Your New Thanksgiving Go-To
Step aside, turkey—there’s a new holiday star in town. This one-pan vegetarian Thanksgiving dinner perfectly showcases the bounties of the autumn harvest (namely butternut squash!). Given its bright colors, versatility, and foolproofness, can we turn it into a crave-worthy main course? Heck to the yes! But we’re not stopping there. We’re making the whole dang meal, friends. This is the gourmet, meat-free Thanksgiving spread that dreams are made of (especially if those dreams entail a dinner that’s relatively easy and doesn’t dirty up the whole kitchen!).
Here’s What The menu Consists Of
Stuffed Butternut Squash: We’ll fill a butternut squash with a herbed rice mixture (flavored with mirepoix veggies, garlic, vegetable broth, feta cheese, dried cranberries, apple chunks, and fresh sage and rosemary). Brussels Sprouts And Cranberries: Grab some fresh or frozen cranberries, fresh Brussels sprouts, olive oil, salt, and peppa! Crispy Potatoes: We’ll need baby red potatoes, baking soda (to make them extra crispy!), oil, and more fresh rosemary (thyme also works!). Stuffed Puff Pastry Bites: Start with a base of 4-inch puff pastry squares (find them in the frozen foods aisle), stuff them with Brie and store-bought or homemade cranberry sauce, and brush them with an egg wash to turn them crispy and golden brown. Vegetarian Gravy: This doesn’t cook on the pan, but I highly recommend topping your meal off with gravy made from butter, flour, veg broth, soy sauce, nutritional yeast, onion powder, and garlic powder.
Best. Thanksgiving. Ever.
This is an overview of the process, with details on why we’re doing things in certain ways. For the full printable recipe, jump to the recipe card!
The 1st Bake – Butternut Squash
Preheat to 375°F (186°C). Halve and seed the squash, coat in oil and salt, and bake cut-side down until tender (30–45 min).
Make The Butternut Stuffing
Sauté the carrot, celery, onion, and garlic until fragrant. Add wild rice and broth; simmer covered until broth is absorbed and rice is tender (30–40 minutes). Stir in feta, cranberries, apple, herbs, salt, and pepper.
Boil The Potatoes
Boil potatoes with baking soda and salt until tender. Drain, shake to rough up the edges, then toss with oil, herbs, salt, and pepper.
Brussels Sprouts
Toss sprouts with cranberries, oil, salt, and pepper.
Cranberry Brie Bites
Cut puff pastry, press into muffin tins, brush with egg, and add Brie and cranberry sauce.
The 2nd Bake – Stuffed Butternut and Sides
Scoop squash flesh, mix with stuffing, and pack it back into the squash. Place stuffed squash, potatoes, and sprouts on the baking sheet. Bake 30–45 minutes, broiling briefly at the end for extra browning if needed!
Vegetarian Gravy
Make a roux with butter and flour, add broth, then season with soy sauce, nutritional yeast, and spices.
Serve
Slice stuffed squash, serve with sides, and drizzle with gravy! And that, friends, is what I call an epic vegetarian Thanksgiving dinner! If you have any questions about this recipe, please leave a comment below. Sarah personally checks and responds to these daily!
