Butternut Squash Vegetarian Thanksgiving Recipe Ideas

Thanksgiving is a time to gather with loved ones and enjoy comforting, flavorful dishes that celebrate the bounty of the fall harvest. If you’re looking to delight your guests with a vegetarian centerpiece that’s both hearty and festive, this butternut squash vegetarian Thanksgiving recipe is the perfect choice.

Butternut squash, with its naturally sweet and nutty flavor, offers a wonderful canvas for autumn spices, fresh herbs, and wholesome ingredients. This dish is not only visually stunning with its vibrant orange hue but also packed with nutrients, making it a nourishing addition to your holiday table.

Whether you’re a seasoned vegetarian or simply want to add more plant-based options to your feast, this recipe is easy to prepare and sure to impress. Plus, it pairs beautifully with traditional sides and can be adapted to your family’s tastes.

Get ready to enjoy a comforting, flavorful, and festive dish that captures the spirit of the season.

Why You’ll Love This Recipe

This butternut squash recipe is a true celebration of fall flavors. It’s:

• Rich in natural sweetness from roasted butternut squash, enhanced by warming spices like cinnamon and nutmeg.
• Nutritious and filling thanks to added quinoa and chickpeas, providing a great protein boost for a vegetarian dish.
• Versatile and easy to make, perfect for both novice and experienced cooks.
• Beautifully presented, making it a stunning centerpiece for your Thanksgiving table.
• Comforting without being heavy, so it pairs well with other traditional dishes.

Ingredients

• 1 large butternut squash (about 3 pounds), peeled and cubed
• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 cups vegetable broth
• Optional: 1/4 cup crumbled feta or vegan cheese for topping

Equipment

• Baking sheet
• Medium saucepan with lid
• Large skillet or sauté pan
• Mixing bowl
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel and cube the squash into approximately 1-inch pieces. Toss the cubes in 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cinnamon, nutmeg, and smoked paprika until evenly coated.
3. Spread the seasoned squash on the baking sheet in an even layer. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and lightly caramelized on the edges.
4. While the squash roasts, cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
5. Sauté the aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
6. Add the chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally, allowing them to warm through and slightly brown.
7. Combine quinoa, roasted squash, chickpeas, and cranberries: In a large mixing bowl, gently fold together the cooked quinoa, roasted butternut squash, sautéed chickpeas and onions, dried cranberries, chopped nuts, and fresh sage. Season with additional salt, pepper, and lemon juice to taste.
8. Transfer the mixture back to the skillet or an oven-safe dish to warm through if needed. If using, sprinkle crumbled feta or vegan cheese on top and place under the broiler for 2-3 minutes until lightly browned and bubbly.
9. Serve warm, garnished with extra fresh sage or chopped parsley for a festive touch.

Tips & Variations

For a nuttier flavor, try toasting the quinoa before cooking it.

Swap dried cranberries for dried cherries or raisins for a different sweet note.

Add roasted Brussels sprouts or sautéed mushrooms to boost veggie variety and texture.

Use pumpkin seeds instead of nuts for a nut-free option.

For extra creaminess, stir in a dollop of Greek yogurt or coconut cream just before serving.

Nutrition Facts

Serving Suggestions

This butternut squash dish pairs beautifully with a variety of Thanksgiving sides. Consider serving it alongside a fresh green salad dressed with lemon vinaigrette to balance the richness.

It also complements roasted root vegetables, mashed potatoes, or your favorite savory stuffing.

For added texture, serve with crunchy bread rolls or a crusty baguette. If you’re interested in more vegetarian or vegan Thanksgiving ideas, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or explore the refreshing Lemon Ricotta Pasta With Arugula Recipe for a lighter option.

Conclusion

This butternut squash vegetarian Thanksgiving recipe is a delightful way to bring warmth, flavor, and color to your holiday table. It’s nourishing, satisfying, and showcases the best of autumn’s harvest in a wholesome and elegant dish.

Whether you’re cooking for a crowd or a cozy family dinner, this recipe is sure to impress both vegetarians and meat-eaters alike.

The combination of sweet roasted squash, savory chickpeas, fragrant herbs, and a touch of tartness from cranberries creates a harmonious and comforting flavor profile. Plus, it’s easy to prepare ahead, allowing you to relax and enjoy the festivities.

For more delicious recipes to round out your holiday menu, be sure to explore our collection including Maple Bourbon Pickles Recipe and the crowd-pleasing Instant Pot Rabbit Recipe.

Happy Thanksgiving and happy cooking!

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