What I Ate This Week | Twice-Baked Butternut Squash & Other Thanksgiving-y Things

By Kiersten | Last Updated: November 22, 2013

Twice-Baked Butternut Squash

If I were making a big Thanksgiving dinner this year, I would make Twice-Baked Butternut Squash. But I think we’re probably going to get stuff from Whole Foods for dinner next Thursday. I am a bad food blogger! Bad! Our families are in Illinois so it’s just Chris and me, so while every year I contemplate cooking a big dinner, I usually end up not doing it. And really, I’ve been cooking Thanksgiving food for weeks now—just not all in one meal. Which is nice! We can spread out the Thanksgiving goodness instead of shoving it all into one day!

Here’s what I ate this week:

Twice-Baked Butternut SquashTwice-Baked Roasted Butternut Squash Puree with Parmesan and Sage from Gourmande in the Kitchen // If you’re still looking for sides to add to your holiday menu, this is a good one! It’s simple and delicious and as an added bonus, it’s easy to make ahead of time and heat up later.

Cauliflower Steams with Olive & Herb SalsaCauliflower Steaks with Olive & Herb Salsa from Sweetest Kitchen // I saw this on TasteSpotting last week and pinned it because I love cauliflower and olives together. And I’m getting better at cutting cauliflower steaks!

Ginger Pear Cranberry SauceGinger Pear Cranberry Sauce from Potluck // Kare from Kitchen Treaty shared this recipe on Potluck a few weeks ago and I couldn’t wait to try it because I love homemade cranberry sauce. The pears add a lot of sweetness to the sauce, so you can use less sugar.

Cranberry Grilled CheeseCranberry Grilled Cheese // And what do you do when you have amazing homemade cranberry sauce sitting in the fridge? You make grilled cheese with it! These sandwiches are a holiday tradition in our house. The meat-eaters can have their leftover turkey sandwiches and I’ll take my cranberry grilled cheese.

Garlicky Turnip Fries with Pomegranate KetchupGarlicky Turnip Fries with Pomegranate Ketchup from Cooking Light // I thought I liked turnips, but I guess I don’t. I’m so confused! These were a little too bitter for me. But I was all excited because the headline for this recipe was, “It’s Turnip Time!” Which is clearly a reference to Ramona Singer’s Turtle Time, which immediately made me way more excited about this recipe than any reasonable person would be.

Winter Vegetable PizzaWinter Vegetable Pizza from Henry Happened // Henry Happened, my most favorite DIY blog, has launched a food section! (And a home section too—I am super excited about this because my house needs help! Tell me how to decorate my house!) I made this Winter Vegetable Pizza with cashew cream instead of goat cheese and I omitted the chicken—so, so good!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Crap! You just reminded me I have a turnip and parsnip in the fridge I forgot to use! I’ll have to peek in on them and see if they’re still usable. I think I like roasted roots together but I’ll have to see if I like the turnip on it’s own.

Have a great weekend!

Part of me really wants to at least try to cook for my first thanksgiving, but then another bigger part of him is thinking of how much effort and expensive it would be…and there’s only 2 of us aswell. It hardly seems worth it. I’m gonna make that butternut squash bake this weekend anyway though because it looks scrumptious!

Yeah, it’s a LOT of work for 2 people and a lot of leftovers too. 🙂 I did it a few years ago and we were eating Thanksgiving food for breakfast, lunch, and dinner for quite a while.

Wooo! That butternut squash recipe is one of my top choices for a Thanksgiving side this year, as long as I can find a not crazy expensive squash. Did you use creme fraiche in yours? I don’t ever use that so I’d want to swap Greek yogurt, which one reader said worked but I’m still a bit nervous about…

Yeah, I used creme fraiche, but I think Greek yogurt would work for sure–I just might use a little less because the flavor is stronger. Maybe add a little, taste, and add a little more if you need it?

Okay, I was a vegetarian for a number of years during and after college. I definitely get it. I gave it up though because it was just too tough for me and, well, I love steak too much! 🙂

But seriously, every single one of these photos is making my mouth drooool!!!! I so want to make that butternut squash one!!!!!!!!!!!!

I’m on point for the sweet potato casserole next week – will folks kill me if I try twice baked butternut squash? Maybe if I add a few marshmallows… And thanks for the shout out – it means a lot from my favorite food blogger. 🙂 I made that pizza this week too (tho mine didn’t look 1/2 as good as yours) and it was so, so good.

I’m only cooking a few things for Thanksgiving…maybe because I’m on Thanksgiving burnout? There is definitely something to the idea of spreading all the food out over a week!

The twice baked butternut must be awesome, but I leart today that parmesan is not vegetarian since it uses animal rennet. So I’d thought it would be interesting to share, I’m probably not the only one who didn’t know!

That’s nice if it’s easy to find! Europe (at least France) is not so tolerant with vegetarians, and we are very much attached to our traditions, so finding vegetarian cheeses is probably much harder…

I left them out–they weren’t in good shape after the squash was finished baking. 🙂 But if you want to boost the sage flavor, you could mince a few extra leaves and add them to the puree before putting it in the baking dish.

Cranberry sauce is the one thing we never seem to have enough leftovers of after the holidays to do anything with…next time I’ll have to request extra so I can use it in other delicious things like that grilled cheese! And too bad those turnip fries didn’t turn out well – they look so tasty!

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