2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin
seeds handful of dried cranberries salt and pepper 1 egg, beaten
Not exact matches
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1
handful of arugula, thinly sliced 1
handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante
seeds or
dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp
dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g
cranberries (fresh, frozen or
dried) 1
handful raw almonds, coarsely chopped (use pumpkin
seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2
handful of microgreens 4 - 6 Romaine leaves, chopped or any greens
of choice 2 c. cooked quinoa or grain
of choice 1 c. cooked white beans or chickpeas 1/4 c.
dried cranberries 1/2 c. pumpkin
seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally