Here are 4 new recipes for your Thanksgiving holiday dinner. Several steps can be done ahead of time, which allows you to put everything together quickly on the big day.
Roasted Butternut Squash
Smokey Red Lentils with Sweet Potato
The lentils and sweet potato can be made ahead of time and refrigerated. Just assemble and bake right before eating.
1 medium sweet potato, baked, peeled and mashed (set aside 2 tsp to use with the roasted beets)
¼ cup red lentils
1 cup water
Few drops of liquid smoke
Rinse lentils and add to pot with water. Bring to boil, add salt and liquid smoke, lower heat to simmer, cover and cook for 15-20 minutes, until liquid is absorbed. Lentils will break down and become very soft. Set aside.
Preheat oven to 350 degrees. Place a few spoonfuls of lentils into a ramekin (6 ounce). Top with a few spoonfuls of sweet potato (remember to set aside 2 tsp for the beets). Bake for 20 minutes or until heated through.
Roasted Butternut Squash
I love the color and flavor of squash cooked this way.
12 ounces butternut squash, cut into 1 inch cubes (or about 2 cups of cubed squash)
2 tsp coconut oil
½ tsp salt
¼ tsp pepper
Preheat oven to 425 degrees. Mix butternut squash cubes with coconut oil, salt and pepper. Place squash on baking sheet lined with parchment paper and bake for 30 minutes. Let cool slightly. The butternut squash cubes will retain their shape, but become so soft, you can easily press a fork through them.
The deep, dark purple of beets has great eye appeal. This can also be done ahead of time.
1 medium beet
Olive oil for brushing, plus extra ¼ tsp
¼ – ½ tsp lemon juice
2 tsp baked and mashed sweet potato
1 tsp water
Preheat oven to 375 degrees. Cut stem off beet, scrub and brush with olive oil. Wrap entire beet in foil and bake for 60 minutes. Let cool, remove the peel and cut into 1 inch pieces. Add beet to food processor, along with lemon juice, ¼ tsp olive oil, sweet potato, salt and water. Pulse several times, scraping down edges of food processor in between pulses, until smooth.
All the spices and flavor of pumpkin pie without the crust.
¼ cup canned pumpkin
½ tsp maple syrup
1/8 tsp cinnamon
2 drops vanilla extract
Very small dash salt
Small container Greek vanilla yogurt
Mix all ingredients except yogurt. Refrigerate for several hours (you can also do this a day ahead) so the flavors have a chance to combine. Layer pumpkin and yogurt in parfait glass. Dust with cinnamon.