Name: My Top Ten Healthy Thanksgiving Recipes
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves of garlic, minced; 4 cups vegetable broth; 1 tsp thyme; Salt and pepper to taste; 2 acorn squashes, halved and seeds removed; 1 cup quinoa, cooked; 1 can black beans, rinsed and drained; 1 red bell pepper, diced; 1 tsp cumin; 1/2 tsp paprika; Fresh cilantro for garnish; 2 lbs turkey breast; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp rosemary; 1 tsp thyme; Salt and pepper to taste; 1 cup quinoa, cooked; 1/2 cup dried cranberries; Zest of 1 orange; 1/4 cup chopped pecans; 1/4 cup chopped fresh parsley; 2 tbsp olive oil; 2 tbsp orange juice; Salt and pepper to taste; 3 large sweet potatoes, peeled and cubed; 1/4 cup maple syrup; 1/4 cup almond milk

Instructions

Roasted Butternut Squash Soup: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes until tender. In a large pot, sauté the onion and garlic until fragrant. Add the roasted squash, vegetable broth, thyme, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes. Using an immersion blender, puree the soup until smooth. Adjust seasoning to taste. Serve hot with a garnish of fresh herbs.
Quinoa-Stuffed Acorn Squash: Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side down, and bake for 30-35 minutes until tender. In a bowl, mix cooked quinoa, black beans, diced bell pepper, cumin, and paprika. Stuff the cooked acorn squash halves with the quinoa mixture. Bake for an additional 10-15 minutes. Serve hot, garnished with fresh cilantro.
Herb-Roasted Turkey Breast: Preheat the oven to 350°F (175°C). In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the herb mixture all over the turkey breast. Place the turkey breast in a roasting pan and roast for 1-1.5 hours, or until the internal temperature reaches 165°F (74°C). Let the turkey breast rest for 10 minutes before slicing. Serve hot with your favorite sides.
Cranberry-Orange Quinoa Salad: In a large bowl, combine cooked quinoa, dried cranberries, orange zest, chopped pecans, and parsley. In a small bowl, whisk together olive oil, orange juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Serve chilled as a refreshing and colorful side dish.
Sweet Potato Casserole: Preheat the oven to 375°F (190°C). Boil the sweet potatoes until tender, then mash until smooth. Stir in maple syrup, almond milk, and cinnamon. Spread the mixture in a baking dish. In a separate bowl, mix chopped pecans, oats, and a sprinkle of cinnamon. Sprinkle the topping over the sweet potato mixture. Bake for 25-30 minutes until the topping is golden brown. Serve warm.

Ingredients

Instructions

Nutrition Facts

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