The 20 Best Recipes for Thanksgiving Snacks

Thanksgiving is one of those rare holidays where the best part of it is actually the endless stream of snacks that keep you fueled up until way past the dinner time.

I love preparing a smorgasbord of ‘finger food’ for every palate. Of course I have sweet and a savory, but I also throw in something familiar and funky.

Here are some of my snacks that are a great way to keep your guests topped up while the bird is roasting, or for days after!

The 20 Best Thanksgiving Snacks and recipes

1. Pumpkin Pie Bites

Oh, how I love these little treats. They come together so easily and make a perfect gathering food.

I thought I’d share the recipe with you. Imagine smooth, silky pumpkin puree infused with a warming hit of cinnamon, a touch of fragrant nutmeg and a splash of vanilla.

I bet you’ll love them, and the flaky, buttery crust that wraps up this delicious mixture.

Ingredients

• 1 package refrigerated pie crusts (2 crusts total)
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup evaporated milk
• Whipped cream (for garnish, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin.

2. Roll the pie crusts out and cut out circles using a round cookie cutter. Press the circles into the mini muffin tins to form a crust.

3. Combine the pumpkin puree, sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl. Stir well.

4. Whisk in eggs and evaporated milk.

5. Pour the mixture into the pie shell.

5. Spoon the pumpkin mixture into the pie crusts, filling each about 3/4 full.

6. Bake for 20-25 minutes, until the filling has set and the base is golden brown. Cool the bites in the tin before turning out, and serve with whipped cream, if desired.

2. Stuffed Mushrooms

Stuffed mushrooms are a little delight. Serve them up as a dinner party starter, or as an anytime snack.

Mine usually contain a mix of cream cheese, garlic and fresh herbs, a little Parmesan, and some breadcrumbs, just to add a crunch to every crumbly, delicious bite.

Ingredients

• 24 large white mushrooms
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 tablespoons cream cheese, softened
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Wipe the mushrooms with a damp paper towel and cut off and chop the stems.

3. In a skillet over medium heat, heat olive oil, then sauté the onion and garlic until softened, about 4 to 5 minutes. Add the chopped mushroom stems, and continue to cook for 2 to 3 more minutes.

4. Take off the heat and mix in the breadcrumbs, Parmesan, cream cheese, parsley, salt and pepper.

5. Stuff each mushroom cap with the mixture and put them on the prepared baking sheet.

6. Bake in a preheated oven for 20-25 minutes, or until the caps are tender and the exposed tops are brown. Serve warm.

3. Cheese Ball with Crackers

There is something satisfying about a good appetizer. The classic cheese ball with crackers for dipping is a favorite of mine.

Mush together some cream cheese, sharp cheddar and various herbs (rosemary is always a good pick), and for a nice crunch you can always add some finely chopped nuts. That ought to make you smile at any gathering.

Ingredients

• 2 cups shredded cheddar cheese
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup finely chopped pecans
• Crackers, for serving

Instructions

1. Place the shredded cheddar cheese, softened cream cheese and unsalted butter in a large mixing bowl.

2. Stir in the Worcestershire, sliced green onions, garlic powder and smoked paprika.

3. Pour the cheesy mixture onto the chicken. Store any leftover cheesy mix in the fridge, as you will want it for using later.

3. Shape the cheese mixture into a ball using your hands.

4. Coat the cheese ball with the finely chopped pecans.

5. Coat with plastic wrap and refrigerate for at least 1 hour to allow flavours to merge.

6. Chill for an hour before serving. Place on a platter with a selection of crackers. Serve and enjoy!

4. Deviled Eggs

Deviled eggs: the field is wide open for creative use of amazing ingredients. Silky yolks mashed with tangy mayonnaise, a touch of Dijon mustard, a dusting of smoked paprika, a splash of vinegar, and a sprinkle of finely chopped dill or chives are my standard additions.

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
1/8 teaspoon salt
Freshly ground black pepper, to taste
Paprika, for garnish
Fresh chives or parsley, for garnish (optional)

Instructions

1. Put the eggs in a single layer in a saucepan and then pour in enough water so that there’s at least an inch of water above the eggs. Bring to the boil, place the lid on the pan, remove from the heat and leave steaming for 12 minutes.

2. Drain eggs and cool in running cold water or in a bowl of ice water. Peel it and halve lengthwise.

3. Gently peel the yolks and put them in a medium bowl. Put the whites aside.

4. Mash the yolks with a fork and stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until mixed well.

5. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with a tinge of paprika and garnish with chopped chives or parsley, if desired.

6. Chill until ready to serve. Happy snacking at Thanksgiving!

5. Sweet Potato Fries

Sweet potato fries. If you like simple, delicious sides as much as I do you need this recipe.

Sweet potato. Killer side.

Here’s what I like to use, just a few ingredients: Sweet potato. Some sea salt.

A little smoked paprika. And sometimes I throw in some cinnamon.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (optional for extra crispiness)

Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

2. Peel the sweet potatoes and cut them into thin, even strips resembling fries.

3. In a large mixing bowl, toss the sweet potato strips with olive oil, garlic powder, paprika, salt and black pepper. (Stir in cornstarch, if desired, to help the strips get a little sticky.)

4. Arrange the sweet potato fries in a single layer on the prepared baking sheet, leaving no overlaps.

5. Bake in preheated oven for 25-30 minutes, turning once halfway through, until fries are crispy and golden brown.

6. Remove from the oven and serve immediately with your favorite dipping sauce. Enjoy!

6. Cranberry Brie Bites

These two appetizers are the perfect starters for your next party. They have a mix of creamy Brie, tangy fresh cranberry sauce and a bit of crushed pecans.

I always add a little fresh rosemary. They’re fancy and cute, and super easy to prepare.

Ingredients

• 1 sheet of puff pastry, thawed
• 1/2 cup cranberry sauce (homemade or canned)
• 1 wheel of Brie cheese
• 1/4 cup chopped pecans or walnuts (optional)
• Fresh rosemary or thyme leaves for garnish
• Flour for dusting
• Non-stick cooking spray or parchment paper

Instructions

1. Preheat oven to 375°F (190°C). Coat a mini muffin tin with cooking spray, or line with parchment.

2. Roll out the sheet of puff pastry on a lightly floured surface until the surface is smooth and creases have vanished. Cut the pastry into 24 squares.

3. Place each pastry square in the mini muffin tin wells and gently press to form cups.

4. Cut Brie into pieces and place a piece in each mini puff pastry cup. Top with 1 teaspoon cranberry sauce and chopped nuts (if adding).

5. Bake on the middle shelf of your preheated oven for 15-20 minutes, or until the puff pastry is golden brown and well-risen.

6. Take out of the oven and garnish with some fresh rosemary or thyme leaves. Serve warm.

7. Mini Cornbread Muffins

Nothing gives me more joy than baking. I like to make mini cornbread muffins. It is great to make any occasion special. By using ingredients like corn meal, buttermilk and honey. It makes the muffin very moist and slightly sweet.

 Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup honey

 Instructions

1. Preheat the oven to 400°F (200°C) and grease a mini muffin tin or line with mini muffin wrappers.

2. In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt.

3. In another bowl, combine the buttermilk, melted butter, eggs and honey and whisk together.

4. Add the wet ingredients to the dry ingredients and stir until combined. Take care not to overbeat; the batter should be slightly lumpy.

5. Spoon the batter into the prepared mini muffin tin filling each cup about 2/3 full.

6. Bake for 10-12 minutes, or until a toothpick inserted into the centre of a muffin is clean. Let cool for a few minutes before serving.

8. Apple Chips

If I am feeling for a healthy snack, apple chips is for me the best. And it also a perfect choice for making at home, because it’s just needs a few ingredients.

Apple chips main ingredients is apples, cinnamon and little amount of sugar.

Ingredients

4 large apples (such as Fuji or Honeycrisp)
2 teaspoons ground cinnamon
1 tablespoon granulated sugar (optional)
A pinch of salt

Instructions

1. Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.

2. Wash and core the apples and then slice them very thinly with a mandoline or a very sharp knife.

3. Arrange the apple slices in a single layer on the prepared baking sheets.

4. Stir together the ground cinnamon, sugar (if using) and salt in a small bowl; sprinkle the mixture over the apple slices.

5. Bake apples in preheated oven one hour, flip slices, baking 1-

1.5 more hours until crisp.

6. After taking out of the oven, let the apple chips cool completely on the baking sheets before serving. Store in an airtight container.

9. Stuffing Meatballs

How about stuffing? My favourite technique for making meatballs is to stuff them.

Take some ground turkey, some breadcrumbs, and parsley, along with a little bit of water to moisten it, and rolled into balls about the size of golf balls. Sometimes I add some shredded mozzarella.

Or, I’ve made stuffed balls where I add chopped spinach. Or, for a heartier stuffing, I’d mix in some sautéed mushrooms and onion.

 Ingredients

• 1 pound ground turkey
• 2 cups prepared stuffing (leftover or boxed mix, cooked)
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup dried cranberries (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Olive oil, for greasing the baking sheet

 Instructions

1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper and brush on olive oil.

2. Mix the ground turkey, prepared stuffing, egg, Parmesan, chopped onion, celery, cranberries (if using), salt, pepper, sage, and thyme in a large bowl until all ingredients are thoroughly incorporated.

3. Roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet at least 2 inches apart. Bake the meatballs in the preheated oven for 18-20 minutes, until golden brown and cooked through.

4. Take the meatballs out of the oven and let them rest for a few minutes before serving.

5. Serve these yummy stuffing meatballs alongside your favorite cranberry sauce or gravy for dipping. Bon appétit!

10. Pecan Tarts

And few sweets – if any, really – serve my sweet tooth as exquisitely, or as deliciously, as these. Just look at the buttery crust and then touch the gooey filling – let’s not even talk about the taste.

With a few must-haves, like pecans, brown sugar, and vanilla, I have all the ingredients for a good time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup sugar
• 1 large egg yolk
• 2-3 tablespoons ice water
• 1 cup pecan halves
• 3/4 cup light corn syrup
• 2/3 cup packed brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 cup melted butter

Instructions

1. Pulse in food processor: 1 1/2 cups flour, 2 tsp salt, 8 tbsp butter, cut into cubes, until coarse crumbs. Add: 3/4 cup sugar, 1 egg yolk, and 2 tbsp ice water; pulse until dough forms.

2. Divide dough into 10 equal portions and press into the bottom and sides of tart pans. Chill for 30 minutes.

3. Preheat oven to 350°F (175°C). Spread pecans evenly in each tart shell.

4. Beat corn syrup, brown sugar, eggs, vanilla extract and melted butter into a medium bowl until smooth.

5. Pour filling on top of pecans in each tart shell. Bake for 25-30 minutes or until filling has set and tarts are golden brown.

6. Cool tarts completely before removing from tart pans. Serve as a tasty Thanksgiving nibble.

11. Spinach Artichoke Dip

If you want to make an unforgettable appetiser, you can do no better than this creamy, rich, and totally easy to put together recipe. Before I’m finished you will have made and sampled this delightful dish.

While this recipe calls for fresh spinach and canned artichoke hearts, you can substitute frozen spinach. To add some extra oomph, I combine mozzarella with parmesan cheeses, add some aromatic garlic, then finally, there is a touch of cream cheese to make it silky smooth.

 Ingredients

• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped (canned or jarred, drained)
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp red pepper flakes for a bit of heat

 Instructions

1. Preheat your oven to 375°F (190°C).

2. Into a large mixing bowl, combine cream cheese, sour cream, mayonnaise, grated Parmesan, grated mozzarella, garlic, salt, and pepper. Mix until well-incorporated.

3. Stir in the chopped spinach and artichoke hearts.

4. Transfer the mixture into a baking dish and spread it out evenly.

5. Bake for 25-30 minutes, or until the top is golden brown and bubbly.

6. When it’s cooked, take it out of the oven and let it cool a bit before you serve it on a board with your bread, crispbread or vegetable sticks of choice; and there you have it: your Thanksgiving snack!

12. Turkey Meatballs

To me, something very satisfying about making well-seasoned meatballs. I can almost imagine the intoxicating smell of fresh herbs wafting through the kitchen.

When I make meatballs, it’s usually ground turkey, garlic, parmesan and some fresh parsley. I like add lots of breadcrumbs and a couple dashes of Worcestershire for extra salty kick.

 Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp olive oil

 Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease.

2. In a large bowl, mix together ground turkey, breadcrumbs, Parm, chopped onion, minced garlic, egg, parsley, oregano, salt, black pepper, and red pepper flakes (if using).

3. Combine all the ingredients until well-mixed (don’t overmix, which can make the meatballs tough).

4. Shape the mixture into 1½-inch balls and arrange on the prepared baking sheet.

5. Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until they are browned, about 5 minutes per batch, then return them to the baking sheet.

6. Bake in the preheated oven 15-20 minutes, or until meatballs are cooked through and register 165°F (74°C) with an instant-read thermometer. Serve warm.

13. Roasted Pumpkin Seeds

The best thing about this snack are the ingredients: it’s just some olive oil, sea salt, and a dash of smoked paprika. If I really wanna spice things up (pun intended), I might throw in a bit of garlic powder or even cinnamon.

Ingredients

• 1 cup raw pumpkin seeds
• 2 tablespoons olive oil or melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)

Instructions

1. Preheat your oven to 300°F (150°C).

2. Wash the seeds in a colander under cold running water to get rid of the fibres of pulp.

3. Pat the seeds dry using a paper towel or clean kitchen towel.

4. Combine the seeds in a bowl with the olive oil (or melted butter) and seasonings so they are evenly coated.

5. Pour the seeds, one layer deep, into a sheet pan lined in parchment paper or aluminium foil.

6. Return the seeds to the heated oven and roast, stirring occasionally, for 25-30 minutes, until brown and crisp. Let cool before serving.

15. Bacon-Wrapped Asparagus

There is something just so gratifying about roasting crisp young stalks of asparagus in smokey bacon. I like to add a little garlic powder, some cracked black pepper and a touch of smoked paprika.

The flavor combo is a sure-fire winner and utterly irresistible. This is a recipe sure to make you smile.

 Ingredients

• 1 lb asparagus spears
• 8-10 slices of bacon
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 cup grated Parmesan cheese (optional)

 Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with nonstick foil.

2. Over high heat, cook the onions and thyme in olive oil until the onions soften, about 7 to 10 minutes.

3. Combine the onion mixture with the turkey, bell pepper, jalapeño, lemon juice, cumin, ancho chili powder, canned tomatoes, diced tomato, corn, and kidney beans in a large bowl and mix well.

4. Using slightly wet hands, form the mixture into eight-ball-sized patties and set them on the baking sheet, 1 to 2 inches apart.

5. Bake the patties for 25 to 30 minutes, until lightly browned on the bottom.

6. While the burgers are baking, heat the black beans in a little olive oil. Add the triple tomato salsa, corn, onion, and cilantro and mix well. Serve the burgers with the salsa, guacamole, and sour cream.

2. Discard the woody ends from the asparagus spears, then coat them in olive oil and sprinkle with garlic powder, ground black pepper and salt.

3. Cut 2-3 spears lengthwise diagonally and wrap them together with bacon and secure with toothpicks.

4. Place the bacon-wrapped asparagus bundles on the prepared baking sheet.

5. Place in the oven and bake for 20-25 minutes or until the bacon is crispy and the asparagus is tender.

6. OPTIONAL: After removing the bundles from the oven, light-sprinkle with grated Parmesan cheese. TO SERVE: Warm.

16. Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are one of my favorite things about the fall season. I love using cream cheese to make these desserts rich and smooth.

The pumpkin puree adds a warm flavor and the cinnamon with a tiny bit of nutmeg brings it all together.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup canned pumpkin puree
2/3 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs

Instructions

1. Preheat oven to 325°F (163°C) and line 12 cups in a muffin pan with cupcake liners.

2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well incorporated and, using the back of a spoon, divide mixture evenly among the liners, pressing to create a crust.

3. In a large bowl with an electric mixer, beat the cream cheese until smooth. Beat in the pumpkin puree, 2/3 cup sugar, the vanilla extract, cinnamon, ginger, nutmeg and cloves.

4. Stir in eggs one at a time, beating after each addition until just mixed. Do not overbeat.

5. Pour the filling evenly over the crusts, and bake for 20–25 minutes, or until the centers are set.

6. Cool the cheesecakes in the pan for 10 minutes then remove to cool completely on a cooling rack. Chill in the refrigerator for at least 2 hours before serving. Enjoy your Mini Pumpkin Cheesecakes as a delightful Thanksgiving snack!

17. Apple Cider Donuts

Nothing tastes like home like biting into a warm spicy treat on a cool autumn day: my favorite recipe calls for liberal doses of cinnamon, nutmeg and, of course, a splash of apple cider, seasoned with a brown sugar for the perfect sweetness. To me, they are the essence of fall flavors.

Ingredients

• 1 cup apple cider
• 1 cup granulated sugar, divided
• 4 teaspoons ground cinnamon, divided
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

Instructions

1. In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat and simmer until cider is reduced to roughly ⅓ cup, about 8-10 minutes. Let cool.

2. Mix 1/2 cup granulated sugar with 1 teaspoon cinnamon in a small bowl and reserve for coating.

3. In a large bowl, whisk together the flour, remaining ¼ cup sugar, baking powder, baking soda, salt, nutmeg, allspice and the 3 teaspoons cinnamon.

4. In a separate bowl, whisk together the cooled apple cider reduction, melted butter, egg, buttermilk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Heate oil (350°F/175°C), in a deep fryer, or in a heavy bottomed pot. Cut doughnuts with a doughnut cutter. Fry doughnuts, a few at a time, for about 1 to 2 minutes on each side, or until golden brown. Drain on paper towels.

6. While still warm, coat the donuts in the cinnamon-sugar mixture. Serve immediately.

18. Caramel Apple Slices

If it’s something sweet that I’m in the mood for, I often make caramel apple slices. Mine are served with crisp apples and silky caramel, topped off with a pinch of good quality sea salt.

And if it’s very important, well, I might even add a little drizzle of dark chocolate and a few chopped nuts!

Ingredients

• 6 large apples
• 2 cups granulated sugar
• 1 cup unsalted butter
• 1 cup light corn syrup
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup chopped nuts (optional)
• 1 cup mini chocolate chips (optional)
• Wooden sticks or skewers

Instructions

1. Wash and dry the apples, then slice them into 1/2-inch thick slices. Take out the seeds and core from each slice, and dry them using paper towels. Stick a wooden stick or skewer into the center of each slice.

2. Combine sugar, butter, corn syrup and sweetened condensed milk in a large saucepan and boil and stir over medium heat until the mixture reaches 240°F (soft-ball stage) on a candy thermometer, then remove from heat and stir in the vanilla and salt.

3. Set aside the caramel mix for 5 minutes to thicken and then dip the apple slices into the caramel so that they are fully coated and then drip off the excess as much as possible.

4. Roll the caramelised apple slices in chopped nuts or mini chocolate chips, if you like.

5. Arrange the caramel-coated apple slices on a parchment-lined baking sheet, and let them set at room temperature or refrigerate until the caramel becomes firm (about 30 minutes).

6. Serve and enjoy your caramel apple slices as a delightful Thanksgiving snack!

19. Butternut Squash Soup Shooters

Butternut squash soup is a winter comfort and this one, with nutmeg, maple syrup and a hint of ginger, is perfect for entertaining – either formally or informally. It really does need that drizzle of cream and a sprinkle of nutmeg.

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Salt and pepper, to taste
1/2 cup heavy cream (optional)
Fresh thyme or parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt and pepper. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and partially caramelised.

2. In a large pot, heat a few tablespoons of olive oil over medium heat. Add onion and garlic and sauté until softened and lightly golden, about 5 minutes.

3. Put the roasted butternut squash, the vegetable broth, cinnamon, nutmeg and ginger into the pot. Turn the heat and bring it to a boiling and immediately reduce the heat and simmer for 15 to 20 minutes.

4. Puree the soup with an immersion blender until smooth, or transfer it to a countertop blender in batches.

5. Add the heavy cream, if using, and season the soup with salt and pepper to taste. If the soup is too thick, add a bit more of the stock to adjust.

6. Pour the hot soup into shot glasses or demitasse cups, garnish with fresh thyme or parsley, and serve right away.

20. Maple Roasted Nuts

There is nothing like an alluringly sweet, savory snack – but if it’s made with wholesome ingredients, I’m all for it. Pure maple syrup, sea salt and a small amount of cinnamon are my go-tos; toss in some crunchy nuts like pecans, almonds and cashews, and I’ll enjoy it any time of day.

Ingredients

• 2 cups mixed nuts (e.g., almonds, pecans, walnuts, cashews)
• 1/4 cup pure maple syrup
• 1 tablespoon olive oil or melted coconut oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon ground cayenne pepper (optional, for a spicy kick)

Instructions

-Fold in those chopped pecans too, trying not to crush the chopped nuts. Pour the mixture into th eprepared pan and bake for around 30 minutes or until golden and set.

2. Combine the mixed nuts, maple syrup, olive oil (or melted coconut oil), ground cinnamon, fine sea salt and, if desired, ground nutmeg and cayenne pepper in a large mixing bowl, stirring until nuts are thoroughly coated.

3. Spread the coated nuts in a single layer on the prepared baking sheet.

4. Roast in the preheated oven for 15-20 minutes, stirring every 5 minutes, until the nuts are golden brown and fragrant. Watch them carefully so that they don’t burn.

5. Take out of the oven, and allow to cool. The nuts will crisp as they cool.

6. Transfer the maple roasted nuts to a cooled jar and store. For a Thanksgiving appetiser, snack or gift, these are for you!