3 Thanksgiving classics with a nutritious twist
Published: November 15, 2024
This Thanksgiving, the Michael & Susan Dell Center for Healthy Living is here to help make the holiday both delicious and nourishing! We know Thanksgiving is a time for family, gratitude, and, of course, great food. To support your holiday wellness, check out these three recipes — butternut squash and pasta, simply roasted Brussel sprouts, and pumpkin pie parfait — developed by the Nourish Program that bring together traditional Thanksgiving flavors with a nutritious twist!
The Nourish Program is dedicated to showing people how to grow, prepare, and promote food that encourages lifelong health and well-being. You can find these recipes and so many more in the Nourish cookbook, “How Good Food Works: From Seed to Plate.”
Let us know which dish is your favorite!
Butternut Squash and Pasta
Serves 4-6
Ingredients:
2 quarts water
4 ounces egg noodles or any past of your choice
2 tablespoons olive oil
3 tablespoons unsalted butter, sliced into tablespoons
8 ounces cremini mushrooms, sliced ¼-inch thick
2cups butternut squash, peeled, seeded, and diced, about ½ medium sized squash
½ teaspoon kosher salt
3 garlic cloves, minced
½ bunch chopped fresh thyme (about 2 tablespoons)
¼ bunch chopped fresh sage (about 2 tablespoons)
¼ bunch chopped fresh parsley (about 2 tablespoons)
½ cup reserved pasta cooking water (about 2 tablespoons)
Method:
- Pasta: In a large pot, heat 2 quarts of water to a rolling boil. Add pasta and cook according to package directions. Do not overcook. Reserve 1/2 cup of pasta water. Drain pasta and transfer to a separate bowl. Cover and set aside.
- Squash and mushrooms: In a large skillet over medium-high heat, add oil, butter, and heat until brown and foamy, about 1-2 minutes. Dd mushrooms and sauté for about 3-4 minutes. Add squash and salt and continue cooking another 3-4 minutes until squash is tender. Add garlic, thyme, sage and parsley and sauté for 1-2 minutes. Add pasta and pasta water, and gently stir to combine. Continue cooking until sauce coats pasta and vegetables, about 2-3 minutes. Garnish with additional parsley and pinenuts.
Simply Roasted Brussel Sprouts
Serves 4
Ingredients:
1 pound Brussel sprouts, halved, trimmed on ends keeping core intact
2 tablespoons olive oil
1 tablespoon minced fresh thyme; stems removed
1 teaspoon minced fresh rosemary; stems removed
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Method:
- Preheat oven to 400 degrees.
- In a large bowl, add all ingredients and mix well. Spread seasoned Brussel sprouts evenly, cut side down on an unlined baking pan, making sure not to overcrowd.
- Roast in the oven for 20-25 minutes until sprouts are tender on the inside and crispy and charred on the outside.
- Optional: remove from the oven and sprinkle with Parmesan cheese for extra flavor.
Pumpkin Pie Parfait
Serves 6
Ingredients:
Pumpkin Puree
2 cups plan Greek yogurt, strained
1 cup pumpkin puree
2 tablespoons maple syrup
1 tablespoon pumpkin pie spice
Gingersnap toppings
1 cup unsalted walnuts, toasted
½ cup gingersnap cookies (about 10-15)
¼ cup brown sugar
Whipped cream
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Candied pumpkin cubes
Candied pumpkin cubs
Pumpkin spice
Method:
- Pumpkin puree: In a large bowl with a hand mixer, blend the yogurt, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Set aside in the refrigerator.
- Gingersnap topping: In a food processor, combine walnuts, gingersnaps and brown sugar and pulse until crumbly. Set aside until ready to use.
- Whipped cream: In a mixing bowl, combine cream, sugar, and vanilla extract. Beat on high speed until the mixture develops soft peaks.
- Parfait: Layer each parfait glass 1/3 full of the puree, top with gingersnap topping and then whipped cream and complete with puree, gingersnap topping, whipped cream, candied pumpkin cubes and a sprinkling of pumpkin spice.
Written by Ali Linan Medellin, communication assistant at the Michael & Susan Dell Center for Healthy Living.
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