The big day has arrived! Happy Thanksgiving, all! Super excited to be spending the day with family and friends. This year, I think I speak for Sara and myself when I say that we are super thankful for each and every one of you! Thank you so much for reading and coming along on our vegan/lifestyle journey. All the likes, comments, and just your overall kindness brings us so much happiness. We appreciate the support like you wouldn’t believe. <3
Today, I’d like to share a fast and easy recipe that screams HAPPY THANKSGIVING. In case you are at a loss of what to make for the festivities going on later in the day… well, here ya have it.
Oven: 400 F
Time: 1 hour (to roast veggies!)
You will need:
- 1 acorn squash
- 1 butternut squash
- Drizzle olive oil
- Sprinkle of Trader Joe’s Raw Turbinado Sugar
- 3 small sweet potatoes
- 1 box Trader Joe’s Vegetable Broth
- Water (for consistency preferences
- Salt and pepper, to taste
Step 1: Squash Prep
Allow them to cool off a bit, because holy crap those skins will be hot! Once they are cool, you can scrap all the goodness out and into a bowl.
Step 2: Potato Prep
While your squash is roasting, peel and cube your potatoes. Boil until soft, and strain. Okay, done!
Step 3: Purée
Once your veggies are all ready to roll, add to a blender with your vegetable stock, salt, and pepper. You can even add some cinnamon for an extra sweet kick. If the purée is too chunky, simply add water until you reach a desired consistency. I prefer mine to be thick. So then…
Hearty. as. hell.
Thanksgiving or not… this is an amazing recipe. Okay, now I am off to get ready and enjoy the day! I’m sure I’ll have some pics to share over the weekend. Enjoy your Thanksgiving, loves! xx Bianca
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.