Thanksgiving is around the corner, which means it’s time to start food prepping! It can be easy to get stuck preparing the same go-to classics every year, but if you’re looking for some new recipes to try, you’re in the right place! We’ve combined a few fun, easy, and nutritional sides for you to bring to the table this year!
Cranberry & Quinoa Stuffed Acorn Squash
What you’ll need:
- 2 small acorn squash (about 2lb)
- 1 ½ tbsp olive oil
- ½ medium onion, chopped
- 1 clove garlic, finely chopped
- ½ cup mixed-color quinoa
- 1 tsp fresh thyme leaves
- ¼ cup dried cranberries
- ½ small bunch Swiss chards, stems discarded and leaves chopped (about 3 cups)
- Crumbled feta for topping
Instructions:
- Preheat the oven to 425°F. Cut 1⁄2 inch off of each end of the squash to help it stand, and then slice through the center. Spoon out seeds and discard. Brush 1 tbsp olive oil on squash and sprinkle with salt and pepper. Place on a baking sheet hollow side down and roast until tender, for about 25-30 minutes.
- In a saucepan, heat 2 tbsp olive oil on medium heat. Add onion, salt, and pepper, and sauté for about 7 minutes. Add garlic and cook for 2 minutes.
- Add quinoa, thyme, and 2 cups of water. Simmer, covered, for 10 minutes. Add cranberries and cook for 5 more minutes, covered.
- Remove from heat. Add swiss chard on top of quinoa and let sit, covered, for 10 minutes.
- Place roasted squash, hollow side up, onto a platter. Stir wilted chard into quinoa, then spoon into squash halves. Top with feta.
Mashed Potatoes & Cauliflower
What you’ll need:
- 1 lb Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 lb Cauliflower florets (about 1 head)
- 2 tbsp plain Greek yogurt
- 2 tbsp ghee
- 1 tsp salt
- ¼ tsp ground pepper
- 1 tbsp finely chopped fresh chives
Instructions:
- Place potatoes and cauliflower in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer for 18-20 minutes, until tender. Drain and return the veggies to the pan. Cook over medium-high heat for about 3 minutes until dry, stirring often.
- Mash the veggies with a potato masher. Add greek yogurt and ghee and mash until mostly smooth. Stir in salt and pepper. Transfer to a large serving bowl and top with a sprinkle of chives.
Mini Apple Pies
What you’ll need:
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 ½ cup pecans, toasted and finely ground
- 1 ½ cup gluten-free oat flour
- ⅓ cup melted ghee or coconut oil (vegan)
- ½ tsp salt
- 1 cup apple cider
- 3 medium apples, peeled and chopped
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tsp tapioca starch
Instructions:
- Preheat the oven to 350°F. Coat a muffin pan with cooking spray.
- Place dates in a medium bowl and add boiling water. Let soak for 20 minutes. Drain the dates, reserving 1⁄4 cup of the liquid. Place half of the dates in a food processor with the pecans, oat flour, ghee, salt and the reserved liquid. Pulse until combined. Firmly press 2 tbsp of the mixture into the muffin cups to form crusts for the pies. Bake for 10-12 minutes until set.
- Blend the cider and the other half of the dates in a blender or food processor. Transfer to a medium saucepan with apples and cinnamon. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 12-15 minutes until the apples are mostly tender, stirring often. Remove from heat, then stir in the vanilla and starch.
- Divide the filling among the crusts in the muffin pan. Bake for 12-15 minutes, until the crust is browned on the edges and the filling is hot. Cool the pies in the pan on a wire rack for at least 20 minutes before removing.
Conclusion
Thanksgiving doesn’t have to be the same every year, nor does it have to be unhealthy! Each one of these recipes will provide both nutrition and flavor. Which one will you be trying this year?
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