Monday, November 12, 2012

Thanksgiving Recipes with A Twist

I love fall, the colorful leave changes, the school supply sales, and the warm drinks, but fall has a dark and frightening side and I don't mean Halloween, I am talking about the holiday season. I have obviously been on a journey to eat healthier and lose weight, so the holiday season brings  impending doom to my life. I am so excited for this holiday season because thanks to It's Good to Know and Unilever I was given the opportunity to try out a new Unilever spread in two of my signature Thanksgiving dishes instead of butter. 

I decided to replace the butter in my pumpkin pie oatmeal and my sweet roasted  squash with I Can't Believe It's Not Butter, because come on who doesn't like Fabio in those commercials? But aside from that tan, buff, blondie I Can't Believe It's Not Butter really is a great buttery spread. It has omega-3 ALA, it has less saturated fat then butter, no trans fat and no cholesterol, it is a great replacement for butter.

The first recipe I made is Pumpkin pie oatmeal, this one is perfect for Thanksgiving morning, it is warm and delicious!

Pumpkin pie oatmeal
(adapted from Good Life Eats)
1 and 1/4 cup old fashioned oats (not the quick cook)
*Side note, I would up the amount of oatmeal, it was a little soupy for me.
2 and 1/2 TBS packed brown sugar
1 tsp pumpkin pie spice
1/2 tsp lemon zest (I didn't use this and it was still amazing)
1/4 tsp salt
1/2 tsp vanilla
2 tsp ICBINB softened
3/4 cup pumpkin puree
3/4 cup milk

1/2 cup chopped pecans
2 tsp butter softened
1 TBS brown sugar

1) Preheat oven to  375 degrees F. 
2)Grease 4 individual sized ramekins.- you could also make it in an 8 x 8 baking pan
3)Combine the oats, brown sugar, pumpkin pie spice, lemon zest and salt in a medium sized bowl stir all together
 4) In another bowl, combine the vanilla, ICBINB, pumpkin, and milk. Whisk until mixed well.
5) Pour the pumpkin mixture into the oats. Stir until combined.

 6)Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet so it is easier to get in and out of the oven
7) Bake at 375 degrees F for 10 minutes.
8) Combine the ingredients for the topping: chopped pecans, butter, and brown sugar. 
 9) After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. 
10) Bake and additional 7 minutes. Cool for 5 minutes before serving and top with a splash of milk

 My 2nd recipe is one of my absolute favorite Thanksgiving recipes ever! It is my sweet roasted butternut squash, once again I used I Can't Believe It's Not Butter instead of  butter.

Sweet Roasted Squash

1 medium acorn squash
2 TBS ICBINB softened
2 TBS brown sugar
1/2 cup water
Sprinkle of cinnamon

1) Preheat oven to 425 degrees F
2) Cut the acorn squash in half (you will need a really strong knife or a mallet to achieve this, these buggers are hard)
3) Scoop out the seedy, stringy part and discard
4) Coat the inside of the squash with the I Can't Believe It's Not Butter
5) Sprinkle each half with 1 TBS brown sugar and a sprinkle of cinnamon
6) Place water in a baking dish (water helps it not burn)
7) Place squash in the baking dish (peel side down) and bake for 1 hour or until fork tender 
  Both of these recipes turned out amazing with the I Can't Believe It's Not Butter, I honestly did not even miss it. They tasted amazing and I will definitely use ICBINB in more recipes this holiday season.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.


  1. Looks delicious and I like I Can't Believe It's Not Butter...Fabio on the other hand...hmm
    Maybe with short hair?

    Love the empty dish pic!


  2. That pumpkin oatmeal sounds amazing! I definitely want to try it :)

  3. Thanks for co-hosting the blog hop. Glad to find your blog!
    New GFC follower.

  4. those look amazing! :) especially the pumpkin oatmeal, i'm such a sucker for breakfast food.


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