After my appearance on Access Hollywood Live the other day quite a few of you have asked for those recipes, so here they are. Have a great holiday season and let me know what you decide to cook up!
Brown Bread Stuffing with Dried Fruit
Roasted Sweet Potatoes with Pecans and Spiced Maple Syrup
Green Bean Salad with Lemon Dressing
Spiced Squash and Toasted Almond Quinoa
2 tablespoons olive oil
3 cups small-dice butternut squash
2 teaspoons ground cumin, coriander, or paprika
2 cups quinoa, rinsed and drained
2 teaspoons kosher salt, plus additional for seasoning
3 cups low-sodium vegetable broth, chicken broth, or water
2 teaspoons freshly squeezed lemon juice
1 teaspoon packed lemon zest
3 thinly sliced medium scallions
1/2 cup slivered almonds, toasted
Heat oil in a large frying pan over medium heat. When it shimmers, add squash and spice, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until squash is browned and fork tender, about 30 minutes; set aside.
Meanwhile, rinse quinoa and drain. Heat a medium pot over medium heat, add quinoa, and stir frequently until moisture evaporates and it makes a popping noise, about 5 minutes. Add broth and 2 tsp of the salt, stir briefly and return to a boil. Cover, reduce heat to low, and simmer until quinoa absorbs liquid and grains are tender, about 10 to 15 minutes.
Drain quinoa, stir in reserved squash, lemon juice, zest, and scallions and season to taste with salt and freshly ground black pepper. Sprinkle almonds over the top and serve.
DO AHEAD: Quinoa can be made up to 1 day ahead. To do so, after cooking, let cool to room temperature and then store refrigerated in an airtight container until ready to use. To reheat, add to squash during last 5 minutes and cook covered until quinoa is heated through.
Photo via russ-j-taylor on Flickr
