We hope everyone had a wonderful Thanksgiving! We had a fairly typical Thanksgiving meal this year, with the centerpiece being a puff pastry vegetable pie layered with kale, butternut squash, and mushrooms. The puff pastry was a modified version of this Emeril recipe, using Earth Balance instead of butter. We also had roasted potatoes and beets (the 3-year-old loves beets), steamed green beans and cranberry sauce. Sometimes we do a more complex cranberry sauce recipe, adding other fruit or spices but this year we kept it super simple. It perplexes me why people buy cranberry sauce in a can because if you buy a package of fresh cranberries there’s usually a recipe right on the bag and it couldn’t be simpler: toss the fresh cranberries in a saucepan with water and sugar and simmer until the cranberries break down and start to thicken.
To wrap up the meal we had a pumpkin pie. Though it wasn’t actually made with pumpkin but rather with butternut squash. We had a huge volunteer butternut squash patch sprout from our garden this year and we still have quite a few of the squash stored in our basement. It’s fairly interchangeable with pumkin so keep that in mind next time you want to make pumpkin pie!
Puff pastry vegetable pie with butternut squash, kale and mushrooms
Roasted potatoes and beets
Green beans and cranberry sauce
A little bit of everything on the plate
“Pumpkin” pie (actually butternut squash) topped with So Delicious CocoWhip
