Paleo Roasted Butternut Squash and Chorizo Stuffing
Who can believe a week from today is Thanksgiving?!?! Not I said the fly. I have so much to be thankful for this year.
1. Of course, I am thankful for my new immediate family of five. I am thankful Dylan was born a healthy growing boy and that his Big Brothers are adjusting so well with their new growing family.
2. I am also thankful for my extended family and friends who have gone out of their way to help us this past year with our move and other times when we needed assistance. It really takes a village to raise a family and I am forever grateful. We are also blessed we had several opportunities to see extended family and friends a few times this year on vacations, weddings, etc. Spending time with our loved ones validates that I rather save up for experiences and spending quality time than to spend my money on material things. We are looking forward to the next trips that 2014 has in stored for us.
3. I am also thankful for my Mother, Flora, who has become very sick this year and instead of crying and blaming external circumstances for her condition, I will rejoice and celebrate her life and take this time to see her as much as I can.
4. I am thankful for my wonderful husband who always inspires me to be a better person and because of our joint efforts we have worked really hard to save a lot of money over the years. Because of our hard work, we were able to buy a beautiful home where we don’t have to waste 3 hours in the car commuting now to and from work. My goal this upcoming year is to take that time now that we “got back” and do something valuable with it like volunteer, grow my business and of course spend more quality time with my boys.
5. I am also thankful for my job. When I first joined the Army 10 years ago, it was said to be the most secure profession. This past October we have learned the hard way through sequestration it is not and no job is permanent. Because of that trying time, it not only made me appreciate and proud of my job, but it also taught me more than ever to always be prepared, always have a plan B and always save for a rainy day.
6. Finally, I am thankful for my health. I am thankful that I had the strength to eat healthy and work out daily throughout my pregnancy and because of that will and steadfast determination, my recovery was minimal post pregnancy. After three short weeks, I am slowly getting back to what I where I was before I was pregnant. I know there is still work and improvement to be done, but either way such progress is not something that happens often, so I must celebrate that hard work and continue to get better and more so continue to inspire others to lead the same path.
I can go on and on but I want to get to my yummy and oh so versatile Thanksgiving inspired recipe, although I must admit you can cook it all year long. This Paleo Roasted Butternut Squash and Chorizo Stuffing is AMAZING. I know I say all my recipes are good, but this one is REALLY GOOD. I love how easy it is to make and more so how versatile it is. I can make it and serve it as a healthy side for dinner that compliments any dish OR I can also serve it for breakfast the next morning or have it for breakfast throughout the busy work week. You need to try it and play with it with too. You can certainly add more vegetables or more chorizo if you like. This recipe is so flexible; the possibilities are endless.
Here are a few of my favorite Thanksgiving inspired recipes you can also make on the Big Day. Even though we all think Thanksgiving is a time to stuff our faces, you can still stuff your faces with healthy foods.
Roasted Balsamic Dates Stuffed with Goat Cheese
This recipe or my Paleo Pork Sausage and Butternut Squash Stuffing
I am working on my turkey recipe now and hope to have it up by the weekend but if you are looking for something other than turkey why not make Pork? A Cuban tradition is to make Pernil and I have a super easy crock pot version.
So there you have it my Thanksgiving Round Up. Enjoy.
- 1 medium butternut squash; peeled and chopped into 1 inch cubes (about 2lbs)
- 1 large yellow onion; peeled and chopped into slices (I always add more onions)
- 4 oz of chorizo; case removed and crumbled
- 3-4 garlic cloves; minced
- 3-4 tablespoons of coconut oil (or your another fat of your choice)
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Peel, deseed and dice your butternut squash into 1 inch cubes. If you are a Costco member then all you have to do is dump your 2lb of organic already cut butternut squash on a lined cookie sheet and your preparation time is cut in half alone.
- Chop and slice your onion and place on top of your butternut squash. I really like to double my onions because I like the caramelized texture the onions get when roasted so more is better in my book but it is certainly up to you.
- Mince your garlic and add it on top of the chopped onion and butternut squash.
- Add a hefty dose of salt and pepper to taste.
- Melt your 3-4 tablespoons of coconut oil in the microwave and then add it to your vegetables and stir and mix evenly.
- Bake your mixture in the oven for 40 minutes.
- At the 40 minute mark, take out your roasted vegetables and stir. Take out your chorizo and remove the casing and crumble your chorizo around the cookie sheet. Again, more is better in my opinion.
- Place the roasted butternut squash and chorizo stuffing back into the oven for another 8-10 minutes to cook the chorizo.
- Take it out and devour. You will love the extra flavor this chorizo gives the dish.
Don’t forget, you can use the leftovers and give your breakfast the next day a make over. WOW your family with this one and only Butternut Squash and Chorizo HASH. Fry an egg, crack the yoke, serve it with an extra side of bacon and Bullet Proof Coffee and viola! There you have it; an instant restaurant grade breakfast that won’t break your bank OR your waistline.
Who says you have to deprive yourself when you are Paleo?!?!?!
See your Recipe Book.
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