Thanksgiving is just around the corner and whether you’re hosting your own feast or bringing something to a Friendsgiving, serving up unique and delicious side dishes can be quite a feat. We all have our classic favorites, but we’ve stepped things up a notch by adding a twist to some of our go-to Thanksgiving recipes. These dishes are so yummy, they may become your new favorites!
1. Lemon Squash with Goat Cheese and Cranberries
While mashed squash can be delicious laden with butter and a hint of maple syrup, we’re bring the flavors of fall to life with this zesty twist on a classic.
Ingredients:
- 4 pounds butternut squash (cubed)
- ⅓ cup maple syrup
- ⅓ cup water
- 1 lemon
- ½ teaspoon red pepper flakes
- 4 tablespoons butter
- Salt and pepper, to taste
- ½ cup dried cranberries
- ¼ cup goat cheese
Directions:
- Pre-heat oven to 350 degrees.
- Slice 4 pounds butternut squash into thick wedges and remove the seeds. Place cut-side up in a baking dish.
- Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter.
- Bake 45 minutes at 350, flip the squash halfway through. Squash is done when tender and golden.
- Sprinkle with dried cranberries and crumbled goat cheese.
Q Tip! Serve on our Ruffle White Melamine Round Platter!
2. Red Curry Mashed Potatoes
These flavorful mashed potatoes are made super creamy with coconut milk. They can be made ahead of time and are vegan friendly!
Ingredients:
- 4 large Yukon Gold potatoes
- 3 tablespoons red curry paste
- ½ cup coconut milk
- Salt and pepper, to taste
- 2 tablespoons of basil, chiffonade
Directions:
- Peel and cube the potatoes, boil in salted water until fork tender.
- Drain and keep aside.
- In a stand mixer with paddle attachment, add the boiled potatoes, red curry paste, salt and pepper and let it mix well.
- Add the coconut milk and half of the basil and mix until combined.
- Top with the remaining basil.
Q Tip! Serve in our Ruffle White Melamine Round Serving Bowl!
3. Rosemary Quinoa Macaroni and Cheese
Don’t be fooled by the title of this recipe, this guilt-free mac and cheese is full of flavor and doesn’t skimp on the creamy, cheesy goodness! This dish can also be made vegan with the substitution of shredded vegan cheese.
Ingredients:
- 1 head cauliflower, chopped
- ¼ cup cashews
- ½ cup almond milk
- 1 teaspoon dijon mustard
- ½ teaspoon paprika
- Salt and pepper, to taste
- 4 cups cooked quinoa
- 1 ½ cups shredded cheddar cheese
- ¼ cup rosemary, chopped
Directions:
- Preheat the oven to 375 degrees.
- Steam the cauliflower until tender, about 10 - 15 minutes.
- Transfer the cauliflower to a blender and add the cashews, 1/4 cup of almond milk, mustard and spices. Blend until smooth.
- Add almond milk 1 tablespoon at a time until the texture resembles a thick soup and set aside.
- Place cooked quinoa in a large mixing bowl. Pour sauce over quinoa and stir in 1 cup of cheese. Fold in rosemary, reserving a tablespoon for garnish.
- Transfer mixture to prepared baking dish. Sprinkle with remaining cheese and rosemary, and bake for 20 - 30 minutes until brown and bubbly.
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