40 Crowd Pleasing Vegan Thanksgiving Recipes

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, maple syrup, dried thyme, salt, and pepper until evenly coated. Spread the squash out on the prepared baking sheet and roast for 25-30 minutes, or until tender and caramelized.

3. While the squash is roasting, prepare the wild rice according to package instructions. Set aside once cooked.

4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

5. Add the fresh cranberries to the skillet and cook until they begin to burst, releasing their juices.

6. Combine the roasted butternut squash, cooked wild rice, and cranberry mixture in a large serving bowl. Gently toss to combine all the ingredients.

7. Taste and adjust seasoning with salt and pepper as needed.

8. Serve this vibrant and flavorful dish as a main course or as a colorful side to complement your Thanksgiving meal.