Fall Favorites for Thanksgiving

Thanksgiving is almost here and I can hardly wait for all of the cooking and eating. If you are working on your meal plan or trying to decide what side dish to bring to your potluck-style gathering, here are a few of my seasonal favorites that would make a great addition to your holiday table.

Why wait for lunch or dinner to celebrate the holiday and enjoy the tastes of fall? My Acorn Squash and Swiss Chard Mini Frittatas are loaded with fall squash and Swiss chard, making them a healthy choice for fueling up after your turkey trot race or for enjoying as a couch potato (no judging) while watching the Macy’s Thanksgiving Day parade. These pair well with a cup of coffee with a dash of pumpkin pie spice.

Acorn Squash and Swiss Chard Mini Frittatas

If you are looking for an appetizer to hold your dinner guests over before the turkey is ready, try my Beet Bites with Goat Cheese and Pecans. Roast the beets the night before to cut back on your time in the kitchen this Thursday. If you are taking this appetizer on the road, please make sure you use a container with a securely fitted lid to avoid dying your car seat hot pink. Unfortunately, I learned this the hard way, but it did come clean and this appetizer was a hit at the party.

Beet Bites with Goat Cheese and Pecans

It is time to move on over to soup or salad after those appetizers. My Mushroom and Butternut Squash Soup is a different take on the fall squash classic and this combination captures the earthy flavors of these delicious vegetables in every velvety bite.

Mushroom and Butternut Squash Soup

My Massaged Kale Salad with Roasted Sweet Potatoes will add beautiful color and delightful flavor to your holiday table.

Massaged Kale Salad with Roasted Sweet Potatoes

Now onto side dishes to pair with your turkey. Keep it simple this Thanksgiving with my Roasted Acorn Squash with Quinoa and Greens. Roasting makes the squash skin tender enough to eat, and you save time not having to peel this veggie.

Roasted Acorn Squash with Quinoa and Greens

Another one of my easy-to-make, fall favorites is Roasted Brussels Sprouts with Hazelnuts. This dish is mostly hands off and will even make those skeptical brussels sprouts eaters big fans.

roasted-brussels-sprouts-with-hazelnuts

I wish you all a lovely Thanksgiving with hearts full of gratitude and tables surrounded by loved ones. I am thankful for all of my readers and the many blessings God continues to pour into my life.

Acorn Squash and Swiss Chard Mini Frittatas

There is no better way to spend Thanksgiving morning than with a breakfast that tastes like fall. Loaded with acorn squash and Swiss chard, these mini frittatas are a healthy way to fuel up for a day of holiday cooking. This is also an excellent dish to serve for brunch with whole wheat toast, bacon and a Bloody Mary. If you are lucky enough to have leftovers, they are delicious reheated on a busy workday morning.

Ingredients:
1 bunch Swiss chard
1 tablespoon olive oil
1 small onion, peeled and diced
1 acorn squash, peeled and diced
2½ ounces goat cheese, crumbled
7 eggs
1 cup skim or low-fat milk
½ teaspoon salt
½ teaspoon pepper

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Lightly spray a 24 cup mini-muffin tin with cooking spray.
  2. Remove ribs and stems from Swiss chard and dice. Roughly chop chard leaves and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add onion and sauté until tender. Add squash and chard ribs and stems and cook while occasionally stirring until golden brown and tender, about 7 or 8 minutes. Add Swiss chard leaves to skillet and stir for a couple of minutes until wilted.
  4. Fill the mini-muffin cups with the sautéed vegetables and top with equal amounts of goat cheese.
  5. In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the vegetables, filling the muffin cups to the rim.
  6. Bake for 25 to 30 minutes, until frittata tops are lightly golden.

Servings: 8