This recipe comes from the Thanksgiving episode of Guy’s Big Bite that aired on Food Network a week or so ago. It’s probably the most Thanksgiving-y recipe from the episode, and is almost accidentally vegan with the exception of butter, which is an easy swap. I originally thought 1/4 cup of whiskey wouldn’t be enough and you wouldn’t be able to taste it, but it’s definitely noticeable without being overwhelming. If you don’t have or want to use agave, 1/2 cup maple syrup mixed with 1/4 cup of water would be a good substitution. Happy Holidays to those celebrating this week!
Although I’m not a huge winter foods person, I LOVE butternut squash soup. I doubt I’m the first person to think of adding chipotle, but it really gives this sweet, creamy soup a smokey kick. I garnished with simple parsley, but roasted pumpkin seeds or big fat crunchy croutons would be a great topping.
If you’re looking for a last-minute, easy soup that’s a little different but will keep Thanksgiving purists happy, this is the one.
You know what I didn’t know? That brussel sprouts are actually brusselS sprouts. I’ve been typing and saying this veggie’s name incorrectly for years! The things you learn while blogging.
This is one of Guy’s few Thanksgiving-y recipes. On November 20th it looks like Food Network is airing a Thanksgiving episode of Guy’s Big Bite, but based on what he’s making it doesn’t seem like Guy is big on the holiday (in fact it looks like he has a big barbeque for Thanksgiving every year). Neither am I. Thanksgiving food is kinda gross. If I could, I would make tacos, but the rest of my family loves the traditional stuff. My (also vegan) sister is mostly in charge of making our Thanksgiving food, and I typically go along with whatever.
This creamy brussels sprout gratin is pretty great, though. It would be an excellent alternative to green bean casserole, and would make even the biggest brussels sprout naysayer satisfied.