2/3 cup full fat coconut milk
1 cinnamon stick
1 whole clove (optional)
1/4 cup dried cranberries
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup dried cherries
2 tbsp coconut oil
1/2 yellow onion, chopped
2 garlic cloves, chopped
1 hot chili pepper, seeded and chopped
1/2 tsp sea salt
1 cup brussel sprouts, quartered
1 cup brown mushrooms, chopped
2 sprigs thyme, stems removed
1 large (or two small) butternut squash
1 cup cooked quinoa
1/2 cup chopped pecans
1. In a small saucepan over medium heat, combine coconut milk, cinnamon stick, clove, cranberries, dates, and cherries. Bring to a simmer. Remove from heat, and let ingredients soak for about 10 minutes. Drain saucepan, setting fruit aside, and discard cinnamon stick. (You can save the coconut milk in a smoothie for later.)
2. Preheat oven to 350 degrees. Meanwhile, in a large skillet over medium heat, heat coconut oil. Add onion, garlic, chili, and salt. Cook, stirring, until tender, about 3 minutes. Add Brussel sprouts, mushroom, and thyme. Continue cooking, stirring occasionally, until mushrooms are lightly browned, about 6 minute. Transfer to a bowl and let cool.
3. Cut squash in half length-wise. Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out center and neck to make room for stuffing. Use a knife to score the inside of the squash in a crosshatch pattern to help it cook more evenly.
4. Combine dried fruit, cooked quinoa, and nuts to Brussels sprouts mixture and stir to combine. Spoon stuffing into squash cavities packing in as much as you can fit. Place halves back together and tie tightly with kitchen twine to secure. Place squash on a baking sheet and bake for 30 minutes. Flip, cover with foil and bake until soft for 35 to 40 minutes. Serve hot.
(Optional to add cooked turkey and cranberry sauce.)
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