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  3. How to Plan a Show-Stopping Vegetarian Christmas Dinner

How to Plan a Show-Stopping Vegetarian Christmas Dinner

By Cooking Light November 26, 2018
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
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Credit: Photo: Caitlin Bensel
This decked-out collection of vegetarian Christmas recipes proves that you don't need a roasted turkey or a honey-baked ham to plan a successful holiday dinner. From vegetarian lasagna to savory roasted squash and hearty vegetable sides, these meatless appetizers, mains, and side dishes come make the ultimate vegetarian Christmas menu.
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How to Plan a Show-Stopping Vegetarian Christmas Dinner

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Acorn Squash With Wild Rice Stuffing

Credit: Photo: Jennifer Causey
View Recipe: Acorn Squash With Wild Rice Stuffing

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

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Gluten-Free Vegan Lasagna

Credit: Jennifer Causey
View Recipe: Gluten-Free Vegan Lasagna

For this gluten-free vegan lasagna, thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Mashed tofu, when seasoned correctly, tastes eerily similar to ricotta, but with significantly fewer calories and fat. It holds its own against traditional recipes and will wow dinner guests all the same.

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Hearty Vegan Spiced Winter Squash Soup

Credit: Jennifer Causey
View Recipe: Hearty Vegan Spiced Winter Squash Soup

Smooth and custardy, silken tofu blends perfectly with the butternut squash and pumpkin to create the ultimate velvety texture. And thanks to its protein and fiber, the dish is quite filling—your family won’t even know it’s 295 calories and completely vegan.

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Beet and Citrus Salad With Almond Gremolata

Credit: Greg DuPree
View Recipe: Beet and Citrus Salad With Almond Gremolata

To offset all those deep rich flavors typically found in holiday food, you want something bright and fresh, with enough flavor to cut through those other dishes. This salad is like a breath of fresh air at any table: The tangy yogurt and bold citrus will ensure it quickly becomes a favorite.

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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Credit: Photo: Jennifer Causey
View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

This staff favorite adds color and texture to your buffet and makes a splash on the Thanksgiving table. For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley. While most holiday dishes are designed to be delicious warm or at room temperature, this is one dish that's worth saving until the end of your prep and serving straight out of the oven.

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Smoky Eggplant Zaalouk

Credit: Tara Donne
View Recipe: Smoky Eggplant Zaalouk

This creamy, smoky dip is Morocco's answer to baba ghanoush. Serve with grilled meat or fish, or as a spread in a sandwich.

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Sheet Pan Curried Tofu with Vegetables

Credit: Greg Dupree
View Recipe: Sheet Pan Curried Tofu with Vegetables

This vegetarian one-pan meal is loaded with color and texture, from the soft sweet potatoes to the crisp-tender cauliflower and juicy pomegranate seeds. Preheating the pan will help the potatoes and tofu achieve a crispy exterior; be careful when adding the vegetable mixture to the hot pan. A cool, tangy yogurt drizzle will help balance the slight chile heat from the curry powder. Drizzle the sauce over the pan, or serve at the table.

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Potato-Butternut Gratin with Poblano Béchamel

Credit: Jennifer Causey
View Recipe: Potato-Butternut Gratin with Poblano Béchamel

The mild sweetness of butternut squash pairs particularly well with Mexican flavors of poblano chile and cumin. Goat cheese brightens and enriches the flavor, and toasty almonds offer a welcome textural contrast. Try to get a squash with a long neck, as slices from that section are easiest to work with. 

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Butternut Squash and Spinach Lasagna

Credit: Caitlin Bensel
View Recipe: Butternut Squash and Spinach Lasagna

Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole.

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Extra Creamy Broccoli-Cheddar Casserole

Credit: Jennifer Causey
View Recipe: Extra Creamy Broccoli-Cheddar Casserole

This fresher take on the traditional casserole is loaded with vegetables and comes together with a homemade sauce instead of sodium-heavy canned soup.

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Spinach and Feta Quiche with Sweet Potato Crust

Credit: Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine
View Recipe: Spinach and Feta Quiche with Sweet Potato Crust

The simple, scalloped shell made from thinly sliced rounds of sweet potatoes makes this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor using the slicing blade.

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Beet and Goat Cheese Tart

Credit: Caitlin Bensel

This show-stopping tart can be a light main or an impressive appetizer. The classic pairing of sweet beets with tangy goat cheese gets wrapped up in a store-bought crust for an effortless, easy-to-eat picnic-ready dish. 

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Pecan Pie Baked Apples

Credit: Jennifer Causey
View Recipe: Pecan Pie Baked Apples

Combine two holiday season favorites, pecan and apple pies, into an adorable and simple recipe. This idea will take less than 30 minutes to put together, and everyone gets a slice of happy, stress-free sweetness. Using just five ingredients, most of which you'll probably already have, means that you won't have to run out to the store for specialty items. 

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Stuffed Carnival Squash with Butternut Lattice

Credit: Photo: Jamie Vespa
View Recipe: Stuffed Carnival Squash with Butternut Lattice

Forget slicing or carving at the table with this vegetarian holiday recipe. Each serving is an entire carnival squash, making for an easy and beautifully presented main dish. If you'll be pressed for time when cooking, you can easily make a batch ahead and bake just before serving.

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Tricolored Beet Tart

Credit: Photo: Jennifer Causey
View Recipe: Tricolored Beet Tart

Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes. Then cool, peel, and slice. You can also sub feta for goat cheese and pecans or walnuts for hazelnuts.

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Butternut Squash Crown Roast

Credit: Photo: Kelsey Hansen
View Recipe: Butternut Squash Crown Roast

Prepare to watch jaws drop when you bring this dish to the table. Thanksgiving requires a presentation-worthy featured main, but it doesn't have to be a turkey every time. This year, impress your guests with a crown roast of butternut squash. 

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Roasted Vegetable Plate with Herbed Dressing

Credit: Caitlin Bensel
View Recipe: Roasted Vegetable Plate with Herbed Dressing

Vegetables can be sparse in winter months when holiday braises, hearty stews, and centerpiece roasts tend to take over. This seasonal vegetable plate will help you stick to your calorie plan, and can be altered easily depending on what's available. Don't be scared of a hot oven—roasting the veggies at 500°F gets the job done quickly and gives the vegetables a nice golden color. Tarragon has an anise flavor similar to fennel; you can omit it or substitute sliced green onions or parsley for a fresh pop.

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Grapefruit, Endive, and Arugula Salad

Credit: Photo: Jennifer Causey
View Recipe: Grapefruit, Endive, and Arugula Salad

Give yourself the gift of one worry-free dish this holiday season. This 15-minute, no-cook, citrus-flecked salad tastes best when it sits at least 10 minutes. No guest will be able to resist our lemony homemade vinaigrette, which adds sweet flavor without lots of fat, calories, or carbs. Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts. Top with chopped walnuts, Gorgonzola cheese, and grapefruit slices.

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Shaved Brussels Sprouts Salad

Credit: Photo: Alison Miksch; Styling: Lindsey Lower
View Recipe: Shaved Brussels Sprouts Salad

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

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Parmesan-Crusted Potato Gratin

Credit: Jennifer Causey
View Recipe: Parmesan-Crusted Potato Gratin

These are the ultimate roasted potatoes. The top and edges get crispy, and the bottom layers turn amazingly rich and buttery. Be sure to buy same-sized potatoes so the slices are uniform.

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Sweet Potato Gratin

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Gratin

Evaporated milk unifies and enriches the layers of this dish. Use a loaf pan for maximum height, and bake gratin up to 2 days ahead for an easy side dish meal-prep. Rewarm, covered, in a 350° oven for 30 minutes. Tell the kids it's like mac and cheese and they'll gobble it up. 

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Harissa-Roasted Carrots with Pistachios

Credit: Tara Donne
View Recipe: Harissa-Roasted Carrots with Pistachios

Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture.

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Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: Sheet Pan Roasted Vegetables

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.

• • Gluten-Free Tip: Some mustards don't contain gluten, however avoid those that aren't labeled "gluten free" because there is a concern for cross-contamination.

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Vegetarian Cherry-and-Tomato Tartare

Credit: Aaron Kirk
View Recipe: Vegetarian Cherry-and-Tomato Tartare

Traditional tartare is an indulgent delight of varying raw textures, which we replicate here using cherries, walnuts, and a surprising mixture of orange and cream. Try it on baguettes with a grassy olive oil for contrast, or plate it among a bed of bitter greens (such as arugula) for a salad.

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Roasted Parsnips with Lemon and Herbs

Credit: Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Roasted Parsnips with Lemon and Herbs

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.

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Buttered Sweet Potato Knot Rolls

Credit: Jennifer Causey
View Recipe: Buttered Sweet Potato Knot Rolls

These sweet potato knot rolls take a little bit of time to make, but they’re well worth the effort. Serve them warm or at room temperature. Warning: your family swoon over their heavenly aroma.

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Crispy Cauliflower With Italian Salsa Verde

Credit: Photo: Jennifer Causey
View Recipe: Crispy Cauliflower With Italian Salsa Verde

Crunch and zing are often missing from the holiday spread; these crispy, cheesy cauliflower florets with fresh lemon-parsley sauce achieve both. Serve with classic holiday dishes, or with roasted fish or a simple pasta toss on any weeknight. A thorough coat of cooking spray on the cauliflower will help the breading adhere and keep the florets from drying out as they bake. Finely grated Parmesan will go further in the breading; use a microplane or pulse in a food processor until finely ground.

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Whole-Grain Spelt and Cornmeal Biscuits

Credit: Photo: Jennifer Causey
View Recipe: Whole-Grain Spelt and Cornmeal Biscuits

Gently pat the dough flat instead of rolling with a rolling pin. Patting preserves all the pockets of fat needed for flaky biscuits, whereas rolling pancakes them into small, dense pucks. Cut the biscuits into squares to avoid any leftover scraps. This will also help you avoid the twisting motion of using a cutter that can also lead to flat biscuits. Spelt flour adds a deep nutty flavor, but you can use white whole-wheat flour if you can't find spelt.

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Cauliflower Mashed Potatoes

Credit: Elizabeth Laseter
View Recipe: Cauliflower Mashed Potatoes

Cauliflower mashed potatoes are a lower-carb, lower-fat mash that’s perfect for all your healthy holiday side dish needs. For deeper flavor, roast the cauliflower first, and then puree until creamy. Fold into your potatoes, and round it out with whole milk, a touch of butter, and a sprinkle of seasonings. 

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Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Credit: Photo: Greg Dupree
View Recipe: Sweet Potato Medallions with Almond Sauce and Chickpea Salad

It may seem too good to be true, but it's not: This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you can use any nut butter you like—try peanut, cashew, or sunflower butter. And if canned chickpeas aren't in your pantry, try cannellini or navy beans.

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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

Credit: Photo: Iain Bagwell
View Recipe: Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

We love the artichokes in this dish—they add their unique flavor and somehow make everything taste just a little sweeter. The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

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Creamy Artichoke and Asparagus Lasagna

Credit: Photo: Rob Culpepper
View Recipe: Creamy Artichoke and Asparagus Lasagna

Lemon rind brightens the sauce, making for a more delicate lasagna. To save on salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.

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Eggplant Parmesan

Credit: Photo: Caitlin Bensel
View Recipe: Eggplant Parmesan

Traditional versions of this dish can tip the scales at nearly 1,000 calories and 30g sat fat per serving. This makeover cuts that by more than two-thirds and still has plenty of marinara, melty cheese, and crispy baked eggplant.

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Cranberry-Beet Chutney

Credit: Photo: Greg DuPree
View Recipe: Cranberry-Beet Chutney

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. 

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Balsamic-Glazed Pearl Onions

Credit: Photo: Jennifer Causey
View Recipe: Balsamic-Glazed Pearl Onions

Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

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Balsamic Cranberry-Onion Jam

Credit: Photo: Jennifer Causey
View Recipe: Balsamic Cranberry-Onion Jam

This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it’s made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your holiday plate, then use as a sandwich spread for holiday leftovers.

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Ginger-Chile Roasted Acorn Squash

Credit: Photo: Jennifer Causey
View Recipe: Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the holiday table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

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Spinach and Feta Quiche with Quinoa Crust

Credit: Photo: Randy Mayor
View Recipe: Spinach and Feta Quiche with Quinoa Crust

We’ve turned a classic dish into a perfectly clean brunch option that the whole family will love. The crunchy quinoa crust gives heartiness to the light and fluffy quiche inside. Swap out canola oil for coconut, almond, avocado, or olive oil, and look for organic eggs and dairy products.

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Green Bean Casserole with Caulifower Cream

Credit: Photo: Jennifer Causey
View Recipe: Green Bean Casserole with Caulifower Cream

Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving. We intensify the mushroom presence by using meaty cremini and shiitake mushrooms and roasting them first to cook out the excess liquid. If you can’t find shiitakes, use 2 (8-oz.) packages of cremini mushrooms. Skip the fried onions and use torn whole-wheat bread for a rustic, crunchy topper.

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Maple-Caraway Brussels Sprouts

Credit: Photo: Jennifer Causey
View Recipe: Maple-Caraway Brussels Sprouts

Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.

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Potato and Parsnip Gratin

Credit: Photo: Jennifer Causey
View Recipe: Potato and Parsnip Gratin

The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish—a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don’t fall apart.

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Ruthenian Mushroom Soup

Credit: Jennifer Causey
View Recipe: Ruthenian Mushroom Soup

A traditional Ruthenian dish, this soup starts with raw garlic and a bowl of dark brown mushrooms. It's often served on Christmas Eve, but can be enjoyed all winter long. 

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Sweet Potato Casserole with Pumpkin Seed-Oat Crumble

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Casserole with Pumpkin Seed-Oat Crumble

We use less sugar in this classic casserole and get sweetness instead from fragrant orange rind and vanilla. Turmeric boosts the orange color and adds a subtle earthiness to the sweet potatoes. Instead of an all-nut or marshmallow topping, an oat streusel made with pumpkinseeds adds crunch and contrast to the dish. Evaporated milk has a concentrated dairy flavor without the added sugar of sweetened condensed milk; it will help the potato base to thicken as it bakes.

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Roasted Butternut Squash With Sticky Walnut Topping

Credit: Photo: Jennifer Causey
View Recipe: Roasted Butternut Squash With Sticky Walnut Topping

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

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Butternut Squash and Swiss Chard Tart with Olive Oil Crust

Credit: Photo: Linda Pugliese
View Recipe: Butternut Squash and Swiss Chard Tart with Olive Oil Crust

To speed up prep time, roast the squash and par-bake the crust simultaneously. Our no-roll, no-chill, heart-healthy dough presses right into the pie plate and adds 4 grams of filling fiber to every slice. This easy dish captures all the warm, seasonal flavor of the colder months without being overly heavy or rich.

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Curried Cauliflower Soup

Credit: Photo: Jennifer Causey
View Recipe: Curried Cauliflower Soup

Roasting the cauliflower and nuts deepens the flavor. The nuts also add body once the soup is pureed.

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Smoked and Spiced Pecans

Credit: Photo: Greg Dupree
View Recipe: Smoked and Spiced Pecans

If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nuts—but patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.

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Fennel and Radicchio Salad with Citrus Vinaigrette

Credit: Photo: Iain Bagwell
View Recipe: Fennel and Radicchio Salad with Citrus Vinaigrette

There's something about the sweet anise flavor of fresh fennel and bright citrus that go so well together. Citrus grows all over Italy, from blood oranges to grapefruit to lemons. It is a dominant flavor in the cuisine. Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

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Roasted Butternut Squash with Pomegranate and Tahini

Credit: Photo: Jennifer Causey
View Recipe: Roasted Butternut Squash with Pomegranate and Tahini

Pomegranate seeds and tahini paste deliver delightful Mediterranean flavors in this quick winter side. Bonus: each serving, about a half cup only contains 152 calories.

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Cranberry-Goat Cheese White Bean and Kale Salad

Credit: Photo: Linda Pugliese
View Recipe: Cranberry-Goat Cheese White Bean and Kale Salad

Pack in the protein with white bean and kale to make a heart-healthy salad. Top it off with seasonal cranberries and crumbled goat cheese. Orange rinds and dried cranberries bring bright, fresh flavors to this perfect fall salad. The best part? It gets better with age, so don't be afraid to make a big bowl of it tonight and eat the rest with lunch tomorrow.

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Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Credit: Photo: Chis Court
View Recipe: Farro Stuffing with Butternut Squash, Red Onion, and Almonds

In this nontraditional stuffing, earthy flavors and starchy comfort come from whole-grain farro, not bread. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

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Spicy Veggie Hash

Credit: Photo: Jennifer Causey
View Recipe: Spicy Veggie Hash

Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.

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Winter Squash Stew With Cilantro-Avocado Salsa

Credit: Photo: Randy Mayor
View Recipe: Winter Squash Stew With Cilantro-Avocado Salsa

Winter greens would also make a lovely addition to this hearty stew; simply toss a few handfuls in when the squash is almost tender, and stir until greens begin to wilt.

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Rosemary-Asiago Rolls

Credit: Photo: Jennifer Causey
View Recipe: Rosemary-Asiago Rolls

Modify the recipe for our Honey Whole-Wheat Pull-Apart Rolls by stirring in Asiago cheese and chopped rosemary. Substitute 1 tablespoon sugar for honey and reducing butter to 1 1/2 tablespoons. Add 1/4 cup grated Asiago cheese and 1 tablespoon chopped rosemary to milk mixture with butter, sugar, and eggs in step 1. Sprinkle 1 tablespoons grated Asiago over rolls before baking.

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Creamed Winter Greens

Credit: Photo: Jennifer Causey
View Recipe: Creamed Winter Greens

Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach.

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Sweet Potato Casserole With Crunchy Oat Topping

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Casserole With Crunchy Oat Topping

This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg, topped, and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.

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Sweet Potato Stacks with Sage Browned Butter

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Stacks with Sage Browned Butter

A dose of salty, nutty Parmesan balances the flavor in these adorable, delicious stacks. Get the kids to help by having them stack the slices and cheese in muffin cups as you follow behind with the browned butter. Use small potatoes so the slices will fit into the muffin cups. Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

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Cauliflower Risotto Cakes

Credit: Photo: Jennifer Causey; Styling: Claire Spollen
View Recipe: Cauliflower Risotto Cakes

Transformer leftover risotto into crispy cauliflower cakes. Serve these patties sprinkled with grated parmesan and chive dipping sauce. This fun side dish or hearty appetizer is creamy and crunchy in all the right places, plus it's sure to be kid-approved. Perfect for entertaining, these light cakes are sure to have guests asking for the recipe.

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Roasted Brussels Sprouts and Chestnuts

Credit: Photo: Becky Luigart-Stayner
View Recipe: Roasted Brussels Sprouts and Chestnuts

Brussels sprouts are finest in winter. Trim and cut the sprouts up to a day ahead, then keep refrigerated in a zip-top plastic bag. Once roasted, the outer leaves become nutty and crispy, turning this delicious winter vegetable into a crunchy, roasty delight. Topped with chestnuts, this is an easy side for entertaining that comes together in minutes.

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Garlic-and-Herb Pasta With Broccoli Rabe

Credit: Christina Holmes
View Recipe: Garlic-and-Herb Pasta With Broccoli Rabe

Boursin is the key to the quick and easy sauce; the triple-cream cheese comes in a box and is found in most grocery stores with the specialty cheeses or in the deli. After blanching and cooling the broccoli rabe, it’s important to lightly squeeze out the water. That way, you won’t dilute the flavors in the sauce.

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Basil-Ricotta Ravioli with Spinach

Credit: Photo: Caitlin Bensel
View Recipe: Basil-Ricotta Ravioli with Spinach

Wonton wrappers are the secret to these seemingly from-scratch pasta pillows. Skip the fancy folds; just make sure to seal the ravioli well. The ravioli fare better with a delicate sauce—here, just a drizzle of olive oil and lemon.

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    1 of 62 How to Plan a Show-Stopping Vegetarian Christmas Dinner
    2 of 62 Acorn Squash With Wild Rice Stuffing
    3 of 62 Gluten-Free Vegan Lasagna
    4 of 62 Hearty Vegan Spiced Winter Squash Soup
    5 of 62 Beet and Citrus Salad With Almond Gremolata
    6 of 62 Whole Roasted Cauliflower with Pomegranate and Pine Nuts
    7 of 62 Smoky Eggplant Zaalouk
    8 of 62 Sheet Pan Curried Tofu with Vegetables
    9 of 62 Potato-Butternut Gratin with Poblano Béchamel
    10 of 62 Butternut Squash and Spinach Lasagna
    11 of 62 Extra Creamy Broccoli-Cheddar Casserole
    12 of 62 Spinach and Feta Quiche with Sweet Potato Crust
    13 of 62 Beet and Goat Cheese Tart
    14 of 62 Pecan Pie Baked Apples
    15 of 62 Stuffed Carnival Squash with Butternut Lattice
    16 of 62 Tricolored Beet Tart
    17 of 62 Butternut Squash Crown Roast
    18 of 62 Roasted Vegetable Plate with Herbed Dressing
    19 of 62 Grapefruit, Endive, and Arugula Salad
    20 of 62 Shaved Brussels Sprouts Salad
    21 of 62 Parmesan-Crusted Potato Gratin
    22 of 62 Sweet Potato Gratin
    23 of 62 Harissa-Roasted Carrots with Pistachios
    24 of 62 Sheet Pan Roasted Vegetables
    25 of 62 Vegetarian Cherry-and-Tomato Tartare
    26 of 62 Roasted Parsnips with Lemon and Herbs
    27 of 62 Buttered Sweet Potato Knot Rolls
    28 of 62 Crispy Cauliflower With Italian Salsa Verde
    29 of 62 Whole-Grain Spelt and Cornmeal Biscuits
    30 of 62 Cauliflower Mashed Potatoes
    31 of 62 Sweet Potato Medallions with Almond Sauce and Chickpea Salad
    32 of 62 Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel
    33 of 62 Creamy Artichoke and Asparagus Lasagna
    34 of 62 Eggplant Parmesan
    35 of 62 Cranberry-Beet Chutney
    36 of 62 Balsamic-Glazed Pearl Onions
    37 of 62 Balsamic Cranberry-Onion Jam
    38 of 62 Ginger-Chile Roasted Acorn Squash
    39 of 62 Spinach and Feta Quiche with Quinoa Crust
    40 of 62 Green Bean Casserole with Caulifower Cream
    41 of 62 Maple-Caraway Brussels Sprouts
    42 of 62 Potato and Parsnip Gratin
    43 of 62 Ruthenian Mushroom Soup
    44 of 62 Sweet Potato Casserole with Pumpkin Seed-Oat Crumble
    45 of 62 Roasted Butternut Squash With Sticky Walnut Topping
    46 of 62 Butternut Squash and Swiss Chard Tart with Olive Oil Crust
    47 of 62 Curried Cauliflower Soup
    48 of 62 Smoked and Spiced Pecans
    49 of 62 Fennel and Radicchio Salad with Citrus Vinaigrette
    50 of 62 Roasted Butternut Squash with Pomegranate and Tahini
    51 of 62 Cranberry-Goat Cheese White Bean and Kale Salad
    52 of 62 Farro Stuffing with Butternut Squash, Red Onion, and Almonds
    53 of 62 Spicy Veggie Hash
    54 of 62 Winter Squash Stew With Cilantro-Avocado Salsa
    55 of 62 Rosemary-Asiago Rolls
    56 of 62 Creamed Winter Greens
    57 of 62 Sweet Potato Casserole With Crunchy Oat Topping
    58 of 62 Sweet Potato Stacks with Sage Browned Butter
    59 of 62 Cauliflower Risotto Cakes
    60 of 62 Roasted Brussels Sprouts and Chestnuts
    61 of 62 Garlic-and-Herb Pasta With Broccoli Rabe
    62 of 62 Basil-Ricotta Ravioli with Spinach

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