2 tablespoons arrowroot starch
3 large pastured egg yolks
Pre-heat the oven to 400F.
Prepare the butternut squash and place it in the casserole dish. Toss with coconut oil, 1 teaspoon salt and minced sage. Spread the butternut squash on the bottom of casserole dish and set it in the oven on the middle rack. Set a timer for 20 minutes.
While the squash cooks, dice the cauliflower and combine it in a small pot with the garlic cloves, coconut milk and ½ teaspoons salt. Set to simmer over medium heat with a tight fitting lid on it.
Now toss the diced chicken with ½ teaspoon salt, cinnamon, ginger, black pepper and honey. When the 20 minutes are up open the oven, carefully mix the butternut squash. Distribute the chicken and bacon in one even layer over it. Close the oven and set the timer for 20 minutes.
Once the cauliflower is fork tender transfer it along with the garlic and coconut milk to a blender. Puree until completely smooth, adding in the nutritional yeast and nutmeg. Let it cool down for a few minutes then blend with the blender on low, add in the egg yolks one at a time.
When the timer is up, open the oven again and pour the cauliflower sauce all over the casserole. Use a spatula to gently mix it in and close the oven. Bake for another 15 minutes then broil for 2 minutes. Remove from the oven and let it rest a few minutes before serving.
Garnish with sage if you'd like!
Bacon, Apple, Sweet Potato Stuffing
3 sweet potatoes, peeled and cubed
2 yellow onions, diced
5 stalks celery, chopped
2 apples, chopped
8 pieces nitrate-free bacon, diced