Kale, Butternut Squash, and Cranberry Stuffed Turkey Breasts
Preheat oven to 425 degrees F. Place butternut squash on a foil-lined baking sheet and toss with extra virgin olive oil, salt and pepper. Roast for 30-45…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drewsorganics.com.
Cooking tools:
- Instant-read thermometer
- Saute pan
- Baking dish
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Oven
- Stove
Ingredients
- 1 butternut squash, peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 oz chopped kale, large stems removed
- 1/2 cup divided, plus more for serving
- Drew's Organics Rosemary Balsamic Dressing & Quick Marinade
- 1/2 cup dried sweetened cranberries
- 1/2 cup walnuts, chopped
- 4-6 thin turkey breast cutlets, about 1 pound
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