Healthy Thanksgiving Side Dishes | Extension | West Virginia University

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large (3 ½ pound) butternut squash peeled, seeded, and diced into ¾-inch cubes (about 9 ½ cups) — precut squash is a great time saver
• 2 teaspoons minced fresh thyme or rosemary
• 2 cloves minced garlic (about 2 tablespoons)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 12 ounces kale, tough stems removed and chopped or torn into bite-sized pieces
• 1 medium yellow onion, thinly sliced
• 1 cup low sodium vegetable stock or chicken stock
• 1 cup fresh breadcrumbs or ¾ cup panko breadcrumbs
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh sage
• ¼ teaspoon ground nutmeg
• 2 tablespoons melted unsalted butter
• 1 loaf artisan whole grain bread or whole wheat sandwich bread, cubed (9 to 10 cups)
• 1 large onion
• 3 stalks celery
• 2 leeks
• 2 tablespoons fresh sage leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• fresh ground black pepper
• 3 cups vegetable broth