You don’t have to be a vegetarian to have delicious veggies on your table for Thanksgiving. Vegetable sides are a great way to fill your Thanksgiving plate with the nutrients your body needs while still indulging in the festivities of the holiday. Whether you are hosting or heading to family and friends for Thanksgiving, bring one (or all!) of these dishes along and watch with delight as they steal the show!

Stuffed Butternut Squash

Serves 8

1 fist = 1 green light, 3 yellow light



1 large butternut squash

Salt and pepper

2 carrots, chopped

2 ribs celery, chopped

1 onion, chopped

2 cloves garlic, minced

1 cups quinoa, rinsed well

2 cups vegetable broth

½ cup almonds, chopped

1 granny smith apple, cored and chopped

1 tablespoon fresh rosemary, stemmed and finely chopped

1/2 cup fresh parsley plus more for garnish



Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the butternut squash in half and scoop out the seeds and discard. Put both halves cut side up on the baking sheet and season with salt and pepper. Bake for 50 – 60 minutes until fork tender but not too soft.

While the squash is baking make the stuffing. Spray a large saute pan with nonfat cooking oil and heat over medium-high. Add the carrots, celery, onions, and garlic and cook for 7 minutes until the veggie are tender. Add the quinoa and vegetable broth, stir, cover and bring to a simmer. Cook for 10 – 15 minutes until the broth is fully absorbed. Remove from heat and add the almonds, apples, rosemary, parsley, more salt, and pepper to taste. Mix well and set aside.

Once the squash is fork-tender remove from the oven and scoop out about half of the flesh. Reserve for soup or smoothies. Place squash halves on a serving platter and fill each half with the stuffing. Top with mushroom gravy (recipe below), garnish with parsley and serve. 


Mushroom Gravy

Serves 8

1 fist = 1 green light, 1 yellow light



½ small onion, finely chopped

4 oz baby portobello mushrooms, finely chopped

1 clove garlic, minced

½ cup whole wheat flour, sifted

4 cups vegetable stock

2 teaspoons soy sauce

¼ teaspoon salt

¼ teaspoon fresh ground pepper



Spray a large skillet with nonfat cooking oil and heat over medium-high. Add onions and portobello and cook for 8 – 10 minutes. Add garlic and cook for 1 minute more. Add flour and cook, stirring continuously for 3 – 5 minutes until brown. Whisk in vegetable stock a little at a time until smooth. Simmer 5 minutes. Add soy sauce, salt, and pepper. Serve as is or carefully transfer to a blender and pulse a couple of times until its as smooth as you’d like. 


Potatoes Gremolata 

Serves 8

1 fist = 1 yellow light



3 lbs Yukon Gold potatoes, rinsed and halved

1 teaspoon salt

1 bunch fresh flat-leaf parsley, chopped

2 tablespoons fresh thyme, minced

Zest of 1 lemon

1 large clove garlic, grated

Fresh ground pepper



Preheat oven to 400 degrees. Spray a sheet pan with nonfat cooking oil. Place potatoes in a single layer on the sheet pan. Season with ½ tablespoon salt. Bake for 25-30 minutes flipping halfway through.

In the meantime, mix the parsley, thyme, lemon zest, garlic, salt and pepper in a large bowl. When the potatoes are fork-tender, remove from oven and add to the bowl with herb mixture. Toss to combine and serve.  


Vegan Creamed Kale

Serves 8

1 fist = 1 green light, 1 yellow light



1 16-oz package organic silken tofu

2 tablespoons nutritional yeast

½ teaspoon sea salt

¼ teaspoon garlic powder

Juice of 1 lemon

1 medium onion, chopped

3 lbs kale, rinsed and finely chopped

Salt and pepper



Add tofu, nutritional yeast, salt, garlic powder and lemon to a blender and blend until smooth. Set aside.

Spray a large saute pan with nonfat cooking oil and heat over medium-high. Add onion and cook for 7 minutes until translucent. Add kale, salt, and pepper and cook for 5 – 7 minutes more until kale wilts. Add the tofu cream sauce and cook for another minute to warm through.

Transfer to a platter and serve.


Roasted Carrots, Fennel, and Red Onion with Oil-Free Lemon Vinaigrette

Serves 8

1 closed fist = 1 green light


Oil-Free Lemon Vinaigrette


2 tablespoons good quality dijon mustard

Juice of 2 large lemons 

1 clove garlic, minced

Fresh ground pepper



Blend or whisk vigorously to combine.


Roasted Vegetables


2 lbs carrots, cut into thirds

2 large red onions, cut into 8 wedges through root

1 fennel bulb, cut into wedges, similar size of the onions

½ teaspoon salt

Freshly ground pepper

Oil-free lemon vinaigrette

2 tablespoons fresh mint

2 tablespoons fresh tarragon



Preheat oven to 425 degrees. Spray 2 sheet pans with nonfat cooking oil. Space out vegetables on the two sheet pans. Spray with nonfat cooking oil and season with salt and pepper. Roast for 25 minutes or until fork-tender. 

Combine roasted vegetables with vinaigrette and fresh herbs. Season with flaky sea salt and freshly ground pepper. Transfer to a platter and serve.