Holidays require planning and patience. The result of that work is often bragging rights for delicious and easy Christmas dinners that people look forward to all year. Are you trying to take that top spot and have guests say, "let's do that again!"  If so, turn a holiday breakfast or brunch into a savory adventure with this healthy recipe courtesy of Valerie Tafoya of 

A healthy, veggie-filled dish everyone enjoys is the perfect meal between all the sugar, meats, and heavy creams. Butternut squash is full of dietary fiber and is recommended by dieticians to help control cholesterol and manage weight. The best part of this squash is everything! You can eat the seeds, roasted for the best flavor, which have fatty acids that are good for heart health. You can add the flowers and leaves of the squash to a salad. You can even eat the skin. However, this recipe recommends peeling the squash because keeping the skin creates a less consistent chew. The best way to cook butternut squash in this recipe is to cut, peel, clean, and dice the butternut squash before sauteeing it. The peeled squash in this recipe melts in your mouth. 

The best kitchen gadget to use to peel a butternut squash is the Microplane Cabbage Tool. It is a 2-in-1 tool with a wide dual straight-edge peeler that swivels. This kitchen gadget will surprise you with the speed that it peels a squash. The great news is it is a multi-purpose tool, so it won't sit in your drawer until the next time you have a squash! You can use this peeler all year long. For this recipe, we also recommend our leaf stripper, which quickly removes the stems from the kale leaves. Microplane brings the best kitchen gadgets 2022 offers. 

Recipe: serves 4-6

2-3  Tablespoons butternut squash seed oil (or substitute with an oil of your choice)
1     Butternut Squash (peeled & diced) 
1     Onion (chopped) 
8oz Mushrooms (cleaned and diced) 
1     Bunch of Kale (about 2-3 cups, sliced) 
2     Tablespoons Fresh Sage (or 1 Tablespoon Ground) 
2-3  Tablespoons Apple Cider Vinegar 
2-3  Tablespoons Maple Syrup (more to taste as desired) 
       Salt & Pepper to Taste 
       Roasted Butternut Seeds (as garnish)

Cut, peel, clean (remove seeds), and dice the butternut squash. Chop onion. Heat butternut seed oil in a large skillet over medium heat until hot, then add squash and onion. Turn heat to medium-high. Chop cleaned mushrooms into thirds. Add to skillet and cook while removing the spine of the kale and slicing it reasonably thin. Add kale to the skillet along with thinly sliced sage. Cook until squash and kale are tender. Deglaze the bottom of the skillet with apple cider vinegar. Stir in real maple syrup and saute for a minute or two to blend flavors. Garnish with roasted butternut squash seeds. 

Serve with fried eggs and toast.