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: 

1. 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.  

1. 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: 

1. Preheat oven to 400 degrees. 

1. 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.  

1. Roast in the oven for 20-25 minutes until sprouts are tender on the inside and crispy and charred on the outside.  

1. 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: 

1. 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.  

1. Gingersnap topping: In a food processor, combine walnuts, gingersnaps and brown sugar and pulse until crumbly. Set aside until ready to use.  

1. Whipped cream: In a mixing bowl, combine cream, sugar, and vanilla extract. Beat on high speed until the mixture develops soft peaks. 

1. 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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