11/24/2025
3 Healthier Thanksgiving Recipes 🍁
Thanksgiving is almost here, and I love adding a few lighter dishes to balance out the richer classics. Here are three simple, nourishing recipes I make every year:
1. Pumpkin Soup
A perfect mid-afternoon snack before the big meal.
Sauté 1 Tbsp olive oil with 1 tsp cumin, 1 tsp coriander, and ¼ tsp cinnamon for 1 minute. Add 2 cups diced onion and cook until soft. Stir in 2 cups pumpkin (or 1 can) + 6 cups vegetable stock. Simmer 20–25 minutes, blend until smooth, and salt to taste. Garnish with scallions or croutons. Serves 8.
2. Shredded Brussels Sprouts Salad
Fresh, crunchy, and so good.
Thinly shred 12oz Brussels sprouts. Toss with ¼ cup dried cranberries, ¼ cup chopped pecans, ¼ cup gorgonzola (optional), and 1 chopped pear. Fry 2 sliced shallots in a little olive oil until crisp. Whisk dressing: 2 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp maple syrup, 1 tsp Dijon, salt + pepper. Toss salad with dressing and top with shallots. Serves 4–6.
3. Maple & Cayenne Roasted Acorn Squash
Sweet, salty, and a little spicy.
Slice 1 acorn squash into wedges. Toss with 2 Tbsp olive oil, ¼ cup maple syrup, ⅛ tsp cayenne, and salt. Roast at 400°F for 35–45 minutes, flipping halfway. Toast ½ cup chopped hazelnuts (or almonds). Add 2–4 Tbsp butter to the pan and cook until golden. Spoon over squash and top with parsley. Serves 4.
If you make any of these, I’d love to hear how they turn out. Wishing you a warm and nourishing Thanksgiving! 🍂