We all love a plate full of the traditional dishes of Thanksgiving: bright red cranberry sauce, green bean casserole, squash, stuffing, sweet potatoes, mashed potatoes, and pumpkin pie. This year try incorporating a couple of vegan dishes that are sweetened with maple syrup instead of sugar. They are so tasty that you won’t even tell the difference!
Here are two ideas:
Maple Syrup-Sweetened Cranberry Sauce
Yield: 10 to 12 servings
Ingredients:
1 (12 ounce) bag fresh cranberries
1 small orange, zested and juiced
¼ cup maple syrup
¼ cup water
1 pinch sea salt
1 cinnamon stick
Directions:
1. Combine cranberries, orange zest, orange juice, maple syrup, water, salt, and cinnamon stick in a pot; heat over medium-high heat until simmering.
2. Reduce heat to a simmer, place a lid on the pot, and cook, gently stirring every 5 minutes, until sauce is thickened and cranberries have burst, about 20 minutes.
3. Remove cinnamon stick before serving.
Butternut Squash with Walnuts
Yield: 4 to 6 servings
Ingredients:
1 butternut squash- peeled, halved, seeded, and cut into ½-inch slices
⅔ cup water
¼ cup maple syrup
¼ cup dark rum (optional)
¼ teaspoon cinnamon
1 pinch salt
¼ cup walnuts
Directions:
1. Combine butternut squash, water, maple syrup, rum, cinnamon, and salt in a skillet; bring liquid to a boil.
2. Reduce heat to low, place a lid on the skillet, and simmer, stirring every 5 minutes, until squash is tender, about 15 minutes.
3. Transfer butternut squash to a serving dish, keeping the liquid in the skillet.
4. Continue simmering liquid in skillet until a thickened sauce forms, 5 to 7 minutes. Pour sauce over butternut squash.
5. Garnish butternut squash with walnuts right before serving.
Author: Alli Shircliff

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