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.