Kale, Butternut Squash, and Cranberry Stuffed Turkey Breasts

Kale, Butternut Squash, and Cranberry Stuffed Turkey Breasts

www.drewsorganics.com

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…

View full recipe on www.drewsorganics.com

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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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