It’s rare that I post recipe roundups over here, but I just couldn’t help myself today. I can’t have you missing any of the Thanksgiving goodness I’ve posted over the last few years. Maybe you’re trying to finalize your menu and are looking for a veg-friendly main dish? Maybe you want something special for breakfast? Or, maybe you’re still scrambling to come up with your entire menu?

Oh wait, that’s me.

In any event, here are some of your favorites from throughout the years and a handful of recipes from this fall. Enjoy!!

Thanksgiving Breakfast:

Fluffy Pumpkin Spice Pancakes

gluten-free pumpkin spice pancakes | edible perspective

Single Serving Pumpkin Muffin with Pumpkin Crumble

Cinnamon Roll Pancakes

The Best Ever Pumpkin Oatmeal

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

Apple Spice Crumb Cake

Blueberry Pecan Cornbread Bread Pudding

Buttermilk Pear Upside Down Cake (breakfast or dessert)

Buttermilk Pear Upside Down Cake | edibleperspective.com

Everything Doughnuts

Pumpkin Buckwheat Bake For Two

Cornbread Waffles

Gingerbread Buckwheat Cake with Almond Butter Glaze

Breakfast Friday >> Gingerbread Buckwheat Cake | edibleperspective.com

Thanksgiving Side Dishes:

Easy Cornbread Muffins

Easy Cornbread Muffins | edibleperspective.com

Rosemary Everything Quick Bread

Easy Vegan Gravy and Mashed Potatoes

Vegan Butternut Squash Scalloped Potatoes

Herb Bread Baked Stuffing

Bread Stuffing Muffin Cups

Bread Stuffing Muffin Cups | edibleperspective.com

Sage + Garlic Whipped Sweet Potatoes

Vanilla Bean Honey Butter Sweet Potatoes

Sweet Orange Kale Salad

Sweet Orange Kale Salad | edibleperspective.com

Collard Greens + Butter Beans

Roasted Garlic Green Beans with Lemon + Parmesan

Polenta Crostini with Butternut Squash, Ricotta + Sage

Polenta Crostini with Butternut Squash, Ricotta + Sage | edibleperspective.com #glutenfree #thanksgiving

Thanksgiving Main Dishes:

Lentil Rice Veggie Loaf

Lentil Rice Veggie Loaf | edibleperspective.com #thanksgiving

Meatloaf Veggie Burgers with Mashed Potatoes + Gravy

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Delicata Squash with Quinoa Stuffing

stuffed delicata squash with quinoa stuffing | edibleperspective.com

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edibleperspective.com

Thanksgiving Desserts:

Pumpkin Spice Swirl Brownies

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Chocolate Chip Cookies with Pistachios

Pumpkin Oatmeal Cookie S’mores (3-ways!)

Pumpkin Oatmeal Cookie S'mores | edibleperspective.com

Vanilla Bean Pumpkin Pie with Oatmeal Crust

Vanilla Bean Chai Spice Pudding

Vegan Pumpkin Chia Pudding

vanilla bean chai spice pumpkin pudding | edible perspective

Carrot Cake with Cream Cheese Frosting or Carrot Cake with (dairy free) Maple Cashew Cream Frosting

Pumpkin Pie Milkshakes

Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Orange Honey Corn Cake

Soft Batch Pumpkin Spice Cookies

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

What’s on your menu this year? Dish it.

Ashley

Polenta Crostini with Butternut Squash, Ricotta + Sage

gluten-free // yields 24-32 crostini

1 cup uncooked polenta + cooking water

1-2 tablespoons butter or olive oil

1/2 teaspoon garlic powder granules

1/2 cup grated parmesan cheese

3 cups 1/2-inch cubed butternut squash

30+ sage leaves

1 cup full fat ricotta cheese

1 1/2 teaspoons pure maple syrup

3 tablespoons refined avocado oil or ghee (or other high-heat safe oil)

salt + pepper

Cook polenta according to package directions, until stiff in texture. Cook time will vary depending on the brand. After stirring the polenta into your boiling water add 1-2 tablespoons of butter or oil, the garlic, and about 1/2-3/4 teaspoon salt. When finished, stir in the parmesan cheese. Add more salt + pepper to your liking.

Spread the polenta evenly and firmly on a rimmed (unlined) baking sheet 9x13 in size. If you don’t have that size pan aim to spread the polenta evenly to 1/4-1/2 inch thickness all over.

Place in the fridge until fully chilled, 30-45 minutes.

After 20 minutes of chilling, preheat your oven to 425° F. Line a baking sheet with parchment and toss the squash with 1 tablespoon of oil and a few pinches of salt. Roast for 20-28 minutes, turning halfway through, until golden brown and tender. Set aside.

While roasting, heat a small pan over medium-high heat with 2 tablespoons of oil. Once fully heated, add about 10 sage leaves to the pan (do not overcrowd) for about 30 seconds until the edges start to curl and barely brown. Place on a paper towel to drain excess grease. Repeat 2-3 more times.

Stir ricotta with the maple syrup and a pinch of salt. Place in the fridge.

Slice polenta into 2-3-inch pieces and place on a greased or parchment lined baking sheet.

As soon as the squash finishes set your oven to broil with a rack in the top position. Place the polenta under the broiler for 3-6 minutes, until crispy to the touch. Flip and broil for another 3-6 minutes. Keep a close eye on the polenta. Let cool for 5 minutes or to room temperature.

Assemble polenta with ricotta, butternut squash, a sage leaf, and a sprinkle of salt. Serve slightly warm, at room temp, or chilled from the fridge.

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notes: When broiling the polenta it will feel crisp to the touch but doesn’t darken much in color. Test crispness with a quick touch.

If serving chilled, be sure to chill each ingredient separately and then assemble. Polenta can be made 1 day ahead if desired. Cook and spread in the pan then keep in the fridge until ready to broil.

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The Best of Thanksgiving

Polenta Crostini with Butternut Squash, Ricotta + Sage

Polenta Crostini with Butternut Squash, Ricotta + Sage

Edible Perspective

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