The holidays are always a great time to gather your loved ones to sit down for a huge home-cooked meal, but it does place a tremendous amount of pressure on you to come up with a menu that will appease everyone, including those with dietary restrictions.
Let’s start with one of the staples like stuffing. Typically made with bread cubes and sausage or turkey, and then cooked inside of the turkey. Not exactly gluten-free or vegetarian friendly, so I’ve come up with a delicious solution that combines some of my favorite fall ingredients. A simple mix of quinoa, sauteed kale, shallot, cranberries, and toasted pumpkin seeds baked inside of a butterkin squash that then creates a beautiful and natural serving dish.
It comes off looking elegant and complex, but only takes minimal effort and can even be prepared the night before, leaving you with more time to spend with your guests. While it may not be your traditional “Stove-Top” style stuffing, it provides everyone something new to look forward to at your holiday meals.