Macular Degeneration Research Holiday Recipes
Parmesan Butternut Squash
This easy roasted butternut squash recipe features tender, microwaved squash topped with a crispy Parmesan-panko crust—perfect as a savory side dish.
Ingredients:
- 1 medium butternut squash (about 3 lbs), peeled and cut into 1-inch cubes
- 2 tbsp of water
- 1/2 c panko breadcrumbs
- 1/2 c grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions:
- Place the butternut squash in a large microwave-safe bowl and pour the water in. Cover and microwave on high for 15-17 minutes until the squash is soft. Drain.
- Preheat your broiler for about 6 minutes. Spread the squash in a greased baking pan. Mix the breadcrumbs with Parmesan cheese, salt, and pepper, then sprinkle the mixture over the squash.
- Broil the dish 3-4 inches from the heat for 1-2 minutes or until the topping is golden and crispy
Crunchy Sweet Brussel Sprout Salad
This perfect holiday side dish combines fresh and nutty flavors. Lightly sautéed Brussels sprouts with a hint of nutmeg bring warmth to the dish, while chopped walnuts add a satisfying crunch. The sweet, dried cranberries balance out the savory, making it a festive and delicious addition to any holiday table. Serve warm for the best flavor!
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Directions
- Shred the Brussels sprouts by removing the core and thinly slicing.
- Warm the olive oil in a large skillet over medium heat.
- Add the Brussels sprouts, nutmeg, and salt and pepper, to taste.
- Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes.
- Add the walnuts and the cranberries and toss to combine.
- Turn out into a serving bowl and serve warm.
Serves 4
Apple and Squash Salad
A festive mix of roasted butternut squash, crisp apples, spinach, arugula, and celery, topped with dried cranberries and pecans with a light yogurt-balsamic dressing ties this salad all together for a fresh, delicious holiday side dish!
Ingredients:
- 1 butternut squash, peeled, seeded, and cut into ½-inch chunks
- 2 teaspoons extra virgin olive oil
- 2 large apples, cored and cut into ½-inch chunks
- 6 cups spinach, chopped
- 1½ cups celery, chopped
- 6 cups arugula, chopped
- 2 cups carrots, cut diagonally
- 1/3 cup dried cranberries
- ½ cup chopped pecans (optional)
Dressing:
- ½ cup plain yogurt
- 2 teaspoons balsamic vinegar
- 1½ teaspoons honey
Directions:
- Preheat oven to 400° F.
- Lightly toss squash in olive oil and transfer to a baking sheet. Roast for 20 to 30 minutes, until soft.
- Let cool.
- Mix remaining salad ingredients together in a large bowl. Add squash.
- For dressing, whisk together yogurt, vinegar, and honey.
- Pour dressing over salad and serve.
Serves 6
Help Fund More Research Breakthroughs.
