Oh hey, it’s me. And apparently I’m the only blogger around who hasn’t made an extensive list of EVERYTHING you need to make for Thanksgiving. Perhaps it’s because I’ve never been that into the traditional Thanksgiving meal up until a few years ago; before that my Thanksgiving consisted of Mom’s stacked enchiladas, posole, spanish rice and empanadas.
The only thing traditional we had was pumpkin pie (because I requested it of course). And who could get sick of those kind of leftovers? Not me.
However, I will admit that I really do enjoy turkey, cranberries and all things sweet potato during this holiday. There’s something so completely comforting about all of it. I’ve created some of my own favorites over the years that would be terrific for your main meal celebration: lightened up sweet potato casserole (so fabulous), maple-bacon roasted brussels sprouts (DAMN), kale quinoa edamame salad (reader favorite), maple butternut squash and apple soup (creamy, gluten free and vegan-friendly), honey pumpkin cornbread muffins (healthified), cranberry orange pecan quinoa salad and even how to make the perfect cheese platter (you fancy)!
But if you’re much more into desserts, you know I’ve got those covered. My favorite include the best apple crisp ever (seriously there’s brown butter in it), upside down salted caramel apple cake, melt-in your-mouth brown butter pumpkin coffee cake (ridiculously delicious), dulce de leche pumpkin mousse pie (serve it frozen if you’d like), gluten free sweet potato pie with pecan crust, brown butter snickerdoodles (serve ’em with ice cream), chocolate cheesecake with nutella ganache (prize winning!) or those famous nutella-stuffed brown butter chocolate chip cookies (HELL YES).
Oh and now, this super delicious and oh-so-easy roasted squash and sprouts veggie side. Could be my side dish favorite. For reals.
Best yet, this recipe is super easy to put together. The squash and sprouts are tossed in a sensational garlic-chili-maple sauce then roasted to perfection. The tangy Gorgonzola and sweet pomegranate pair wonderfully and help keep this salad balanced with unique flavors. I thought about adding pecans but forgot to grab them at Trader Joe’s so I left them as optional in the recipe; I think toasted walnuts would be delicious too!
Last night, I had the leftovers in my fridge and decided to saute it with some cranberry turkey sausage I picked up from TJs. UM, delicious! I would also recommend this with an egg on top. Happy cooking and baking these next few days. Tag your creations #ambitiouskitchen on Instagram so I can see what you’re making!
- 1 pound of brussels sprouts, halved, stems and yellow outer leaves removed
- 4 cups cubed butternut squash (about 12 ounces)
- ½ tablespoon olive oil
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon chipotle chili powder (regular chili powder will work just fine)
- ¼ teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup pomegranate seeds
- 1/4 cup gorgonzola crumbles
- OPTIONAL: 1/4 cup chopped pecans
- Preheat oven to 400 degrees F. Add butternut squash and brussels sprouts to a large bowl.
- In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder and cinnamon. Pour over squash and sprouts and toss to evenly distribute. Pour on a baking sheet and spread out evenly. Roast in oven for 25-30 minutes or until squash is fork tender and sprouts are slightly crispy and caramelized. Remove from oven, cool for a few minutes then immediately transfer to a large bowl. Top with pomegranate seeds, gorgonzola crumbles and pecans, if desired. Serve immediately. I recommend doubling for a crowd!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Sarah Fennel // Broma Bakery