Here we gooooooo! The final countdown before Thanksgiving. This week has some Thanksgiving inspiration, but I’m assuming most of your menu is already set. You also still gotta eat for the days leading up, so I got you covered there as well! The challenge dish of the week is the Baked Butternut Squash Hash! It’s also the first Disher recipe that I’ve ever posted on the blog and I love the story behind it. Since I already showed the step-by-step of how to make it on stories, I’ll be making my Chestnut Herb Stuffing for Instagram live on Monday, November 19th. Make sure you’re following along!
SUNDAY – Instant Pot Split Pea & Lentil Soup // Free up your time to prep for the week and throw these ingredients into the Instant Pot for a cozy Sunday dinner.
MONDAY – Easy Roasted Brussels Sprouts // Simple way to make the dreaded brussels sprout delicious.
TUESDAY – Vegetarian Pumpkin Chili // Another easy option to throw in the slow cooker so you can continue your Thanksgiving prep.
WEDNESDAY – Kale, Brussels Sprouts & Sweet Potato Salad // OBSESSED with this salad. Literally the best Thanksgiving salad ever.
THURSDAY – Baked Butternut Squash Hash // CHALLENGE DISH of the week! This will make an amazing side dish or even breakfast for Friday morning!
BREAKFAST – Baked Multigrain Blackberry French Toast // If you have company staying with you for the weekend, make this the night before and pop it in the oven on Saturday morning for the most delicious breakfast ever.