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  2. These Hearty Veggie Thanksgiving Dishes Will Steal the Show - AOL

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    Butternut Squash Risotto A creamy, seasonal risotto just feels like a special occasion dish. Luckily, Ree's version isn't difficult to make so it's perfect for impressing your guests.

  3. 30 Vegan Thanksgiving Recipes Everyone Will Be Thankful For - AOL

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    Get the recipe: Lentil, Wild Rice and Cranberry Stuffed Squash. Justine Celina. Get the recipe: ... Get the recipe: Healthy Butternut Squash Casserole with Sweet Potato. The Food Blog.

  4. 26 Thanksgiving side dishes ranked from healthiest to ... - AOL

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    10 healthiest Thanksgiving side dishes. 1. Roasted Brussels sprouts. 2. Butternut squash soup. 3. Awesome sausage, apple, and cranberry stuffing. 4. Simple roasted butternut squash

  5. 58 Must-Make Butternut Squash Recipes For Thanksgiving Dinner

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    There's no vegetable more synonymous with fall than butternut squash. This hearty, healthy gourd gets so much love during the autumn months—especially ... 18 Best Dried and Fresh Cranberry Recipes.

  6. Easy, healthy meal ideas for the week ahead: Butternut squash ...

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    Try our weekly Start TODAY meal plan for the week of September 11. Get dietitian-created, healthy meal and recipe ideas for breakfast, lunch, dinner and snack.

  7. Roasted Butternut Squash with Topping Recipe - AOL

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    Toss the squash with olive oil, maple syrup and salt in a bowl then and roast in the oven until golden and caramelized. As it is cooking, fry up the bacon and reserve the bacon grease. 2. Chop the bacon into little pieces and then mix it with the grease and add the pumpkin seeds. 3. When the squash is done mix all the ingredients and add salt ...

  8. 101 Best Thanksgiving Side Dishes to Transform Your Holiday

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    These recipes feature unique twists on the classic side, including yummy Double Cheddar, Gouda Bacon, and Butternut Squash. One-Skillet 20-Minute Mac and Cheese With Broccoli Chad A Elick

  9. Baked Butternut Squash and Cheese Polenta Recipe - AOL

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    Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.