If you like vegetables and you like Thanksgiving, then you’re gonna like this. Ginny is always itching to throw in a new dish into our repertoire of Thanksgiving faire. She has stuffed pumpkins with sausage and peppers, made mulled wine, homemade applesauce and other things. This Paleo stuffing was something entirely new.
Let’s be honest folks…Thanksgiving is about overindulgence. Pies, cakes, gravies and wine are our mainstays. With all the rich and sugar-heavy dishes out there, it’s good to mix in a savory, light blend of delicious fall veggies to balance out the Thanksgiving table.
You might not think roasted beets, purple cabbage, sweet potatoes, acorn squash, apple and pears have any business on the Thanksgiving table, but they do. Top those veggies with some herbs and roasted pecans and you can justify those extra pieces of ham and turkey. The best thing about this dish is its simplicity. You just put a bit of olive oil and salt on the chopped veggies, roast them in the oven with some herbs and pecans and it’s done! The greatest things in life may not always be free, but they can be simple.
PREP TIME: 30 minutes COOK TIME: 60 minutes SERVINGS: 8
- 1 butternut squash, peeled and cut into small cubes
- 1/2 head red cabbage, slice thin
- 3 beets, peeled and cubed
- 1 acorn squash, cubed
- 2 apples, cubed
- 1 red pear, cubed
- 1 onion, diced
- 2 carrots, sliced
- 8 oz. shiitake mushrooms, sliced
- 2 tsp fresh chopped thyme leaves
- 2 tbsp. fresh chopped rosemary leaves
- 1 cup chopped pecans, roasted
- Heat oven to 400 degrees. Place squashes, cabbage, apples, pear, carrots and mushrooms on a baking sheet. You will need to roast veggies in shifts because they will not all fit on one baking sheet. Drizzle with olive oil and sea salt. Bake each batch of veggies for 20-25 minutes or until soft. The cabbage should be soft and brown o the edges. The apples and pears should be slightly soft. The squash, beets and carrots should be easily cut with a fork. The mushrooms will shrivel slightly when they are done.
- Sauté onion with thyme and rosemary with olive oil in a pan over medium heat until soft and brown.
- Add all ingredients together into a casserole dish. Heat casserole dish in oven for 20-30 minutes if it needs it and top with roasted pecans.
Note: Feel free to use a different variety of veggies. The ones we used were a mixture of savory and sweet flavors.