My family is not so much about traditional Thanksgiving. We don’t go radically veer away from your typical Thanksgiving table but with gluten and dairy allergies, vegetarians, and meat lovers at the table there is room for lots of creativity. This dish here with butternut squash noodles fits in just as perfectly at our Thanksgiving table as it does for an easy weeknight dinner. It also makes for great leftovers!
I love creating different combinations of pesto. This one with toasted walnuts and parsley is one of my favorites. I’ve barely adapted to recipe from Bon Appetit, minus the adjustment to make it dairy free. It seems like it’s a rather high ratio of parm to parsley but it makes it deliciously garlicky and salty, which balances out the sweetness of the noodles.
This year we’ll be making lots of delicious vegetable sides, like this roasted cauliflower, these steam roasted carrots with cumin, and these roasted Brussels. We’ll also have mini pumpkin pies.
Check out my Pinterest board for more ideas and my menu from last year. Have a happy thanksgiving!