This Thanksgiving, we’re stirring up tradition with a fresh twist on holiday sides! Dr. Short-Thompson is joined by Chartwells Executive Chef Scott Neidhard to create a vibrant dish featuring roasted butternut squash as the star ingredient. Packed with seasonal flavors and a dash of Norse pride, this dish is sure to add warmth and color to any Thanksgiving table. Want to see how it all came together? Check out our YouTube channel for the full video and get inspired to try it yourself! #NorseUp #CookinOnCampus Interested in the recipe? See below: Autumn Stuffed Butternut Squash 2 Medium Butternut Squash 2 tsp Olive Oil ¾ c Yellow Quinoa 1 ½ c Vegetable Broth 1 bu Kale (about 6 cups) 2 clove Garlic, Minced 1 tsp Fresh Thyme, chopped 1 tsp Fresh Parsley, chopped ½ tsp Kosher Salt ½ tsp Black Pepper 1 can Chickpeas (Garbanzo Beans), drained Zest, 1 Orange + juice 1/2 1/3 c Dried Cranberries ¾ c Feta Cheese • Place a rack in the center of your oven and preheat the oven to 425 d...