Healthy Thanksgiving Recipes | Yumbutter | World Changing Nut Butters
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Healthy Thanksgiving Recipes

November 20, 2017 by Anna Nelson

Healthy Thanksgiving Recipes

If your family is anything like mine, you don’t like indulging in just one main course on Thanksgiving. Sharing many side dishes and small plates is what we enjoy most, until our bellies are so full we need to take a quick snoozer before waking up to eat some more. Below you can find a plethora of deliciously decadent, yet healthy side dishes and small plates with a Yumbutter twist. Say goodbye to the typical turkey and stuffing with mashed potatoes and gravy!

Stuffed Acorn Squash with Apples, Cranberries, and Nut Butter

Ingredients:

  • 2 acorn squash
  • 2 apples peeled and chopped
  • 3/4 cup dried cranberries
  • 3/4 cup organic walnuts chopped
  • 2 tablespoons cinnamon to taste
  • 2 tablespoons Superfood Cashew Butter
  • 1/2 cup organic dark brown sugar

Directions:

 Preheat oven to 350 degrees. While the oven is preheating, cut the squash in half and remove the seeds and pulp. Put a slab of butter on each half and bake for 30 minutes. In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, and the Superfood Cashew Butter. Remove squash from oven and stuff this mixture into each of the halves. Bake for another 30 minutes or until tender.

Adopted from Foodal.

Pumpkin Turmeric and Ginger Soup

Ingredients:

  • 2 tbsp. organic ghee
  • 1 yellow onion, finely chopped
  • 1 inch fresh turmeric, finely chopped
  • 5 inches fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ tsp chili flakes
  • 2 lbs pumpkin of your choice, peeled and roughly chopped
  • 5 large carrots, peeled and roughly chopped
  • 1 tbsp Superfood Cashew Nut Butter
  • 4 cups vegetable stock
  • 5 cups boiling water

 Directions:

Place a large pot over medium heat and add the ghee. Add the chopped onion, turmeric, ginger, garlic, and chili flakes into the ghee. Put the peeled and chopped carrots and pumpkin into the pot and sauté for 5-10 minutes until they begin to soften. Incorporate the Superfood Cashew Nut Butter and stir thoroughly. Add the stock and boiling water, making sure the pumpkin and carrots are totally covered (if not, add more water). Cook on medium-low heat for 30 minutes. Once the pumpkin and carrot are soft, blend the mixture with a hand held mixer until smooth (a blender or food processor works just as well). Serve with a swirl of Superfood Cashew Butter and sprinkle with pepitas!

Adopted from Gather and Feast

Maple Dijon Roasted Brussels sprouts and Butternut Squash

Ingredients:

  • 1 pound butternut squash, peeled, chopped into 1-inch cubes
  • 1 pound Brussels sprouts, sliced in half
  • 2 tbspolive oil

Dijon Maple Butter Sauce

  • 1 tbsp butter, melted
  • 1 tsp pure maple syrup
  • 2 tsp organic Dijon mustard
  • 2 tsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 1/8 tsp pepper
  • Pecans, cranberries, full fat feta cheese, or crumbled bacon to garnish

Directions:

Preheat oven to 400 degrees F. While the oven is preheating, mix together the Dijon maple butter sauce ingredients in a small bowl and set aside. Toss Brussels sprouts and squash in olive oil and spread evenly on a parchment-lined baking sheet. Roast for 25 minutes. After 25 minutes, take the vegetables out of the oven and coat with the Dijon maple butter sauce. If you want to add pecans, add it to the mixture now, then place the vegetables back in the oven and roast for another 10-15 minutes, or until squash is tender. Once cooked, toss in cranberries, feta, and bacon if desired and serve!

Adopted from Carlsbad Cravings

Pumpkin Ravioli with a Nut Butter drizzle

Ingredients:

Ravioli Dough

  • 2 ½ cup flour
  • 2 eggs
  • ½ cup hot water
  • ½ tsp salt

Pumpkin Ravioli Filling

  • ½ can organic pumpkin
  • 2 tbsp organic brown sugar
  • 1/8 tsp ground nutmeg
  • salt and pepper

Nut Butter Drizzle

  • 1 stick butter
  • 2 ½ tbsp. balsamic vinegar
  • 1 tbsp. organic brown sugar
  • 1 tbsp. Superfood Cashew Butter
  • ¼ cup chopped toasted pecans

Directions:

 Ravioli Dough

Mix flour with salt. Stir the water with egg until well mixed. Combine flour and egg-water mixture together and mix until completely combined. Knead the dough until well-textured and firm (it should not be too wet or too sticky) Form the dough into a ball, cover, and let stand for 1 hour at room temperature.

Pumpkin Ravioli Filling

If the pumpkin puree is too watery, drain using a mesh strainer. Mix pumpkin puree with brown sugar and nutmeg. Season filling with salt and pepper. Uncover ravioli dough and divide into four equal parts and flour your working area. Roll out each part of the pasta dough very thinly.

Flour your ravioli mold. After you have rolled the 4 portions of dough very thinly, place the first layer of dough on the ravioli mold, so that it covers all 12 holes. Place a small portion of ravioli filling into each indentation, making sure not to overfill, and cover with second layer of thin pasta dough. Using a roller pin, roll across the mold an along the edges to separate ravioli. Repeat steps for other set of dough. Flip ravioli mold to release ravioli and bring a large pot of water to boil. Boil ravioli for 5 minutes, drain and set aside. Repeat steps for other set of dough.

NutButter Drizzle

Preheat oven to 350 degrees F and toast pecans for 10 minutes until slightly browned. Then, let them cool and chop themfinely. Melt butter in a large skillet over medium heat and let it cook for about 4 minutes. Remove the butter from heat once it has browned a bit, and mix in balsamic vinegar, brown sugar, and the Superfood Cashew Nut Butter. Add ravioli to a plate and spoon the sauce over to coat the ravioli. Sprinkle with pecans and enjoy!

Adopted from Julia’s Album

 

Thanksgiving is a time for sharing, and these healthy recipes do just that. I can guarantee that all of your family and friends will be begging for seconds!

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