I’m so excited to share this recipe with you guys ! To me it’s the perfect veggie-loaded main dish full of autumn flavors. Vibrant butternut squash stuffed with a creamy risotto with plenty of mushrooms, spinach, herbs and white wine. This both looks and tastes like Thanksgiving. It may be different from a traditional Thanksgiving dish but it still captures the essence of the day, I think!
Welcome to part one of a three part series for Thanksgiving! Instead of my usual weekly post, I will be sharing THREE recipes this week to get you Thanksgiving ready.
Whether you’re looking for something to bring to a Thanksgiving potluck or even hosting a plant-based Friendsgiving of your own, these recipes will be simple to prepare but sure to impress.
Autumn is not complete without some kind of pumpkin dessert, in my opinion. It’s the quintessential flavor that I can’t get enough of, so I had to bake something with pumpkin this season.
October is pretty much the end of fig season, but I’ve still been seeing plenty at the stores lately, so I thought I would make a dessert with them. I wanted to make a tart, but something more no-fuss. So I ended up just making mini no-bake tarts that look just as cute but are simple to make.
This recipe is so simple that you could use it with any fresh fruit you have, any season.
Back in college I lived off campus so I would try to pack a lunch whenever I could, but as fall semester always seemed so busy I needed something quick to throw together. One of my go-to meals was a salad of kale, sweet potatoes, apples, walnuts, and goat cheese. I could quickly roast the sweet potato while I was getting ready in the morning and this was a meal that was both healthy and filling. So I wanted to make something inspired by what is to me this classic fall salad.
This fall I’ve been really loving pears. Apples are of course an autumn classic, but this year I think pears are my current favorite. I just love their soft, almost gritty texture and their juiciness.
Ratatouille is a classic French dish involving lots of eggplant, zucchini, tomatoes, onions, garlic and olive oil that originated in Provence.
This is a meal I love to make in the cooler months because it is so warm and comforting. I often make it on Sunday evenings, leaving plenty of leftovers to have for lunch during the week.
I would say ratatouille is one of my go to easy dinners that I make pretty regularly. It’s simple to prepare and you hardly need to follow a recipe once you’ve made it once. Here I’m serving it with pasta, but it’s also very good served over quinoa or polenta.