Ah, Thanksgiving! It’s that magical time of year when the air is filled with the aroma of roasted goodies and the laughter of loved ones coming together. But let’s be honest—sometimes the traditional turkey just doesn’t cut it. That’s where my non turkey Thanksgiving dinner comes in! This dish is not only a delicious alternative, but it’s also bursting with flavor and color that will make your holiday table shine. Imagine the sweetness of roasted butternut squash paired with the earthy Brussels sprouts, all nestled on a bed of fluffy quinoa. Trust me, this dish is a showstopper and will have everyone asking for seconds! It’s a unique spin on the holiday feast that’s perfect for vegetarians and meat lovers alike. Let’s celebrate the season with a plate that’s both comforting and delicious!
Ingredients List
- 1 large butternut squash, peeled and cubed – Look for a squash that’s firm with a smooth skin, and don’t skip the peeling; it makes all the difference!
- 2 cups Brussels sprouts, halved – Fresh is best, so choose bright green sprouts without any yellowing leaves.
- 1 cup quinoa, rinsed – Rinsing removes any bitterness, giving you that delightful nutty flavor.
- 4 cups vegetable broth – Use low-sodium broth to control the saltiness, and feel free to make your own if you’re up for it!
- 1 cup cranberries, fresh or dried – Fresh cranberries add a tart punch while dried ones bring sweetness; either works beautifully!
- 1 tablespoon olive oil – Choose a good quality extra virgin olive oil for rich flavor.
- Salt and pepper to taste – Seasoning makes all the difference, so don’t be shy!
- 1 teaspoon thyme – Fresh thyme is amazing, but dried works in a pinch too.
- 1 teaspoon rosemary – Like thyme, fresh rosemary brings a wonderful aroma, but dried is also fine if that’s what you’ve got.
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted!
- While the oven is heating up, grab a large mixing bowl and toss together the cubed butternut squash and halved Brussels sprouts. Drizzle in the olive oil and sprinkle on the salt, pepper, thyme, and rosemary. Get in there with your hands and mix it all up until everything is well coated.
- Spread the seasoned vegetables in a single layer on a baking sheet. Pop them into the oven and roast for about 25-30 minutes, or until they’re tender and slightly caramelized. You’ll want to give them a stir halfway through to ensure even roasting.
- While those beauties are roasting, let’s get our quinoa going! In a medium pot, bring the vegetable broth to a boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s ready when all the liquid is absorbed and the quinoa looks fluffy.
- When the quinoa is cooked, fold in those roasted veggies and cranberries. The warmth will plump up the cranberries and meld those flavors beautifully.
- Serve this lovely mixture warm and enjoy every bite of your non turkey Thanksgiving dinner!
Why You’ll Love This Recipe
- Quick and easy to prepare – With just a handful of ingredients and straightforward steps, you’ll have this dish ready in no time!
- Flavorful and satisfying – The combination of roasted butternut squash, Brussels sprouts, and sweet cranberries creates a symphony of flavors that will leave your taste buds dancing.
- A healthy alternative for Thanksgiving – Packed with nutrients, this vegetarian dish offers a delicious and wholesome option amidst all the traditional fare.
- Visually stunning – The vibrant colors of this dish not only add to the flavor but also make it a beautiful centerpiece on your holiday table.
- Great for leftovers – This dish tastes even better the next day, making it perfect for meal prep or a cozy lunch the following day!
Tips for Success
- Don’t skip the seasoning! Make sure to taste as you go. A little extra salt and pepper can elevate the flavors beautifully.
- Experiment with herbs! If you’re feeling adventurous, try adding sage or oregano for a different flavor profile that still screams Thanksgiving.
- Mix it up! Feel free to swap in your favorite seasonal veggies. Carrots, sweet potatoes, or even cauliflower would be wonderful additions!
- Use quinoa or other grains! If you want to get creative, swap quinoa for farro or barley for a slightly different texture and taste.
- Roast the veggies longer! If you love that caramelized flavor, don’t hesitate to leave the veggies in a bit longer—just keep an eye on them to avoid burning.
- Make it ahead of time! You can prepare the roasted vegetables and quinoa mixture a day before, then just reheat and combine when you’re ready to serve.
- Have fun with toppings! A sprinkle of feta cheese or some toasted nuts can add a delightful crunch and creaminess to the finished dish.
Variations
- Different Vegetables: Swap out the Brussels sprouts for green beans or asparagus for a fresh twist. Roasted carrots or parsnips can also add a lovely sweetness!
- Spice It Up!: Add a pinch of cayenne pepper or smoked paprika to give the dish a bit of heat and depth of flavor. A dash of cinnamon can also enhance the autumn vibes.
- Grain Alternatives: Instead of quinoa, try using couscous, farro, or even brown rice for a different texture. Each grain will bring its own character to the dish!
- Nutty Goodness: Toss in some toasted pecans or walnuts for an extra crunch. They pair perfectly with the sweetness of the squash and cranberries.
- Herb Swap: Experiment with different herbs like basil or dill for a unique flavor. Fresh herbs can brighten the whole dish and surprise your guests!
- Creamy Addition: Stir in some goat cheese or cream cheese right before serving for a rich, creamy consistency that takes it to the next level.
- Sweeten the Deal: If you want an even sweeter flavor, add a drizzle of maple syrup or honey over the roasted veggies before serving. It’s a delightful touch!
Storage & Reheating Instructions
Got leftovers? Lucky you! This non turkey Thanksgiving dinner keeps well and makes for a fantastic meal on the following days. Here’s how to store and reheat it:
- Storing: Allow the dish to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. If you want to keep it for longer, you can freeze it! Just make sure to use a freezer-safe container, and it’ll last up to 2 months.
- Reheating: When you’re ready to enjoy those delicious leftovers, simply take them out of the fridge. You can reheat in the microwave for a quick option—just pop it in for a couple of minutes, stirring halfway through. If you prefer the oven, preheat it to 350°F (175°C) and spread your mixture in a baking dish. Cover it with foil to retain moisture and heat for about 15-20 minutes, or until warmed through. It’s that easy!
- Pro tip: If you’re reheating from frozen, let it thaw in the refrigerator overnight before using either reheating method for the best results.
Enjoy the comforting flavors of your non turkey Thanksgiving dinner all over again, and don’t be surprised if it tastes even better the second time around!
Nutritional Information
Curious about what’s in this delightful non turkey Thanksgiving dinner? Here’s a quick breakdown of the estimated nutritional values per serving:
- Calories: 350
- Fat: 10g
- Protein: 12g
- Carbohydrates: 55g
- Sugar: 10g
- Sodium: 200mg
- Fiber: 8g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But I promise, this dish is not just delicious—it’s packed with wholesome goodness that’ll leave you feeling satisfied and nourished!
FAQ Section
Can I make this dish ahead of time?
Absolutely! You can prepare the roasted vegetables and quinoa mixture a day in advance. Just store them separately in the fridge and combine them when you’re ready to serve. It saves time and makes your Thanksgiving day a breeze!
What can I use instead of quinoa?
If quinoa isn’t your thing, no worries! You can substitute it with farro, brown rice, or even couscous. Each grain brings its own delightful texture and flavor to the dish, so feel free to experiment!
How do I ensure my vegetables are perfectly roasted?
To get that perfect roasted flavor, make sure to cut your vegetables into uniform sizes for even cooking. Also, don’t overcrowd the baking sheet; give them space to caramelize beautifully. And remember to stir them halfway through for even roasting!
Can I add protein to this dish?
Definitely! If you want to boost the protein, consider adding chickpeas or black beans. They’ll blend right in and add a hearty touch. If you’re not keeping it vegetarian, roasted chicken or turkey slices on top would be lovely too!
What should I serve with this non turkey Thanksgiving dinner?
This dish is hearty enough to stand on its own, but it pairs beautifully with a simple green salad, some crusty bread, or even a festive cranberry sauce. You can also serve it alongside traditional holiday sides for a complete feast!
How long will leftovers last?
Leftovers will stay fresh in the refrigerator for up to 4 days. If you freeze them, they’ll be good for about 2 months. Just make sure to store them in airtight containers for the best quality!
What variations can I try?
There are so many fun ways to mix this up! Try using different seasonal vegetables like sweet potatoes or beets, or switch up the herbs with sage or dill. You can even throw in some nuts or dried fruits for added texture and flavor!
Non Turkey Thanksgiving Dinner: 7 Flavorful Alternatives
- Gesamtzeit: 60 minutes
- Ertrag: 4 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delicious alternative for Thanksgiving without turkey.
Zutaten
- 1 large butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cranberries, fresh or dried
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon rosemary
Anweisungen
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes.
- In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes.
- Stir in cranberries and cooked vegetables into the quinoa.
- Serve warm and enjoy your non turkey Thanksgiving dinner.
Notes
- Feel free to add nuts for extra crunch.
- Use any seasonal vegetables you prefer.
- Make it ahead and reheat before serving.
- Prep Time: 20 minutes
- Kochen Zeit: 40 minutes
- Kategorie: Main Course
- Methode: Baking and boiling
- Küche: American
Ernährung
- Portionsgröße: 1 serving
- Kalorien: 350
- Zucker: 10g
- Natrium: 200mg
- Fett: 10g
- Gesättigte Fettsäuren: 1g
- Ungesättigte Fette: 7g
- Trans Fat: 0g
- Kohlenhydrate: 55g
- Faser: 8g
- Protein: 12g
- Cholesterin: 0mg
Keywords: non turkey thanksgiving dinner, vegetarian thanksgiving, holiday recipes
