- Calories: 115
- Protein: 3g
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 5mg
- Total Carbohydrate: 19g
- Dietary Fiber: 2g
- Total Sugar: 9.5g
- Sodium: 125mg
Big thanks to Debra Rogers of Reisterstown, Maryland, for this delicious recipe! It features so many seasonal superstars, including butternut squash, pecans and cranberries. Serve it for Thanksgiving or any fall family get-together.
- Prep time
- Total Time
- 1 pound butternut squash, peeled and chopped
- 3 tablespoons pure maple syrup
- ¼ teaspoon allspice
- Cooking oil spray
- 5 slices turkey bacon, chopped
- 1 cup kale, tough stems removed and discarded, leaves coarsely chopped
- 1 cup apple cider
- 1 tablespoon cornstarch
- ¼ cup toasted pecans
- ¼ cup dried cranberries
Heat oven to 400° F.
In a mixing bowl, toss butternut squash with 1 tablespoon maple syrup and allspice. Coat a sheet pan with cooking spray and spread butternut squash out on pan. Roast for 20 minutes or until the butternut squash is tender. Remove from oven and set aside.
In a large skillet over medium high-heat, sauté turkey bacon until cooked. Add kale and sauté until wilted (to prevent sticking while sautéing, add 1 to 2 tablespoons of water). Remove kale and bacon pieces from pan and set aside.
Pour remaining 2 tablespoons maple syrup, apple cider and cornstarch in the skillet and whisk together over medium-high heat. Stir and scrape brown bits. Bring to a boil and reduce heat to low. Simmer until sauce is thickened.
In a large mixing boil, combine butternut squash, kale-bacon mixture, pecans and cranberries. Pour cider-maple sauce over mixture and stir until well-blended. Transfer to serving bowl and enjoy!