For many of you, this weekend will be all about eating a whole lot of turkey, ham, stuffing, cranberry sauce and the like. For my fellow meatless eaters, don’t fret!! Here are some delicious recipes for you to enjoy this Thanksgiving weekend.
I have a lot to be thankful for this year and hope you all take the time to acknowledge what you are thankful for in each of your lives. Spend time with your loved ones and enjoy. Life is good 🙂
Roasted Pumpkin Soup
- 2 ¾ lbs pumpkin or butternut squash, halved and seeded
- 1 onion, peeled and quartered through the stem
- 2 shiitake mushrooms, stemmed, caps wiped clean
- 1 garlic clove, peeled
- ½ cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stock
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Wild Rice Stuffed Squash
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- 1/2 cup dried cherries
- 1/2 cup pecans, chopped
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Pumpkin Raisin Flax Muffins
These little muffins are packed with B vitamins, omega-3s, fiber, and the goodness of coconut oil! In the Fall, when pumpkin is in season, make a dozen on a Sunday and freeze them for a quick, on-the-go, and healthy breakfast all week. Just pull out the night before to thaw. Use organic ingredients when possible.
* = good source of fiber
- 1 ½ cups whole wheat flour *
- ½ cup ground flaxseed *
- 1 ½ tsp aluminum-free baking powder
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp allspice
- ½ cup maple syrup (pure)
- 1 ¾ cups pumpkin pureé *
- 1 large egg
- ¼ cup whole milk
- ¼ cup water
- 1 tbsp. vanilla
- 1/3 cup virgin coconut oil
- ½ cup raisins *
- ½ cup walnuts *
1. Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
2. In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
3. Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
4. Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.
Source: Martha Stewart Living