Hey there! So, let’s talk about something a little different this Thanksgiving—how about a *non turkey Thanksgiving dinner*? Trust me, this dish is a total game changer! I remember the first time I made this butternut squash and Brussels sprouts combo; my family was so surprised and delighted. It’s not just a veggie dish; it’s hearty, flavorful, and oh-so-satisfying! I mean, who says you need turkey to celebrate the holiday? This recipe packs a punch of fall flavors while being healthy and colorful on your table.
What I love most is that it’s super easy to whip up, and you can even make it ahead of time, which is a lifesaver during those busy holiday preparations. You’ll find that the roasting brings out the natural sweetness of the vegetables, and when you combine that with fluffy quinoa, it’s just pure comfort food. Plus, whether you’re a vegetarian or just looking to switch things up, this dish is perfect for everyone at the table. I can’t wait for you to try it!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 butternut squash, peeled and diced into bite-sized pieces
- 2 cups of Brussels sprouts, halved for even roasting
- 1 cup of quinoa, rinsed under cold water to remove bitterness
- 4 cups of vegetable broth, for cooking the quinoa
- 1 tablespoon of olive oil, to toss with the veggies
- 1 teaspoon of garlic powder, for that extra flavor kick
- Salt and pepper, to taste—don’t be shy!
- Fresh herbs (like parsley or thyme) for garnish, adding a lovely touch
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This step is crucial for getting those veggies perfectly roasted!
- While the oven is heating up, grab your butternut squash and Brussels sprouts. Toss them in a large bowl with the olive oil, garlic powder, salt, and pepper. Make sure they’re all well-coated—this is where the flavor starts!
- Next, spread the seasoned veggies on a baking sheet in a single layer. This helps them roast evenly and get that nice caramelization. Pop them in the oven and let them roast for about 25-30 minutes, until they’re tender and slightly golden. You’ll know they’re done when that sweet aroma fills your kitchen!
- While those are roasting away, let’s get the quinoa going. Rinse the quinoa under cold water in a fine mesh strainer to wash away any bitterness. It’s a quick step, but trust me, it makes a difference!
- In a medium pot, bring the vegetable broth to a boil. Once boiling, add the rinsed quinoa, give it a stir, and reduce the heat to a simmer. Cover and let it cook for about 15 minutes. You’ll want to keep an eye on it, but don’t lift the lid too often!
- Once the quinoa is cooked and the liquid is absorbed, fluff it with a fork to keep it light and airy.
- Now, it’s time to bring it all together! In a large serving bowl, combine the roasted vegetables with the fluffy quinoa. Mix gently to combine everything, letting those flavors meld together beautifully.
- Before serving, sprinkle some fresh herbs on top for that pop of color and freshness. And voilà! You’ve got yourself a stunning non turkey Thanksgiving dinner that’s ready to impress!
Why You’ll Love This Recipe
- It’s a quick and easy dish that comes together in just about 50 minutes—perfect for busy holiday schedules!
- Flavor-packed: The roasting brings out the natural sweetness of the butternut squash and Brussels sprouts, making each bite a delight.
- Wholesome and healthy, this dish is loaded with nutrients and is vegetarian-friendly, making it a great option for everyone.
- Versatile: Feel free to swap in your favorite veggies or add nuts for an extra crunch, customizing it to your taste.
- Make-ahead friendly! You can prepare this dish in advance, making your Thanksgiving day less stressful.
- A beautiful centerpiece for your table, showcasing vibrant colors that scream fall and festive spirit!
- It’s not just a side; it can easily stand alone as a hearty main course, satisfying even the hungriest of guests.
Tips for Success
- Don’t rush the roasting: Make sure your vegetables are in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roast, and we want that beautiful caramelization!
- Experiment with seasoning: Feel free to get creative! A sprinkle of smoked paprika or a dash of cayenne can add a lovely twist to the flavor profile. Don’t hesitate to taste and adjust as you go.
- Check for doneness: Keep an eye on your veggies towards the end of the roasting time. When they’re tender and you see some golden edges, they’re ready to come out. The smell will be heavenly!
- Use vegetable broth wisely: For an extra flavor boost, consider using homemade vegetable broth if you have it. It really elevates the dish!
- Let quinoa rest: After cooking, let the quinoa sit for a few minutes with the lid on before fluffing it. This helps it achieve that perfect light and fluffy texture.
- Garnish generously: Fresh herbs not only look lovely but also bring a burst of freshness that really brightens up the dish. Don’t skimp on them!
- Make it your own: This recipe is super flexible! If you have other veggies you love or leftovers in the fridge, throw them in! Just keep the cooking times in mind.
Variations
- Root Veggie Medley: Swap out the butternut squash for sweet potatoes or carrots. They roast beautifully and add different flavor notes that are still sweet and satisfying!
- Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha to your oil mixture for a bit of heat. It’s a delightful contrast to the natural sweetness of the veggies.
- Nutty Delight: Toss in some chopped walnuts or pecans during the last few minutes of roasting for an added crunch and nutty flavor. It’ll give the dish a lovely texture!
- Herb Infusion: Experiment with different herbs! Try rosemary or sage for an earthy twist, or add a touch of dill for a fresh, bright flavor that complements the veggies.
- Cheesy Variation: If you’re not strictly vegetarian, sprinkle some grated Parmesan or feta cheese over the roasted veggies right before serving. It adds a creamy, savory element that’s hard to resist!
- Cranberry Addition: Toss in some dried cranberries for a burst of tartness that balances the sweetness of the squash and Brussels sprouts. It’s a perfect nod to traditional Thanksgiving flavors!
- Quinoa Alternatives: Swap quinoa for farro or brown rice for a different texture and flavor profile. Both grains can add heartiness and are equally delicious!
Nutritional Information
Alright, let’s talk numbers! While I’m no nutritionist, I’ve done my best to estimate the nutritional values for this delightful non turkey Thanksgiving dinner. Here’s what you can expect per serving:
- Calories: Approximately 320
- Fat: About 10g
- Protein: Roughly 10g
- Carbohydrates: Around 45g
- Fiber: Approximately 8g
- Sugar: About 5g
- Sodium: Roughly 200mg
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. But hey, the good news is that this dish is packed with wholesome goodness, making it a satisfying and nutritious option for your Thanksgiving feast!
Storage & Reheating Instructions
So, you’ve made this delicious non turkey Thanksgiving dinner, and now you have some leftovers? Don’t worry, I’ve got you covered! Proper storage will keep those flavors intact and make your next meal just as delightful.
First off, let the dish cool completely before storing. This helps prevent condensation, which can make everything soggy. Transfer any leftovers to an airtight container—this is key for keeping the flavors fresh and preventing any odors from sneaking in from your fridge.
In the refrigerator, your delicious medley will keep well for about 3 to 4 days. If you’re looking to store it longer, you can freeze it! Just portion it out in freezer-safe containers or bags, and it should be good for up to 2 months. Just be sure to label them with the date so you know when you made it!
When you’re ready to enjoy those tasty leftovers, here’s how to reheat them: if frozen, let them thaw overnight in the fridge. For reheating, I recommend using the oven to maintain that lovely roasted texture. Preheat your oven to 350°F (175°C), spread the dish in an even layer on a baking sheet, and cover it with foil to keep it moist. Heat for about 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave, but I’d suggest using a microwave-safe dish and covering it to prevent splatter. Heat in short intervals, stirring in between, until it’s hot throughout.
And there you have it! Delicious leftovers that taste just as good as the first time around. Enjoy every bite!
FAQ Section
Can I make this dish ahead of time?
Absolutely! This *non turkey Thanksgiving dinner* is perfect for making ahead. You can roast the vegetables and cook the quinoa a day in advance. Just combine them before serving, and you’re good to go!
What if I don’t like Brussels sprouts?
No worries at all! You can easily substitute them with your favorite vegetables like green beans, cauliflower, or even zucchini. Just keep an eye on the roasting time, as different veggies may cook at different rates.
Can I use chicken broth instead of vegetable broth?
Yes, if you’re not strictly vegetarian, chicken broth will add a lovely depth of flavor to the quinoa. It’s a great way to tweak the taste to your liking!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for about 3 to 4 days. You can also freeze it in portions for up to 2 months. Just be sure to label the containers!
Can I add more spices to this recipe?
Definitely! Feel free to get creative with your spices. Adding a bit of cumin, smoked paprika, or even some dried herbs can elevate the flavors even more. Just remember to taste as you go!
Is this recipe gluten-free?
Yes! Quinoa is naturally gluten-free, making this *non turkey Thanksgiving dinner* a safe choice for those with gluten sensitivities. Just make sure your vegetable broth is also gluten-free!
What can I serve with this dish?
This dish can stand alone as a hearty main course, but it also pairs beautifully with a crisp salad or some roasted bread. You can even serve it alongside some cranberry sauce for a delightful contrast!
Non Turkey Thanksgiving Dinner: 7 Flavorful Alternatives
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious non-turkey Thanksgiving dinner option.
Ingredients
- 1 butternut squash, peeled and diced
- 2 cups of Brussels sprouts, halved
- 1 cup of quinoa
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, garlic powder, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes.
- Meanwhile, rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil, add quinoa, and reduce heat to simmer for 15 minutes.
- Fluff quinoa with a fork once cooked.
- Combine roasted vegetables with quinoa and mix well.
- Garnish with fresh herbs before serving.
Notes
- Feel free to add nuts for crunch.
- Substitute vegetables based on your preference.
- This dish can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: non turkey thanksgiving dinner
