50+ Delicious Thanksgiving Non-Traditional Recipes To Try Today

Thanksgiving is a time for gathering, gratitude, and, of course, delicious food. While many of us cherish the classic dishes that have graced our family tables for generations—think turkey, stuffing, and cranberry sauce—there’s something exciting about shaking things up a bit.

This year, why not embrace creativity in the kitchen and explore a world of flavors beyond the traditional?

In this article, we’ve curated 50+ Thanksgiving non-traditional recipes that will not only surprise your guests but also elevate your holiday feast to a whole new level.

From unique appetizers to innovative sides and desserts that defy convention, these recipes celebrate the spirit of Thanksgiving with a twist.

Whether you’re hosting a large gathering or an intimate dinner, our diverse selection offers something for everyone, including vegetarian options and global cuisines that will delight the palate.

So, roll up your sleeves and prepare to impress your friends and family with these unforgettable dishes that redefine what Thanksgiving can be.

50+ Delicious Thanksgiving Non-Traditional Recipes To Try Today

This Thanksgiving, let go of the ordinary and embrace the extraordinary with these 50+ non-traditional recipes. Each dish is a celebration of flavors and creativity, providing an exciting alternative to the usual holiday fare.

By incorporating diverse ingredients and culinary techniques, you can craft a memorable dining experience that reflects your personality and culinary flair.

No matter your skill level in the kitchen, these recipes are designed to inspire and delight, making them perfect for any Thanksgiving celebration.

So gather your loved ones, share stories around the table, and savor the delicious results of your culinary adventures. With these innovative dishes, you’ll not only create a feast but also new traditions that may just become the highlight of your holiday for years to come.

Happy cooking and happy Thanksgiving!

Thai Pumpkin Curry

This Thai Pumpkin Curry is a delightful twist on the traditional Thanksgiving flavors. It combines the creamy richness of pumpkin with aromatic spices and coconut milk, resulting in a vibrant and hearty dish. The use of fresh herbs like basil and cilantro adds a refreshing note, making this curry a perfect complement to your Thanksgiving spread. This dish not only caters to a variety of dietary preferences but also showcases the versatility of pumpkin beyond pies and soups.

Ingredients:

• 1 medium pumpkin (about 3-4 pounds), peeled and cubed
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 2 tablespoons red curry paste (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh basil and cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the sliced red bell pepper and cook for 3-4 minutes until softened.
4. Mix in the red curry paste, stirring to combine well with the vegetables.
5. Pour in the coconut milk and vegetable broth, then add the cubed pumpkin. Bring the mixture to a gentle simmer and cook for about 20-25 minutes, or until the pumpkin is tender.
6. Stir in the soy sauce, brown sugar, and lime juice. Adjust seasoning as needed.
7. Serve the curry over cooked jasmine rice, garnished with fresh basil and cilantro.

This Thai Pumpkin Curry serves as a colorful and flavorful alternative to traditional Thanksgiving dishes. Its rich, creamy texture and the aromatic blend of spices create a dish that is both satisfying and comforting. It’s a wonderful way to introduce bold flavors to the holiday table, encouraging guests to explore the possibilities of seasonal ingredients like pumpkin. With its vibrant presentation and delicious taste, this dish is sure to become a new Thanksgiving favorite.

Maple-Glazed Brussels Sprouts with Pomegranate Seeds

These Maple-Glazed Brussels Sprouts with Pomegranate Seeds bring a burst of color and flavor to the Thanksgiving table. The combination of sweet maple syrup and tangy pomegranate seeds creates a harmonious balance, while the crispy Brussels sprouts provide a delightful crunch. This dish is not only visually appealing but also packed with nutrients, making it a healthier choice for the holiday feast. It’s a fantastic way to showcase seasonal produce in a modern and exciting way.

Ingredients:

• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup pure maple syrup
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pecans or walnuts (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through.
4. In the last 5 minutes of roasting, drizzle the maple syrup over the Brussels sprouts and return them to the oven to caramelize.
5. Once cooked, remove the Brussels sprouts from the oven and toss them with pomegranate seeds and toasted nuts, if using.
6. Garnish with fresh parsley before serving.

These Maple-Glazed Brussels Sprouts with Pomegranate Seeds are a delightful addition to your Thanksgiving meal, offering a sweet and savory contrast that pleases the palate. The vibrant colors of the pomegranate seeds against the roasted Brussels sprouts make for an eye-catching dish that celebrates the essence of the fall harvest. Not only are they delicious, but they also provide a healthier alternative to heavier side dishes, ensuring that guests can enjoy a guilt-free indulgence this holiday season.

Savory Stuffed Acorn Squash with Quinoa and Cranberries

This Savory Stuffed Acorn Squash with Quinoa and Cranberries is a beautiful and hearty dish that captures the essence of fall. The sweet, nutty flavor of roasted acorn squash pairs perfectly with the protein-packed quinoa, tart cranberries, and a blend of spices. This dish is not only a feast for the eyes but also a wholesome option for those seeking a vegetarian or gluten-free Thanksgiving meal. It embodies the spirit of Thanksgiving by combining seasonal flavors in a comforting and satisfying way.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cooked cranberries (or dried cranberries)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup chopped pecans or walnuts
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the halved acorn squashes cut side up on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for about 30-35 minutes, or until tender.
3. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Set aside.
4. In a skillet, sauté the diced onion and minced garlic until softened. Add the cooked quinoa, cranberries, cumin, cinnamon, and season with salt and pepper. Stir to combine and heat through.
5. Fill each roasted acorn squash half with the quinoa mixture, packing it in lightly. Top with chopped nuts.
6. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes.
7. Garnish with fresh parsley before serving.

This Savory Stuffed Acorn Squash with Quinoa and Cranberries not only serves as a striking centerpiece on your Thanksgiving table but also offers a delightful combination of flavors and textures. The sweetness of the squash, paired with the savory quinoa and tangy cranberries, creates a balanced dish that is both filling and satisfying. It’s a perfect example of how traditional Thanksgiving ingredients can be reimagined into a stunning and delicious non-traditional dish, ensuring that your holiday meal is both memorable and uniquely yours.

Moroccan-Spiced Carrot and Chickpea Salad

This Moroccan-Spiced Carrot and Chickpea Salad is a vibrant and refreshing addition to your Thanksgiving spread. Combining tender roasted carrots with protein-rich chickpeas, this salad is dressed in a zesty and aromatic blend of spices, including cumin and coriander, and finished with a tangy lemon vinaigrette. The dish’s colorful presentation, along with the crunch of toasted almonds and the sweetness of dried apricots, creates a beautiful contrast that will intrigue and delight your guests. This salad is not only a delicious side but also a nutritious option that celebrates the flavors of fall.

Ingredients:

• 4 large carrots, peeled and sliced into rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 1/2 cup dried apricots, chopped
• 1/4 cup toasted almonds, sliced
• Fresh parsley, for garnish
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sliced carrots and chickpeas with olive oil, cumin, coriander, salt, and pepper until evenly coated.
3. Spread the mixture onto a baking sheet and roast for about 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.
4. Remove from the oven and let cool slightly.
5. In a serving bowl, combine the roasted carrot and chickpea mixture with the chopped apricots and toasted almonds.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

This Moroccan-Spiced Carrot and Chickpea Salad adds a delightful twist to the traditional Thanksgiving meal, bringing an array of flavors and textures that will invigorate the palate. The warmth of the spices, combined with the sweetness of roasted carrots and the tartness of apricots, creates a unique harmony that highlights seasonal ingredients in a fresh way. This salad not only complements heavier dishes but also encourages guests to explore diverse culinary traditions, making it a standout addition to your Thanksgiving feast.

Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are a creative and hearty alternative to the classic Thanksgiving fare. Combining the sweetness of roasted sweet potatoes with the earthy flavors of black beans, these enchiladas are wrapped in corn tortillas and smothered in a rich homemade enchilada sauce. Topped with cheese and fresh cilantro, this dish offers a comforting and satisfying option for those looking to spice up their holiday table. It’s perfect for vegetarians and can be easily adapted for a vegan crowd, ensuring that everyone can enjoy a delicious meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 corn tortillas
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
3. In a skillet, sauté the diced onion and minced garlic until softened. Add the black beans and cooked sweet potatoes, stirring to combine. Remove from heat.
4. In a baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Warm the corn tortillas in a skillet or microwave until pliable. Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake for 15-20 minutes until heated through and the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

These Sweet Potato and Black Bean Enchiladas provide a festive and flavorful alternative to traditional Thanksgiving dishes. The combination of roasted sweet potatoes and black beans creates a satisfying filling that is complemented by the rich enchilada sauce and melted cheese. This dish not only caters to diverse dietary needs but also introduces a delightful twist to the holiday meal, encouraging guests to savor every bite. With their vibrant colors and enticing flavors, these enchiladas will surely be a highlight of your Thanksgiving celebration.

Cranberry-Apple Chutney with Ginger and Orange

This Cranberry-Apple Chutney with Ginger and Orange is a tangy and sweet condiment that elevates any Thanksgiving meal. Combining tart cranberries, crisp apples, and zesty ginger with a splash of orange juice, this chutney brings a fresh burst of flavor to the table. It’s a delightful accompaniment to roasted meats, cheese platters, or even as a topping for sandwiches the day after Thanksgiving. The chunky texture and vibrant color make it a beautiful addition to your spread, while the combination of flavors provides a unique alternative to traditional cranberry sauce.

Ingredients:

• 2 cups fresh cranberries
• 2 apples, peeled and diced (such as Granny Smith or Honeycrisp)
• 1/2 cup onion, finely chopped
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1 tablespoon fresh ginger, grated
• Zest of 1 orange
• 1 teaspoon cinnamon
• Salt, to taste

Instructions:

1. In a medium saucepan, combine the cranberries, diced apples, chopped onion, brown sugar, orange juice, grated ginger, orange zest, cinnamon, and salt.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 20-25 minutes, stirring occasionally until the cranberries burst and the mixture thickens.
3. Remove from heat and let the chutney cool. The chutney will thicken further as it cools.
4. Transfer to a serving bowl and refrigerate until ready to serve.

This Cranberry-Apple Chutney with Ginger and Orange adds a delightful twist to the Thanksgiving table, offering a refreshing and tangy alternative to traditional cranberry sauce. Its vibrant flavors and unique combination of ingredients create a condiment that perfectly complements a variety of dishes, from roasted turkey to savory cheese. The chutney’s bright colors and enticing aroma will enhance your holiday spread, encouraging guests to try something new and delicious. This versatile chutney can also be enjoyed long after Thanksgiving, making it a worthwhile addition to your recipe collection.

Pumpkin and Sage Risotto

This Pumpkin and Sage Risotto is a creamy, comforting dish that embodies the essence of fall. The rich flavors of roasted pumpkin combined with aromatic sage create a luxurious and unique side dish for your Thanksgiving feast. This risotto is not only visually appealing but also provides a hearty, satisfying option that pairs beautifully with traditional Thanksgiving meats. As you stir the rice slowly, you’ll create a creamy texture that envelops the flavors, making every bite a delightful experience. It’s a perfect way to showcase seasonal ingredients in a way that’s both elegant and approachable.

Ingredients:

• 1 cup Arborio rice
• 1 cup pumpkin puree (canned or homemade)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh sage, chopped
• Salt and pepper, to taste
• Extra sage leaves, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to toast slightly.
3. If using, pour in the white wine and let it simmer until absorbed.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
5. After about 15 minutes, when the rice is al dente, stir in the pumpkin puree, grated Parmesan cheese, chopped sage, salt, and pepper.
6. Cook for an additional 5 minutes, stirring until creamy. Adjust seasoning if needed.
7. Serve hot, garnished with extra sage leaves.

This Pumpkin and Sage Risotto is a stunning non-traditional Thanksgiving dish that highlights the warm, comforting flavors of the season. The creamy texture and rich taste of the pumpkin, combined with the earthy notes of sage, make it a perfect complement to roasted turkey or ham. This dish not only offers a unique take on holiday sides but also serves as a beautiful centerpiece for your table. As your guests savor each creamy spoonful, they’ll appreciate this modern twist on a classic comfort food that captures the spirit of Thanksgiving in a whole new way.

Maple-Glazed Brussels Sprouts with Pomegranate Seeds

These Maple-Glazed Brussels Sprouts with Pomegranate Seeds are a vibrant and flavorful addition to your Thanksgiving meal. The slightly bitter notes of Brussels sprouts are beautifully balanced by the sweetness of maple syrup, while the pomegranate seeds add a delightful crunch and a burst of tartness. This dish is not only visually stunning but also packed with nutrients, making it a healthy yet indulgent choice for your holiday spread. The bright colors and diverse flavors will impress your guests and encourage them to try something new, transforming a traditional vegetable into a festive celebration.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer.
4. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
5. Remove from the oven and immediately sprinkle with pomegranate seeds and chopped pecans if using.
6. Serve warm as a side dish.

These Maple-Glazed Brussels Sprouts with Pomegranate Seeds offer a delightful balance of flavors and textures that will elevate your Thanksgiving table. The combination of sweet maple syrup and tart pomegranate seeds not only creates a beautiful visual contrast but also enhances the natural flavors of the Brussels sprouts. This dish encourages guests to appreciate the often-overlooked vegetable, transforming it into a star of the show. With its nutritional benefits and festive flair, this side dish will surely become a beloved addition to your holiday traditions.

Spiced Pear and Gorgonzola Tart

This Spiced Pear and Gorgonzola Tart is a sophisticated and delightful non-traditional Thanksgiving dessert that beautifully marries sweet and savory flavors. The buttery tart crust is filled with ripe pears, caramelized with a hint of cinnamon and nutmeg, then complemented by the sharp creaminess of Gorgonzola cheese. This tart not only offers a stunning presentation but also creates an extraordinary flavor experience that will intrigue your guests. Served warm with a drizzle of honey or a scoop of vanilla ice cream, this dessert will be a memorable end to your Thanksgiving feast, showcasing the seasonal bounty in a deliciously inventive way.

Ingredients:

• 1 sheet puff pastry, thawed
• 3 ripe pears, thinly sliced
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons butter, melted
• Honey, for drizzling (optional)
• Fresh thyme or mint, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface and transfer it to a tart pan or baking sheet, trimming the edges as needed.
2. In a bowl, toss the sliced pears with brown sugar, cinnamon, nutmeg, and melted butter until evenly coated.
3. Arrange the spiced pear slices over the puff pastry, overlapping them slightly. Sprinkle the crumbled Gorgonzola cheese on top.
4. Bake for 25-30 minutes or until the pastry is golden brown and puffed.
5. Remove from the oven and let cool slightly. Drizzle with honey and garnish with fresh herbs before serving.

This Spiced Pear and Gorgonzola Tart offers a unique and sophisticated twist on traditional Thanksgiving desserts. The combination of sweet, spiced pears and rich Gorgonzola creates a harmonious flavor profile that is both comforting and gourmet. This tart not only serves as an elegant dessert but also acts as a conversation starter, inviting guests to share in the experience of exploring new flavors. With its beautiful presentation and delightful taste, this dish is sure to become a favorite at your Thanksgiving celebration, leaving your guests with a lasting impression of your culinary creativity.

Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are a colorful and nutritious alternative to traditional Thanksgiving fare. Packed with flavor, these enchiladas feature roasted sweet potatoes and hearty black beans enveloped in soft tortillas, topped with a zesty enchilada sauce and melted cheese. The dish offers a delightful balance of sweetness from the potatoes and earthiness from the beans, making it a hearty and satisfying option. Ideal for both vegetarian and meat-loving guests, these enchiladas will stand out on your Thanksgiving table and introduce exciting flavors that everyone will enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large bowl, combine the roasted sweet potatoes, black beans, and corn. Adjust seasoning to taste.
3. Warm the corn tortillas in a skillet or microwave until pliable.
4. Fill each tortilla with the sweet potato mixture, roll them up, and place them seam-side down in a baking dish.
5. Pour the enchilada sauce over the top and sprinkle with shredded cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

These Sweet Potato and Black Bean Enchiladas offer a vibrant and flavorful departure from the typical Thanksgiving menu. Not only are they visually appealing, but they also deliver a satisfying meal that’s rich in nutrients and bursting with flavor. This dish encourages everyone at the table to experience the comforting combination of sweet and savory ingredients while catering to various dietary preferences. By presenting a creative twist on traditional flavors, these enchiladas will undoubtedly be a hit, creating a memorable Thanksgiving experience that showcases the diversity of holiday cooking.

Cranberry Orange Chicken Skewers

These Cranberry Orange Chicken Skewers bring a fresh and tangy twist to your Thanksgiving menu. Marinated in a vibrant blend of cranberry juice, orange zest, and spices, the chicken becomes incredibly flavorful and juicy. Grilling the skewers adds a delicious char, while the bright colors of the cranberries and oranges provide an appealing presentation. This dish is perfect as an appetizer or a main course, offering a fun, finger-friendly option for guests. Not only do these skewers taste incredible, but they also infuse the holiday spirit with their festive colors and flavors.

Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces
• 1/2 cup cranberry juice
• 1/4 cup orange juice
• Zest of 1 orange
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh cranberries, for garnish
• Wooden or metal skewers

Instructions:

1. In a large bowl, whisk together cranberry juice, orange juice, orange zest, olive oil, garlic, salt, and pepper. Add the chicken pieces and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
3. Thread the marinated chicken onto the skewers, leaving a little space between each piece.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Serve warm, garnished with fresh cranberries.

These Cranberry Orange Chicken Skewers are a delightful addition to any Thanksgiving celebration, providing a refreshing alternative to heavier dishes. The sweet and tart marinade enhances the natural flavors of the chicken, resulting in tender, juicy pieces that are bursting with flavor. They are not only delicious but also visually appealing, making them an ideal appetizer or main dish that will impress your guests. With their easy-to-eat format, these skewers encourage mingling and enjoyment, making your Thanksgiving gathering feel warm and festive.

Pear and Goat Cheese Salad with Candied Pecans

This Pear and Goat Cheese Salad with Candied Pecans is a light and refreshing dish that balances the richness of traditional Thanksgiving meals. The crispness of mixed greens pairs beautifully with sweet, ripe pears and creamy goat cheese, while candied pecans add a delightful crunch and sweetness. Drizzled with a homemade balsamic vinaigrette, this salad offers a sophisticated touch to your Thanksgiving table. It’s a wonderful way to incorporate fresh, seasonal ingredients while providing a palate-cleansing contrast to heavier holiday dishes. This salad not only pleases the eye but also refreshes the spirit during the feast.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or spring mix)
• 2 ripe pears, sliced
• 1/2 cup goat cheese, crumbled
• 1/2 cup candied pecans
• 1/4 cup dried cranberries (optional)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
2. In a large salad bowl, combine mixed greens, sliced pears, crumbled goat cheese, candied pecans, and dried cranberries.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately as a light starter or side dish.

This Pear and Goat Cheese Salad with Candied Pecans is a beautiful and delicious way to start your Thanksgiving meal. Its combination of flavors and textures—sweet pears, creamy goat cheese, and crunchy pecans—creates a satisfying dish that appeals to a wide range of palates. This salad not only highlights the seasonal ingredients of fall but also adds a light and refreshing element to your table, balancing out the heavier dishes typically associated with Thanksgiving. Guests will appreciate the opportunity to indulge in a lighter option, making this salad a must-have for your holiday spread.

Spicy Maple Glazed Brussels Sprouts

These Spicy Maple Glazed Brussels Sprouts provide a bold twist to a classic vegetable dish, perfect for Thanksgiving. The combination of spicy red pepper flakes and sweet maple syrup creates a delicious contrast that elevates the natural nuttiness of the Brussels sprouts. Roasted until crispy, these sprouts offer a delightful crunch and an explosion of flavors in each bite. This dish not only brings a pop of color to your Thanksgiving table but also showcases seasonal ingredients in an unexpected way. These Brussels sprouts are a sure way to impress both veggie lovers and skeptics alike.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• 1/4 cup chopped pecans (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, red pepper flakes, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are crispy and caramelized.
4. If using, add chopped pecans during the last 5 minutes of roasting for added crunch.
5. Garnish with fresh parsley before serving.

These Spicy Maple Glazed Brussels Sprouts are an exciting addition to your Thanksgiving feast that will surprise and delight your guests. The balance of sweet and spicy flavors, combined with the crispy texture of the roasted sprouts, creates a dish that stands out among the more traditional offerings. Not only do they taste fantastic, but they also provide a beautiful presentation with their vibrant green color and golden glaze. This dish embodies the spirit of Thanksgiving by highlighting seasonal produce in a fun and flavorful way, making it a memorable part of your holiday celebration.

Butternut Squash Risotto with Sage

This Butternut Squash Risotto with Sage is a creamy, comforting dish that brings a touch of elegance to your Thanksgiving spread. The natural sweetness of roasted butternut squash pairs perfectly with the rich, creamy texture of risotto, while fresh sage adds a fragrant herbal note that complements the seasonal flavors. This dish is not only delicious but also offers a stunning visual appeal with its golden hue. Ideal as a side dish or a vegetarian main, this risotto showcases the flavors of fall in a way that’s both indulgent and satisfying.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (keep warm)
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves, chopped
• Additional olive oil, for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent.
3. Stir in the Arborio rice and cook for 1-2 minutes until the grains are lightly toasted.
4. Pour in the white wine (if using) and stir until absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. After about 18-20 minutes, when the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Adjust seasoning to taste.
6. Serve warm, drizzled with a little olive oil.

This Butternut Squash Risotto with Sage is a standout dish that beautifully captures the essence of Thanksgiving flavors. The creamy, comforting texture combined with the sweet and nutty notes of roasted butternut squash makes it a favorite among guests. Furthermore, the addition of fresh sage elevates the dish, providing aromatic undertones that enhance the overall experience. Whether served as a main dish or a side, this risotto is sure to impress your holiday guests and add a touch of sophistication to your Thanksgiving table.

Pumpkin and Quinoa Stuffed Peppers

These Pumpkin and Quinoa Stuffed Peppers are a nutritious and visually striking addition to your Thanksgiving menu. Combining hearty quinoa, savory pumpkin puree, and a medley of spices, these stuffed peppers are both filling and flavorful. The vibrant colors of the bell peppers contrast beautifully with the orange filling, creating an inviting presentation. This dish is a wonderful way to celebrate the season while providing a healthy option that still feels festive and hearty. It’s perfect for accommodating vegetarian guests and those looking for something different this Thanksgiving.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup pumpkin puree (canned or fresh)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup black beans, rinsed and drained (optional)
• 1/2 cup shredded cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large bowl, combine cooked quinoa, pumpkin puree, cinnamon, nutmeg, garlic powder, salt, pepper, and black beans if using. Mix well.
4. Stuff each bell pepper with the pumpkin and quinoa mixture, pressing down to pack it tightly. If desired, sprinkle cheese on top of each stuffed pepper.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese and lightly brown the tops.
6. Garnish with fresh parsley before serving.

These Pumpkin and Quinoa Stuffed Peppers offer a delightful twist on traditional Thanksgiving dishes. They are not only packed with nutrition but also serve as a stunning centerpiece on your table. The combination of flavors from the quinoa and pumpkin, along with warm spices, creates a comforting dish that appeals to all palates. This recipe also allows for easy customization—feel free to add other ingredients like nuts or dried fruits for added texture and flavor. Guests will appreciate the thoughtfulness of this dish, making it a memorable and heartwarming part of your Thanksgiving celebration.

Note: More recipes are coming soon!