Holiday-worthy recipe: Butternut squash and bread stuffing

This has been a popular recipe the past two Thanksgivings, so I'm posting it again. You can buy already cut-up chunks of butternut squash at stores such as Trader Joe's or Kroger's (in bags in the produce department), which makes it so much easier to use. This stuffing recipe is super-healthy, thanks to the beta-carotein and fiber in the squash; the high-fiber whole wheat bread; protein from the eggs; the diced vegetable base; and the raisins and nuts. (If you have nut-sensitive people to feed, of course you can omit those.)
What might surprise you a bit however is how doggone good this stuffing tastes. It will be a real winner at your table, guaranteed!
Another bonus: you can make this recipe in advance; just refrigerate unbaked and pop it into the oven on turkey day.

Recipe:

Butternut Squash, Fruit and Nut Dressing

(Serves 6-8)

Ingredients:

2 1/2 cups butternut squash cut into one to 1 ½- inch cubes Note: many supermarkets carry peeled and seeded butternut squash, refrigerated, in the produce section

5 cups whole-grain bread cubes (from 4 large slices of bread). Note: Bread should either be toasted before you cut into cubes or left out overnight so that it’s “stale.” If you have actual stale whole-grain bread, use that.

2 T canola oil

½ cup chopped celery and/or carrots

½ cup diced onion, leeks or shallots

2 eggs, lightly beaten, or equivalent amount of egg whites or egg substitute

1 cup vegetable or chicken broth

½ teaspoon dried thyme or 1 T fresh thyme

½ cup golden raisins, dried cranberries or a mix of both

½ cup chopped walnuts

Salt and pepper to taste

Instructions:

1. Place the squash in a steamer insert inside a 2-quart saucepan. Add ½ cup water, sprinkle with salt, cover and bring to a boil over medium heat. Reduce heat to low and cook until squash is still al dente, about 3-4 minutes depending on thickness of the cubes. Remove from heat and rinse squash under cold running water to stop the cooking. Set aside.

2. Heat oil in skillet over medium-high heat. Add vegetables (celery, onions, etc.) to pan and sauté, stirring, until veggies are soft, about 3-4 minutes. Let cool 5 minutes.

3. Combine remaining ingredients (eggs through salt and pepper) with cooled veggies in a large mixing bowl. Add bread and squash; stir well.

4. Turn into an oiled baking dish and bake, uncovered, for 60 minutes in a preheated, 350- degree oven. NOTE: you can refrigerate the stuffing in the baking dish, uncooked, for up to one day in advance.

5. Let cool slightly before serving.

Thanksgiving without the Turkey?

I'm not saying we'll be omitting turkey from our Thanksgiving meal -- although it will be only a breast, not the whole bird -- but you can have a fabulous celebratory meal without fowl, or any meat.

Today the New York Times health section starts a series, to run each Thursday until the big day, with vegetarian and vegan recipes to make you not miss turkey, if you choose to go that route.
The first featured recipe, copied here, is for a delicious starter, which of course you can serve before a traditional, turkey-centered main meal.
Also in this week's article is a wild rice,corn and cranberries dish that would make a great side dish.

Recipe: Coconut Butternut Squash Soup
Serves 8
INGREDIENTS:
1 large butternut squash (about 1 1/2 pounds)


2 tablespoons olive oil or other vegetable oil

1 large yellow or sweet white onion, chopped

1 medium apple, any variety, peeled and diced

2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube

2 teaspoons good-quality curry powder

2 teaspoons grated fresh or jarred ginger, or more, to taste

Pinch of ground nutmeg or allspice

1 14-ounce can light coconut milk

Salt and freshly ground pepper to taste


Garnish

2 medium red onions, quartered and thinly sliced

1 good-size bunch kale (about 10 to 12 ounces)
 
INSTRUCTIONS:
1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly puréed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly puréed.
5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.