How is your holiday party-hopping going? This coming weekend my husband and I have two events we will be attending. Luckily, both events we are able to contribute to the meal. One of my goals this year is to contribute healthy dishes to the holiday gatherings, and that way I know there will be at least one healthy choice. If you are in a situation where you are attending multiple gatherings and you worry about your ability to maintain a healthy eating habits, you might want to read our Tips to Avoid Holiday Weight Gain.
The second event this weekend is a birthday celebration for my sister. I heard many complaints from people who have birthdays in December, but my sister is not one of them. In fact, I believe it's something she's been very proud of. Upon her request I am making her the Orange and Pomegranate Salad that I posted a few weeks ago.
The first gathering this weekend is an extended family gathering. When you live in Manitoba and your last name is Penner you can expect that this is a huge event. The interesting thing about Mennonites are that they are very resourceful people. They have a knack for being able to manage a huge event including decorations, gifts, and a meal for several people, while on a budget. The one thing about planning a meal for several people though is that some of the traditional dishes tend to get modified to accommodate the crowd. One dish in particular has been the mashed potatoes. At this particular gathering every year they make instant mashed potatoes. So this year I am choosing to help bring an alternative to the instant mashed potatoes, which happen to be highly filled with preservatives and extremely low on nutrition. I'm going to bring Butternut Squash, Brussel Sprouts and Jicama Hash.
I originally found this recipe at the healthyfoodie.com Enjoy.
BUTTERNUT SQUASH, BRUSSEL SPROUTS AND JICAMA HASH
Serves approximately 6
The sauce (aka the flavor pack)
- ½ medium butternut squash, peeled and diced (about 4 cups)
- ½ medium jicama, peeled and diced (about 4 cups)
- 475g Brussels sprouts, cut into 2 or 4 pieces, depending on size (about 3 cups)
- 1 large red onion, chopped
- 75g pecans, chopped (3/4 cup)
- 150g cup dried figs, chopped (3/4 cup)
- 2 sprigs fresh sage, chopped
- 2 sprigs fresh rosemary, chopped
- ¾ tsp Himalayan or fine sea salt
- 1 tsp freshly cracked black pepper
- 2 tbsp Dijon Mustard
- ¼ cup coconut oil, melted
- ¼ cup apple cider vinegar
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- Preheat the oven to 375F and line a shallow baking dish or sheet with parchment paper.
- In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside.
- In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated.
- Pour the sauce over the reserved vegetables and mix until well combined. Transfer the veggies to the prepared baking dish and bake in the oven for about 40-45 minutes, stirring once or twice.
- When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit.
- Serve immediately.