Since I've mastered some crowd pleasing veggie-filled dishes, I'll be preparing some crispy roasted brussels sprouts with garlic aioli and a new variation of my butternut squash lasagna for our family's Thanksgiving feast. If you need some inspiration this week, here are a few of my favorite fall recipes and a look back at some of our past Thanksgiving meals.
Delicata Squash Stuffed 2 Ways
If you have any non-meat eaters coming to your Thanksgiving feast, this is an entree option that is sure to wow. Delicata squash are delicious but are near the end of the season. If you can't find them, you could try this with any small squash.
This year, I'm going to add some kale and mushrooms to this recipe and sub goat milk for the half and half. I also got some gluten free no-bake lasagna noodles so my niece can enjoy this!
The parsley and pistachios that top this squash will add a burst of color to what can otherwise be a fairly monochromatic table full of shades of brown (no offense, stuffing, turkey, and potatoes, but you're a little lacking in the color category!)
Another delicious vegetarian entree option. Add some cannelini beans to the pesto to bump up the protein.
Ah, my old standby.
We hosted Thanksgiving a few years ago and got super creative so nobody missed the Turkey. Even my sister, not the world's biggest fan of veggies, loved the massaged kale salad.
Leave the refined sugar in the pantry with this recipe! It's still sweet and the maple and ginger add some more complex flavors.
Spice things up a little with this superstar soup!
Hopefully you've found some inspiration for something a little different than your standard candied yams, mashed potatoes, and stuffing here.
If you end up overindulging this week, you might want to try my Easy Detox Week!