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Thanksgiving Recipes Butternut Menu with “I can’t believe it’s not butter”

 

Thanksgiving Recipes

I recently was challenged to use “I can’t believe it’s not butter” in a few Thanksgiving recipes.  Well, this really was not a challenge for me as I already use it quite frequently.  Like the name says, “I can’t believe it’s not butter“!  It is great whether you put it on top of toast or use it in recipes, you get a nice smooth, creamy texture.  So here you go. The outcome of my “Challenge” (piece of cake!)…

Thanksgiving is a time to come together with family and enjoy good food and company.  If you are like most,   thanksgiving is more than just a dinner, it is a feast.  A multi-course event.  This, after all is what Thanksgiving is about.  Friends and family sharing a bounty of goods and giving thanks.

However, when you are vegetarian, it makes your menu a little more difficult to plan since there is no “traditional turkey”.  This year, I thought we would try some hearty butternut squash as both a main dish and a side dish.

Butternut is so versatile.  It can be sweet or savory.  It can be a main course or dessert.  I think these two Thanksgiving dishes are a little bit of both.  First a rich, creamy butternut squash soup.  Followed by a sweet, mashed butternut side dish topped with a blueberry (or cranberry) sauce.

We usually share the cooking duties for our Thanksgiving feast.  Actually, even though I write the blog, my sister is a fantastic cook and really should have her own blog.  (I frequently head to her house to find out what’s cooking!)  In true Thanksgiving family fashion, my sister volunteered to help me with this post.  She gets the credit for the cooking of the soup after I modified the ingredients to be a healthier version of her favorite recipe. She also took the beautiful pictures of the soup as well.  I think she did a marvelous job, I just got to taste test the recipe, and I think you will all highly approve too.

Creamy Roasted Butternut Squash Soup 

roasted butternut soup and bread

URL: http://www.busyvegetarianmom.com/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/food030.jpg

Ingredients:
  • 1 Medium Butternut Squash
  • 2 Cloves of Garlic
  • 3 TBSP “I can’t believe it’s not butter” Spread
  • 13 oz. Can Coconut Milk
  • 3 Cups Vegetable Broth
  • 2 TBSP Fresh Sage (or 1 tsp dried)
  • 1 TBSP Fresh Rosemarty (or 1 tsp dried)
  • 1/4 tsp Ground Pepper
  • 1 Cup Cooked Wild Rice
Directions:
  1. Cut squash in half and remove seeds. Place with inside facing up in baking dish.
  2. Brush with 1 TBSP of  melted “I can’t believe it’s not butter”.  Place 1 clove of garlic in each half and spinkle with pepper.
  3. Roast at 350 degrees partially covered until tender (approx 45 minutes).  Peel skin while warm.
  4. Combine roasted squash (with garlic), 2 TBSP “I can’t believe it’s not butter”, and coconut milk in blender and puree.
  5. Bring broth to a low boil.  Add squash puree in until smooth.  Add herbs, pepper and cooked wild rice.
  6. Simmer on low for 10 minutes.
  7. Top bowl with a drizzle of coconut milk to serve.
roasted butternut squash soup
URL: http://www.busyvegetarianmom.com/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/butternutcollage.jpg
Mashed Butternut with Blueberry Sauce

blueberry butternut
URL: http://www.busyvegetarianmom.com/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/wp-content/uploads/blogger/food155.jpg
Ingredients:
  • 1 Butternut Squash
  • 2 TBSP “I can’t believe it’s not butter” spread
  • 2 Cloves Garlic
  • 1/4 tsp Ground Pepper
  • 2 cups frozen blueberries or cranberries
  • 1 tsp flour (wheat)
  • 1 tsp sugar substitute (optional)
Directions:
  1. Cut squash in half and remove seeds.  Place in baking dish inside facing up.
  2. Brush on 1 TBSP melted “I can’t believe it’s not butter” Add a clove of garlic to each half and sprinkle with ground pepper.
  3. Roast squash in oven partially covered at 350 degrees until tender (approx. 45 minutes). Peel while warm.
  4. Spoon out cooked squash into a large bowl.  Add 1 TBSP “I can’t believe it’s not butter and stir until “mashed potato” consistency.
  5. Prepare sauce:  Place 2 cups berries into a microwave safe dish.  Microwave for 1 minute or until berries are softened.
  6. Stir and crush berries.  Stir in flour to thicken.
  7. Optional:  Add sweetener to taste.  I prefer mine a bit tart so I skip the extra sweetener.
  8. Spoon sauce over mashed butternut and serve.
butternut squash with blueberry
Thanksgiving Recipes Butternut Menu with “I can’t believe it’s not butter”

Recipe Type: Vegetarian
Author: Busy Vegetarian Mom
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 Medium Butternut Squash
  • 2 Cloves of Garlic
  • 3 TBSP “I can’t believe it’s not butter” Spread
  • 13 oz. Can Coconut Milk
  • 3 Cups Vegetable Broth
  • 2 TBSP Fresh Sage (or 1 tsp dried)
  • 1 TBSP Fresh Rosemarty (or 1 tsp dried)
  • 1/4 tsp Ground Pepper
  • 1 Cup Cooked Wild Rice
Instructions
  1. Cut squash in half and remove seeds. Place with inside facing up in baking dish.
  2. Brush with 1 TBSP of melted “I can’t believe it’s not butter”. Place 1 clove of garlic in each half and spinkle with pepper.
  3. Roast at 350 degrees partially covered until tender (approx 45 minutes). Peel skin while warm.
  4. Combine roasted squash (with garlic), 2 TBSP “I can’t believe it’s not butter”, and coconut milk in blender and puree.
  5. Bring broth to a low boil. Add squash puree in until smooth. Add herbs, pepper and cooked wild rice.
  6. Simmer on low for 10 minutes.
  7. Top bowl with a drizzle of coconut milk to serve.
I hope you enjoyed these Thanksgiving Recipes!

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member ofClever Girls Collective. All opinions expressed here are my own.

 

 

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Busy Vegetarian Mom (403 Posts)

Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.


One Comment

  1. Love this, it looks yummy.
    I make a similar one too but it has apples in it as well – http://willybmum.com/2012/07/13/apple-coconut-roasted-butternut-squash-soup-coming-right-up-miles-storm/

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