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.