I craft a lot, a lot of recipes. And I’m always dreaming up more in my mind. Yet, every year, Thanksgiving comes around, and rarely do I have a clue of what I’m going to make.
Usually, the winning idea arrives last minute (fashionably late). Often, it’s after a few Google searches, and several emails from my sister inquiring about what I’ll be bringing to the family feast. Usually she gives up. And often I show up with a surprise. Which means, it needs to be good. Great. Worthy of all turkey-eaters to save some vegetarian room on their plate.
This year, I was given some time in advance to think. Well, actually, required to set aside some time to choose a Thanksgiving dish to share recipe.
I hosted a Friendsgiving this past weekend, which was perfect for practicing my holiday cooking skills before the real deal rolls around.
This heaping bowl of thyme-infused rice and squash goodness got gobbled up in no time. If I had to give it an alternate name, I’d call it Healthful Holiday Party-in-a-Bowl. It’s a true celebration of fall’s best festive flavors.
Here, nutty rice pairs with creamy squash and a sweet-meets-tart punch of flavor from the cranberries. Buttery, pan-roasted pecans add a crunch, while thyme drives that classic Thanksgiving feel that we all know and love. I sautéed the onion in butter to richen things up, and finished it off with parsley to add a complimentary freshness. The result, as previously mentioned, is a T-day party-in-a-bowl. Are you ready to celebrate?
If you’re not sure what you’re bringing to the Thanksgiving table yet, I’m throwing this into the recommendation hat. It serves as a great vegetarian main dish that leaves you satisfied with all of its festive goodness.
If you do have a recipe already picked out, this needn’t be reserved solely for the holidays. Healthy and wholesome, I’ll certainly be bringing this to the table again this season. Cheers.