Fall inspired Squash, Mushroom, Kale and Quinoa Bake
Thoughts on tradition and how to deal with dietary restrictions
It’s the big week people. The countdown to the Super Bowl for foodies has finally begun and if I’m being honest, it’s all I can really think about besides watching Escaping Twin Flames on Netflix. I’ve already made my favorite cranberry sauce, some Magical Make Ahead Gravy, and a beautiful disc of pie dough sits ready to be transformed, in the freezer. John has shared with me that he would like to try his hand at a NY Times recipe for this Pumpkin Butterscotch Custard and my response was, “are you kidding”? You see, typically I’m in the kitchen making magic out of ingredients and he’s making his magic with cleaning the dishes. Historically, this has worked well for us but the fact that he’s ready to contribute a dish this year is downright intriguing…I’m beyond excited. We may have a new tradition of him making dessert which is pretty cool.
My philosophy on Thanksgiving is play the hits and then throw in a wild card. It’s like everyone has an expectation of what the table should include. Dishes that evoke nostalgia like your Aunt Linda’s stuffing or Dad’s pumpkin pie should always be included. It’s the one time of year where making food “elevated” is just not that necessary. On the other hand, I do firmly believe that traditions can come out of innovation. So, adding that new dish to the yearly rotation can liven things up and potentially be added to the hit list.
If you’re dealing with any dietary restrictions, things can sometimes get complicated, especially on the day where most people consume their body weight in butter. I am certainly not a vegetarian. However, I do have many friends and family members who prefer their food without meat. My vegetarian people also are big time food lovers that sometimes get stuck with 2 options on the menu that even sound appealing and pack any nutritional punch or any amount of substantial protein. On the flip side, no one wants to cook two versions of a stuffing to satisfy everyone, that’s just too much work. The sweet spot is finding recipes that will be enjoyed by all. Last year, I shared a delicious One Pan Pumpkin and Kale Lasagna that truly rocks. This is a beautiful dish that can be added to your Thanksgiving table that everyone could partake in. This year, I went in the direction of a customizable healthy-ish quinoa bake that has all the flavors of fall along with some nutritional powerhouses. I would be proud to serve this on my turkey day menu to everyone to enjoy. You can even customize it by adding a vegan sausage for even more flavor. Have at it!
As you embark on your Thanksgiving adventure, remember that it's not just about the food; it's about the people, the joy, and the moments that make your heart feel as full as your post-feast belly.
Gobble till you wobble friends and thank you for your continued support!!!
Fall inspired Squash, Mushroom, Kale, and Quinoa bake
adapted from Alexandra Stafford
Ingredients:
1 butternut squash cut into ½ inch cubes, can also sub sweet potato, or acorn squash
1 red onion, diced
Keep reading with a 7-day free trial
Subscribe to Cook With Confidence to keep reading this post and get 7 days of free access to the full post archives.