Thanksgiving Recipes

Its time to start planning your Thanksgiving menu. If you are looking to try some new recipes to spice up your repertoire, we have tasty options featuring new flavors for you! Keep scrolling below to check out recipes for pumpkin cornbread and lentil stuffing. 

Pumpkin Cornbread

Instead of relegating pumpkin to just dessert, why not try this delicious pumpkin cornbread recipe from Tasty Kitchen!  A delightful fall twist on a classic, perfect with a big bowl of chili!
TKBlog-Pumpkin-Cornbread12

Ingredients

  • 1 cup Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ½ cups Brown Sugar
  • 1 cup Cornmeal
  • 2 whole Eggs
  • 1 cup Pumpkin Puree
  • ¼ cups Olive Oil
  • 1 Tablespoon Molasses

Preparation Instructions

  1. Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
  3. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
  4. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
  5. Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.

 

Creamy Lentil Stuffed Butternut Squash

Try a new twist on your squash side dishes by adding a savory lentil stuffing. This could also make a great main dish for those with vegetarian diets! This recipe and photo is from Coconut and Berries

Lentil squash

Ingredients

  • 1 Medium Butternut Squash
  • 1/2 Tbsp Olive oil
  • 1 Onion, chopped
  • 1 Clove of Garlic, minced
  • 3/4 tsp Dried thyme
  • 1/2 C Green or Puy lentils*
  • 1 C + 3/4 C Water, divided
  • 1 Tbsp White miso
  • 1 Tbsp Tamari
  • 2 Tbsp Almond OR Cashew butter
  • 1 C Chopped kale
  • Pepper, to taste

Instructions

  1. Preheat oven to 180C/350F. Cut butternut squash in half lengthwise and scoop out seeds and any stringy bits. Place, cut side down, on a baking sheet and bake for approx 45 minutes, or until tender. Remove from oven and, with a spoon, remove a little of the squash flesh to create a hollow to fill**.
  2. Meanwhile, in a pan over medium heat, cook the onion in the olive oil for 5-8 minutes. Add the garlic and thyme and cook, stirring, for a further minute.
  3. Add the lentils, miso, tamari and 1 C water. Bring to a boil then reduce to a simmer, cover and cook for 15-25 minutes (depending on type of lentils used), or until lentils are cooked but not mushy.
  4. Add the kale, nut butter and remaining water, 1/4 C at a time. Stir and simmer for a few minutes until the kale is cooked. Add enough water so you have a thick, saucy mixture. Season with pepper, to taste.
  5. Spoon the lentil mixture into the hollowed-out squash, return to the oven and bake for 10 minutes.

 

What are your favorite Thanksgiving recipes?

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