Thanksgiving sides are really my favorite part of the meal.
I like turkey and I have a total sweet tooth, so desserts are a close second. But I feel like Thanksgiving dinner is just made for sides.
And we’ve all read the Shape article, or watched the Dr. Oz episode where they break down the insane amount of calories that make up a Thanksgiving plate. Basically, you’d have to do a mini triathlon to burn off everything you eat in that one day.
But Thanksgiving is for gratitude, family, and food.
It’s a day to put the healthy eating towards the back of your mind as you’re filling your plate. Enjoy the stuffing, your mother-in-law’s special candied yams, and whatever else you only partake in once a year.
You’ll jog tomorrow. Or at least get your cardio while shopping.
But if you like to add-in one lighter (yet delicious) side to the rotation, I highly recommend my recipe for Sweet Potato and Butternut Squash.
It’s incredibly easy- because as I’ve mentioned a million times, I don’t cook.
I’ve done a test run on few sweet potato and butternut squash recipes over the years, but this is my favorite. Despite being low maintenance, the flavors pack a great punch. Also, there is no butter, sugar, or dairy in this little dish so all things considered, it will definitely be one of the lighter options on your holiday table.
Sweet Potato and Butternut Squash Recipe
Ingredients:
5 Medium Sweet Potatoes
1 lb of Butternut Squash (I buy the Organic Butternut Squash from Costco. It’s pre-diced, which makes it sooo much easier! If you buy the package from Costco, just use half of the 2-pound package)
¼ of a Red Onion
2 Cups of Cranberries
1.5 Tablespoons of Extra Virgin Olive Oil
1 Teaspoon of Pumpkin Pie Spice
1 Teaspoon of Rosemary
Salt and Pepper to Taste
Directions:
Preheat oven to 425 degrees
Wash and dice the sweet potatoes into small, 1-inch cubes
Dice the onion into small pieces
Combine the sweet potatoes, butternut squash, red onion, and cranberries in a large mixing bowl. Coat mixture with oil olive, pumpkin pie spice, and rosemary. Mix well with a large spoon.
Put mixture into a casserole dish and bake for 30 minutes. Take the dish out of the oven and mix ingredients to ensure everything is cooked equality. Return to oven for 20 to 30 minutes, until the tops of the potatoes are slightly browned.
That it! When it’s done, the cranberries will have spread their juicy goodness throughout the dish making it a little savory and little sweet. So yummy!
No matter what you put on your plate this Thanksgiving, enjoy every bite. And of course, savor the leftovers too! After all, Black Friday isn’t just for shopping!
