Vegetarian Thanksgiving Dinner on a Sheet Pan

Butternut Squash

• 1 medium butternut squash
• 1 Tbsp olive oil 15 mL
• ¼ tsp salt

Butternut Stuffing

• 1 Tbsp olive oil 15 mL
• 1 carrot peeled and diced
• 1 rib celery diced
• 1 cup finely chopped white onion ½ of an onion
• 2 cloves garlic minced
• 1 cup wild rice blend 200 g
• 2 cups vegetable broth 480 mL
• 1 cup crumbled Feta cheese 113 g
• ¼ cup dried cranberries 25 g
• 1 granny smith apple diced
• 1 Tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh sage
• ½ tsp each salt and pepper

Potatoes

• ½ tsp baking soda
• 1 Tbsp salt
• 2 lbs small red potatoes quartered
• 2 Tbsp olive oil 30 mL
• 1 tsp fresh rosemary or thyme finely chopped
• ¼ tsp each salt and pepper

Brussels Sprouts

• 24 oz trimmed and halved Brussels sprouts smaller sprouts can be left whole
• 1 cup fresh or frozen cranberries
• 2 Tbsp olive oil 30 mL
• ¼ tsp each salt and pepper

Cranberry Brie Bites

• 2 sheets puff pastry thawed, a 17.3 oz-package typically contains two sheets
• 1 egg whisked
• 8 oz brie cut into 12 wedges
• ½ cup cranberry sauce

Vegetarian Gravy

• 2 Tbsp butter 28 g
• 2 Tbsp flour 10 g
• 1 cup vegetable broth 240 mL
• 1 Tbsp soy sauce 15 mL
• 1 Tbsp nutritional yeast 10 g
• 1 tsp onion powder
• ½ tsp garlic powder