My favorite season of the year has finally arrived! Fall is here and thanksgiving is just around the corner! That also means our favorite holiday to binge delicious foods and desserts has arrived. Although it is a day some of us like to take a break from our diets and food monitoring, it is still always good to stay mindful of what we indulge in. Here I’ve come up with a few healthy yet incredibly delicious thanksgiving recipes for all of us to enjoy!
4 c. (20 ounces) frozen butternut squash cubes
4 tbsp. butter
1 tsp. kosher salt, divided
½ tsp. freshly ground pepper, divided
¼ c. all-purpose flour
2 c. whole milk
½ tsp. garlic powder
A pinch of cayenne pepper
1 tsp. chopped fresh thyme
4 oz. shredded cheese
4 oz. goat cheese
1 lb. large shells or other short pasta
Step 1: Bring in a large pot of salted water to boil over high heat.
Step 2: In a large skillet over medium-high heat combine squash and ¼ cup water. Cover and cook, until tender, 5-7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2-3 minutes.
Step 3: Add butter, ½ tsp. salt, and ¼ tsp. pepper and stir until butter is elated. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2-3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted.. Remove from heat and let cool slightly.
Step 4: Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup of pasta water, and return to the pot.
Step 5: Meanwhile, transfer squash mixture to a blender and puree until smooth.
Step 6: place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool for 5 minutes. Add splashes of pasta water to loosen until you've reached your desired consistency.
6 sweet potatoes, peeled and chopped kosher salt
¾ c. half-and-half or milk
4 tbsp. (½ stick) unsalted butter
2 tbsp. maple syrup
freshly ground black pepper
thyme leaves, for serving
Step 1: Place potatoes in a large pot. Cover with at least 2” water; generously season with salt. Bring to a boil and cook until potatoes are very tender, 15-25 minutes, depending on the size of your potatoes.
Step 2: Mash potatoes with a potato masher. Add half-and-half, butter, and maple syrup and stir to combine; season with salt and pepper. Top with thyme leaves.
3 pink lady apples
2 tbsp. granulated sugar
½ tsp. ground cinnamon
¼ c. water
1 tsp. fresh lemon juice
all purpose flour
1 refrigerated pie crust
1 large egg, beaten to blend
caramel sauce (for drizzling)
Step 1: Peel and finely chop 1 apple. Transfer to a small pot. Add sugar, cornstarch, and cinnamon and toss to coat. Add water and lemon juice, then bring to a simmer over medium heat. Cook, stirring frequently, until the apples are tender and liquid thickens, about 10 minutes.
Step 2: Meanwhile, slice off top 1/2" of remaining 2 apples. Hollow out apples with a melon baller or teaspoon. Arrange apples on a work surface and fill with cooked apple mixture.
Step 3: On a lightly floured surface, roll out dough to 1/8" thick. Cut out 2 (4") circles. Slice each circle into scant 1/4"-thick strips. Arrange strips in a lattice pattern over each apple, pressing outer edges into the apple and trimming any excess.
Step 4: Brush dough with egg; sprinkle with sugar and cinnamon. Place apples in an air-fryer basket. Cook at 350° until tender, the filling is bubbling, and the crust is golden, about 14 minutes. Let cool slightly before drizzling with caramel sauce.