3 MACRO-FRIENDLY THANKSGIVING SIDE DISHES (+ A THANKSGIVING DRINK RECIPE!)
Thanksgiving is more than just a meal — it’s a time to gather with loved ones, express gratitude, and create memories. For many, the holiday revolves around delicious dishes shared around the table, and something that I find helpful is having a dish that I can prepare for the table that will give me an opportunity to know that a part of my plate that will help me fill up on veggies.
Here are some options (two veggie-packed sides, a fruit-packed dessert, and a festive cocktail) that you can bring to a holiday gathering (or even weeknight dinner!) this season. They are lightened-up versions of some sides that you’d probably see on your Thanksgiving table anyway, and can be a great addition to your menu if you’re looking to switch things up!
MASHED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS
PREP TIME: 10 minutes | COOK TIME: 1 hour, 15 minutes | MAKES: 6 servings
WHAT YOU NEED:
For the squash:
1 large butternut squash (3 to 4 pounds, can also use pre-cubed butternut squash)
2 tbsp olive oil
¼ cup milk of choice
2 tbsp parmesan cheese
2 tbsp chopped fresh parsley
Salt and pepper, to taste
For the caramelized onions:
2 yellow onions (white or purple also work)
4 tbsp olive oil or unsalted butter (preferably a combination of the two)
Pinch of salt
1 tbsp balsamic vinegar (red wine vinegar or wine also work)
WHAT TO DO:
For the squash:
Preheat oven to 350°F (you’ll want a rack in the center of your oven).
Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise (peel can stay on). Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for an 1 hour and 15 minutes, until squash is very tender (the flesh should pierce easily with a fork). Let rest until cool enough to handle. [If using pre-cubed squash, spread evenly on a cookie sheet and drizzle with olive oil. Cooking time will be shorter, begin checking for tenderness at about 40 minutes.] This is a great time to start on the caramelized onions!
Carefully scoop out the flesh and place it in the bowl of a stand mixer or in a large mixing bowl. Add the milk, parmesan, parsley, pinch of salt and pepper, and remaining 1 tablespoon olive oil. Mash the butternut squash, either by hand with a potato mixer, with an electric hand mixer on low speed, or with the paddle attachment of a stand mixer on low speed until it is as smooth as you like.
For the caramelized onions:
Slice your onions by cutting off the stem and root ends, then halve the onions and cut into thin slices (they’ll naturally separate into half-rings).
Melt combination of fat (butter and/or olive oil – for context, the butter will add a rich flavor, and the olive oil has a higher burning point)) in a large skillet over medium heat. Add the onions and a pinch of salt.
Let onions cook slowly, turning them with a wooden spatula or tongs. Once they begin to soften and brown, turn the heat to low. If the onions stick to the bottom of the pan, or after the heat has been turned to low, deglaze with balsamic vinegar.
MACROS PER SERVING: 5g P | 31g C | 3g F (157 calories)
GREEN BEAN ALMONDINE
PREP TIME: 10 minutes | COOK TIME: 10 minutes | MAKES: 6 servings
WHAT YOU NEED:
1 lb fresh green beans, trimmed
2 tbsp olive oil
2 cloves garlic, minced
¼ cup sliced almonds
Juice of ½ lemon
Salt and pepper, to taste
WHAT TO DO:
Blanch green beans in boiling water for 3-4 minutes, then drain and rinse with cold water.
Heat olive oil in a skillet and sauté garlic until fragrant (about 1-2 minutes).
Add green beans and almonds, cooking until beans are tender and almonds are toasted, about 5 minutes.
Drizzle with lemon juice, season with salt and pepper, and serve.
MACROS PER SERVING: 2g P | 7g C | 5g F (75 calories)
LIGHTENED-UP APPLE CRISP WITH GREEK YOGURT DRIZZLE
PREP TIME: 15 minutes | COOK TIME: 35 minutes | MAKES: 6 servings
WHAT YOU NEED:
For the filling:
4 medium apples, peeled, cored, and sliced (about 4 cups)
2 tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
1 tbsp lemon juice
For the topping:
½ cup rolled oats
¼ cup all-purpose flour
2 tbsp chopped pecans
2 tbsp melted butter or coconut oil
2 tbsp brown sugar
½ tsp cinnamon
For the drizzle:
½ cup plain Greek yogurt
1 tbsp maple syrup
WHAT TO DO:
Preheat oven to 350°F and grease an 8x8 baking dish.
In a large bowl, toss apple slices with maple syrup, cinnamon, nutmeg, vanilla, and lemon juice. Spread evenly in the baking dish.
In another bowl, mix the topping ingredients until crumbly. Sprinkle over the apples.
Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
While the crisp cools slightly, mix Greek yogurt and maple syrup for the drizzle.
Serve warm with a dollop of the Greek yogurt drizzle on top.
MACROS PER SERVING: 5g P | 34g C | 6g F (190 calories)
CINNAMON-SPICED APPLE CIDER MULE
PREP TIME: 5 minutes | MAKES: 4 servings
WHAT YOU NEED:
2 cups apple cider (unsweetened preferred)
½ cup vodka (or omit for mocktail)
½ cup ginger beer (regular or diet)
1 tbsp honey or maple syrup (optional)
½ tsp cinnamon
Juice of 1 lime
Ice
Optional garnishes: apple slices, lime wedges, and cinnamon sticks
WHAT TO DO:
1. In a pitcher, whisk together apple cider, lime juice, honey or maple syrup (if using), and cinnamon until well combined.
2. Add vodka (if using) and stir.
3. Pour into glasses filled with ice and top with 2 oz. ginger beer.
4. Garnish with apple slices, lime wedges, and/or a cinnamon stick for a festive touch.
MACROS PER SERVING (with alcohol): 0g P | 28g C | 0g F (110 calories)
MACROS PER SERVING (without alcohol): 0g P | 17g C | 0g F (70 calories)
Enjoy these delicious additions to your Thanksgiving feast!
