Paleo-ish Thanksgiving Bowl
Perfect for any time of the year, but an especially good use of leftover Thanksgiving turkey, this Paleo-ish Thanksgiving Bowl combines ALL the best flavours of fall and the Holiday Season!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour, 20 mins
- Yield: 8 servings 1x
Ingredients
Scale
| Caramelized Onion Things |
- 2 tbsp Olive oil
- 2 tbsp Nutiva Butter Coconut Oil (or Coconut Oil)
- 1–1/2 pounds Cooking onions, halved and sliced
| Buttercup Squash Purée Things |
- 1 medium Buttercup/Kabocha Squash
- 3/4 cup Walnuts
- 3 tbsp Nutiva Butter Coconut Oil (or Coconut Oil)
- 1 cup full fat Coconut milk
- 1 1/2 tsp coarse Sea salt
- 1 tsp rubbed Sage
- Pepper, to taste
- Optional: 1 tbsp Brown sugar
- Garnish: Paleo-ish Sour Cran-cherry Sauce or your favourite Cranberry Sauce
- Protein Option: Leftover Turkey or Chicken OR Roasted Chicken Thighs (i.e. 2 pounds chicken thighs, olive oil and salt and pepper).
Instructions
| Caramelized Onions |
- Melt the olive oil and Nutiva Butter Coconut Oil in a large frying pan (cast iron, if you have one) over medium heat.
- Add the onions and coat with oil. Reduce heat to medium-low.
- Cook onions, stirring every couple of minutes, until they’re a deep golden colour. Depending on how dark/caramelized you like your onions, this could take up to 45 mins or so.
- Once cooked, remove pan from heat and set aside.
| Buttercup Squash Purée |
- While you’re cooking your onions, preheat oven to 425°F.
- Cut Buttercup squash in half (around the equator) and scoop out all of the seeds.
- Lightly oil a baking sheet (or brush oil on the edges of the squash) and place face down on the baking pan.
- Roast squash until tender, around an hour.
- At the same time, measure out your walnuts and distribute them evenly on another baking sheet.
- Toast walnuts in the oven with the squash for 5 minutes.
- While the walnuts are toasting AND you’re going the Roasted Chicken Thigh route, evenly distribute your chicken thighs on another baking sheet with olive oil, salt, and pepper.
- Once the walnuts are toasted, take them out and set them aside to cool. Put the baking sheet with the chicken in the oven and cook until fully cooked; about 15-20 minutes.
- As the chicken and squash are cooked, removed them from the oven and allow them to cool.
- Once the squash has cooled enough to handle, scoop it out into a mixing bowl.
- Add the walnuts, butter coconut oil, coconut milk, sea salt, and sage to the mixing bowl and blend with an immersion blender until smooth. Alternatively, put all of the ingredients in a blender, and blend until smooth.
- Add pepper to taste. You can also add the brown sugar at this point if you would like the puree to be a bit sweeter.
- If you’re adding a protein option, chop the turkey/chicken into smaller pieces.
| Putting it all together… |
- Serve the puree warm and top the chopped turkey/chicken and caramelized onions on top, as well as some Cranberry sauce on the side!
Notes
Inspired by Eva Kosmas Flores’ Recipe: https://adventuresincooking.com/sweet-potato-pecan-puree/
- If you don’t have leftover turkey or chicken ready-made in your fridge, I’ve eaten this with deli turkey on top and it tastes pretty damn good too. It’s just not as elegant…But whatever. Delicious is delicious.
| Substitution Notes |
- For those of you dairy-vores, feel free to substitute the butter coconut oil for butter and the coconut milk for homogenized milk.
Find it online: https://www.paleo-ish.ca/paleo-ish-thanksgiving-bowl/