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Looking for a Paleo Thanksgiving recipe? I love holidays but sometimes it can be a challenge to stick with healthy eating especially when you’re spending the holidays at someone else’s home. Sometimes when I sit down to a holiday dinner, I look around at the dishes and realize that there are really only one or two that are truly healthy let alone Paleo or even gluten-free.
Paleo Thanksgiving Recipe
This year, Thanksgiving is at my house so I am planning on including this Paleo Thanksgiving recipe. This Butternut Squash with Maple is not only Paleo but also gluten-free and dairy-free. It’s even vegan if that’s something you need to be aware of for your guests. It’s always appreciated when hosts take dietary preferences into consideration when they’re planning meals.
Butternut squash is one of my favorite winter squashes. It’s generally ripe here in Vermont (zone 4) around the end of October. Since it keeps well in a cool, dry area, we can find them locally all the way up to Christmas time.
We picked up several butternut squashes at our local farm stand. We trust the family doesn’t grow using pesticides and buy most of our produce there that we don’t grow ourselves. It’s the perfect choice for a Paleo Thanksgiving recipe. And, this recipe works perfectly for a paleo vegan Thanksgiving recipe as well.
Paleo Thanksgiving appetizers
This is the perfect paleo Thanksgiving recipe because it will be enjoyed by everyone. The ingredients are traditional Thanksgiving foods and it’s put together without any processed ingredients at all. If you’re looking for Paleo Thanksgiving appetizers, here are a few that you can choose from. Of course, you don’t have to have an appetizer if you don’t want to. Or, you could opt for a fruit cup or a vegetable platter instead. It’s all up to you.
- These Paleo buffalo bites are easy to make and are also Whole30 compliant. Get the recipe here.
- These salmon and cucumber bites can be made in just a few minutes. And, they have avocado which is a favorite of mine. Check it out here.
- Why not try these chorizo-stuffed mushrooms. They are a more traditional Paleo Thanksgiving recipe. Find the recipe here.
Paleo Thanksgiving desserts
What would Thanksgiving be without some type of Paleo Thanksgiving recipe for dessert? You can make these Paleo pumpkin bars made with coconut flour. It’s one of my favorite Paleo treats. And, the dessert wouldn’t be complete without a Paleo coffee drink. Check out my pumpkin latte for a perfect after-dinner treat. I can’t imagine Thanksgiving without some type of dessert with a cup of coffee. Can you?
Can I adjust the sweetening?
You can adjust down the maple syrup if you like or if you prefer, you can use local raw honey. The maple syrup I use comes from the maple trees in our backyard so I know the quality. You can serve it in a large serving dish or make individual portions in a mini cast-iron skillet. Great presentation! If you don’t feel maple works for a paleo Thanksgiving recipe, you can add whatever sweetener you allow yourself to use.
Love maple syrup? Try these delicious Maple Glazed Carrots with Bacon! Love butternut squash? Try this butternut squash and walnut spaghetti. They are both delicious fall recipes that use up traditional winter crops.
You can easily adjust the quantity for this paleo Thanksgiving recipe to serve more or fewer people. Just buy a larger or smaller butternut squash. If you’re having a Paleo Thanksgiving for two, you can enjoy the leftovers!
More holiday recipes
- Easy Paleo seafood soup
- Savory Paleo pumpkin soup
- How to inject flavor into a turkey
- Easy Paleo apple butter
Tips for making this butternut squash with maple
Peeling butternut squash takes me quite a while since the skin is thick. I find it easier to slice through the neck of the butternut squash rather than the body. If you get a butternut squash with a longer neck, the entire process will be a little bit less difficult. Or, just buy it pre-cut and peeled from the store. I couldn’t believe how much time it saved me doing this last year.
What’s your favorite paleo Thanksgiving recipe?
- 2 lbs of local butternut squash, organic preferred
- 1/4 cup real Vermont maple syrup
- 2 tbsp coconut oil, melted
- 1/2 cup slivered almonds
- 1/2 cup golden raisins or dried cranberries, organic
- Preheat the oven to 400F.
- Peel and cube the butternut squash.
- Mix it with the maple syrup and melted coconut oil until coated.
- Bake for 30 minutes on a cookie sheet that has been lined with parchment paper (unbleached).
- Sprinkle on the nuts & fruit & mix gently.
- Bake 10-15 minutes more.
- Remove and serve.
You can leave out the maple if you like or use honey or stevia if you prefer.
Amount Per Serving: Calories: 243Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 10mgCarbohydrates: 42gFiber: 7gSugar: 24gProtein: 4g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.